Sourdough Pesto Grilled Cheese Recipe
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.
- 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
