Spinach Pesto Grilled Cheese (Printable Version)

A tasty blend of garlicky spinach pesto and melted cheese layered between golden toasted bread.

# The Ingredients 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 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

# Step-by-Step Instructions:

01 - Combine spinach, basil, Parmesan, pine nuts, garlic, salt, and black pepper in a food processor. Pulse until finely chopped. With the processor running, gradually add olive oil and lemon juice until a smooth, spreadable paste forms. Adjust seasoning to taste.
02 - Butter one side of each bread slice and place them buttered side down on a clean surface.
03 - Spread 1 tablespoon of spinach pesto on the unbuttered side of two bread slices. Evenly distribute the mozzarella and cheddar cheeses over the pesto.
04 - Top with the remaining bread slices, buttered side facing outward, forming two sandwiches.
05 - Heat a large skillet or griddle over medium heat. Cook the sandwiches for 3 to 4 minutes per side, pressing lightly until the bread is golden and the cheese has melted.
06 - Allow sandwiches to cool slightly, then slice and serve warm.

# Additional Tips::

01 -
  • The pesto adds a garlicky, herbaceous punch that makes this feel far more sophisticated than a weeknight sandwich has any right to be.
  • You get that perfect contrast of crispy, buttery bread against melting layers of two different cheeses and creamy pesto.
  • It comes together faster than ordering delivery, and tastes infinitely better.
02 -
  • The pesto can be made up to three days ahead and stored in the fridge in an airtight container—it actually gets more flavorful as it sits.
  • Don't skip the pressing step; gentle pressure ensures the cheese melts evenly and the bread toasts uniformly rather than burning on the outside while the inside stays cold.
03 -
  • For extra crispiness and a subtle flavor boost, spread a thin layer of grated Parmesan directly on the outside of the bread before it hits the skillet.
  • If you want to get fancy, add thin slices of ripe tomato or roasted red pepper between the cheese layers—the pesto balances the acidity beautifully.
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