Spinach Pesto Grilled Cheese (Printable)

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

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

# How-To Steps:

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 mixture reaches a smooth, spreadable consistency. Adjust seasoning to taste.
02 - Apply butter to one side of each bread slice. Arrange slices on a clean work surface with buttered sides facing down.
03 - Spread 1 tablespoon of spinach pesto on the unbuttered side of two bread slices. Distribute mozzarella and cheddar cheese equally over pesto-covered slices. Top each with remaining bread slices, ensuring buttered sides face outward.
04 - Heat a large skillet or griddle over medium heat. Place sandwiches on cooking surface and cook for 3 to 4 minutes per side, applying gentle pressure with a spatula, until bread achieves golden brown color and cheese melts completely.
05 - Remove sandwiches from heat and allow to cool briefly. Slice diagonally if desired and serve immediately while warm.

# Expert Tips:

01 -
  • It turns leftover greens into something craveable and vibrant instead of sad and forgotten.
  • The pesto brings garlic and brightness that makes plain cheese taste new again.
  • Everything comes together in under half an hour, perfect for when youre hungry now.
  • You get crispy edges and gooey centers in every bite without any fuss.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so keep it at medium and be patient.
  • Pressing the sandwich gently with the spatula helps the cheese melt faster and creates better contact with the pan for crispier bread.
  • Leftover pesto keeps in the fridge for about a week, just pour a thin layer of olive oil on top to prevent browning.
03 -
  • Toast the pine nuts in a dry skillet until they smell nutty and turn golden, it only takes a few minutes but makes a huge difference.
  • Press the sandwich gently but firmly with the spatula while it cooks, this speeds up melting and creates better crust contact.
  • Sprinkle a little grated Parmesan on the outside of the buttered bread before grilling for an extra crispy, cheesy crust.
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