Spinach Pesto Grilled Cheese (Print Version)

Garlicky spinach pesto elevates the classic grilled cheese with melted mozzarella and cheddar between crispy, golden bread slices.

# 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 Assembly

10 - 4 slices sourdough or country bread
11 - 4 tablespoons unsalted butter, softened
12 - 4 ounces mozzarella cheese, sliced
13 - 2 ounces sharp cheddar cheese, sliced
14 - 2 tablespoons prepared spinach pesto

# How to Make It:

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

# Additional Tips::

01 -
  • It takes the comfort of grilled cheese and adds a bright, garlicky kick that makes every bite interesting.
  • You can make extra pesto and keep it in the fridge for pasta, eggs, or spreading on toast all week long.
  • The combination of mozzarella and sharp cheddar gives you that perfect stretch and tangy depth.
  • It comes together faster than ordering takeout and tastes like you put in real effort.
02 -
  • Do not turn the heat too high or the bread will burn before the cheese melts, medium heat is your friend here.
  • Softening the butter first makes spreading so much easier and prevents tearing the bread.
  • If your pesto seems too thick, add a teaspoon of water or extra olive oil to loosen it up.
  • Press gently with the spatula while grilling to help the cheese melt evenly without squishing out the filling.
03 -
  • Toast the pine nuts in a dry skillet for a few minutes before blending, it brings out a deeper, nuttier flavor.
  • Let the sandwiches rest for a minute after grilling so the cheese firms up just enough to avoid a molten mess when you bite in.
  • Use a panini press if you have one, it gives you even browning and perfect cheese melt every time.
  • Make the pesto ahead and store it in a jar with a thin layer of olive oil on top to keep it bright green.
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