Spinach Pesto Grilled Cheese (Printable Version)

A gourmet grilled cheese featuring homemade spinach pesto with basil, pine nuts, and a blend of mozzarella and sharp 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
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

# 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, gradually stream in olive oil and lemon juice until mixture reaches smooth, spreadable consistency. 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 unbuttered side of two bread slices. Distribute mozzarella and cheddar cheese evenly over pesto on each slice. Top with remaining bread slices, buttered side facing outward.
04 - Place large skillet or griddle over medium heat and allow to preheat for 1-2 minutes.
05 - Place assembled sandwiches on hot cooking surface. Cook 3 to 4 minutes per side, applying gentle pressure with spatula, until bread achieves golden-brown color and cheese fully melts.
06 - Transfer sandwiches to cutting board and cool for 1 minute. Slice diagonally if desired and serve immediately while warm.

# Expert Advice:

01 -
  • It uses up fresh greens without feeling like youre eating a salad.
  • The pesto adds a garlicky, herby punch that makes plain cheese taste boring.
  • You get crispy, golden edges and gooey melted cheese in every bite.
  • It comes together in under half an hour, even if youre making the pesto from scratch.
02 -
  • Dont skip toasting the pine nuts, it brings out a deeper flavor that raw nuts just dont have.
  • If your pesto is too thick, add a splash more olive oil or a teaspoon of water to loosen it up.
  • Keep the heat at medium, high heat will burn the bread before the cheese melts inside.
  • Press gently with your spatula while grilling, it helps the cheese melt faster and sticks the sandwich together.
03 -
  • Sprinkle a little grated Parmesan on the outside of the buttered bread before grilling for an extra crispy, cheesy crust.
  • Let the pesto sit for ten minutes after blending so the flavors meld together and the garlic mellows out.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives the bread a beautiful golden color.
  • If the cheese isnt melting fast enough, cover the skillet with a lid for the last minute of cooking.
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