Sourdough Pesto Grilled Cheese (Print Version)

Crispy sourdough with melted mozzarella, fontina, and cheddar layered with basil pesto.

# Needed Ingredients:

→ Bread

01 - 4 slices thick-cut sourdough bread

→ Cheese

02 - 1/2 cup shredded mozzarella cheese
03 - 1/2 cup shredded fontina cheese
04 - 1/2 cup shredded sharp white cheddar

→ Spreads & Condiments

05 - 3 tablespoons basil pesto (store-bought or homemade)
06 - 2 tablespoons unsalted butter, softened

# How-To Steps:

01 - Lay out all sourdough slices on a clean surface. Spread 1/2 tablespoon of softened butter evenly on one side of each bread slice.
02 - Flip the bread slices over. Spread approximately 1 tablespoon of basil pesto on the unbuttered side of two slices only.
03 - Evenly distribute and layer the shredded mozzarella, fontina, and sharp white cheddar over the pesto-covered slices.
04 - Top each cheese-covered slice with the remaining bread slices, ensuring the buttered side faces outward.
05 - Preheat a large nonstick skillet or griddle over medium heat for 2-3 minutes.
06 - Place sandwiches in the preheated skillet. Cook for 3-4 minutes on the first side, pressing gently with a spatula. Flip and cook an additional 3-4 minutes until golden brown and crisp with fully melted cheese.
07 - Remove sandwiches from pan and let rest for 1 minute. Slice diagonally and serve immediately while hot.

# Expert Suggestions:

01 -
  • The three-cheese blend creates this ridiculous stretch factor that makes every bite feel like a mini celebration
  • Thick sourdough soaks up the pesto flavor while developing this shatteringly crisp exterior that holds everything together
02 -
  • Medium heat is your friend here, high heat will burn the bread before the cheese melts into that glorious state we want
  • Letting the sandwiches rest for that crucial minute after cooking prevents the cheese from immediately oozing out when you cut them
03 -
  • Use a box grater instead of pre-shredded cheese for the smoothest melt, since those anti-caking coatings in bagged cheese prevent proper melting
  • Weigh down the sandwich with a heavy pan or bacon press during cooking for restaurant-style even crisping
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