Spinach Pesto Grilled Cheese (Print)

Garlicky spinach pesto meets melted cheese on crispy sourdough for a flavorful twist on the classic comfort sandwich.

# Components:

→ Spinach Pesto

01 - 2 cups fresh spinach leaves, packed
02 - 1/2 cup fresh basil leaves
03 - 1/4 cup grated Parmesan cheese
04 - 1/4 cup toasted pine nuts or walnuts
05 - 1 large garlic clove
06 - 1/3 cup extra virgin olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1 tablespoon fresh lemon juice

→ Grilled Cheese Assembly

10 - 4 slices sourdough or country bread
11 - 4 tablespoons unsalted butter, softened
12 - 4 ounces mozzarella cheese, sliced or shredded
13 - 2 ounces sharp cheddar cheese, sliced or shredded
14 - 2 tablespoons prepared spinach pesto

# Directions:

01 - Combine spinach, basil, Parmesan, pine nuts, garlic, salt, and black pepper in a food processor. Pulse until finely chopped. With processor running, stream in olive oil and lemon juice until smooth, spreadable paste forms. Taste and adjust seasoning as needed.
02 - Spread softened butter on one side of each bread slice. Lay buttered side down on a clean work surface.
03 - Spread 1 tablespoon spinach pesto on unbuttered side of two bread slices. Divide mozzarella and cheddar cheese evenly between the two slices, layering both cheeses on each.
04 - Place remaining bread slices on top of cheese, buttered side facing outward, pressing gently to create two sandwiches.
05 - Heat large skillet or griddle over medium heat. Place sandwiches in pan and cook 3 to 4 minutes per side, pressing gently with spatula, until bread is golden brown and cheese is completely melted.
06 - Remove sandwiches from heat and allow to cool slightly. Slice diagonally and serve warm.

# Expert Advice:

01 -
  • It takes the comfort of melted cheese and adds a fresh, garlicky kick that wakes up your taste buds.
  • The homemade pesto uses up greens quickly and tastes leagues better than anything from a jar.
  • You get crispy, golden bread on the outside and gooey, flavorful cheese on the inside in under half an hour.
  • It feels fancy enough for a weekend lunch but easy enough for a weeknight when you want something better than plain toast.
02 -
  • If your heat is too high, the bread will burn before the cheese has a chance to melt, so keep it at medium and be patient.
  • Softening the butter first makes spreading so much easier and prevents tearing the bread, which I learned after ruining a few slices early on.
  • Pressing the sandwich gently with your spatula helps the cheese melt evenly and keeps the layers snug together.
03 -
  • Toast your pine nuts in a dry skillet for a few minutes until fragrant to bring out their buttery flavor before adding them to the pesto.
  • Use day old bread if you have it, because it holds up better to the butter and pesto without getting too soft or falling apart.
  • Let the sandwich rest for a minute after cooking so the cheese sets slightly and does not ooze out everywhere when you slice it.
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