Spinach Pesto Grilled Cheese (Printable)

A flavorful twist on the classic grilled cheese featuring garlicky spinach pesto and gooey melted cheese between 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 Assembly

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 Steps:

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. Taste and adjust seasoning as needed.
02 - Spread softened butter on one side of each bread slice. Lay all four 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 evenly between these two slices, layering both cheeses on each.
04 - Place remaining two bread slices on top of cheese, with buttered sides facing outward, creating two complete sandwiches.
05 - Heat large skillet or griddle over medium heat. Place sandwiches on cooking surface and cook 3 to 4 minutes per side, pressing gently with spatula, until bread achieves golden brown color and cheese melts completely.
06 - Remove sandwiches from heat and let cool for 1 to 2 minutes. Slice diagonally and serve immediately while warm.

# Expert Suggestions:

01 -
  • It takes the nostalgic comfort of grilled cheese and wakes it up with fresh, garlicky green flavor that doesnt overpower.
  • You can make the pesto ahead and keep it in the fridge, so dinner comes together in under ten minutes on a busy night.
  • The combination of mozzarella and sharp cheddar gives you that perfect stretch and tang in every bite.
02 -
  • Medium heat is your friend, if the pan is too hot, the bread will burn before the cheese has a chance to melt, and youll be left scraping char off toast.
  • Softened butter spreads without tearing the bread, cold butter will rip holes and make an uneven crust, so leave it out for ten minutes before you start.
  • Press gently with your spatula while the sandwiches cook, it helps the cheese melt faster and the layers stick together without smashing everything flat.
03 -
  • Sprinkle a little grated Parmesan on the outside of the buttered bread before grilling for an extra crispy, cheesy crust that tastes like a fancy secret.
  • If your pesto is too thick to spread, stir in a teaspoon of water or olive oil to loosen it up without losing flavor.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the most consistent golden color on both sides.
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