Sourdough Pesto Grilled Cheese with Sun-Dried Tomatoes, Bacon, and Mozzarella Recipe
A deliciously gooey Sourdough Pesto Grilled Cheese sandwich combining fresh mozzarella, aromatic pesto, crispy bacon, and tangy sun-dried tomatoes, all grilled to golden perfection on thick sourdough bread.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 sandwiches 1x
- Category: Grilled Cheese Sandwich
- Method: Frying
- Cuisine: American
Ingredients
Scale
Cheese and Toppings
- 3 balls fresh mozzarella (125g each), sliced thin
- 4 tbsp pesto (homemade or high-quality store-bought like Barilla)
- 4 strips bacon, cooked and chopped (crispy and crumbled)
- 8 sun-dried tomatoes, chopped finely for even distribution
Bread and Butter
- 8 thick slices sourdough bread
- Butter (such as Kerrygold Cultured Butter) for grilling, as needed
Instructions
- Prepare the Sandwich Base: Place two slices of bread in a frying pan with the pan off the heat. Spread butter generously on the top sides of each bread slice, then flip the slices so the buttered side is down, ready to add toppings.
- Add the Fillings: On each bread slice in the pan, layer 3-4 thin slices of fresh mozzarella. Spoon a heaping tablespoon of pesto over the cheese, then sprinkle chopped sun-dried tomatoes and crispy bacon pieces on top. Add another layer of mozzarella slices over the toppings for extra cheesiness. Carefully top each with another slice of bread to assemble the sandwich.
- Final Preparation Before Cooking: Gently press down on the assembled sandwiches to contain the fillings. Spread butter on the top side of the top bread slices to prepare them for grilling.
- Cook the Sandwiches: Turn the stove heat to medium and slowly warm the pan. Fry the sandwiches, flipping as needed, until both sides are golden brown and the cheese inside is melted and gooey, about 3-5 minutes per side.
- Serve and Enjoy: Remove the grilled sandwiches from the pan and let them cool slightly before cutting and serving. Enjoy the rich flavors of melted mozzarella combined with pesto, bacon, and sun-dried tomatoes in every bite.
Notes
- To speed up cooking, use a large pan to prepare two sandwiches at once.
- Use high-quality cultured butter for the best flavor when grilling.
- Ensure the bacon is crispy for texture contrast.
- Let the sandwiches rest briefly after cooking to avoid burning and help fillings settle.
- Homemade pesto enhances freshness but store-bought is convenient and delicious too.
Keywords: Sourdough Pesto Grilled Cheese, Mozzarella grilled cheese, bacon sandwich, sun-dried tomato sandwich, pesto sandwich
