Golden sourdough bread crisped to perfection, oozing with melty cheese and bright basil pesto—this grilled cheese sandwich is the ultimate elevated comfort food. It’s quick, satisfying, and easy enough to make anytime the craving strikes. Whether I’m in the mood for a cozy solo lunch or a gourmet-feeling snack, this recipe hits the spot every single time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 slices sourdough bread
2 tablespoons basil pesto (store-bought or homemade)
1/2 cup shredded mozzarella cheese
1/4 cup grated sharp white cheddar cheese
1 tablespoon butter, softened
Optional: sliced tomatoes or fresh spinach
Directions
I start by spreading butter on one side of each slice of sourdough bread.
I flip the slices over and spread a tablespoon of pesto on the unbuttered side of each.
On one slice, I layer the mozzarella and cheddar over the pesto. If I’m feeling like adding a little extra, I throw in sliced tomato or a few spinach leaves.
I top it with the second slice, pesto side down and butter side facing out.
In a nonstick skillet over medium-low heat, I cook the sandwich for 3–4 minutes per side.
I press it gently with a spatula while cooking to make sure it browns evenly and gets that perfect crisp.
Once it’s golden and the cheese is melted, I remove it from the skillet, let it cool just slightly, then slice and enjoy it warm.
Servings and timing
This recipe makes 1 hearty serving.
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Calories: Approximately 410 kcal
Variations
I like switching up the cheeses sometimes—Fontina, Havarti, or Gruyère all melt beautifully and offer their own delicious twist. If I want to add a bit of spice, I’ll use a pepper jack or toss in a few red pepper flakes with the cheese. For a more filling sandwich, grilled chicken slices or crispy bacon pair really well with the pesto and cheese. And if I have sun-dried tomato pesto on hand, I’ll use that for a deeper, richer flavor.
Storage/Reheating
If I have leftovers (though that’s rare), I store the sandwich wrapped in foil or an airtight container in the fridge for up to a day. To reheat, I place it in a skillet over low heat and warm it for a few minutes on each side until it’s heated through and crispy again. I avoid using the microwave—it makes the bread soggy instead of crisp.
FAQs
What kind of sourdough bread works best?
I prefer a rustic, bakery-style sourdough with a firm crust and chewy interior. It holds up well to grilling and doesn’t get too soggy from the pesto.
Can I use a different type of bread?
Yes, I sometimes use whole grain, rye, or even ciabatta if that’s what I have on hand. Just make sure it’s sturdy enough to handle grilling and melting cheese.
Is homemade pesto better than store-bought?
Homemade pesto definitely adds a fresh, vibrant touch, but when I’m short on time, a good-quality store-bought version works just fine. I look for one that uses real olive oil and fresh basil.
Can I make this dairy-free?
Absolutely. I use a plant-based butter and my favorite dairy-free mozzarella and cheddar alternatives. The texture is a little different, but still delicious.
What side dishes go well with this sandwich?
I love pairing this sandwich with tomato soup, a simple green salad, or a handful of kettle chips for a classic, satisfying meal.
Conclusion
This Sourdough Pesto Grilled Cheese is proof that simple ingredients can make something extraordinary. It’s easy to throw together, endlessly customizable, and bursting with flavor. Whether I make it for a quick lunch, a lazy dinner, or a cozy late-night bite, it never disappoints.
Recipe:
Print
Sourdough Pesto Grilled Cheese
- Total Time: 13 minutes
- Yield: 1 serving
- Diet: Vegetarian
Description
Golden sourdough bread crisped to perfection, oozing with melty mozzarella and sharp white cheddar, brightened with fresh basil pesto—this grilled cheese sandwich is an elevated twist on classic comfort food that’s quick and satisfying.
Ingredients
2 slices sourdough bread
2 tablespoons basil pesto (store-bought or homemade)
1/2 cup shredded mozzarella cheese
1/4 cup grated sharp white cheddar cheese
1 tablespoon butter, softened
Optional: sliced tomatoes or fresh spinach
Instructions
- Spread softened butter on one side of each slice of sourdough bread.
- Flip the slices over and spread 1 tablespoon of pesto on the unbuttered side of each.
- Layer shredded mozzarella and grated cheddar over the pesto on one slice of bread. Add optional tomatoes or spinach if using.
- Top with the second slice of bread, pesto side down and buttered side facing out.
- Heat a nonstick skillet over medium-low heat. Place the sandwich in the skillet and cook for 3–4 minutes per side.
- Gently press with a spatula while cooking to ensure even browning and a crispy crust.
- Once golden and the cheese is melted, remove from skillet, let cool slightly, then slice and serve warm.
Notes
Try different cheeses like Fontina, Havarti, Gruyère, or pepper jack for variation.
Grilled chicken or crispy bacon make great protein additions.
Use sun-dried tomato pesto for a deeper flavor twist.
Store leftovers in the fridge for up to a day; reheat in a skillet to retain crispness.
Avoid microwaving to prevent soggy bread.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 410
- Sugar: 1g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 55mg
