Save My skillet was still warm from breakfast when I decided to make lunch something better than plain cheese on bread. I had a bunch of spinach wilting in the crisper and a jar of pine nuts I kept forgetting to use. What started as a way to avoid waste turned into one of those sandwiches you think about days later. The pesto came together in less than two minutes, and suddenly my kitchen smelled like a Italian cafe I once stumbled into on a side street in Brooklyn.
I made this for my neighbor after she helped me move a bookshelf up three flights of stairs. She took one bite and said it tasted like someone actually cared, which is maybe the best compliment food can get. We sat on my fire escape with our sandwiches and iced tea, and she told me about growing up in her nonnas kitchen. That sandwich became our unofficial thank you meal after that, something we traded back and forth depending on who needed it more.
Ingredients
- Fresh spinach leaves: Use baby spinach if you have it, since the stems are more tender and the flavor is milder, but regular works fine if you pull off any thick stems.
- Fresh basil leaves: This adds that classic pesto aroma and a little sweetness that balances the earthiness of the spinach.
- Grated Parmesan cheese: Buy a wedge and grate it yourself if you can, the pre-grated stuff doesnt blend as smoothly and the flavor is nowhere near as sharp.
- Toasted pine nuts: Toast them in a dry skillet for a few minutes until fragrant, it makes a huge difference in how nutty and rich the pesto tastes.
- Garlic clove: One large clove is plenty, more than that and it can overpower the greens and make the pesto too sharp.
- Extra virgin olive oil: Use something you would actually want to taste on its own, since it carries all the flavors together.
- Lemon juice: Just a tablespoon brightens everything up and keeps the pesto from tasting too heavy or flat.
- Sourdough or country bread: You want something sturdy enough to hold up to the pesto and cheese without getting soggy, with a good crust for crispiness.
- Unsalted butter: Softened butter spreads more evenly and helps the bread get golden and crispy without burning.
- Mozzarella cheese: This is your melt factor, it gets gooey and stretchy and holds the sandwich together.
- Sharp cheddar cheese: Adds a tangy punch that keeps the sandwich from being one note, I like using extra sharp for more flavor.
Instructions
- Make the pesto:
- Toss the spinach, basil, Parmesan, pine nuts, garlic, salt, and pepper into the food processor and pulse until everything is finely chopped and starting to come together. With the motor running, drizzle in the olive oil and lemon juice slowly until you get a smooth, spreadable paste that clings to a spoon.
- Butter the bread:
- Spread softened butter on one side of each slice, making sure to go all the way to the edges so every bite gets crispy. Lay them buttered side down on your counter or a cutting board.
- Assemble the sandwiches:
- Spread a tablespoon of pesto on the unbuttered side of two slices, then pile on half the mozzarella and cheddar on each. Top with the remaining 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 get warm but not screaming hot, then lay the sandwiches in and cook for three to four minutes per side. Press down lightly with a spatula to help the cheese melt and the bread get evenly golden.
- 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 little and you dont burn your mouth. Slice them in half and serve while theyre still warm and the cheese is stretchy.
Save There was a rainy Tuesday when I had nothing in the fridge except cheese, bread, and that jar of pesto I had made over the weekend. I stood at the stove in my socks, flipping sandwiches and listening to the rain hit the window, and I realized this was one of those meals that felt like a hug. My roommate came home soaked and exhausted, and I handed her half without saying anything. She just nodded and sat down, and we ate in silence, which somehow felt like exactly the right conversation.
What to Serve It With
This sandwich is rich enough to be a meal on its own, but a simple green salad with lemon vinaigrette cuts through the richness and makes it feel more complete. I also love pairing it with a bowl of tomato soup for dipping, especially on cold days when you want something comforting and a little nostalgic. If youre feeding a crowd, serve it with a platter of pickles, olives, and sliced vegetables so people can nibble between bites.
How to Store Leftovers
The pesto keeps in the fridge for up to a week if you store it in an airtight container with a thin layer of olive oil on top to prevent browning. The sandwiches themselves dont reheat well since the bread loses its crispness, but you can toast leftover bread separately and build a fresh sandwich with the pesto you saved. If you have extra pesto, freeze it in ice cube trays and pop out a cube whenever you need a quick flavor boost for pasta, eggs, or roasted vegetables.
Ways to Make It Your Own
You can swap the mozzarella for fontina or provolone if you want a creamier melt, or use all cheddar if you like it sharper. Add a few slices of tomato or roasted red pepper between the cheese layers for extra moisture and a pop of sweetness. If you want more texture, throw in some arugula or thinly sliced red onion before grilling, just dont overload it or the sandwich will fall apart.
- Try sprinkling grated Parmesan on the buttered side of the bread before grilling for an extra crispy, cheesy crust.
- Use walnuts or sunflower seeds instead of pine nuts if you have a nut allergy or just want to save a little money.
- Mix a pinch of red pepper flakes into the pesto if you like a little heat in your sandwiches.
Save This sandwich has become my answer to the question of what to make when you want something satisfying but dont want to spend an hour in the kitchen. Its proof that a few good ingredients and a hot skillet can turn a regular afternoon into something worth remembering.
Recipe FAQ
- → Can I make the spinach pesto ahead of time?
Yes, prepare the pesto up to 2 days ahead 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 portioned servings.
- → What bread works best for this sandwich?
Sourdough and country bread are ideal because they're sturdy enough to hold the fillings without falling apart. Thick-cut white bread, ciabatta, or focaccia also work beautifully.
- → How do I prevent the bread from burning while the cheese melts?
Cook over medium heat rather than high heat, and press gently with your spatula. If needed, reduce heat to medium-low and cover the skillet with a lid for the final minute to melt the cheese faster without browning the bread too quickly.
- → Can I substitute the cheese combination?
Absolutely. Try provolone, fontina, gruyere, or Swiss cheese. Any melting cheese works well. Using a mix of two cheeses balances flavor and texture nicely, but single cheeses are equally delicious.
- → What can I serve alongside this sandwich?
Pair with tomato soup, minestrone, or a light green salad. The pesto's herbaceous notes complement acidic soups and fresh vegetables beautifully. Pickles or chips add a nice textural contrast.
- → How do I make this gluten-free?
Simply substitute gluten-free bread for the sourdough or country bread. Look for sturdy varieties that won't crumble easily. Check all other ingredients for gluten certifications, though pesto ingredients are naturally gluten-free.