Spinach Pesto Grilled Cheese (Printer Version)

A gourmet twist on the classic grilled cheese sandwich with fresh spinach pesto and melted cheese on crispy bread.

# 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 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

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 Prepare:

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 smooth, spreadable paste forms. Adjust seasoning to taste.
02 - Spread softened butter on one side of each bread slice. Place slices buttered side down on a clean work surface.
03 - Spread 1 tablespoon spinach pesto on the unbuttered side of two bread slices. Divide mozzarella and cheddar cheese equally between the two slices. Top each with remaining bread slices, buttered side facing outward.
04 - Heat large skillet or griddle over medium heat. Place sandwiches in pan and cook 3 to 4 minutes per side, pressing gently, until bread achieves golden brown color and cheese melts completely.
05 - Remove sandwiches from heat and allow brief cooling period. Slice diagonally and serve warm.

# Expert Suggestions:

01 -
  • The spinach pesto stays bright green and tastes fresher than anything from a jar, plus you control the garlic.
  • Two kinds of cheese melt into each other and create that perfect pull when you bite in.
  • It takes about as long as a regular grilled cheese but feels like you actually cooked something impressive.
  • Leftovers of the pesto keep for days and turn into instant flavor for pasta, eggs, or more sandwiches.
02 -
  • Don't skip toasting the pine nuts first, even though the recipe says toasted, because raw ones taste flat and won't give you that deep, nutty flavor.
  • If your heat is too high, the bread will burn before the cheese melts, so keep it at medium and be patient.
  • Press the sandwiches gently with your spatula while they cook to help the cheese melt faster and make contact with the pesto.
  • Leftover pesto turns brown on top after a day in the fridge, but just stir it and it's still perfectly good.
03 -
  • Let the butter come to room temperature so it spreads without tearing the bread, which makes a huge difference in getting an even, golden crust.
  • Use a heavy skillet or cast iron pan if you have one, because the even heat helps the cheese melt perfectly while the bread crisps up.
  • Taste the pesto before you use it and adjust the salt, lemon, or garlic to your preference, since it's way easier to fix it now than after it's inside the sandwich.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
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