Save to Pinterest My neighbor knocked on my door one afternoon holding a bag of spinach the size of a small pillow, panicked because she'd accidentally joined a CSA and had no idea what to do with it all. I tossed half into a food processor with some basil, nuts, and garlic, smeared it on sourdough with cheese, and grilled it until the kitchen smelled like a Italian bakery crossed with a cheesy dream. We ate those sandwiches standing at the counter, laughing at how something so simple could taste that good. That bag of spinach turned into my weekly ritual.
I made this for my sister during one of her study marathons, and she looked up from her textbook like I'd just handed her a life preserver. She took one bite, closed her eyes, and said it tasted like someone actually cared. I've made it for friends, for myself on rainy nights, and once for a guy who claimed he hated spinach until he tasted this. It's the kind of sandwich that makes people forget they're eating vegetables.
Ingredients
- Fresh spinach leaves: Use packed cups, not loosely filled, because spinach wilts down dramatically and you want enough to make the pesto rich and vibrant.
- Fresh basil leaves: Basil brings a sweet, peppery note that balances the earthiness of spinach, so don't skip it even if you're tempted.
- Grated Parmesan cheese: The salty, nutty flavor of Parmesan makes the pesto taste luxurious and helps it cling to the bread.
- Toasted pine nuts: Toasting them yourself releases their buttery oils and keeps the pesto from tasting flat or bitter.
- Garlic clove: One large clove is plenty, any more and it'll overpower the greens and make your breath a problem.
- Extra virgin olive oil: This is what makes the pesto silky, so use something you'd happily dip bread into on its own.
- Lemon juice: A tablespoon brightens everything and keeps the pesto from tasting too heavy or oily.
- Sourdough or country bread: Sturdy bread with a good crust holds up to the butter and pesto without getting soggy or falling apart.
- Unsalted butter: Softened butter spreads easily and crisps up the bread beautifully without burning as fast as oil would.
- Mozzarella cheese: This is your melt champion, it gets gooey and stretchy and holds the sandwich together.
- Sharp cheddar cheese: Cheddar adds a tangy punch that keeps the sandwich from being one note.
Instructions
- Make the pesto base:
- Toss the spinach, basil, Parmesan, pine nuts, garlic, salt, and pepper into your food processor and pulse until everything is finely chopped and starting to clump together. You want a coarse paste, not a puree yet.
- Stream in the liquids:
- Turn the processor on and slowly drizzle in the olive oil and lemon juice through the feed tube until the pesto becomes smooth and spreadable. Taste it and add more salt or lemon if it needs a boost.
- Butter the bread:
- Lay out your four slices of bread on the counter and spread softened butter generously on one side of each slice. The buttered side will face out when you cook them, so don't be shy.
- Assemble the sandwiches:
- Flip two slices over so the buttered side is down, then spread a tablespoon of pesto on each unbuttered side. Pile on the mozzarella and cheddar, then top with the remaining bread slices, buttered side up.
- Grill until golden:
- Heat your skillet over medium heat and place the sandwiches in the pan. Cook for three to four minutes per side, pressing down gently with a spatula, until the bread turns deep golden brown and the cheese melts into gooey strands.
- Rest and serve:
- Let the sandwiches sit for a minute so the cheese sets just enough that it won't all slide out when you cut them. Slice in half and serve while they're still warm and crispy.
Save to Pinterest One night I made this for myself after a long day and ate it on the couch with a bowl of tomato soup, and it felt like the kind of small luxury that makes everything else bearable. The way the pesto seeps into the bread, the way the cheese pulls apart in long strings, it's the kind of moment that reminds you why you love cooking in the first place. It's not fancy, but it feels special every single time.
Storing and Reheating
Leftover pesto keeps in the fridge for up to a week if you press plastic wrap directly onto the surface to keep it from browning. The sandwiches themselves are best eaten fresh, but if you have to reheat one, use a skillet instead of the microwave so the bread stays crispy. I've also frozen extra pesto in ice cube trays, then popped them into a freezer bag for quick use later. Just thaw a cube or two whenever you want a fast flavor boost.
Ways to Mix It Up
Swap the mozzarella for fontina if you want something even creamier, or try provolone for a sharper bite. I've tucked thin slices of tomato and roasted red pepper between the cheese layers, and it adds a sweet, smoky layer that's incredible. Sometimes I'll sprinkle a little extra Parmesan on the outside of the buttered bread before grilling, it crisps up into a salty, lacy crust that's borderline addictive. If you want to go wild, a handful of arugula inside adds a peppery crunch that cuts through the richness.
What to Serve Alongside
This sandwich begs for a bowl of tomato soup, the creamy, tangy soup and the garlicky, cheesy sandwich are a match that never gets old. A simple green salad with lemon vinaigrette keeps things light and balances out the richness. I've also served it with roasted sweet potato wedges or a handful of kettle chips when I want something crunchy on the side.
- A cup of hot tomato basil soup for dipping.
- A crisp arugula salad with a squeeze of lemon.
- Pickles or pickled vegetables to cut through the cheese.
Save to Pinterest This sandwich has gotten me through lazy weekends, quick lunches, and nights when I needed something comforting without a lot of fuss. Make it once and you'll understand why a bag of spinach can turn into something you actually crave.
Recipe Q&A
- → Can I make the pesto ahead of time?
Yes, prepare the spinach pesto up to 2 days in advance and store it in an airtight container in the refrigerator. You can also freeze it for up to 3 months.
- → What bread works best for this sandwich?
Sourdough and country bread are ideal for their sturdy structure and ability to crisp up nicely. Challah or thick-cut white bread also work well for a softer texture.
- → How do I prevent the pesto from making the bread soggy?
Spread the pesto thinly and ensure the bread slices are toasted enough to create a moisture barrier. Assembling right before cooking also helps maintain crispness.
- → Can I substitute the cheeses?
Absolutely. Use fontina, provolone, or gruyere for different flavor profiles. Any melting cheese works, though a combination of mild and sharp varieties balances best.
- → What are good serving suggestions?
Pair with tomato soup for dunking, a fresh green salad for balance, or roasted vegetables for a complete meal. A light white wine or sparkling water complements the herby flavors.
- → How do I get the cheese to melt evenly?
Medium heat is key—it allows the bread to toast while the cheese melts gradually. Cover the skillet briefly with a lid if needed to trap steam and speed melting.