Spinach Pesto Grilled Cheese (Print View)

Garlicky spinach pesto with melted cheese and crispy bread creates an elevated classic sandwich.

# Ingredient List:

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

# Expert Tips:

01 -
  • The pesto adds a garlicky, herby punch that makes plain grilled cheese feel like a gourmet upgrade.
  • It comes together in under half an hour, perfect for when you want comfort food without the wait.
  • The crispy, buttery bread gives way to stretchy, melted cheese in every bite.
  • You can make extra pesto and keep it in the fridge for pasta, eggs, or another sandwich later in the week.
02 -
  • Don't crank the heat too high or the bread will burn before the cheese melts, medium heat is the sweet spot.
  • Soften your butter first, cold butter tears the bread and leaves bald spots that won't crisp up right.
  • Taste the pesto before you use it, it should be bright and garlicky but not harsh, adjust with more lemon or salt if needed.
  • Press the sandwiches gently while they cook to help the cheese melt evenly without squashing all the filling out the sides.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the crispiest crust.
  • Let the pesto sit for ten minutes after making it, the flavors meld and mellow and taste more balanced.
  • If your bread is sliced thick, cover the skillet with a lid for a minute to help the cheese melt without burning the outside.
  • Don't skimp on the butter, it's what makes the bread shatter when you bite into it.
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