Spinach Pesto Grilled Cheese (Printable View)

Garlicky spinach pesto elevates classic grilled cheese with melted mozzarella and cheddar on crispy, golden 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 prepared spinach pesto

# How To Make It:

01 - Combine spinach, basil, Parmesan, pine nuts, garlic, salt, and black pepper in a food processor. Pulse until finely chopped. With processor running, stream in olive oil and lemon juice until smooth, spreadable paste forms. Adjust seasoning to taste.
02 - Spread softened butter on one side of each bread slice. Arrange 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 over each pesto-covered slice.
04 - Place remaining bread slices on top with buttered sides facing outward to complete sandwich assembly.
05 - Heat large skillet or griddle over medium heat. Place sandwiches in pan and cook 3 to 4 minutes per side, applying gentle pressure with spatula, until bread achieves golden brown color and cheese melts completely.
06 - Remove from heat and allow brief cooling period. Slice diagonally and serve immediately while warm.

# Expert Tips:

01 -
  • It uses up fresh greens before they go bad and tastes like you tried way harder than you did.
  • The pesto makes enough for multiple sandwiches, so lunch is solved for days.
  • You get that diner-style crispy butter crust with a bright, garlicky center that makes regular grilled cheese feel boring.
02 -
  • Don't crank the heat too high or the bread will burn before the cheese melts, medium heat gives you time to get that perfect golden crust.
  • Press the sandwich gently with your spatula while it cooks, it helps the cheese melt faster and creates better contact with the pan for even browning.
  • If your pesto looks too thick, add another tablespoon of olive oil or a splash of water to loosen it up.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the crispiest, most evenly browned crust.
  • Let the butter come to room temperature before spreading it, cold butter tears the bread and makes everything harder than it needs to be.
  • If you want extra crispy edges, sprinkle a little grated Parmesan on the outside of the bread right before it hits the pan, it creates a lacy, crunchy crust that's completely addictive.
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