Spinach Pesto Grilled Cheese (Printable)

A flavorful twist on the classic grilled cheese with garlicky spinach pesto and gooey melted cheese between crispy, golden bread slices.

# 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

# 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, stream in olive oil and lemon juice until a smooth, spreadable paste forms. Taste and adjust seasoning as needed.
02 - Spread softened butter on one side of each bread slice. Lay all slices 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 the pesto on each slice.
04 - Place remaining bread slices on top, buttered side facing outward, pressing gently to form two complete sandwiches.
05 - Heat a large skillet or griddle over medium heat. Place sandwiches in pan and cook for 3 to 4 minutes per side, pressing gently with spatula, until bread is golden brown and cheese is fully melted.
06 - Transfer sandwiches to a cutting board and cool slightly for 1 to 2 minutes. Slice diagonally if desired and serve warm.

# Top Tips:

01 -
  • It turns leftover greens into something indulgent without feeling virtuous or boring.
  • The pesto keeps for days, so you can make multiple sandwiches throughout the week without extra work.
  • Cheese pulls apart in strings, bread crisps up like diner toast, and it tastes like you tried harder than you did.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, leaving you with a crispy shell and cold, hard cheese inside.
  • Pressing the sandwich gently with the spatula helps the cheese melt faster and makes better contact between the bread and pan for even browning.
  • Don't skip letting the pesto come to room temperature if it's been in the fridge, cold pesto doesn't spread well and can tear the bread.
03 -
  • Toast the pine nuts in a dry skillet for a few minutes before blending, it deepens their flavor and makes the pesto taste richer and more complex.
  • Sprinkle a little grated Parmesan on the buttered side of the bread before grilling for an extra crispy, cheesy crust that crackles when you bite it.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives the bread a perfectly golden, restaurant style crust.
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