Sourdough Pesto Grilled Cheese

# Components:

→ 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

→ Spreads & Condiments

05 - 3 tablespoons basil pesto

06 - 2 tablespoons unsalted butter, softened

# Directions:

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

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

03 - Evenly distribute the mozzarella, fontina, and sharp white cheddar over the pesto-covered slices.

04 - Top each cheese-laden slice with the remaining bread slices, ensuring the buttered side faces outward.

05 - Heat a large nonstick skillet or griddle over medium heat.

06 - Place the assembled sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula until the bread achieves a golden-brown crust and the cheese melts completely.

07 - Remove the sandwiches from the pan and allow to rest for 1 minute. Slice diagonally and serve while warm.

# Expert Advice:

01 -

It uses ingredients you probably already have, turning pantry staples into something that feels special without any extra shopping.
The pesto adds an herby brightness that cuts through the richness, so you never feel weighed down after eating it.
It comes together faster than ordering takeout, and the crispy, buttery edges make it worth standing at the stove for ten minutes.

02 -

Medium heat is non-negotiable because high heat will char the outside before the cheese has a chance to melt, leaving you with burnt bread and cold centers.
Softening the butter first makes all the difference in getting an even, crispy crust, because cold butter tears the bread and spreads unevenly.

03 -