Sourdough Pesto Grilled Cheese with Mozzarella, Sun-Dried Tomatoes, and Bacon Recipe
Introduction
This sourdough pesto grilled cheese is a flavorful twist on a classic favorite. Combining creamy mozzarella, savory bacon, tangy sun-dried tomatoes, and fragrant pesto on crisp sourdough, it’s a gooey, satisfying sandwich perfect for any time of day.
Ingredients
- 3 balls fresh mozzarella (125g each), sliced thin
- Butter (for grilling, like Kerrygold Cultured Butter)
- 4 tbsp pesto (homemade or a 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, you can place four slices to prepare two sandwiches at once. Ensure that the pan is off the heat during this step. Spread butter generously on the top side of each bread slice, then flip them so they are butter side down, ready for the toppings.
- Step 2: On each slice of bread in the pan, place 3-4 thin slices of mozzarella cheese. Follow this with a heaped tablespoon of pesto. Add sun-dried tomatoes and pieces of bacon on top of the pesto. Add another layer of mozzarella cheese over the toppings for extra gooeyness. Top each assembly with another slice of bread, creating a sandwich.
- Step 3: With the sandwiches assembled, press down gently with your hands to ensure the fillings are contained. Spread butter on the top side of the bread slices to prepare them for frying.
- Step 4: Turn the heat on to medium and allow the pan to slowly warm up. Fry both sides of the sandwiches until they are golden brown, flipping as needed. The cheese should be melted through the center for a deliciously gooey interior.
- Step 5: Once the sandwiches are cooked to a golden perfection, remove them from the pan. Serve immediately and enjoy.
Tips & Variations
- Use high-quality pesto for the best flavor, or make your own using fresh basil, garlic, pine nuts, Parmesan, and olive oil.
- For a vegetarian option, simply omit the bacon and add extra sun-dried tomatoes or some sautéed mushrooms.
- Try using a cast iron skillet for even heat distribution and a perfectly crispy crust.
- Reduce the amount of pesto if you prefer a milder taste that doesn’t overpower the cheese.
Storage
Store any leftover sandwiches wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat until the cheese melts again, or use a toaster oven to maintain the crispiness of the bread.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of bread for this sandwich?
Yes, while sourdough adds a lovely tang and sturdy texture, you can substitute with other thick-cut breads like whole wheat, rye, or ciabatta according to your preference.
How can I make this sandwich vegan?
To make a vegan version, use vegan mozzarella-style cheese, replace butter with plant-based margarine or oil, skip the bacon, and use a vegan pesto that doesn’t contain cheese.
PrintSourdough Pesto Grilled Cheese with Mozzarella, Sun-Dried Tomatoes, and Bacon Recipe
A deliciously gooey and flavorful sourdough grilled cheese sandwich layered with fresh mozzarella, vibrant pesto, crispy bacon, and tangy sun-dried tomatoes, pan-fried to golden perfection.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 sandwiches 1x
- Category: Lunch
- Method: Frying
- Cuisine: Italian-American
Ingredients
Cheese and Spread
- 3 balls fresh mozzarella (125g each), sliced thin
- 4 tbsp pesto (homemade or high-quality store-bought like Barilla)
Bread and Butter
- 8 thick slices sourdough bread
- Butter (for grilling, ideally Kerrygold Cultured Butter)
Toppings
- 4 strips bacon, cooked and chopped (crispy and crumbled preferred)
- 8 sun-dried tomatoes, finely chopped
Instructions
- Prepare the Sandwich Base: Place two slices of sourdough bread in a cold frying pan (or up to four if your pan is large enough). Spread butter generously on the top side of each bread slice, then flip them so the butter side is down against the pan, creating a buttery base for the sandwich.
- Add the Fillings: On each buttered bread slice in the pan, layer 3-4 thin slices of fresh mozzarella. Add a heaping tablespoon of pesto on top of the cheese, then distribute the finely chopped sun-dried tomatoes and crispy bacon pieces evenly. Add another layer of mozzarella slices atop these toppings for an extra melty texture. Finally, top with another slice of bread to form a complete sandwich.
- Final Preparation Before Cooking: Gently press down on each assembled sandwich with your hands to compact the fillings slightly. Butter the top slice of bread generously to ensure both sides achieve a rich golden crust when cooking.
- Cook the Sandwiches: Turn the heat to medium and gradually warm the pan. Fry the sandwiches, flipping as needed, until both sides are golden brown and the mozzarella has melted thoroughly inside, resulting in a gooey, cheesy center.
- Serve and Enjoy: Remove the cooked grilled cheese sandwiches from the pan once perfectly crisp and golden. Slice if desired and serve immediately to enjoy the melty, savory goodness.
Notes
- Ensure the bacon is cooked crisp before adding to the sandwich for better texture.
- Use quality butter and sourdough bread for the best flavor and crust.
- Feel free to make your own pesto or use a trusted store-bought brand.
- Cooking on medium to medium-low heat prevents burning the bread before the cheese melts.
Keywords: sourdough grilled cheese, pesto grilled cheese, mozzarella sandwich, bacon grilled cheese, sun-dried tomato sandwich, pan-fried sandwich
