Spinach Pesto Grilled Cheese Sandwich (Printable)

A gourmet grilled cheese featuring homemade spinach pesto, creamy melted cheeses, and golden-brown bread. Ready in 25 minutes.

# 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 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

# Directions:

01 - Combine spinach, basil, Parmesan, pine nuts, garlic, salt, and black pepper in a food processor. Pulse until finely chopped. With 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 generously. Lay all 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, distributing evenly.
04 - Place remaining bread slices on top with buttered side facing outward, creating two complete sandwiches.
05 - Heat a large skillet or griddle over medium heat. Cook sandwiches for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is fully melted.
06 - Remove from heat and let cool for 1 to 2 minutes. Slice diagonally if desired and serve immediately while warm.

# Expert Advice:

01 -
  • It turns a weeknight staple into something that feels intentional, like you planned it all along.
  • The spinach pesto sneaks in greens without tasting like a health kick, just bright and a little nutty.
  • Crispy, golden bread with cheese that pulls apart in long, melty strings never gets old.
  • You can make extra pesto and keep it in the fridge for pasta, eggs, or another round of sandwiches.
02 -
  • Don't crank the heat too high or the bread will burn before the cheese melts, medium is the sweet spot.
  • Toast the pine nuts in a dry skillet for a few minutes until they smell nutty, it makes a huge difference in flavor.
  • If your pesto looks dry or thick, add another tablespoon of olive oil and blend again.
  • Press the sandwiches gently while they cook, but don't smash them flat or you'll squeeze out all the melted cheese.
03 -
  • Sprinkle a little grated Parmesan on the outside of the buttered bread before grilling for an extra crispy, cheesy crust.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives the bread the best golden color.
  • Let the sandwiches rest for a full minute after cooking so the cheese sets slightly and doesn't ooze out when you slice.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest.
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