Save My neighbor knocked on my door one Saturday morning with a basket of spinach from her garden, far more than I could use in salads. I stood there in my pajamas, still holding my coffee, trying to think fast. That afternoon, I blended it into a bright green pesto and slapped it between two slices of bread with cheese. The sandwich came off the pan so crispy and fragrant that I ate both servings myself, standing at the counter.
I made this for my brother when he came over to help me move furniture. He is picky about anything green, but he took one bite and asked for the recipe. We ended up sitting on the floor of my half empty living room, eating sandwiches off paper towels and laughing about how we used to hide spinach under our napkins as kids. It is funny how food can turn into a truce.
Ingredients
- Fresh spinach leaves: Use the tender baby spinach if you can, it blends smoother and tastes less bitter than the big tough leaves.
- Fresh basil leaves: This adds a sweet, aromatic note that keeps the pesto from tasting too earthy or one dimensional.
- Grated Parmesan cheese: The salty, nutty flavor makes the pesto taste rich and complicated even though it is just a handful of ingredients.
- Toasted pine nuts: Toasting them in a dry pan for a few minutes brings out a buttery depth, but watch them closely because they burn fast.
- Garlic clove: One large clove is enough to give the pesto a gentle bite without overpowering the greens.
- Extra virgin olive oil: This is what makes the pesto creamy and glossy, so use a good one that you would happily dip bread into.
- Salt and black pepper: Season to taste after blending, because the Parmesan already brings some saltiness.
- Lemon juice: A tablespoon brightens everything up and keeps the pesto from tasting heavy or flat.
- Sourdough or country bread: You want something sturdy with a good crust that can stand up to butter and heat without getting soggy.
- Unsalted butter: Softened butter spreads easily and crisps up the bread beautifully without burning.
- Mozzarella cheese: This is your melt, the cheese that gets gooey and stretchy and holds the sandwich together.
- Sharp cheddar cheese: A little cheddar adds tang and depth, so the sandwich does not taste too mild or boring.
Instructions
- Blend the pesto:
- Toss the spinach, basil, Parmesan, pine nuts, garlic, salt, and pepper into the food processor and pulse until everything is finely chopped and starting to stick together. With the motor running, drizzle in the olive oil and lemon juice until the mixture turns into a smooth, spreadable paste.
- Butter the bread:
- Spread softened butter on one side of each slice of bread, making sure to go all the way to the edges so every bite gets crispy. Lay them buttered side down on your counter or cutting board.
- Assemble the sandwiches:
- Spread a tablespoon of pesto on the unbuttered side of two slices, then pile on half the mozzarella and cheddar. Top with the remaining slices, buttered side facing out, and press down gently so everything sticks together.
- Grill until golden:
- Heat a skillet over medium heat and lay the sandwiches in carefully, listening for that sizzle. Cook for three to four minutes per side, pressing down gently with a spatula, until the bread turns golden brown and the cheese melts into gooey ribbons.
- Slice and serve:
- Let the sandwiches cool for a minute so you do not burn your mouth, then slice them in half and watch the cheese stretch. Serve them warm while the bread is still crackling.
Save One night I made this for myself after a long day and sat on the back porch with a book. The sun was going down, the bread was still warm, and I remember thinking that this was exactly the kind of simple, satisfying thing I wanted to keep coming back to. Sometimes a sandwich is just a sandwich, but sometimes it is the best part of your day.
What to Do with Extra Pesto
I always make the full batch of pesto even if I am only making two sandwiches, because it keeps in the fridge for about a week and I end up using it on everything. Stir it into scrambled eggs, spread it on toast, toss it with hot pasta, or spoon it over roasted vegetables. You can also freeze it in ice cube trays and pop out a cube whenever you need a quick hit of flavor.
Choosing Your Bread and Cheese
Sourdough is my first choice because the tangy flavor plays well with the garlicky pesto, but any sturdy bread with a good crust will work. I have used whole wheat, rye, and even thick cut white bread when that is all I had. For the cheese, mozzarella gives you the melt and cheddar gives you the flavor, but you could also try Gruyere, fontina, or provolone if you want to experiment.
Serving Suggestions and Additions
This sandwich is rich enough to be a meal on its own, but I like to serve it with something fresh and crunchy on the side. A simple green salad with lemon vinaigrette cuts through the richness, or you can go classic and dunk it in tomato soup. If you want to bulk up the sandwich itself, add a few slices of roasted red pepper, fresh tomato, or even some arugula for a peppery bite.
- Try sprinkling a little grated Parmesan on the outside of the bread before grilling for an extra crispy, cheesy crust.
- If you like heat, add a pinch of red pepper flakes to the pesto or layer in some sliced pickled jalapenos.
- Leftover pesto can be thinned with a little more oil and used as a dip for breadsticks or raw vegetables.
Save This sandwich has become my go to whenever I want something comforting but not boring, and I hope it does the same for you. Make it your own, experiment with the cheeses, and enjoy every crispy, melty bite.
Recipe FAQs
- → Can I make the spinach pesto ahead of time?
Yes, prepare the pesto up to 2 days in advance. Store it in an airtight container in the refrigerator. You can also freeze pesto for up to 3 months in ice cube trays for convenient portioning.
- → What's the best cheese combination for this sandwich?
The blend of mozzarella and sharp cheddar creates the ideal balance—mozzarella provides creaminess and stretch while cheddar adds sharp, tangy depth. Feel free to adjust the ratio based on your cheese preferences.
- → How do I prevent the bread from burning while the cheese melts?
Use medium heat rather than high heat, which allows the bread to toast evenly while giving cheese time to melt. Cover the skillet with a lid for the final minute to trap steam and accelerate melting.
- → Can I substitute the pine nuts?
Absolutely. Walnuts, almonds, or even roasted sunflower seeds work beautifully. For a nut-free version, use sunflower or pumpkin seeds. Toast them lightly first for enhanced flavor.
- → What bread works best for grilling?
Sourdough, country bread, and ciabatta are ideal—they have sturdy crusts that become crispy without tearing. Avoid thin sandwich bread, which can burn before the cheese melts through.
- → How can I make this sandwich more substantial?
Add roasted red peppers, sliced tomatoes, or thin layers of prosciutto between the cheese. Serving alongside tomato soup or a crisp salad transforms it into a complete meal.