Save to Pinterest I'd been experimenting with pesto in everything that summer when I found myself staring at a neglected loaf of sourdough on the counter. Something about the way basil and garlic already coat every strand of pasta made me wonder why we don't spread that magic between bread slices more often. The first attempt was messy, with pesto dripping everywhere, but one bite of that melty three-cheese situation had me completely sold.
My sister came over unexpectedly the day I was perfecting this version, complaining about a terrible day at work. I slid a sandwich onto her plate, still hot from the pan with that golden crust catching the afternoon light, and watched her shoulders drop three inches after the first bite. Now whenever she texts me asking for dinner, I know exactly what she's hoping I'll make.
Ingredients
- 4 slices thick cut sourdough bread: The sturdy texture and tangy flavor create the perfect foundation while standing up to generous cheese layers
- 1/2 cup (60 g) shredded mozzarella cheese: Provides the classic stretch and mild base that lets other flavors shine
- 1/2 cup (60 g) shredded fontina cheese: Adds buttery notes and exceptional melting properties
- 1/2 cup (60 g) shredded sharp white cheddar: Brings the necessary tangy punch that cuts through richness
- 3 tbsp basil pesto: Use homemade if you have it but a good quality store bought version works perfectly
- 2 tbsp unsalted butter: Softened to room temperature ensures even coverage and that signature golden crunch
Instructions
- Prep your bread slices:
- Lay out all four sourdough pieces and spread half tablespoon softened butter on one side of each slice, reaching all edges
- Add the pesto layer:
- Flip the bread over so the unbuttered side faces up, then spread about one tablespoon basil pesto on two slices only
- Layer the cheese blend:
- Evenly divide the mozzarella, fontina, and cheddar mixture over the pesto covered slices, distributing right to the crust
- Assemble the sandwiches:
- Top with the remaining bread slices, making sure the buttered sides face outward
- Get your pan ready:
- Heat a large nonstick skillet or griddle over medium heat until you can feel the warmth when hovering your hand above
- Grill to perfection:
- Cook sandwiches for three to four minutes per side, pressing gently with a spatula, until bread is golden and cheese is completely melted
- Rest and serve:
- Remove from pan, let cool for one minute to set the cheese, then slice diagonally and serve while still warm
Save to Pinterest This sandwich has become my go to when friends need comfort food but I still want to serve something that feels a little special. There's something about cutting through that crunchy crust and hitting the aromatic pesto that makes people pause mid conversation.
The Perfect Bread Choice
After trying countless bread varieties, I've learned that sourdough works best because the slight tang cuts through the rich cheese blend. Look for a loaf with a tight crumb and substantial thickness, anything too airy will collapse under the weight of three cheeses.
Cheese Blend Secrets
I stumbled upon this trio after years of two cheese experiments, and the combination creates something greater than the sum of its parts. The mozzarella handles the texture, fontina contributes buttery meltiness, and sharp cheddar cuts through with just enough acidity.
Timing Your Flip
The most common mistake is flipping too early, which gives you beautifully golden bread but unmelted cheese centers. Wait until you can see the cheese starting to bubble up through the pesto layer before even thinking about your spatula.
- Lift a corner gently with your spatula to check the underside color
- If the bread is dark but cheese isnt melting, reduce heat slightly
- The second side usually cooks faster than the first
Save to Pinterest Whether it's a quick Tuesday dinner or a comforting weekend lunch, this sandwich transforms ordinary ingredients into something that feels like a warm hug. The way the pesto infuses through the melting cheese creates layers of flavor that keep everyone coming back for seconds.
Recipe FAQs
- → Can I use regular bread instead of sourdough?
Yes, you can substitute regular sandwich bread, brioche, or ciabatta. Sourdough is preferred for its tangy flavor and sturdy texture, but other breads work well. Just ensure your slices are thick enough to hold the cheese without falling apart.
- → How do I prevent the bread from burning while the cheese melts?
Cook over medium heat rather than high heat, and keep the temperature consistent. Medium heat allows the bread to toast gradually while giving the cheese time to melt. If the outside browns too quickly, reduce the heat or cover the skillet briefly with a lid.
- → What are good cheese substitutes for this sandwich?
Gruyère, provolone, smoked gouda, or aged cheddar are excellent alternatives. You can use any combination of melting cheeses you prefer. Avoid soft cheeses like fresh mozzarella, as they don't melt as smoothly.
- → Can I make this sandwich ahead of time?
You can assemble the sandwich up to 2 hours ahead and refrigerate it covered. Grill it fresh when ready to serve for the best texture. Assembled sandwiches don't hold well for extended periods as the bread can become soggy.
- → What vegetables work well as additions?
Thin tomato slices, baby spinach, arugula, roasted red peppers, or fresh basil leaves complement the pesto beautifully. Add vegetables between the cheese layers before grilling. For crispier vegetables, sauté them first.
- → Is this suitable for a vegan diet?
Absolutely. Substitute plant-based butter, dairy-free cheese alternatives, and ensure your pesto uses vegan ingredients. Many store-bought pestos are already vegan, but always check the label for dairy content.