Introduction

The Sourdough Pesto Grilled Cheese is a delightful twist on a classic favorite. Combining tangy sourdough bread with fresh mozzarella, savory bacon, and vibrant pesto, this sandwich offers a perfect harmony of flavors and textures. It’s an easy, satisfying meal perfect for lunch or a cozy dinner.

A toasted sandwich cut in half stacked on white parchment paper, showing three main layers inside. The top and bottom layers are golden-brown toasted bread slices with a crispy texture. Beneath the top bread is a thick spread of green pesto sauce with a rough, oily texture. Below the pesto is a melted white cheese layer dripping slightly. Under the cheese, crispy reddish bacon strips peek out, adding a crunchy contrast. The sandwich halves are placed on a white marbled surface with a few fresh green basil leaves nearby. 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: Spread about one tablespoon of pesto evenly over one side of each slice of sourdough bread.
Step 2: On four slices, layer the fresh mozzarella slices, chopped sun-dried tomatoes, and cooked bacon pieces over the pesto.
Step 3: Top each with the remaining slices of bread, pesto side down, to form four sandwiches.
Step 4: Butter the outside of each sandwich generously on both sides.
Step 5: Heat a skillet over medium heat and cook each sandwich for about 3-4 minutes per side, or until the bread is golden brown and the cheese has melted.
Step 6: Remove from the skillet, let rest for a minute, then slice and serve warm.

Tips & Variations

For a vegetarian version, omit the bacon and add sautéed mushrooms or grilled zucchini instead.
Use high-quality pesto for the best flavor, or make your own with fresh basil, pine nuts, garlic, and Parmesan.
Lightly press the sandwich with a spatula while cooking to help the cheese melt evenly.
If your mozzarella is very moist, pat it dry with paper towels to avoid soggy bread.

Storage

Store any leftover grilled cheese sandwiches wrapped in foil or airtight containers in the refrigerator for up to two days. Reheat in a skillet over low heat to maintain crispiness, or warm briefly in a toaster oven. Avoid microwaving as it may result in soggy bread.

How to Serve

A close-up of a toasted sandwich cut in half and stacked, showing three layers in total: the top and bottom layers are golden brown, crispy toasted white bread with a slightly uneven grilled texture; the middle layers include melted white cheese oozing down and rich green pesto spread evenly on both slices of bread; beneath the cheese, crispy reddish-brown bacon pieces peek out; the sandwich sits on white parchment paper on a wooden surface, with fresh green basil leaves nearby, all placed on a white marbled texture background, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, while sourdough adds great flavor and texture, you can substitute with other sturdy breads like ciabatta or whole wheat toast for a delicious result.

Is it necessary to cook the bacon before adding it to the sandwich?

Yes, pre-cooked bacon is best as it ensures crispiness and prevents the sandwich from becoming greasy or undercooked.

Sourdough Pesto Grilled Cheese Recipe

Print Recipe

★★★★★

4.7 from 588 reviews

A deliciously savory Sourdough Pesto Grilled Cheese sandwich featuring fresh mozzarella, sun-dried tomatoes, crispy bacon, and aromatic pesto, all melted between thick slices of buttery sourdough bread to create a golden, crispy exterior and a gooey, flavorful inside.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: 4 sandwiches 1x
Category: Sandwich
Method: Frying
Cuisine: Italian-American

Ingredients

Scale

Bread and Cheese

8 thick slices sourdough bread
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 on bread

Instructions

Prepare Ingredients: Slice the fresh mozzarella thinly and pat dry to remove excess moisture. Chop the sun-dried tomatoes and cooked bacon into small pieces to ensure even distribution in the sandwich.
Assemble Sandwiches: Spread about one tablespoon of pesto evenly on one side of each slice of sourdough bread. On four slices, layer the mozzarella slices, followed by the chopped sun-dried tomatoes and bacon. Top with the remaining slices of bread, pesto side down.
Butter the Bread: Generously spread butter on the outside of each sandwich slice. This will help create a golden, crispy crust when grilled.
Grill the Sandwiches: Heat a skillet or griddle over medium heat. Place the sandwiches on the skillet and cook for 3-4 minutes on one side until golden brown and the cheese begins to melt. Flip carefully and cook an additional 3-4 minutes on the other side until both sides are golden brown and the cheese is fully melted.
Serve: Remove the sandwiches from the skillet and let them rest for 1-2 minutes before slicing and serving warm for optimum gooey texture.

Notes

Dry the mozzarella slices well to prevent sogginess in the sandwich.
Cook bacon in advance until crisp for best texture and flavor.
You can substitute pesto with basil pesto or any favorite spread for variation.
Use a weighted press or a heavy pan on top to help achieve an even golden crust while grilling.
Serve with a side of salad or tomato soup for a complete meal experience.

Keywords: sourdough, grilled cheese, pesto, mozzarella, bacon, sun-dried tomatoes, sandwich, comfort food