Spinach Pesto Grilled Cheese (Printable)

A flavorful twist on the classic grilled cheese with homemade spinach pesto and melted cheese between crispy, golden bread slices.

# 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
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, stream in olive oil and lemon juice until smooth, spreadable paste forms. Taste and adjust seasoning as needed.
02 - Butter one side of each bread slice. Lay slices buttered side down on a clean work surface.
03 - Spread 1 tablespoon spinach pesto on the unbuttered side of two bread slices. Distribute half the mozzarella and cheddar cheese on each slice.
04 - Place remaining bread slices on top, buttered side facing outward, creating two complete sandwiches.
05 - Heat large skillet or griddle over medium heat. Cook sandwiches 3 to 4 minutes per side, pressing gently, until bread achieves golden brown color and cheese melts completely.
06 - Allow sandwiches to cool slightly before slicing. Serve warm.

# Expert Advice:

01 -
  • It takes the nostalgia of grilled cheese and wakes it up with bright, herby flavor.
  • You can make the pesto ahead and keep it in the fridge for quick lunches all week.
  • It feels gourmet but comes together in under half an hour with pantry staples.
  • The combo of mozzarella and sharp cheddar gives you both stretch and tang.
02 -
  • Keep the heat at medium, not high, or the bread will burn before the cheese melts and you will be sad.
  • Press the sandwiches gently with your spatula while they cook, it helps the cheese melt faster and the bread crisp evenly.
  • If your pesto looks too thick, add another splash of olive oil or a teaspoon of water to loosen it up.
03 -
  • Toast your pine nuts in a dry skillet until they smell nutty and turn light golden, it only takes a few minutes but it doubles the flavor.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the crispiest, most evenly browned crust.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
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