Spinach Pesto Grilled Cheese (Printable Version)

A gourmet twist on the classic sandwich featuring homemade spinach pesto, melted cheese, and crispy golden bread.

# 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
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

# Directions:

01 - Combine spinach, basil, Parmesan, pine nuts, garlic, salt, and black pepper in a food processor. Pulse until finely chopped.
02 - With processor running, stream in olive oil and lemon juice until smooth, spreadable paste forms. Taste and adjust seasoning as needed.
03 - Spread softened butter on one side of each bread slice. Arrange slices buttered side down on work surface.
04 - Spread 1 tablespoon spinach pesto on unbuttered side of two bread slices. Distribute half the mozzarella and cheddar on each slice.
05 - Top each cheese-covered slice with remaining bread slices, buttered side facing outward, pressing gently to seal.
06 - Heat large skillet or griddle over medium heat. Cook sandwiches 3 to 4 minutes per side, pressing lightly, until bread is golden brown and cheese melts completely.
07 - Remove from heat and let cool 1 to 2 minutes. Slice diagonally if desired and serve warm.

# Expert Advice:

01 -
  • It takes the comfort of grilled cheese and gives it a vibrant, garlicky upgrade without any fuss.
  • The pesto keeps for days, so you can make extra and spread it on everything from pasta to roasted vegetables.
  • Every bite delivers that perfect contrast of crispy, buttery bread and gooey, herbaceous cheese.
02 -
  • Do not rush the heat, medium is your friend here because too hot and the bread burns before the cheese melts.
  • Soften your butter first or you will tear the bread trying to spread it, and cold butter never crisps up the same way.
  • Taste your pesto before you spread it because every garlic clove is different, and you might need a pinch more salt or a squeeze more lemon.
03 -
  • Toast your pine nuts in a dry skillet for a few minutes until fragrant, it deepens their flavor and makes the pesto taste richer.
  • If your pesto is too thick, thin it with a teaspoon of water or extra olive oil until it spreads easily without tearing the bread.
  • Let the sandwiches rest for a minute after grilling so the cheese firms up just enough to slice cleanly without oozing everywhere.
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