Sourdough Pesto Grilled Cheese

# What You Need:

→ Bread

01 - 4 thick-cut sourdough bread slices

→ 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 tbsp basil pesto

06 - 2 tbsp unsalted butter, softened

# Directions:

01 - Lay out all sourdough bread slices. Spread 1/2 tablespoon softened butter evenly on one side of each slice.

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

03 - Evenly distribute shredded mozzarella, fontina, and sharp white cheddar over the pesto-covered slices, ensuring full coverage to edges.

04 - Place remaining bread slices on top, buttered side facing outward. Press down gently to compact layers.

05 - Heat a large nonstick skillet or griddle over medium heat for 2-3 minutes until properly warmed.

06 - Place sandwiches in hot skillet. Cook for 3-4 minutes per side, pressing gently with spatula, until bread turns golden brown and crispy with cheese fully melted.

07 - Remove from pan and let rest for 1 minute. Slice diagonally and serve immediately while warm.

# Pro Advice:

01 -

The three cheese blend creates the most incredible pull when you take that first bite, and the fontina adds a subtle nuttiness that perfectly balances the bright basil pesto
It comes together in twenty minutes flat but tastes like something from a fancy panini press, making it perfect for those nights when you want comfort food without the fuss

02 -

Medium heat is your friend here because high heat will burn the bread before the cheese has time to melt into that irresistible state we are after
Pressing too hard with your spatula will squeeze out all the cheesy goodness, so use a gentle touch just to ensure contact with the pan

03 -