Introduction

This Sourdough Pesto Grilled Cheese combines creamy mozzarella, vibrant pesto, crispy bacon, and tangy sun-dried tomatoes for a flavorful twist on a classic favorite. Using thick sourdough slices adds a satisfying crunch and depth to every bite. Perfect for a comforting lunch or an easy dinner.

A close-up of a toasted sandwich held above a bowl of creamy orange tomato soup on a white marbled surface; the sandwich has two slices of crispy golden-brown bread with melted white cheese stretching out and bright green pesto sauce mixed with small pieces of sun-dried tomato inside; a drip of melted cheese and pesto falls from the sandwich into the soup, creating ripples, with some green pesto floating on the smooth soup surface; the bowl is plain white, round, and simple, showing a warm and inviting feeling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 balls fresh mozzarella (125g each), sliced thin
Butter (for grilling, such as Kerrygold Cultured Butter)
4 tbsp pesto (homemade or good quality store-bought like Barilla)
8 thick slices sourdough bread
4 strips bacon, cooked and chopped (crispy and crumbled is best)
8 sun-dried tomatoes, chopped (finely chopped for even distribution)

Instructions

Step 1: Place two slices of sourdough bread in a frying pan. If your pan is large enough, you can place four slices to prepare two sandwiches at once. Make sure the pan is off the heat during this step. Spread butter generously on the top side of each slice, then flip them so they are butter side down and ready for the toppings.
Step 2: On each bread slice in the pan, arrange 3-4 thin slices of mozzarella cheese. Spoon a heaped tablespoon of pesto over the cheese, then add the chopped sun-dried tomatoes and crispy bacon pieces. Top this with another layer of mozzarella for extra gooeyness. Finish by placing another slice of bread on top to form a sandwich.
Step 3: Press down gently on each sandwich with your hands to keep the fillings contained. Spread butter evenly on the top side of the bread, preparing it for grilling.
Step 4: Turn the heat to medium and allow the pan to warm slowly. Fry the sandwiches, flipping as needed, until both sides are golden brown and the cheese inside has melted completely.
Step 5: Remove the sandwiches from the pan once cooked to golden perfection. Let them cool for a moment before slicing and serving. Enjoy your melty, flavorful pesto grilled cheese!

Tips & Variations

Swap bacon for grilled mushrooms or caramelized onions for a vegetarian option.
Use a blend of mozzarella and sharp cheddar for a richer cheese flavor.
If using store-bought pesto, taste before adding more to suit your preference.
Cook sandwiches on medium-low heat to ensure the cheese melts without burning the bread.

Storage

Store leftover grilled cheese sandwiches wrapped in foil or airtight containers in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in a toaster oven to retain crispiness and melt the cheese properly. Avoid microwaving as it can make the bread soggy.

How to Serve

A tall stack of three grilled cheese sandwiches is shown, each sandwich having golden toasted bread with a crispy texture. Between the layers of bread, there is a thick spread of green pesto sauce mixed with bits of red sun-dried tomatoes. The cheese inside is melted and gooey, stretching out between the sandwiches in long, shiny strands. Some basil leaves and pine nuts are scattered around the base on a dark surface, adding to the fresh and rich look. The background is a soft, light gray that contrasts the warm colors of the sandwich stack. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread instead of sourdough?

Yes, other sturdy breads like ciabatta or rustic white bread work well, but sourdough adds a unique tangy flavor and chewy texture that pairs nicely with the fillings.

How do I make sure the cheese melts evenly?

Using thinly sliced mozzarella and cooking the sandwiches over medium heat allows the cheese to melt fully without burning the bread. Pressing down gently during cooking also helps distribute the heat evenly.