Easy Spinach Pesto Grilled Cheese | Lemons and Basil
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Easy Spinach Pesto Grilled Cheese

So much yumminess in this Easy Spinach Pesto Grilled Cheese with it's smoldering Muenster cheese, garlic green-pesto-goodness and golden toasted gluten-free bread!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Lunch
Servings: 4
Author: Kaylee Pauley


  • 2 cups packed spinach
  • 3/4 ripe avocado
  • 1/4 cup pecans
  • 1/4 cup grated Parmesan cheese
  • 1 garlic clove
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon sea salt
  • ¼ tsp black pepper
  • 1 tbsp water
  • 8 slices Canyon Bakehouse Hawaiian Sweet Bread {or bread of choice}
  • 4 slices Muenster cheese
  • fresh baby spinach
  • Additional topping suggestions: crumbled goat cheese caramelized onions


  • Preheat oven to 350 degrees.
  • To make the spinach pesto, add spinach, avocado, pecans, Parmesan, garlic clove, lemon juice, salt, pepper and water to the bowl of food processor. Process on high for 10-20 seconds, remove lid and scrap down sides, then process again until smooth consistency is reached.
  • To assemble the sandwiches, lather one side of bread with spinach pesto, add a few spinach leaves and Muenster cheese, then top with another piece of bread. Repeat to create the other three sandwiches.
  • Lay sandwiches out on baking sheet and bake for 5 minutes. Remove the pan and flip each sandwich,then bake additional 3 minutes or until bread is golden brown and cheese has melted. Serve immediately!


*The Spinach Pesto serves approximately 8 - two tbsp per serving.
*I only used about half of the Spinach Pesto to make these sandwiches, you can store the leftovers in the refrigerator for 3-5 days.