Spinach Pesto Grilled Cheese (Print Version)

A gourmet twist on a classic favorite, combining fresh spinach pesto with melted cheese on crispy, buttered bread.

# 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 spinach pesto

# Steps:

01 - Combine spinach, basil, Parmesan, pine nuts, garlic, salt, and black pepper in food processor. Pulse until finely chopped. With processor running, stream in olive oil and lemon juice until smooth, spreadable paste forms. Adjust seasoning as needed.
02 - Spread softened butter on one side of each bread slice. Arrange bread slices butter-side down on clean work surface.
03 - Spread 1 tablespoon spinach pesto on unbuttered side of two bread slices. Top each with half the mozzarella and cheddar cheese.
04 - Place remaining bread slices on top with buttered side facing outward to form sandwiches.
05 - Heat large skillet or griddle over medium heat. Cook sandwiches 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is fully melted.
06 - Allow sandwiches to cool briefly, then slice and serve warm.

# Expert Advice:

01 -
  • It tastes like something from a cafe but uses what you already have in the crisper drawer.
  • The pesto stays vibrant and fresh tasting even after it melts into the cheese.
  • You can make extra pesto and toss it with pasta or spread it on crackers later in the week.
  • Its faster than ordering takeout and leaves your kitchen smelling like a Italian grandmothers.
02 -
  • If your pesto looks too thick, add another splash of olive oil, it should spread easily without tearing the bread.
  • Dont turn the heat up too high or the bread will burn before the cheese melts, medium heat is your friend here.
  • Press the sandwich gently while it cooks, but dont smash it flat or youll squeeze out all the melted cheese.
03 -
  • Sprinkle a little grated Parmesan on the buttered side of the bread before grilling for an extra crispy, cheesy crust.
  • If you dont have a food processor, finely chop everything by hand and stir in the oil, it will be more rustic but still delicious.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the best golden crust.
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