Spinach Pesto Grilled Cheese (Print version)

A flavorful twist on the classic sandwich, featuring garlicky spinach pesto and gooey melted cheese between crispy golden 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 Make It:

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

# Expert Tips:

01 -
  • The garlicky spinach pesto adds a fresh, herby punch that makes ordinary grilled cheese feel special without any extra effort.
  • You get two textures in one bite: crispy, golden bread on the outside and melty, stretchy cheese with creamy pesto inside.
  • It comes together in under half an hour, so you can make it on a weeknight and still feel like you cooked something impressive.
02 -
  • Don't skip toasting the pine nuts because raw nuts won't give you that deep, buttery flavor that makes the pesto taste special.
  • Use medium heat, not high, or the bread will burn before the cheese melts and you'll end up with a sad, unmelted middle.
  • Soften the butter first so it spreads evenly without tearing the bread, which can leave you with bare spots that won't crisp.
03 -
  • Press down gently with your spatula while the sandwich cooks to help the cheese melt faster and create better contact with the pan for even browning.
  • If your bread is browning too fast, lower the heat and cover the pan with a lid for a minute to trap the heat and melt the cheese without burning the crust.
  • Use a sharp serrated knife to slice the sandwich so you don't squish all the melted cheese out the sides.
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