Spinach Pesto Grilled Cheese (Printer-friendly)

Garlicky spinach pesto paired with melted mozzarella and cheddar cheese between crispy, golden slices of sourdough 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

# Directions:

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 and lay them buttered side down on a clean 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 completely melted.
05 - Let sandwiches cool slightly, then slice diagonally and serve warm.

# Expert Advice:

01 -
  • It takes the comfort of grilled cheese and adds a fresh, garlicky kick that feels grown up without being fussy.
  • You can make extra pesto and keep it in the fridge for pasta, eggs, or more sandwiches all week.
  • The spinach sneaks in some greens, so you feel a little virtuous while eating something ridiculously indulgent.
  • It cooks in under ten minutes, which means you can make it on a weeknight and still feel like you did something special.
02 -
  • Do not turn the heat too high or the bread will burn before the cheese melts, medium heat is the sweet spot for even browning.
  • If your pesto looks too thick, add another tablespoon of olive oil or a splash of water to loosen it up.
  • Press the sandwich gently while it cooks, but do not smash it flat or all the cheese will ooze out the sides.
03 -
  • Let the butter come to room temperature before you spread it, cold butter tears the bread and makes it harder to get an even coat.
  • If you are making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest.
  • Taste your pesto before you use it and adjust the salt, lemon, or garlic to your liking, it should be bold and bright.
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