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