I made this grilled cheese on a night when I had three partial blocks of cheese in the fridge and a jar of pesto that needed using. Goat cheese, cheddar, and parmesan all went on the same sandwich, with the pesto made from pumpkin seeds spread on the bread before anything else. It sounded excessive until I bit into it and realized every cheese was doing something different.
The goat cheese melts into creamy pockets while the cheddar handles the stretch and pull you expect from a grilled cheese. Parmesan crisps slightly against the hot bread, and the pumpkin seed pesto adds a nutty, herby layer underneath everything. Grilling until the bread is golden and all three cheeses melt takes about five minutes per side on medium heat. Pretty damn good for a sandwich built from cheese odds and ends.
Tips for a Three-Cheese Pesto Grilled Cheese
Layer the Cheeses in Order
Start with the pumpkin seed pesto on the bread, then layer goat cheese closest to the bread, cheddar in the middle, and parmesan on top. The goat cheese melts fastest and bonds to the pesto, while the parmesan gets the most direct heat and develops a slight crust.
Crumble the goat cheese rather than slicing it. Crumbled pieces melt more evenly and fill gaps between the cheddar slices so you get cheese in every bite.
Control the Heat
Grill on medium heat so the bread toasts slowly enough for all three cheeses to melt through. High heat browns the outside before the goat cheese and parmesan have a chance to soften.
Press the sandwich gently with a spatula once or twice while grilling. This helps the layers make contact and melt together without squeezing the pesto out the sides.
Three-Cheese Pesto Grilled Cheese
- Total Time: 15 minutes
- Yield: Serves 1
Description
Indulge in a gourmet grilled cheese featuring a trio of cheeses and a budget-friendly pesto made with pumpkin seeds.
Ingredients
- 2 slices rustic bread
- 2 tablespoons soft goat cheese
- 2 oz (60g) sharp cheddar cheese, sliced
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons pumpkin seed pesto
- 1 tablespoon butter
Instructions
- Spread pesto on one side of each slice of bread.
- Layer goat cheese, cheddar, and parmesan on top of the pesto.
- Close the sandwich and grill until the bread is golden and the cheese is melted.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 25
- Carbohydrates: 35
- Fiber: 3
- Protein: 20
Frequently Asked Questions
Why pumpkin seed pesto instead of regular pesto?
Pumpkin seed pesto has a deeper, nuttier flavor than pine nut-based pesto, which pairs well with the sharpness of parmesan and the tanginess of goat cheese. Regular basil pesto works too, but the pumpkin seed version adds more complexity.
Can I add other ingredients to this sandwich?
Thinly sliced tomato or caramelized onions work well between the cheese layers. Keep additions thin so the sandwich still grills evenly and the cheeses melt fully.
What bread works best?
A sturdy bread like sourdough or country white holds up to three cheeses and pesto without getting soggy. Avoid very soft breads that compress too much when grilled.
Just for your information and your followers’ as well, feta cheese is not Italian…it’s traditional Greek cheese with protected name of origin… I am sure you will correct this mistake…
KR,
Bogiou Christina
Thanks for the shout out for my grilled cheese sandwich made with Oka, a Canadian port salut type cheese originally made in the province of Quebec by Trappist monks. I could never turn down a grilled cheese sandwich my ultimate comfort food.