Spinach Pesto Grilled Cheese (Printable Version)

Garlicky spinach pesto paired with melted mozzarella and cheddar cheese on crispy golden sourdough bread for the ultimate comfort sandwich.

# What You Need:

→ 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

# Steps:

01 - Combine spinach, basil, Parmesan, pine nuts, garlic, salt, and black pepper in food processor. Pulse until finely chopped. With processor running, slowly stream in olive oil and lemon juice until mixture reaches smooth, spreadable consistency. Taste and adjust seasoning as needed.
02 - Butter one side of each bread slice. Arrange slices buttered side down on work surface.
03 - Spread 1 tablespoon spinach pesto on unbuttered side of two bread slices. Distribute half the mozzarella and cheddar cheese evenly over each pesto-covered slice.
04 - Place remaining bread slices on top with buttered side facing outward, creating complete sandwiches.
05 - Heat large skillet or griddle over medium heat. Place sandwiches in skillet and cook 3 to 4 minutes per side, applying gentle pressure with spatula, until bread achieves golden brown color and cheese melts completely.
06 - Allow sandwiches to cool slightly. Slice diagonally and serve immediately while warm.

# Expert Advice:

01 -
  • It uses up greens before they go bad and turns them into something you actually crave.
  • The pesto adds a garlicky brightness that cuts through all that melted cheese in the best way.
  • You get that nostalgic crispy bread crunch with flavors that feel grown up and exciting.
  • It comes together faster than ordering takeout and tastes like you put in real effort.
02 -
  • Don't crank the heat too high or your bread will burn before the cheese melts, medium heat is your friend here.
  • If your pesto looks too thick, add another splash of olive oil until it spreads easily without tearing the bread.
  • Press the sandwich gently with your spatula while it cooks, it helps the cheese melt faster and the bread crisp up evenly.
03 -
  • Toast your nuts in a dry skillet until they smell nutty and turn golden, it makes the pesto taste richer and more complex.
  • If you want an extra crispy crust, sprinkle a little grated Parmesan directly on the buttered bread before it hits the pan.
  • Let the sandwich rest for a full minute after cooking so the cheese sets slightly and doesn't all slide out when you cut it.
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