Introduction

This Sourdough Pesto Grilled Cheese is a delightful twist on a classic favorite, featuring fresh mozzarella, savory bacon, and sun-dried tomatoes layered between crisp sourdough slices. The rich pesto adds a burst of flavor that makes each bite irresistible and perfect for a comforting meal.

The image shows a grilled sandwich cut into four triangular pieces stacked on each other, placed on a dark rectangular board over a white marbled surface. Each sandwich layer has golden brown toasted bread with a slight crisp texture and visible air holes. Inside, there is a thick melting white cheese layer stretching out, mixed with green pesto sauce that contains small bits of herbs and pine nuts. There are also pieces of dried red tomatoes adding pops of deep red color. Each sandwich piece is garnished with a fresh green basil leaf and a single pine nut on top. Extra pine nuts and basil leaves are scattered around the board for decoration. 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 bread in a frying pan. If your pan is large enough, you can place four slices to prepare two sandwiches at once. Ensure 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 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

For a vegetarian option, omit the bacon and add sliced roasted red peppers or sautéed mushrooms instead.
Use a mix of fresh herbs in your pesto to customize the flavor to your liking.
Press the sandwiches gently during cooking with a spatula or a pan press for an even crispier crust.
If you prefer, toast the bread lightly before assembling the sandwiches to add extra crunch.

Storage

Store leftover sandwiches wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore crispness and melt the cheese again. Avoid microwaving as it can make the bread soggy.

How to Serve

A stack of three grilled cheese sandwiches cut diagonally, showing layers of golden brown toasted bread with a crispy texture on the outside. Inside each sandwich, there is a thick layer of melted creamy white cheese stretched out between slices, surrounded by a green pesto spread and pieces of sun-dried tomatoes. Each sandwich is garnished on top with a fresh green basil leaf and a few pine nuts scattered around. The sandwiches are placed on a dark serving board on a white marbled surface with extra basil leaves and pine nuts scattered nearby, giving a fresh, vibrant look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of bread instead of sourdough?

Yes, any sturdy bread like ciabatta, French bread, or whole grain will work well for this grilled cheese and hold the fillings nicely.

How can I tell when the cheese is melted inside?

Cook the sandwich on medium heat until the outside is golden brown, then gently press the sandwich. If you feel softness or slight give in the center, the cheese is usually melted. You can also carefully peek inside once you flip to check the cheese’s meltiness.