Spinach Pesto Grilled Cheese (Printable version)

A flavorful twist on the classic grilled cheese with garlicky spinach pesto and gooey melted cheese.

# 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
13 - 2 ounces sharp cheddar cheese, sliced
14 - 2 tablespoons prepared spinach pesto

# Directions:

01 - In a food processor, combine spinach, basil, Parmesan, pine nuts, garlic, salt, and black pepper. 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 bread slices buttered side down on a clean work surface.
03 - Spread 1 tablespoon spinach pesto on the unbuttered side of two bread slices. Top each with half the mozzarella and cheddar cheese.
04 - Place remaining bread slices on top with buttered side facing outward to form 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, slice diagonally if desired, and serve warm.

# Expert Advice:

01 -
  • It turns leftover greens into something indulgent without feeling heavy.
  • The garlic and lemon in the pesto cut through the richness of melted cheese perfectly.
  • You can make the pesto ahead and have gourmet grilled cheese ready in under 10 minutes.
  • It feels fancy enough for guests but easy enough for a weeknight dinner alone.
02 -
  • Do not turn the heat up too high or the bread will burn before the cheese melts, medium heat is your friend here.
  • If your pesto is too thick to spread, stir in a teaspoon of water or extra olive oil until it loosens up.
  • Press the sandwich gently while it cooks, but do not smash it flat or all the cheese will squeeze out the sides.
03 -
  • Sprinkle a little grated Parmesan on the buttered side of the bread before grilling for an extra crispy, cheesy crust.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the most consistent golden color.
  • If you are making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest.
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