Spinach Pesto Grilled Cheese (Print Version)

A gourmet twist on the classic grilled cheese with fresh spinach pesto and melted mozzarella and cheddar 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 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 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.
04 - Place the remaining bread slices on top, buttered side out, to form sandwiches.
05 - Heat a large skillet or griddle over medium heat. Cook sandwiches for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
06 - Let cool slightly, then slice and serve warm.

# Expert Advice:

01 -
  • It takes the comfort of melted cheese and adds a burst of fresh, garlicky flavor that feels grown up.
  • You can make extra pesto and keep it in the fridge for quick lunches all week.
  • The crispy, buttery bread against the creamy filling is completely satisfying.
  • It comes together faster than ordering takeout and tastes infinitely better.
02 -
  • Don't skip toasting the pine nuts; it only takes a few minutes in a dry pan and transforms their flavor from bland to beautifully nutty.
  • Keep your heat at medium, not high, or the bread will burn before the cheese melts, leaving you with a disappointing crunch and cold center.
  • If your pesto looks too thick, add a teaspoon of water or more olive oil until it spreads easily without tearing the bread.
03 -
  • Press down gently with your spatula while grilling to help the cheese melt evenly and bond with the pesto.
  • Sprinkle a little grated Parmesan on the buttered side of the bread before grilling for an extra crispy, cheesy crust.
  • Taste your pesto before assembling and adjust the salt, lemon, or garlic to suit your preference, it should be bold and bright.
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