Spinach Pesto Grilled Cheese (Printable)

A gourmet twist on the classic, combining creamy spinach pesto with melted cheese and crispy bread for an irresistible sandwich.

# What You 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 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 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 Make It:

01 - Combine spinach, basil, Parmesan, pine nuts, and garlic in a food processor. Pulse until finely chopped. With processor running, gradually stream in olive oil and lemon juice until smooth and spreadable. Adjust seasoning to taste.
02 - Butter one side of each bread slice. Arrange slices buttered side down on a clean work surface.
03 - Spread 1 tablespoon spinach pesto on the unbuttered side of two bread slices. Distribute mozzarella and cheddar cheese equally over pesto. Top with remaining bread slices, buttered side facing outward.
04 - Heat a large skillet or griddle over medium heat until evenly hot.
05 - Place sandwiches on heated skillet. Cook for 3 to 4 minutes per side, gently pressing with spatula, until bread achieves golden-brown color and cheese melts completely.
06 - Allow sandwiches to cool slightly. Slice diagonally and serve immediately while warm.

# Helpful Tips:

01 -
  • It sneaks in greens without tasting like a salad, just bright, herby richness.
  • The pesto keeps for days, so you can make extra and toss it with pasta or spread it on toast.
  • Two types of cheese give you both melt and sharpness in every bite.
  • It cooks fast enough to feel like a treat on a busy weeknight.
02 -
  • Medium heat is your friend, too high and the bread burns before the cheese melts.
  • Spread the pesto thinly, too much and it squirts out the sides when you press.
  • Use a mix of cheeses, mozzarella alone is bland and cheddar alone can be greasy.
03 -
  • Press the sandwich gently with your spatula as it cooks, it helps the cheese melt faster and the layers stick together.
  • If your pesto tastes sharp, let it sit for ten minutes, the flavors mellow and blend.
  • Toast extra pine nuts and keep them in a jar, they are good on everything from salads to pasta.
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