Spinach Pesto Grilled Cheese (Printer View)

A flavorful twist on the classic grilled cheese with garlicky spinach pesto and melted cheese between crispy bread.

# Components:

→ 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

# Method steps:

01 - Combine spinach, basil, Parmesan, pine nuts, garlic, salt, and black pepper in a food processor. Pulse until finely chopped. With processor running, gradually stream in olive oil and lemon juice until smooth, spreadable paste forms. Adjust seasoning to taste.
02 - Butter one side of each bread slice. Arrange slices buttered side down on a clean work surface.
03 - Spread 1 tablespoon spinach pesto on the unbuttered side of two bread slices. Divide mozzarella and cheddar cheese evenly between these two slices.
04 - Place remaining bread slices on top with buttered side facing outward, creating two complete sandwiches.
05 - Heat a large skillet or griddle over medium heat. Cook sandwiches 3 to 4 minutes per side, applying gentle pressure with a spatula, until bread achieves golden brown color and cheese is fully melted.
06 - Allow sandwiches to cool slightly. Slice diagonally if desired and serve while warm.

# Expert Advice:

01 -
  • It takes the comfort of melted cheese and elevates it with fresh, garlicky pesto that tastes nothing like the stuff in a jar.
  • You can make extra pesto and keep it in the fridge for pasta, eggs, or just eating with a spoon when no one's looking.
  • It comes together in under half an hour but feels way fancier than your average weeknight dinner.
  • The crispy, buttery crust against that gooey, herby center hits every texture craving at once.
02 -
  • Don't crank the heat too high or your bread will toast before the cheese melts, medium heat is the sweet spot for even cooking.
  • If your pesto looks dry or thick, add olive oil a teaspoon at a time until it's smooth and spreadable but not runny.
  • Pressing the sandwich gently with your spatula helps the cheese melt faster and creates better contact for that crispy crust.
03 -
  • Sprinkle a little grated Parmesan on the outside of the buttered bread before grilling for an extra crispy, cheesy crust that's almost lacy.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the most consistent golden color.
  • Let your butter come to room temperature before spreading, it'll coat the bread more evenly and won't tear the slices.
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