Save My neighbor knocked on the door one afternoon holding a grocery bag full of spinach from her garden, more than she could possibly use. I stared at the leafy pile and thought of pesto, but without basil season in full swing, I decided to let the spinach take center stage. That experiment turned into this sandwich, and now it's the lunch I crave when I want something familiar but just different enough to feel special.
I made this for my sister during one of her surprise visits, and she ate half of hers standing at the counter before even sitting down. She kept saying it tasted like something from a cafe, which made me laugh because I was still in my pajamas. We ended up talking for hours that day, and she still texts me photos whenever she makes it at home.
Ingredients
- Fresh spinach leaves: The star of the pesto, bringing a mild earthiness and vibrant green color without the sharpness of all basil.
- Fresh basil leaves: Just enough to add that classic pesto aroma and a hint of sweetness.
- Grated Parmesan cheese: Adds salty, nutty depth and helps the pesto cling together beautifully.
- Toasted pine nuts: They bring buttery richness and a subtle crunch, but walnuts work just as well if that's what you have.
- Large garlic clove: One clove is plenty for a gentle punch without overwhelming the greens.
- Extra virgin olive oil: The base that brings everything together into a smooth, spreadable paste.
- Salt, black pepper, and lemon juice: These brighten and balance the pesto, making all the flavors pop.
- Sourdough or country bread: Sturdy enough to hold up to the pesto and cheese without getting soggy, with a great crust for grilling.
- Unsalted butter: Softened butter spreads easily and creates that golden, crispy exterior we all love.
- Mozzarella cheese: Melts beautifully and gives you those satisfying cheese pulls.
- Sharp cheddar cheese: Adds a tangy contrast to the mild mozzarella and deepens the overall flavor.
Instructions
- Make the pesto:
- Toss the spinach, basil, Parmesan, pine nuts, garlic, salt, and pepper into your food processor and pulse until everything is finely chopped. Then, with the motor running, drizzle in the olive oil and lemon juice until you have a smooth, vibrant green paste that smells like spring.
- Butter the bread:
- Spread softened butter on one side of each slice, then lay them buttered side down on your counter. This is the side that will get golden and crispy in the pan.
- Assemble the sandwiches:
- Spread a tablespoon of pesto on the unbuttered side of two slices, then pile on half the mozzarella and cheddar. Top with the remaining slices, buttered side facing out.
- Grill until golden:
- Heat your skillet over medium heat and cook the sandwiches for 3 to 4 minutes per side, pressing gently with your spatula. You want deep golden bread and fully melted, gooey cheese inside.
- Rest and serve:
- Let the sandwiches sit for a minute so the cheese sets just slightly, then slice them in half and serve while they are still warm and stretchy.
Pin it One rainy Saturday, I made a double batch of this pesto and froze half in an ice cube tray. Weeks later, I popped a few cubes into scrambled eggs and it felt like a little gift from my past self. This sandwich is great on its own, but knowing you have pesto ready to go makes weeknight cooking feel less like a chore.
Pesto Variations and Substitutions
If you do not have pine nuts, walnuts or almonds work beautifully and add their own character. I have even used roasted sunflower seeds when cooking for a friend with nut allergies, and the pesto still had plenty of body and flavor. You can also swap in arugula or kale for some of the spinach if you want a peppery or heartier twist.
Choosing Your Bread and Cheese
Sourdough is my go to because it has structure and a slight tang that complements the pesto, but any sturdy bread like ciabatta or whole grain works well. For cheese, mozzarella gives you melt and stretch, while sharp cheddar brings flavor, but feel free to try Gruyere, fontina, or even pepper jack if you like a little heat. Just avoid pre shredded cheese if you can, freshly shredded melts so much better.
Serving and Storage Tips
This sandwich is perfect with a bowl of tomato soup or a light green salad on the side. Leftover pesto keeps in the fridge for up to a week if you press plastic wrap directly on the surface to prevent browning. You can also freeze it in small portions and thaw as needed.
- For extra crispy edges, sprinkle a little Parmesan on the outside of the bread before grilling.
- Add a slice of tomato or roasted red pepper inside for a pop of sweetness.
- If reheating, use a skillet instead of the microwave to keep the bread crispy.
Pin it There is something really satisfying about turning a pile of greens into something this comforting and craveable. I hope this becomes your new favorite way to use up spinach and make lunch feel a little more special.
Frequently Asked Questions
- → Can I make the spinach pesto ahead of time?
Yes, the spinach pesto can be prepared up to 3 days in advance. Store it in an airtight container in the refrigerator. If the pesto separates, simply stir before using.
- → What bread works best for this sandwich?
Sourdough and country bread are excellent choices due to their sturdy structure and slight tanginess that complements the pesto. You can also use challah, brioche, or thick-cut white bread for a softer texture.
- → How do I prevent the cheese from leaking out?
Keep the heat at medium and avoid pressing too hard while cooking. Place the cheese between the bread slices and ensure the pesto is spread evenly so the cheese stays contained during cooking.
- → Can I substitute the pine nuts in the pesto?
Absolutely. Walnuts, almonds, or roasted sunflower seeds work wonderfully as substitutes. For a nut-free version, use roasted sunflower seeds or pumpkin seeds instead.
- → What's the best way to achieve crispy bread?
Butter the outside of the bread generously and cook over medium heat. For extra crispiness, sprinkle a small amount of grated Parmesan on the buttered surface before grilling. Avoid medium-high heat, which can brown the bread too quickly before the cheese melts.
- → Are there good side dishes to pair with this?
A simple green salad, tomato soup, or minestrone soup pair beautifully with this sandwich. Crispy potato chips or a light cucumber salad also complement the rich, savory flavors well.