Sourdough Pesto Grilled Cheese (Printable)
Crisp sourdough with melted mozzarella and basil pesto—quick, savory sandwich for lunch or cozy dinner.
# What You'll Need:
→ Bread & Dairy
01 - 4 slices sourdough bread
02 - 4 tablespoons unsalted butter, softened
03 - 4 slices mozzarella cheese
04 - 2 slices provolone cheese (optional)
05 - 2 slices cheddar cheese (optional)
→ Sauces & Add-Ons
06 - 2 to 3 tablespoons basil pesto, store-bought or homemade
# How-To Steps:
01 - Spread butter evenly on one side of each slice of sourdough bread.
02 - Lay two slices buttered side down on a clean work surface.
03 - Spread 1 to 1.5 tablespoons of basil pesto on the unbuttered side of each slice.
04 - Arrange mozzarella slices over the pesto, adding provolone and cheddar if desired for deeper flavor.
05 - Place the remaining bread slices on top, buttered side facing outward, to complete the sandwich assembly.
06 - Heat a large nonstick skillet or griddle over medium-low heat.
07 - Cook each sandwich for 3 to 4 minutes per side, pressing gently with a spatula, until the bread turns golden brown and the cheese is fully melted.
08 - Remove from the pan and let rest for 1 to 2 minutes. Slice diagonally and serve warm.
# Expert Advice:
01 -
- It takes exactly the same effort as a regular grilled cheese but tastes like something from a boutique cafe.
- The pesto seeps into the bread while it cooks and creates this fragrant crispy layer you did not know you needed.
02 -
- Medium low heat is nonnegotiable because high heat burns the bread before the cheese melts through.
- Covering the pan with a lid for the first two minutes traps steam and melts the cheese faster without torching the crust.
03 -
- Grate extra cheese directly onto the buttered outside of the bread before grilling for an irresistibly crispy cheese crust.
- Let the assembled sandwich rest for two minutes before cooking so the pesto soaks slightly into the bread and locks in flavor.