Sourdough Pesto Grilled Cheese

Thick-cut sourdough layered with basil pesto and three melty cheeses, grilled until golden and crispy. A gourmet twist on a classic favorite.

# What You Need:

→ Bread

01 - 4 slices thick-cut sourdough bread

→ Cheese

02 - 1/2 cup shredded mozzarella cheese

03 - 1/2 cup shredded fontina cheese

04 - 1/2 cup shredded sharp white cheddar cheese

→ Spreads & Condiments

05 - 3 tablespoons basil pesto

06 - 2 tablespoons unsalted butter, softened

# Steps:

01 - Lay out the sourdough slices and spread 1/2 tablespoon of butter on one side of each slice.

02 - Flip the bread over and spread approximately 1 tablespoon of basil pesto on the unbuttered side of two slices.

03 - Evenly divide and sprinkle the mozzarella, fontina, and cheddar over the pesto-covered slices.

04 - Top with the remaining bread slices, buttered side facing outward.

05 - Heat a large nonstick skillet or griddle over medium heat.

06 - Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden and crisp and the cheese is fully melted.

07 - Remove from the pan, let cool for 1 minute, slice diagonally, and serve warm.

# Expert Advice:

01 -

The combination of mozzarella, fontina, and sharp cheddar creates layers of flavor you just cant get from a single cheese
Pesto replaces the traditional condiment with aromatic fresh basil that infuses every bite
Thick cut sourdough holds up beautifully to the hearty cheese filling without getting soggy

02 -

Medium low heat is better than medium high because the thick bread needs time to toast while the cheese melts completely
Pressing gently with your spatula helps the bread make contact with the pan but dont squash it flat
The one minute rest period is crucial or hot cheese will ooze out immediately when you cut

03 -