Triple Cheese Pesto Grilled Cheese
Serves: 2
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Three cheeses melt into one gloriously gooey pull here: mozzarella for stretch, provolone for creaminess, and sharp cheddar for bite, all held between buttery sourdough with a swipe of basil pesto. A dusting of Parmesan crisps up on the crust as it griddles. Pair it with tomato soup on a rainy afternoon and comfort is guaranteed.
Ingredients
Ingredients
- 4 Slices Sourdough Bread
- 4 Tbsp Basil Pesto
- 2 Slices Mozzarella Cheese
- 2 Slices Provolone Cheese
- 1/2 Cup Cheddar Cheese - Shredded
- 2 Tbsp Butter - Softened
- 1 Tbsp Parmesan Cheese - Grated
- 1 Pinch Garlic Powder
Directions
Directions
- Spread softened butter on one side of each slice of sourdough. Flip the slices over and spread 1 tablespoon of pesto on the unbuttered side of each.
- Layer cheese onto pesto: 1 slice mozzarella, 1 slice provolone, 1/4 cup shredded cheddar.
- Sprinkle with Parmesan and garlic powder.
- Top with the remaining bread slices, buttered side facing out.
- Heat a large skillet or griddle over medium-low heat. Place the sandwiches in the pan and cook for 4–5 minutes per side, pressing gently with a spatula, until the bread is deep golden brown and crisp.
- If needed, lower the heat and cook another 1–2 minutes to ensure all the cheese is fully melted.
- Let the sandwiches rest for 1 minute before slicing. Serve with tomato soup, marinara for dipping, or a simple green salad.
Nutrition
Per serving · 2 servingsCalories
650
Fat
38 g
Saturated fat
20 g
Carbohydrates
54 g
Sugar
3 g
Fiber
2 g
Protein
25 g
Sodium
950 mg
Cholesterol
80 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 Slices Sourdough Bread
- 4 Tbsp Basil Pesto
- 2 Slices Mozzarella Cheese
- 2 Slices Provolone Cheese
- 1/2 Cup Cheddar Cheese - Shredded
- 2 Tbsp Butter - Softened
- 1 Tbsp Parmesan Cheese - Grated
- 1 Pinch Garlic Powder
