Introduction

This Sourdough Pesto Grilled Cheese is a delicious twist on a classic favorite, combining creamy mozzarella, flavorful pesto, crispy bacon, and sun-dried tomatoes all toasted between thick slices of sourdough bread. It’s the perfect savory sandwich to satisfy your comfort food cravings with a gourmet touch.

The image shows a stack of grilled cheese sandwiches cut into triangles and layered on a white marbled surface, each sandwich featuring three visible layers: a golden brown, crispy toasted bread layer on top and bottom, a thick middle layer of melted white cheese stringing out between slices, and a green pesto spread dotted with dark red sun-dried tomato pieces peeking through; fresh bright green basil leaves and scattered pine nuts decorate the sandwiches and the surface, adding color and texture contrast, photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 balls fresh mozzarella (125g each), sliced thin
Butter (for grilling, like 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 bread in a frying pan. If your pan is large enough, place four slices to make two sandwiches at once. Keep the pan off the heat. Spread butter generously on the top side of each bread slice, then flip them so the buttered side is down, ready for the toppings.
Step 2: On each bread slice in the pan, layer 3-4 thin slices of mozzarella. Add a heaped tablespoon of pesto, followed by chopped sun-dried tomatoes and bacon pieces. Add another layer of mozzarella over the toppings, then top with another slice of bread to form a sandwich.
Step 3: Press down gently on the sandwiches to contain the fillings. Spread butter on the top side of the bread slices to prepare for frying.
Step 4: Turn the heat to medium and slowly warm the pan. Fry the sandwiches until golden brown on each side, flipping as needed. Ensure the cheese melts fully for a gooey center.
Step 5: Remove the sandwiches from the pan once golden and cooked through. Let them cool slightly before serving. Enjoy your rich and flavorful pesto grilled cheese!

Tips & Variations

Use sun-dried tomatoes packed in oil for extra richness, or substitute with roasted red peppers for a milder flavor.
Swap bacon for sliced turkey or leave it out for a vegetarian option.
Try adding fresh basil leaves inside for an extra herbaceous note.
Use a cast iron skillet for even heat and a perfectly crispy crust.

Storage

Store leftover sandwiches wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. To reheat, warm them in a skillet over medium heat until the cheese melts and the bread crisps up again. Avoid microwaving to keep the bread from getting soggy.

How to Serve

A tall stack of three grilled cheese sandwich halves shows thick toasted bread with a golden brown crust. Inside each sandwich, there is a rich green pesto layer mixed with pieces of dark red sun-dried tomatoes, and thick gooey white melted cheese that stretches and drips down the sides. The sandwiches sit on a dark surface scattered with light brown pine nuts and a few fresh green basil leaves. The background is a soft white marbled texture with soft light highlighting the crispy and melty textures. 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 for this sandwich?

Yes, but sourdough works best due to its sturdy texture and tangy flavor that complements the pesto and cheese well. You can also try ciabatta or a rustic white bread.

Is it possible to make this sandwich vegetarian?

Absolutely. Simply omit the bacon or replace it with vegetarian bacon alternatives for a meat-free version that still delivers great flavor.

Sourdough Pesto Grilled Cheese with Sun-Dried Tomatoes, Bacon, and Mozzarella Recipe

Print Recipe

★★★★★

4.5 from 128 reviews

A deliciously gooey Sourdough Pesto Grilled Cheese sandwich featuring layers of fresh mozzarella, flavorful pesto, sun-dried tomatoes, and crispy bacon, all grilled to golden perfection on buttery sourdough bread.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 sandwiches 1x
Category: Grilled Cheese
Method: Frying
Cuisine: Italian-American

Ingredients

Scale

Cheese

3 balls fresh mozzarella (125g each), sliced thin

Breads & Spreads

8 thick slices sourdough bread
Butter (for grilling, e.g., Kerrygold Cultured Butter)
4 tbsp pesto (homemade or quality store-bought like Barilla)

Toppings

4 strips bacon, cooked and chopped (crispy and crumbled is best)
8 sun-dried tomatoes, chopped finely

Instructions

Prepare the Sandwich Base: Place two slices of sourdough bread in a frying pan (or four slices if your pan is large enough to make two sandwiches at once), ensuring the pan is off heat. Spread butter generously on the top side of each slice, then flip them so the buttered side is down and ready for toppings.
Add the Fillings: On each buttered slice in the pan, layer 3-4 thin slices of fresh mozzarella. Spoon a heaped tablespoon of pesto on top of the cheese. Add finely chopped sun-dried tomatoes and chopped crispy bacon over the pesto. Then add another layer of mozzarella slices to ensure extra gooeyness. Finally, place another slice of bread on top, completing the sandwich assembly.
Final Preparation Before Cooking: Gently press down on the assembled sandwiches with your hands to contain the fillings neatly. Spread butter on the top slice of bread on each sandwich to prepare them for frying.
Cook the Sandwiches: Turn the stove heat to medium and slowly warm the pan with the sandwiches inside. Fry the sandwiches on both sides until they turn golden brown, flipping carefully as needed. Ensure the cheese melts thoroughly inside for a smooth, gooey texture.
Serve and Enjoy: Once golden and melted, remove the sandwiches from the pan. Let them rest for a minute to cool slightly, then serve and savor the rich combination of pesto, sun-dried tomatoes, bacon, and melted mozzarella on buttery sourdough.

Notes

Use quality butter for better flavor and browning.
For easier flipping, use a wide spatula and be gentle to avoid fillings spilling out.
Feel free to substitute bacon with a vegetarian alternative if desired.
You can make pesto from scratch or use a trusted store-bought brand.
Let the sandwiches cool briefly after cooking to avoid burning your mouth from hot cheese.

Keywords: sourdough grilled cheese, pesto grilled cheese, mozzarella sandwich, pesto sandwich, bacon grilled cheese, sun-dried tomato sandwich