Sourdough Pesto Grilled Cheese

# What You'll Need:

→ Bread

01 - 4 slices thick-cut sourdough bread

→ Cheese

02 - 1/2 cup shredded mozzarella cheese

03 - 1/2 cup shredded fontina cheese

04 - 1/2 cup shredded sharp white cheddar cheese

→ Spreads & Condiments

05 - 3 tablespoons basil pesto

06 - 2 tablespoons unsalted butter, softened

# How to Make It:

01 - Lay out sourdough slices and spread 1/2 tablespoon of softened butter on one side of each slice

02 - Flip bread over and spread approximately 1 tablespoon of basil pesto on the unbuttered side of two slices

03 - Evenly divide and sprinkle mozzarella, fontina, and cheddar cheese over the pesto-covered slices

04 - Top with remaining bread slices, buttered side facing outward

05 - Heat a large nonstick skillet or griddle over medium heat until ready for cooking

06 - Place sandwiches in skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden and crisp with fully melted cheese

07 - Remove from pan and let cool for 1 minute, then slice diagonally and serve immediately while warm

# Expert Tips:

01 -

The three-cheese blend creates this ridiculous melt factor that makes every bite feel like a warm hug
Pesto adds this bright fresh punch that cuts through all that rich cheese perfectly
Sourdough holds up beautifully to grilling without getting soggy or falling apart

02 -

Medium heat is your friend here—too hot and you'll burn the bread before the cheese melts, too low and you'll be waiting forever for that crunch
Pressing gently with your spatula helps the bread make even contact with the pan, but don't smash it or you'll squeeze out all the cheesy goodness
If your cheese isn't melting, you can tent the pan with foil for a minute to trap heat and help things along without burning the bread

03 -