Sourdough Pesto Grilled Cheese Recipe
This Sourdough Pesto Grilled Cheese sandwich is a delicious, gooey treat featuring layers of fresh mozzarella, sun-dried tomatoes, crispy bacon, and vibrant pesto between thick slices of sourdough bread, pan-fried to golden perfection for a crispy exterior and melty cheese interior.
- 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 of 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
Other
- Butter, as required
Instructions
- Prepare the Sandwich Base: 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. Keep the pan 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.
- Add the Fillings: On each bread slice in the pan, layer 3-4 thin slices of mozzarella cheese. Add a heaped tablespoon of pesto, followed by sun-dried tomatoes and pieces of cooked bacon. Add another layer of mozzarella on top for extra cheesiness. Then top with another slice of bread to form a sandwich.
- Final Preparation Before Cooking: Gently press down the assembled sandwiches with your hands to keep the fillings contained. Then spread butter generously on the top side of the bread slices to prepare them for frying.
- Cook the Sandwiches: Turn the heat to medium and allow the pan to warm slowly. Fry the sandwiches on both sides until they are golden brown and the cheese inside is fully melted, flipping as needed for even cooking.
- Serve and Enjoy: Once cooked to a golden brown with melted cheese inside, remove the sandwiches from the pan and serve immediately for the best taste and texture.
Notes
- Using fresh mozzarella that is dried will help prevent excess moisture which can sog the bread.
- Ensure the pan is moderately heated to avoid burning the bread before the cheese melts.
- You can cook two sandwiches at once if your pan is large enough, saving time.
- Butter on both outside slices creates a perfectly crispy crust.
- Feel free to substitute bacon with a vegetarian protein for a different twist.
Keywords: Sourdough Grilled Cheese, Pesto Grilled Cheese, Mozzarella Sandwich, Bacon Grilled Cheese, Sun-Dried Tomato Sandwich, Pan-Fried Sandwich
