Spinach Pesto Grilled Cheese (Printable)

A flavorful twist on the classic grilled cheese, featuring garlicky spinach pesto and gooey melted cheese between crispy, golden slices of 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
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 bread
11 - 4 tablespoons unsalted butter, softened
12 - 4 ounces mozzarella cheese, sliced
13 - 2 ounces sharp cheddar cheese, sliced
14 - 2 tablespoons prepared spinach pesto

# How-To Steps:

01 - Combine spinach, basil, Parmesan, pine nuts, garlic, salt, and black pepper in food processor. Pulse until finely chopped. With processor running, stream in olive oil and lemon juice until smooth, spreadable paste forms. Adjust seasoning to taste.
02 - Butter one side of each bread slice. Arrange bread slices buttered side down on clean work surface.
03 - Spread 1 tablespoon spinach pesto on unbuttered side of two bread slices. Divide mozzarella and cheddar cheese equally over pesto-topped bread.
04 - Place remaining bread slices on top with buttered side facing outward, creating two complete sandwiches.
05 - Heat large skillet over medium heat. Cook sandwiches 3 to 4 minutes per side, pressing gently, until bread achieves golden brown color and cheese melts completely.
06 - Cool slightly. Slice diagonally and serve warm.

# Expert Tips:

01 -
  • It turns a weekday lunch into something that feels a little fancy without any extra effort.
  • The pesto adds a bright, garlicky punch that makes regular grilled cheese taste flat in comparison.
  • You can make the pesto ahead and have it ready whenever a craving hits.
  • It uses simple pantry ingredients but tastes like you planned it all week.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, keep it at medium and be patient.
  • Don't overload the pesto or it will squeeze out the sides and make a mess in the pan.
  • Press the sandwich gently while it cooks, it helps the cheese melt evenly and the bread crisp up faster.
03 -
  • Toast the pine nuts in a dry skillet until they smell nutty and turn light golden, it only takes a few minutes but makes a huge difference.
  • Let the butter soften at room temperature so it spreads evenly without tearing the bread.
  • If the cheese isn't melting fast enough, cover the skillet with a lid for the last minute or two to trap the heat.
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