Sourdough Pesto Grilled Cheese (Printable)
Crispy sourdough with melty cheese and aromatic basil pesto creates this gourmet grilled sandwich ready in 20 minutes.
# What You’ll Need:
→ Bread & Dairy
01 - 4 slices sourdough bread
02 - 4 tbsp unsalted butter, softened
03 - 4 slices mozzarella cheese
04 - 2 slices provolone cheese (optional)
05 - 2 slices cheddar cheese (optional)
→ Sauces & Add-Ons
06 - 2-3 tbsp basil pesto, store-bought or homemade
# How To Make It:
01 - Spread butter evenly on one side of each sourdough slice.
02 - Lay two slices buttered side down on a clean work surface.
03 - Spread 1 to 1½ 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 - Top each with the remaining bread slices, buttered side facing up.
06 - Place a large nonstick skillet or griddle over medium-low heat and allow it to warm through.
07 - Cook each sandwich for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is deeply golden and the cheese has fully melted.
08 - Transfer sandwiches to a cutting board, let rest 1 to 2 minutes for the cheese to set, then slice diagonally and serve warm.
# Expert Tips:
01 -
- The pesto seeps into the sourdough as it grills, creating these crispy herb flecks that taste like something from a restaurant you cannot afford.
- It takes twenty minutes from thought to plate, which means it is faster than arguing about what to order for delivery.
02 -
- Cooking on high heat will give you a beautifully browned sandwich with cold cheese inside, which is a betrayal of everything this recipe stands for.
- Pressing too hard with the spatula squeezes all the pesto and cheese out the sides, leaving you with a sad flatbread situation instead of a thick indulgent sandwich.
03 -
- If you cover the pan with a lid for the first two minutes, the trapped heat melts the cheese faster without requiring higher heat on the bread.
- Grating a little parmesan directly onto the buttered outside of the bread before grilling creates a crackly cheese crust that will make people think you trained in France.