Spinach Pesto Grilled Cheese (Printable Version)

Garlicky spinach pesto elevates this beloved sandwich with creamy melted cheese and crispy golden bread in just 25 minutes.

# 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 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 Make:

01 - Combine spinach, basil, Parmesan, pine nuts, garlic, salt, and black pepper in a food processor. Pulse until finely chopped. With processor running, gradually stream in olive oil and lemon juice until mixture reaches smooth, spreadable consistency. Taste and adjust seasoning as needed.
02 - Spread butter on one side of each bread slice. Arrange buttered side down on a clean work surface.
03 - Spread 1 tablespoon spinach pesto on the unbuttered side of two bread slices. Distribute half the mozzarella and cheddar cheese evenly over pesto on each slice.
04 - Place remaining bread slices on top with buttered side facing outward to form two complete sandwiches.
05 - Heat a large skillet or griddle over medium heat. Place sandwiches in pan and cook 3 to 4 minutes per side, applying gentle pressure with spatula until bread achieves golden brown color and cheese fully melts.
06 - Remove from heat and allow brief cooling. Slice diagonally and serve immediately while warm.

# Expert Tips:

01 -
  • It turns a childhood favorite into something you can serve at dinner without anyone rolling their eyes.
  • The pesto sneaks in greens so effortlessly that even picky eaters dont notice theyre eating spinach.
  • You get that perfect crunch on the outside and molten cheese on the inside every single time once you nail the heat.
  • It comes together in less than half an hour, which means you can make it on a Tuesday without losing your mind.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, and youll end up with a crunchy shell around cold cheese.
  • Softened butter spreads without tearing the bread, and it crisps more evenly than melted butter poured into the pan.
  • Pressing the sandwich gently with your spatula helps the cheese make contact with the bread and melt faster.
03 -
  • Sprinkle a little grated Parmesan on the outside of the bread before grilling for an extra crispy, cheesy crust.
  • If you dont have a food processor, you can chop everything finely by hand and mash it together with a fork, it just takes a little longer.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the best golden crust.
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