Save to Pinterest My roommate came home one afternoon complaining about another sad desk lunch, so I pulled out some wilting spinach and a block of cheese. What started as fridge clean-out turned into her new favorite sandwich. The pesto came together in under five minutes, and the smell of garlic and toasted pine nuts filled our tiny kitchen. She took one bite and declared it better than anything she'd bought all month.
I started making this on rainy Sundays when I wanted comfort food but also something that felt a little virtuous. The spinach pesto tricks you into thinking you're eating something healthy while you're really just melting cheese between buttered bread. My brother once ate three of these in one sitting and then asked if I had the recipe written down anywhere. I didn't, but I do now.
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Ingredients
- Fresh spinach leaves: Use the tender baby spinach if you can, it blends smoother and has a sweeter flavor than the thick mature leaves.
- Fresh basil leaves: This keeps the pesto from tasting too vegetal and adds that classic herby brightness you expect from anything green and delicious.
- Grated Parmesan cheese: Buy a block and grate it yourself, the pre-shredded stuff has anti-caking agents that make the pesto grainy.
- Toasted pine nuts: Toast them in a dry skillet for a few minutes until golden, it brings out a buttery richness that raw nuts just don't have.
- Garlic clove: One large clove is enough, more than that and the raw garlic punch can overpower the greens.
- Extra virgin olive oil: Use something you'd actually want to taste, this is what makes the pesto silky and ties all the flavors together.
- Lemon juice: Just a tablespoon brightens everything and keeps the pesto from tasting flat or too heavy.
- Sourdough or country bread: You want something sturdy with a bit of chew, soft sandwich bread turns to mush under all that butter and cheese.
- Unsalted butter: Softened butter spreads easier and crisps up beautifully without burning as fast as oil does.
- Mozzarella cheese: This is your melt, it gets gooey and stretchy and holds everything together.
- Sharp cheddar cheese: Adds a tangy punch that balances the mild mozzarella and keeps the sandwich from tasting one-note.
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Instructions
- Make the pesto:
- Toss spinach, basil, Parmesan, pine nuts, garlic, salt, and pepper into your food processor and pulse until everything is finely chopped and starting to clump together. With the motor running, drizzle in the olive oil and lemon juice slowly until you get a smooth, thick paste that you could spread with a butter knife.
- Butter the bread:
- Spread softened butter generously on one side of each slice of bread, making sure to get all the way to the edges. Lay them buttered side down on your counter or a cutting board so you can build the sandwiches without making a mess.
- Assemble the sandwiches:
- Spread a tablespoon of that bright green pesto on the unbuttered side of two slices, then pile on half the mozzarella and cheddar on each one. Top with the remaining bread slices, buttered side facing out, and press down gently so everything sticks together.
- Grill until golden:
- Heat your skillet over medium heat and let it warm up for a minute before adding the sandwiches. Cook for 3 to 4 minutes on the first side, pressing down gently with your spatula, until the bread turns deep golden brown and the cheese starts to soften, then flip carefully and repeat on the other side.
- Rest and serve:
- Let the sandwiches sit for a minute or two after you take them off the heat so the cheese sets just a bit and you don't burn your mouth. Slice in half and serve while they're still warm and the cheese is stretchy.
Save to Pinterest The first time I packed this for a picnic, I wrapped it in foil and hoped for the best. When we unwrapped it an hour later, the pesto had soaked into the bread just enough to make every bite taste even better than when it was fresh off the skillet. My friend looked at me and said, you know you can't bring regular sandwiches anymore, right? I took that as a compliment.
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Storing and Reheating
The pesto keeps in the fridge for up to a week if you press plastic wrap directly onto the surface to keep it from browning. I usually make a full batch and use it on pasta, eggs, or more sandwiches throughout the week. If you want to freeze it, spoon it into an ice cube tray and pop out a cube whenever you need a quick flavor boost.
Customizing Your Sandwich
I've added thin slices of tomato in the summer when they're actually ripe and sweet, and roasted red peppers in the winter when I need something with a little smoky sweetness. A handful of arugula tucked inside right before serving adds a peppery crunch that plays nicely with the creamy cheese. You can also swap the cheddar for Gruyere if you're feeling fancy, or use all mozzarella if you just want pure gooey comfort.
Serving Suggestions
This sandwich is rich enough to be the main event, but it's even better with a simple side that cuts through all that butter and cheese. I usually serve it with a handful of lightly dressed greens or a bowl of tomato soup for dipping. On lazy nights, a handful of chips and some pickles is honestly all you need.
- Pair it with a crisp white wine or a cold beer if you're making it for a casual dinner with friends.
- Serve alongside a cup of hot tomato basil soup for the ultimate cozy meal.
- Add a small side salad with lemon vinaigrette to balance the richness.
Save to Pinterest This sandwich has become my go-to whenever I need to feed someone quickly and still make them feel cared for. It's proof that a little green pesto and good cheese can turn the simplest meal into something people remember.
Ask About This Recipe
- → Can I make the spinach pesto ahead of time?
Yes, prepare the pesto up to 3 days in advance and store it in an airtight container in the refrigerator. You can also freeze it for up to 3 months in ice cube trays for convenient portions.
- → What bread works best for this sandwich?
Sourdough, country bread, or artisan white bread work excellently. Avoid thin sandwich bread, which can become soggy. Whole grain or multigrain bread also adds nice texture and nutrition.
- → How do I prevent the cheese from leaking out?
Don't overstuff the sandwich. Use moderate amounts of pesto and cheese, and ensure the bread slices fully enclose the filling. Medium heat helps the cheese melt gradually without bursting through.
- → What are good substitutes for pine nuts?
Walnuts, almonds, or roasted sunflower seeds work wonderfully. For a nuttier flavor, try toasted hazelnuts. Sunflower seeds are ideal for those with tree nut allergies.
- → Can I add vegetables to this sandwich?
Absolutely. Sliced tomatoes, roasted red peppers, caramelized onions, or fresh arugula complement the pesto beautifully. Keep vegetable slices thin to prevent excess moisture.
- → How do I get the bread extra crispy?
Brush the outside of the bread with melted butter and sprinkle grated Parmesan cheese before grilling. Cook on medium-high heat and press gently with a spatula for even browning.
