Spinach, Mozzarella and Pesto Grilled Cheese  Back to Recipes

Spinach, Mozzarella and Pesto Grilled Cheese is a mashup of Italian favorites. Twist off the cap on a bottle of Ecco Domani Pinot Grigio for a complete Italian fix. Serves 8.

  • 8 slices Italian white bread
  • 8 teaspoons butter
  • 1 cup shredded Parmesan cheese
  • 8 ounces fresh mozzarella, sliced ¼-inch thick
  • 2 cups spinach leaves
  • 1/3 cup oil-packed sundried tomatoes, chopped


  • 2 cups basil leaves, packed
  • 2 cloves garlic, pressed
  • 1/3 cup pine nuts
  • ¼ cup shredded Parmesan cheese
  • ½ cup extra-virgin olive oil
  • black pepper, to taste
  • juice and zest of ½ lemon



Arrange slices of bread on work surface. Spread 1 teaspoon of butter evenly on each slice. Carefully flip four of the slices, butter side down on work surface.

Meanwhile, begin heating a cast iron skillet over medium heat on stove top.

Divide 1 cup Parmesan, mozzarella, spinach leaves and sundried tomatoes into four equal amounts and assemble on four flipped (butter down) slices of bread.

In a food processor, pulse basil, garlic, pine nuts, and ¼ cup Parmesan until almost smooth and mostly combined. Then, slowly pour in olive oil while pulsing the pesto, continue until all of the oil is in the processor and smooth consistency has formed.

Divide the pesto equally and spread on inside (not buttered side) of top slice of bread. Repeat on all four slices. Place four pesto- covered slices of bread (butter side up) on open sandwiches, forming four whole sandwiches (buttered sides facing out).

One at a time, grill the grilled cheese in cast iron skillet over medium heat for about four minutes before flipping and cooking another three minutes on the other side. Repeat until all sandwiches are cooked. Let sandwiches cool on cutting board for ten minutes, then slice on the diagonal, making eight total. Enjoy on a rainy day with Ecco Domani Pinot Grigio and friends. .


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