Introduction

This Sourdough Pesto Grilled Cheese is a delightful twist on a classic favorite. Combining fresh mozzarella, vibrant pesto, savory bacon, and sun-dried tomatoes, it’s a gourmet sandwich that’s crispy on the outside and gooey on the inside.

A tall stack of three grilled cheese sandwiches is shown, each sandwich made of golden-brown toasted bread with a slightly crisp texture. Between the bread slices, there are layers of melted white cheese that stretches and oozes out, mixed with a vibrant green pesto sauce and small pieces of dark red sun-dried tomatoes. The sandwiches rest on a piece of crumpled white parchment paper placed on a white marbled surface, with fresh green basil leaves nearby adding a pop of color. The image highlights the gooey and rich texture of the cheese and the fresh, herby look of the pesto sauce. 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 (off heat). If your pan is large enough, place four slices to prepare two sandwiches simultaneously. Spread butter generously on the top side of each bread slice, then flip so the buttered side is down, ready for toppings.
Step 2: On each bread slice in the pan, layer 3-4 thin slices of mozzarella. Add a heaped tablespoon of pesto on top, followed by chopped sun-dried tomatoes and bacon pieces. Finish with another layer of mozzarella for extra cheesiness. Top each with another slice of bread to form a sandwich.
Step 3: Gently press the sandwiches with your hands to contain the fillings. Spread butter on the top side of the bread slices to prepare for frying.
Step 4: Turn the heat to medium and warm the pan slowly. Fry the sandwiches, flipping as needed, until both sides are golden brown and the cheese inside is melted and gooey.
Step 5: Remove sandwiches from the pan once cooked. Let them cool slightly before serving, then enjoy your rich and flavorful grilled cheese creation.

Tips & Variations

For a vegetarian option, omit the bacon and add sautéed mushrooms or roasted red peppers instead.
Use a cast-iron skillet for even heat distribution and a perfectly crispy crust.
If you prefer, substitute fresh basil pesto with sun-dried tomato pesto for a different flavor profile.

Storage

Store any leftover sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or a skillet to restore crispiness and melt the cheese again. Avoid microwaving as it may make the bread soggy.

How to Serve

A close-up view of a toasted sandwich cut in half and stacked. The sandwich has two slices of golden-brown grilled bread with a crispy texture. Inside, there are layers of melted white cheese dripping slightly, thick green pesto spread on top and bottom, and crispy, reddish-brown bacon strips poking out at the edges. The sandwich sits on crumpled white paper over a wooden surface, with a few green basil leaves around. The background is a white marbled texture. 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 sandwich?

Yes, while sourdough works best for its texture and flavor, you can use other sturdy breads like ciabatta or a rustic white loaf. Just ensure the slices are thick enough to hold the fillings.

What type of pesto works best in this recipe?

Classic basil pesto is ideal here for its bright, fresh flavor. However, sun-dried tomato pesto or even arugula pesto can add an interesting twist if you want to experiment.

Sourdough Pesto Grilled Cheese Recipe

Print Recipe

★★★★★

4.9 from 140 reviews

This Sourdough Pesto Grilled Cheese recipe combines the tangy flavor of sourdough bread with creamy fresh mozzarella, savory sun-dried tomatoes, crispy bacon, and aromatic pesto for a decadent, gooey grilled sandwich perfect for any meal.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 8-10 minutes
Total Time: 18-20 minutes
Yield: 4 sandwiches 1x
Category: Sandwiches
Method: Frying
Cuisine: American

Ingredients

Scale

Bread and Butter

8 thick slices of sourdough bread
Butter, as required

Cheese

3 balls fresh mozzarella (each 125g), sliced thin and dried

Toppings and Fillings

8 sun-dried tomatoes, dried and chopped
4 strips bacon, cooked and chopped
4 generous tablespoons pesto

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. 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.
Add the Fillings: On each slice of bread in the pan, place 3-4 thin slices of fresh mozzarella. Follow this with a heaped tablespoon of pesto. Add sun-dried tomatoes and chopped cooked bacon on top of the pesto. Add another layer of mozzarella cheese over the toppings for extra gooeyness. Top each with another slice of bread, creating a sandwich.
Final Preparation Before Cooking: With the sandwiches assembled in the pan, press down gently with your hands to keep the fillings contained. Spread butter on the top side of the bread slices, preparing them for frying.
Cook the Sandwiches: Turn the heat on to medium and allow the pan to slowly warm. Fry both sides of the sandwiches until golden brown, flipping carefully as needed. The cheese should melt through the center creating a gooey interior.
Serve and Enjoy: Once golden and cooked through, remove the sandwiches from the pan. Allow them to cool slightly before serving. Enjoy your pesto, sun-dried tomato, and bacon grilled cheese sandwiches with melty mozzarella goodness!

Notes

Use fresh mozzarella sliced thin and dried to avoid soggy sandwiches.
Butter both sides of the bread for an evenly golden and crispy crust.
Cook bacon ahead of time until crisp for the best texture.
The pan should be warmed gradually to ensure even cooking without burning.
Press sandwiches lightly while cooking to help meld the flavors and melt the cheese properly.

Keywords: sourdough grilled cheese, pesto grilled cheese, mozzarella sandwich, bacon sandwich, sun-dried tomato sandwich