Save to Pinterest The smell of garlic and toasted pine nuts used to fill my tiny apartment kitchen every Sunday afternoon when I'd batch-make pesto for the week. One rainy evening, I had leftover spinach pesto in a jar and a serious craving for comfort food. I spread that bright green paste onto buttered bread, piled on mozzarella and cheddar, and pressed the whole thing into a hot skillet. The way the pesto melted into the cheese, turning every bite herbaceous and rich, made me wonder why I'd never thought of it before.
I made this for my neighbor once after she helped me move furniture, and she took a bite, paused, and asked if I'd gone to culinary school. I laughed and told her it was just spinach, cheese, and butter doing all the work. She ate both halves of her sandwich without saying another word, which I took as the highest compliment.
Ingredients
- Fresh spinach leaves: Packed tight into the measuring cup, these give the pesto its vibrant color and a mellow, earthy base that isn't as sharp as all basil.
- Fresh basil leaves: Just enough to add that classic pesto aroma without overpowering the spinach.
- Grated Parmesan cheese: The salty, nutty backbone of the pesto that also helps it cling to the bread.
- Toasted pine nuts: Toasting them in a dry skillet for a few minutes until golden makes them fragrant and keeps the pesto from tasting flat.
- Garlic clove: One large clove is plenty, raw garlic is strong and you want it to sing, not scream.
- Extra virgin olive oil: Use something you'd happily dip bread into, it smooths everything out and carries all the flavors.
- Salt, black pepper, and lemon juice: These brighten the pesto and keep it from tasting one note or too heavy.
- Sourdough or country bread: Sturdy slices with a bit of chew hold up to the butter and pesto without getting soggy.
- Unsalted butter: Softened so it spreads easily and crisps the bread into a golden shell.
- Mozzarella cheese: Melts into creamy, stretchy goodness that makes every bite satisfying.
- Sharp cheddar cheese: Adds a tangy bite that balances the mildness of mozzarella.
Instructions
- Make the pesto:
- Toss spinach, basil, Parmesan, pine nuts, garlic, salt, and pepper into a food processor and pulse until everything is finely chopped and starting to clump together. Drizzle in the olive oil and lemon juice while the machine runs until you have a smooth, spreadable paste that clings to a spoon.
- Butter the bread:
- Spread softened butter on one side of each slice, making sure to go all the way to the edges so every bit gets golden and crisp. Lay them buttered side down on your counter or a 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 on each. Top with the remaining bread slices, buttered side facing out, and press gently so everything sticks together.
- Grill until golden:
- Heat a large skillet over medium heat and lay the sandwiches in carefully, cooking for three to four minutes per side and pressing down lightly with a spatula. You want the bread to turn a deep golden brown and the cheese to melt into gooey pools.
- Cool and serve:
- Let the sandwiches sit for a minute or two so the cheese sets just enough that it won't all run out when you cut them. Slice in half and serve while they're still warm and the cheese is stretchy.
Save to Pinterest The first time I served this at a casual lunch with friends, someone said it tasted like spring trapped between two slices of bread. That description stuck with me because it's exactly right, the green brightness of the pesto makes even a simple grilled cheese feel lighter and more alive. Now it's my go to whenever I want comfort food that doesn't feel heavy.
What to Serve Alongside
A bowl of tomato soup is the obvious choice, but I also love pairing this with a crisp green salad dressed in lemon vinaigrette to echo the brightness in the pesto. On cooler days, a cup of minestrone or a handful of salt and vinegar chips adds just the right contrast. Sometimes I'll slice up a few pickles or cornichons on the side for a sharp, briny bite that cuts through the richness of the cheese.
How to Store and Reheat
If you have leftover sandwiches, wrap them tightly in foil and keep them in the fridge for up to two days. Reheat them in a skillet over low heat, flipping once, until the bread crisps back up and the cheese softens again. A toaster oven also works well if you don't want to babysit a pan. The pesto itself can be made ahead and stored in a jar with a thin layer of olive oil on top to prevent browning.
Ways to Make It Your Own
Swap the mozzarella for fontina or Gruyere if you want something a little more nutty and complex. Adding a few slices of roasted red pepper or sun dried tomato gives it a sweet, smoky layer that plays nicely with the pesto. For a heartier version, tuck in some cooked chicken or turkey, though I usually prefer it vegetarian so the pesto stays the star.
- Try sprinkling grated Parmesan on the buttered side of the bread before grilling for an extra crispy, cheesy crust.
- If you don't have pine nuts, walnuts or even sunflower seeds work beautifully in the pesto.
- A drizzle of balsamic glaze on the plate after slicing adds a sweet tang that surprises people in the best way.
Save to Pinterest This sandwich has become my answer to the question of what to make when you want something comforting but not boring. It's proof that a few good ingredients and a hot skillet can turn an ordinary lunch into something you'll crave again and again.
Recipe FAQs
- → Can I make the pesto ahead of time?
Yes, spinach pesto keeps well in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. This makes it perfect for meal prep.
- → What bread works best for this sandwich?
Sourdough and country bread are ideal for their sturdy crumb and crispy crust. Brioche, ciabatta, or thick-cut white bread also work wonderfully.
- → Can I substitute the cheese?
Absolutely. Try provolone, fontina, or gouda for different flavor profiles. Any cheese that melts well will create a delicious result.
- → How do I get extra crispy bread?
Spread softened butter generously on both outer sides of the bread before grilling, and consider adding grated Parmesan to the buttered surface for golden, crispy edges.
- → What temperature should my skillet be?
Cook over medium heat to allow the cheese to melt thoroughly while the bread toasts evenly. Too high heat will brown the bread before the cheese melts.
- → Are there nut-free alternatives for the pesto?
Yes, roasted sunflower seeds, pumpkin seeds, or even crispy breadcrumbs can replace pine nuts while maintaining the pesto's texture and richness.