# What You'll Need:
→ Bread
01 - 4 slices thick-cut sourdough bread
→ Cheese
02 - 1/2 cup shredded mozzarella cheese
03 - 1/2 cup shredded fontina cheese
04 - 1/2 cup shredded sharp white cheddar
→ Spreads & Condiments
05 - 3 tablespoons basil pesto (store-bought or homemade)
06 - 2 tablespoons unsalted butter, softened
# How-To Steps:
01 - Lay out all sourdough slices on a clean surface. Spread 1/2 tablespoon of softened butter evenly on one side of each slice.
02 - Flip the bread slices over so the unbuttered side faces up. Spread approximately 1 tablespoon of basil pesto across the surface of two slices.
03 - Evenly distribute the shredded mozzarella, fontina, and sharp white cheddar over the pesto-covered slices, ensuring complete coverage to the edges.
04 - Place the remaining bread slices on top, buttered side facing outward, to create two complete sandwiches.
05 - Heat a large nonstick skillet or griddle over medium heat for 2-3 minutes until properly heated.
06 - Transfer sandwiches to the hot skillet. Cook for 3-4 minutes on the first side, pressing gently with a spatula. Flip carefully and cook for an additional 3-4 minutes until bread achieves golden-brown crispness and cheese is completely melted.
07 - Remove sandwiches from the pan and let rest for 1 minute to allow cheese to set. Slice diagonally and serve immediately while warm.
