Sourdough Pesto Grilled Cheese Recipe
This Sourdough Pesto Grilled Cheese recipe combines the tangy and crusty sourdough bread with rich, gooey fresh mozzarella, flavorful sun-dried tomatoes, savory bacon, and vibrant pesto for a deliciously satisfying sandwich that’s perfect for any meal. Crisply buttered and pan-fried to golden perfection, these grilled cheese sandwiches deliver layers of melty cheese and savory fillings with a fresh herbaceous kick from the pesto.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 sandwiches 1x
- Category: Lunch
- Method: Frying
- Cuisine: American
Ingredients
Scale
Bread
- 8 thick slices sourdough bread
Cheese
- 3 balls fresh mozzarella (each 125g), sliced thin and dried
Fillings
- 8 sun-dried tomatoes, dried and chopped
- 4 strips bacon, cooked and chopped
- 4 generous tablespoons pesto
Others
- Butter, as required for spreading and frying
Instructions
- Prepare the Sandwich Base: Place two slices of sourdough bread in a frying pan without heat. Spread butter generously on the top side of each bread slice, then flip them so the buttered side is down and ready for toppings.
- Add the Fillings: On each bread slice in the pan, layer 3-4 thin slices of mozzarella cheese followed by a heaped tablespoon of pesto. Add chopped sun-dried tomatoes and cooked bacon pieces on top, then finish with another layer of mozzarella for extra gooeyness. Complete each sandwich by placing another slice of bread on top.
- Final Preparation Before Cooking: Gently press down the assembled sandwiches to contain the fillings. Spread butter generously on the top side of the bread slices to prepare them for frying.
- Cook the Sandwiches: Turn the heat on to medium and allow the pan to warm gradually. Fry the sandwiches, flipping as needed, until both sides are golden brown and the cheese inside is melted and gooey.
- Serve and Enjoy: Remove the sandwiches from the pan once perfectly golden and melted. Let them cool briefly before serving to enjoy the full flavors and texture.
Notes
- Use fresh mozzarella sliced thin for best melting and texture.
- Cooking bacon beforehand ensures a crispy and smoky flavor inside the sandwich.
- Butter both sides of the bread to achieve a crispy, golden crust.
- Cook on medium heat to allow the cheese to melt properly without burning the bread.
- You can prepare two sandwiches at a time if using a large pan.
Keywords: Sourdough, Pesto, Grilled Cheese, Mozzarella, Bacon, Sun-Dried Tomatoes, Sandwich, Pan-Fried
Find it online: https://nayabaker.com/sourdough-pesto-grilled-cheese-recipe/
