Sourdough Pesto Grilled Cheese

# What You 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 Steps:

01 - Lay out four sourdough slices on a clean work surface. Spread 1/2 tablespoon of softened butter on one side of each slice.

02 - Flip two bread slices and spread approximately 1 tablespoon of basil pesto on the unbuttered side of each. Evenly distribute mozzarella, fontina, and cheddar cheese over the pesto-covered slices, dividing the 1.5 cups total cheese equally between both slices.

03 - Top each cheese-laden slice with one of the remaining bread slices, ensuring the buttered side faces outward for optimal browning.

04 - Place a large nonstick skillet or griddle over medium heat and allow it to reach temperature for approximately 1-2 minutes.

05 - Transfer assembled sandwiches to the preheated skillet. Cook for 3-4 minutes on the first side, applying gentle pressure with a spatula to promote even contact and golden browning. Flip and cook the second side for an additional 3-4 minutes until the bread achieves a golden, crisp exterior and the cheese melts completely.

06 - Remove sandwiches from the skillet and allow them to rest for 1 minute. Slice diagonally and serve immediately while still warm.

# Expert Suggestions:

01 -

The pesto adds an herby brightness that cuts through all that rich, gooey cheese
Using three different cheeses creates layers of flavor that single-cheese sandwiches just cant match

02 -

Low and slow is better than high and fast, medium heat gives the cheese time to melt before the bread burns
Shred your own cheese if you can, pre-shredded cheese has anti-caking agents that prevent smooth melting

03 -