Spinach Pesto Grilled Cheese (Printable version)

A flavorful twist on classic grilled cheese with garlicky spinach pesto, melted mozzarella and cheddar on golden sourdough.

# What You'll 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

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

# Directions:

01 - Combine spinach, basil, Parmesan, pine nuts, garlic, salt, and black pepper in a food processor. Pulse until finely chopped. With processor running, stream in olive oil and lemon juice until smooth, spreadable paste forms. Taste and adjust seasoning as needed.
02 - Butter one side of each bread slice. Lay slices buttered side down on a clean work surface.
03 - Spread 1 tablespoon spinach pesto on unbuttered side of two bread slices. Divide mozzarella and cheddar cheese evenly between the two slices. Top each with remaining bread slices, buttered side out.
04 - Heat large skillet or griddle over medium heat. Cook sandwiches 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
05 - Allow sandwiches to cool slightly, then slice diagonally and serve warm.

# Expert Advice:

01 -
  • It takes the nostalgia of grilled cheese and wakes it up with bright, garlicky pesto that clings to every bite.
  • You can make the pesto ahead and keep it in the fridge, turning this into a five minute dinner on busy nights.
  • The combination of mozzarella's stretch and sharp cheddar's tang makes each bite ridiculously satisfying.
  • It feels fancy enough to serve guests but easy enough to make in your pajamas.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so keep it at medium and be patient.
  • Pressing the sandwich gently while it cooks helps the cheese melt faster and creates better contact with the pan for crispier bread.
  • Don't overfill the pesto or the sandwich will get slippery and hard to flip, one tablespoon per sandwich is the sweet spot.
03 -
  • Toast your pine nuts in a dry skillet until they smell nutty and turn golden, it deepens their flavor and makes the pesto taste richer.
  • Use a mix of cheeses for the best texture and flavor, mozzarella for stretch and something sharper for personality.
  • If your pesto is too thick, thin it with a teaspoon of pasta water or extra olive oil until it spreads easily but isn't runny.
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