Introduction

This Sourdough Pesto Grilled Cheese is a flavorful twist on a classic favorite. With layers of fresh mozzarella, sun-dried tomatoes, crispy bacon, and vibrant pesto, all melted between thick slices of sourdough, it’s a satisfying and indulgent treat perfect for any time of day.

The image shows a stack of grilled cheese sandwiches cut into triangles and layered on a dark rectangular board on a white marbled surface. Each sandwich has two golden brown toasted bread slices with a crispy texture. Inside, there is a layer of melted white cheese stringing out between the halves, combined with a green pesto spread and small red sun-dried tomato pieces. The sandwiches are garnished with bright green basil leaves and scattered pine nuts. The toasted bread has a slightly uneven, crunchy look with some darker spots from grilling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 thick slices of sourdough bread
3 balls fresh mozzarella (each 125g), sliced thin and dried
8 sun-dried tomatoes, dried and chopped
4 strips bacon, cooked and chopped
4 generous tablespoons pesto
Butter, as required

Instructions

Step 1: Place two slices of sourdough bread in a frying pan. If your pan is large enough, you can place four slices to prepare two sandwiches at once. Make sure 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.
Step 2: On each bread slice in the pan, layer 3-4 thin slices of mozzarella cheese. Add a heaped tablespoon of pesto on top. Then sprinkle chopped sun-dried tomatoes and cooked bacon pieces over the pesto. Add another layer of mozzarella slices over the toppings for extra gooeyness. Finally, top each assembly with another slice of bread to form a sandwich.
Step 3: Press down gently on the sandwiches with your hands to contain the fillings. Spread butter on the top side of the bread slices to prepare them for frying.
Step 4: Turn the 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.
Step 5: Remove the sandwiches from the pan once they are golden and cooked through. Allow them to cool for a moment before serving.

Tips & Variations

For a vegetarian version, omit the bacon or substitute it with sautéed mushrooms or grilled vegetables.
Use a good-quality basil pesto for the best flavor, or make your own if you have fresh basil on hand.
Press the sandwiches with a spatula while cooking to help the cheese melt evenly and the bread toast nicely.
Try adding a handful of fresh spinach or arugula inside for a fresh, peppery bite.

Storage

Store any leftover grilled cheese sandwiches wrapped in foil or airtight containers in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in a toaster oven to preserve the crispy exterior and melt the cheese thoroughly. Avoid microwaving as it can make the bread soggy.

How to Serve

A close-up view of three grilled cheese sandwich halves stacked on each other on a rectangular slate board over a white marbled surface. Each sandwich has two layers of golden-brown toasted bread with a crispy texture. Between the bread is a thick layer of melted white cheese stretching between the halves, mixed with green pesto and small pieces of reddish sun-dried tomatoes. The top sandwich half has a small fresh green basil leaf and a pine nut on it. Scattered pine nuts, green basil leaves, and bits of pesto add color and texture to the scene. 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 grilled cheese?

Yes, you can substitute sourdough with other sturdy breads like ciabatta, country white, or whole grain. Just ensure the bread is thick enough to hold the fillings without falling apart.

How do I prevent the bread from burning before the cheese melts?

Cook the sandwiches over medium to medium-low heat, allowing the bread to brown slowly while giving the cheese time to melt inside. Pressing the sandwiches gently while cooking also helps distribute heat evenly.