Sourdough Pesto Grilled Cheese

The smell of butter hitting a hot skillet still takes me back to rainy Sunday afternoons when my kitchen was the only warm place in the house. I stumbled onto this combo by accident during a particularly desperate pantry clean-out, when I had pesto that needed using and three random cheese halves. Now it's the sandwich that actually gets my teenagers to put down their phones and come to the counter, asking what smells so incredible.

Last winter my friend Sarah came over mid-breakup with takeout containers and zero appetite. I made these sandwiches instead, and we ended up sitting on the kitchen floor eating them straight from the cutting board, cheese dripping down our wrists, talking until 2 AM. Sometimes food is just comfort, you know

Ingredients

• 4 slices thick-cut sourdough bread: The sturdy texture and tangy flavor hold up beautifully to the pesto and cheese blend, plus those air pockets in sourdough get perfectly crispy in butter
• 1/2 cup (60 g) shredded mozzarella cheese: Provides that classic melt and stretch we all crave in a grilled cheese, creating the perfect base layer
• 1/2 cup (60 g) shredded fontina cheese: This is my secret weapon for extra creaminess and subtle nuttiness that takes the sandwich from basic to boutique
• 1/2 cup (60 g) shredded sharp white cheddar: Adds the necessary punch and tang to cut through all that richness
• 3 tbsp basil pesto: Use the good stuff here, homemade if possible, because this bright herbaceous paste is what elevates everything
• 2 tbsp unsalted butter: Softened to room temperature so it spreads evenly without tearing the bread

Instructions

Butter your bread:

Lay out all four sourdough slices and spread half a tablespoon of softened butter on one side of each, going all the way to the edges for maximum golden crispiness.

Spread the pesto:

Flip the bread over and generously spread about one tablespoon of basil pesto on the unbuttered side of just two slices.

Layer your cheeses:

Evenly divide and sprinkle all three cheeses over the pesto-covered slices, making sure to spread them to the edges so every bite gets the full experience.

Assemble the sandwiches:

Top each cheese-topped slice with the remaining bread slices, placing the buttered sides facing outward.

Heat your pan:

Warm a large nonstick skillet or griddle over medium heat until a drop of water sizzles across the surface.

Grill to perfection:

Carefully place the sandwiches in the pan and cook for 3 to 4 minutes per side, pressing down gently with your spatula until the bread is deeply golden and the cheese is completely melted.

Rest and serve:

Remove from the pan and let the sandwiches cool for exactly one minute before slicing diagonally and serving warm.

Save

My youngest declared this the best thing Ive ever made, then immediately asked if we could have it again the next day. That's when I knew this recipe had earned its permanent spot in the dinner rotation.

Getting That Perfect Crisp

The butter needs to be truly soft, almost mayonnaise consistency, or it will tear the bread when you try to spread it. I learned this the hard way after several patchwork sandwich disasters that still tasted delicious but looked like they survived a battle.

Customizing Your Sandwich

Sometimes I slip in thin tomato slices or a handful of baby spinach when I'm feeling virtuous. The tomato adds moisture and acidity, while the spinach wilts slightly and becomes this tender layer that makes me feel better about all the cheese.

Serving Suggestions

A simple side salad with vinaigrette cuts through the richness beautifully, or go full comfort mode with tomato soup for dunking. These sandwiches also pair surprisingly well with a crisp white wine when you want to elevate a weeknight dinner into something that feels special.

• Add a pinch of red pepper flakes to the pesto for subtle warmth
• Try swapping sourdough for ciabatta when you want an extra chewy texture
• Make extra sandwiches because these disappear faster than you expect

Save

There's something deeply satisfying about taking that first bite and hearing the crunch, then immediately being hit with all that cheesy, pesto perfection. Simple food done right is absolutely everything.

Recipe FAQs

→ What type of cheese works best?

A blend of mozzarella, fontina, and sharp white cheddar creates the perfect balance of meltiness and flavor. Gruyère or provolone make excellent alternatives.

→ Can I use store-bought pesto?

Absolutely. Store-bought basil pesto works wonderfully, though homemade pesto offers fresher flavor. Use about 3 tablespoons regardless of which you choose.

→ How do I prevent burning?

Cook over medium heat, not high. This allows the cheese to melt completely before the bread burns. Press gently with a spatula for even contact with the pan.

→ Can I make this vegan?

Yes. Use plant-based butter, vegan pesto, and dairy-free cheese shreds. The grilling method remains the same for delicious results.

→ What should I serve alongside?

A simple green salad or warm tomato soup complements the rich, cheesy sandwich perfectly. The acidity and freshness balance the indulgent filling.