Spinach Pesto Grilled Cheese (Printable)

Garlicky spinach pesto meets gooey melted cheese in this elevated twist on a classic comfort sandwich.

# 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:

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 achieving smooth, spreadable consistency. Taste and adjust seasoning as needed.
02 - Apply butter to one side of each bread slice. Arrange 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 evenly over each pesto-covered slice.
04 - Position remaining bread slices on top with buttered side facing outward, creating two complete sandwiches.
05 - Heat a large skillet or griddle to medium temperature. Cook sandwiches for 3 to 4 minutes per side, applying gentle pressure with spatula, until bread achieves golden brown color and cheese melts completely.
06 - Allow sandwiches to cool slightly. Slice diagonally and serve warm.

# Expert Advice:

01 -
  • It turns leftover pesto into something golden and satisfying in under half an hour.
  • The mix of mozzarella and sharp cheddar gives you stretchy, tangy perfection in every bite.
  • You get all the comfort of grilled cheese with a fresh, garlicky twist that feels a little fancy.
02 -
  • Medium heat is your friend, too hot and the bread burns before the cheese melts, too low and you lose that crispy crust.
  • Soften your butter before you spread it or you will tear the bread and end up with uneven browning.
  • Do not overload the pesto or it will squeeze out the sides and make a mess in the pan.
03 -
  • Press the sandwich gently with your spatula while it cooks to help the cheese melt faster 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.
  • Make a double batch of pesto and freeze half in ice cube trays for quick future sandwiches or pasta.
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