Spinach Pesto Grilled Cheese (Printable)

Gourmet grilled cheese featuring homemade spinach pesto with mozzarella and cheddar on crispy sourdough. Easy vegetarian favorite.

# 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

# How-To:

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. Adjust seasoning to taste.
02 - Spread softened butter on one side of each bread slice. Lay buttered side down on work surface. Spread 1 tablespoon spinach pesto on unbuttered side of two bread slices.
03 - Distribute half the mozzarella and cheddar cheese onto each pesto-spread bread slice. Top each with remaining bread slice, buttered side facing outward, pressing gently to form sandwiches.
04 - Heat large skillet or griddle over medium heat. Place sandwiches on cooking surface and cook 3 to 4 minutes per side, pressing gently with spatula, until bread is golden brown and cheese is fully melted.
05 - Remove sandwiches from skillet and cool for 1 minute. Slice diagonally and serve warm.

# Expert Hacks:

01 -
  • It takes the comfort of grilled cheese and adds just enough green to feel like you made an effort without any fuss.
  • The pesto is bright and garlicky, and you will have leftovers to toss with pasta or spread on toast all week.
  • It crisps up beautifully and melts into gooey, herby perfection that makes you slow down and savor every bite.
02 -
  • Do not crank the heat too high or the bread will burn before the cheese has a chance to melt, and you will end up with a sad, cold center.
  • Make sure your butter is softened, not melted, or it will soak into the bread instead of crisping the outside.
  • If your pesto looks too thick, add a little more olive oil or a splash of water until it spreads easily without tearing the bread.
03 -
  • Press the sandwich gently with your spatula while it cooks to help the cheese melt faster and create better contact with the pan for even browning.
  • If you want an extra crispy crust, sprinkle a little grated Parmesan on the buttered side of the bread before it hits the skillet.
  • Toast your pine nuts in a dry skillet for a few minutes before blending them into the pesto to bring out their nutty flavor and make the whole thing taste richer.
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