Sourdough Pesto Grilled Cheese

# Ingredient List:

→ 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

# Step-by-Step Instructions:

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 divide and distribute the mozzarella, fontina, and cheddar over the pesto-covered slices.

04 - Top with the remaining bread slices with the buttered side facing outward.

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

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

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

# Expert Advice:

01 -

The three cheese blend creates this incredible stretchy melt that makes every bite feel like a special occasion even when you're just eating lunch in your pajamas
Sourdough holds up beautifully to grilling while developing this irresistible crunch that keeps its texture even after the cheese has cooled slightly

02 -

Medium heat is your friend here because going too hot will burn the bread before the cheese has time to melt properly
Pressing gently with the spatula helps the bread make good contact with the pan but don't press too hard or you'll squeeze out all that cheesy goodness

03 -