Sourdough 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
Scale
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
