Spinach Pesto Grilled Cheese (Printable)

A gourmet grilled cheese featuring homemade spinach pesto and layers of mozzarella and cheddar cheese.

# 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 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

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

# Step-by-Step Guide:

01 - Combine spinach, basil, Parmesan, pine nuts, garlic, salt, and black pepper in a food processor. Pulse until finely chopped. With processor running, gradually stream in olive oil and lemon juice until smooth, spreadable paste forms. Taste and adjust seasoning as needed.
02 - Butter one side of each bread slice. Lay all bread slices buttered side down on a clean work surface.
03 - Spread 1 tablespoon spinach pesto on the unbuttered side of two bread slices. Distribute half the mozzarella and cheddar cheese on each slice.
04 - Place remaining bread slices on top with buttered side facing outward, creating two complete sandwiches.
05 - Heat large skillet or griddle to medium temperature. Cook sandwiches 3 to 4 minutes per side, pressing gently with spatula, until bread achieves golden brown color and cheese melts completely.
06 - Allow sandwiches to cool slightly. Slice diagonally and serve immediately while warm.

# Expert Tips:

01 -
  • It takes the nostalgic comfort of grilled cheese and wakes it up with bright, garlicky green flavor that feels grown up without being fancy.
  • The pesto keeps for days in the fridge, so you can make this sandwich on repeat without any extra work.
  • It crisps beautifully in the pan and the cheese melts into every corner, which is really all you need from a sandwich.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so medium heat and patience are your best friends here.
  • Dont skip toasting the pine nuts, the difference between raw and toasted is the difference between flat and deeply nutty.
  • Softened butter spreads without tearing the bread, if its too cold it will rip holes and make the crisping uneven.
03 -
  • Press the sandwich gently with the spatula while it cooks to help the cheese melt faster and bond everything together without squishing out the filling.
  • A sprinkle of grated Parmesan on the buttered side before grilling adds an extra crispy, salty crust that makes every bite a little more special.
  • Taste your pesto before you spread it and adjust the salt, lemon, or garlic if it needs more punch, it should be bold enough to stand up to the cheese and butter.
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