Spicy Pesto Grilled Cheese Recipe: Three Cheeses
A grilled cheese of brioche, spicy pesto, three cheeses (Fontina, Gruyere, Emmentaler), tomato, and prosciutto. Griddled golden until the cheese pulls in strings.
I had a grilled cheese at a restaurant in San Francisco that ruined all other grilled cheeses for me. Three cheeses, prosciutto, and a spicy pesto that had enough heat to make me reach for my water. This recipe comes close: brioche bread buttered on the outside, spread with spicy pesto on the inside, layered with Fontina, Gruyere, and Emmentaler cheese, slices of tomato, and crispy prosciutto. Griddled until golden and the cheese pulls in strings.
The three cheeses are not redundant. Fontina melts smooth and creamy. Gruyere is nutty and slightly sharp. Emmentaler is mild and stretchy. Together they create a more complex melt than any single cheese can.
Tips for Making Spicy Pesto Grilled Cheese
Use brioche bread
Brioche is rich, buttery, and soft. It grills into a golden, crispy shell that holds up to the weight of three cheeses, prosciutto, and tomato.
Slice it about half an inch thick. Too thin and it falls apart. Too thick and the cheese does not melt before the outside burns.
Cook on medium heat, not high
Three to four minutes per side. Medium heat gives the cheese time to melt all the way through before the bread gets too dark.
Press lightly with a spatula to flatten the sandwich and ensure even contact with the pan.
Spicy Grilled Cheese Pesto
Total Time: 30 minutes
Yield: 4 servings
Description
Fontina, Gruyere, and Emmentaler layered with spicy pesto, prosciutto, and tomato on buttered brioche, griddled until the cheese pulls in strings.
Instructions
- Preheat a griddle or frying pan over medium heat.
- Butter one side of each slice of brioche bread.
- Spread 1 tablespoon of spicy pesto on the unbuttered side of each slice.
- Layer Fontina, Gruyere, and Emmentaler cheeses on two slices of bread.
- Add slices of tomato and crispy prosciutto on top of the cheese.
- Top with the remaining slices of bread, buttered side up.
- Place the sandwiches on the griddle and cook until golden brown and the cheese has melted, about 3-4 minutes per side.
- Remove from heat, slice in half, and serve immediately.
Notes
- Skip the prosciutto for a vegetarian version. The three cheeses carry plenty of richness on their own.
- Fontina melts smooth, Gruyere brings nuttiness, Emmentaler adds stretch. Cheddar or havarti work in a pinch, but a single cheese will not give the same complexity.
- Leftover pesto keeps in the fridge for a week, good tossed with pasta or spread on a second sandwich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 4
- Sodium: 1200
- Fat: 35
- Carbohydrates: 40
- Fiber: 2
- Protein: 25
- Cholesterol: 90
Frequently Asked Questions
What is spicy pesto?
Pesto with chili flakes or hot peppers added. You can buy it or make it: blend basil, garlic, pine nuts, Parmesan, olive oil, and a teaspoon of red chili flakes.
Can I use different cheeses?
Yes. Any combination of melting cheeses works. Cheddar, mozzarella, havarti. Three Alpine-style cheeses give a nuttier, more complex melt.
Can I skip the prosciutto?
Yes. The sandwich is rich without it. The prosciutto adds salt and a crispy texture between the soft cheese layers. A few leaves of arugula give a different contrast.
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