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 Steps:

01 - Lay out sourdough slices and spread 1/2 tablespoon of 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 distribute 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.

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

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

# Expert Advice:

01 -

The combination of three cheeses creates the most incredible texture that stretches beautifully when you take that first bite
Pesto adds such a bright herbal punch that transforms this from comfort food into something that feels special
Thick sourdough develops the perfect crunch while staying tender inside exactly how a great grilled cheese should be

02 -

Low and slow heat is your friend here rushing over high heat burns the bread before the cheese has time to melt properly
Pressing gently with your spatula helps the bread make contact with the pan for even browning but do not press too hard or you will squeeze out all the cheese

03 -