Spinach Pesto Grilled Cheese (Printer-friendly)

Garlicky spinach pesto meets gooey melted cheese in crispy, golden bread for an elevated comfort sandwich.

# Ingredient List:

→ 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

# How-To Steps:

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. Lay the bread slices buttered side down on a clean work 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.
04 - Place the remaining bread slices on top with buttered side facing outward to form complete sandwiches.
05 - Heat a large skillet or griddle over medium heat. Cook sandwiches for 3 to 4 minutes per side, pressing gently with spatula, until bread is golden brown and cheese is fully melted.
06 - Allow sandwiches to cool slightly, then slice diagonally and serve warm.

# Expert Advice:

01 -
  • It takes the nostalgia of a classic grilled cheese and adds a punch of garlicky, herby flavor that feels grown up without being fussy.
  • The pesto doubles as a condiment you can keep in the fridge and use on pasta, chicken, or scrambled eggs all week long.
  • Golden, crispy bread with strings of melted cheese never gets old, especially when there's a surprise layer of green hiding inside.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so keep it at medium and be patient.
  • Toasting the pine nuts in a dry skillet for three or four minutes transforms their flavor from bland to nutty and almost buttery.
  • Leftover pesto lasts about five days in the fridge if you press plastic wrap directly onto the surface to keep it from browning.
03 -
  • Press the sandwich gently with your spatula while it cooks to help the cheese melt faster and bond with the pesto.
  • If your pesto tastes too sharp, a tiny pinch of sugar or an extra squeeze of lemon juice can balance it out.
  • Make a double batch of pesto and freeze half in ice cube trays so you always have some on hand for quick meals.
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