Pin It The smell of butter hitting a hot skillet takes me back to rainy Sunday afternoons in my tiny first apartment, when grilled cheese felt like the ultimate luxury. I'd discovered that spreading pesto on the inside was a game-changer thanks to an Italian neighbor who caught me making plain cheese sandwiches and gently suggested I was living at half capacity. That first bite—crunchy sourdough giving way to this incredible blend of melted cheeses and bright basil—changed my entire relationship with comfort food. Now it's my go-to when I need something that feels indulgent but comes together in twenty minutes flat.
Last winter my sister came over during that terrible week when everyone was sick and craving real food. I made a batch of these and we sat at the counter eating them straight off the cutting board, too hungry to bother with plates. She took one bite, eyes closed, and said this was exactly what she didn't know she needed. That's when I realized this wasn't just a sandwich—it's the kind of food that makes people feel safe and cared for, which is maybe the highest purpose a recipe can have.
Ingredients
- 4 slices thick-cut sourdough bread: The sturdy texture and tangy flavor hold up beautifully under all that cheese while developing this incredible crunch when griddled
- 1/2 cup shredded mozzarella cheese: Provides that classic stretchy melt factor that makes grilled cheese so satisfying
- 1/2 cup shredded fontina cheese: Adds this incredible nuttiness and superior melting qualities that elevate everything
- 1/2 cup shredded sharp white cheddar: Brings a bold tangy kick that cuts through the richness of the other cheeses
- 3 tbsp basil pesto: The bright herbaceous flavor transforms this from regular grilled cheese into something extraordinary
- 2 tbsp unsalted butter, softened: Creates that golden exterior crust we're all chasing in a perfect grilled cheese
Instructions
- Prep your bread:
- Lay out those beautiful sourdough slices and spread about half a tablespoon of softened butter on one side of each piece, going all the way to the edges for maximum golden coverage
- Build the flavor foundation:
- Flip the bread over and spread a generous tablespoon of basil pesto on the unbuttered side of two slices—this is where the magic happens
- Layer the cheeses:
- Pile on your mozzarella, fontina, and cheddar evenly across both pesto-covered slices, distributing the blend so every bite gets all three cheeses
- Assemble the sandwiches:
- Top each cheese-covered slice with a remaining piece of bread, buttered side facing out, like you're tucking everything in for a cozy nap
- Get your pan ready:
- Heat a large nonstick skillet over medium heat—you want it hot enough to sizzle but not so hot that the bread burns before the cheese melts
- Grill to perfection:
- Carefully place your sandwiches in the pan and cook for about 3 to 4 minutes per side, pressing gently with your spatula and peeking underneath until you've got this gorgeous golden crust and the cheese is oozing out the sides
- The waiting game:
- Let them rest for just one minute after cooking—this small pause helps the cheese set slightly so it doesn't all escape when you slice
Pin It This recipe became my dinner of choice during one particularly hectic deadline month when cooking felt like just another task on an endless list. Something about the ritual—buttering bread, layering ingredients, standing at the stove watching things transform—felt meditative. My roommate started coming home early on grilled cheese nights, and we'd eat at the counter while debriefing our days. Food doesn't get much better than that.
Making It Your Own
The beauty of this sandwich is how infinitely adaptable it is while staying true to its essence. I've added thin tomato slices in summer when they're at their peak, tucked in baby spinach for some color, or slipped in a few slices of prosciutto for those times when only something savory will do. The pesto-cheese combo is forgiving—it plays nicely with so many flavors without losing what makes it special.
Choosing Your Cheeses
While the mozzarella-fontina-cheddar trio is my tried-and-true blend, don't be afraid to experiment based on what you have or what you love. Gruyère brings this incredible nutty depth, provolone adds lovely smokiness, and a little bit of parmesan grated into the mix creates these salty little pockets of flavor. The key is using cheeses that melt well together—avoid anything that'll separate or get oil-slicked when heated.
Serving Suggestions
Some days this sandwich is the whole meal, standing proud on its own. Other times it deserves proper accompaniments—a simple green salad with vinaigrette cuts through the richness beautifully, or a cup of tomato soup for the classic combo that never gets old. I've also served these alongside roasted tomato soup in winter, and with a bright kale Caesar when I want something fresh.
- Try spreading a little extra pesto on the outside before grilling for even more herbaceous flavor
- A sprinkle of garlic powder in the cheese blend takes things to another level
- Cut diagonally for that classic diner look, or straight down the middle if you prefer equal halves
Pin It There's something deeply satisfying about taking a classic everyone knows and giving it this simple twist that feels entirely new yet comfortingly familiar. Hope this finds its way into your regular rotation.
Recipe Questions & Answers
- → What type of cheese works best for this sandwich?
The combination of mozzarella, fontina, and sharp white cheddar creates an ideal balance of melting quality and flavor. Mozzarella provides creaminess, fontina adds richness, and cheddar brings sharpness. You can substitute with Gruyère or provolone for variation.
- → How do I get the bread extra crispy?
Use thick-cut sourdough slices and apply softened butter generously on the outside surfaces. Cook over medium heat for 3-4 minutes per side, pressing gently with a spatula. This allows the butter to brown and create a crispy, golden crust.
- → Can I make this sandwich vegan?
Yes, substitute plant-based butter for regular butter and use vegan cheese alternatives. Ensure your pesto is made without dairy or animal products. The cooking method remains the same.
- → What additions complement this sandwich?
Thin tomato slices or baby spinach add freshness and texture. Serve alongside a side salad, tomato soup, or minestrone for a complete meal. You can also add roasted red peppers for extra flavor.
- → Can I use homemade pesto instead of store-bought?
Absolutely. Homemade pesto offers more control over ingredients and flavor intensity. If making your own, note that tree nuts (typically pine nuts) may be present, which is important for those with allergies.
- → How should I store and reheat leftovers?
Refrigerate cooled sandwiches in an airtight container for up to 2 days. Reheat in a skillet over low-medium heat for 2-3 minutes per side to warm through while maintaining bread texture. Avoid microwaving as it can make the bread soggy.