Sourdough Pesto Grilled Cheese Recipe

Introduction

This Sourdough Pesto Grilled Cheese combines crispy, buttery sourdough bread with layers of fresh mozzarella, savory bacon, and sun-dried tomatoes, all enhanced by fragrant pesto. It’s a rich, gooey sandwich perfect for a satisfying lunch or a comforting dinner.

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

1. Step 1: Place two slices of bread in a frying pan with the pan off the heat. Spread butter generously on the top side of each slice, then flip so the buttered side is down and ready for toppings.
2. Step 2: On each bread slice in the pan, add 3-4 thin slices of mozzarella. Spoon a heaped tablespoon of pesto over the cheese, then sprinkle chopped sun-dried tomatoes and cooked bacon pieces. Add another layer of mozzarella on top, then cover with a second slice of bread to form a sandwich.
3. Step 3: Press the sandwiches gently with your hands to hold the fillings together. Spread butter on the top side of the bread slices in preparation for cooking.
4. 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 has melted completely.
5. Step 5: Remove the grilled cheese sandwiches from the pan and serve immediately to enjoy the warm, gooey filling.

Tips & Variations

• Use homemade or high-quality pesto for the best flavor impact.
• For a vegetarian version, omit the bacon and add sautéed mushrooms or roasted red peppers instead.
• Dry the mozzarella slices well with paper towels to avoid soggy bread.
• Cook the sandwiches over medium-low heat if your pan gets too hot to prevent burning before the cheese melts.

Storage

Store any leftover sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in a toaster oven to maintain the crispy bread and melty cheese. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread instead of sourdough?

Yes, rustic or country-style bread with a sturdy crust works well, but sourdough provides a wonderful tang and texture unique to this recipe.

How do I know when the cheese is fully melted?

Once the bread is golden brown and the sandwich feels warm when pressed, the cheese should be melted. You can also cut into one sandwich to peek inside for gooey mozzarella.

Sourdough Pesto Grilled Cheese Recipe

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★★★★★

4.7 from 105 reviews

This Sourdough Pesto Grilled Cheese is a rich and savory sandwich combining thick sourdough bread with creamy fresh mozzarella, flavorful sun-dried tomatoes, crispy bacon, and vibrant pesto. Pan-fried to golden perfection, it offers a gooey, melty center with a satisfying crunch on the outside – perfect for a comforting lunch or snack.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwiches
• Method: Frying
• Cuisine: Italian-Inspired

Ingredients

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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 for spreading and frying

Instructions

1. Prepare the Sandwich Base: Place two slices of bread in a frying pan with the pan off the heat. Spread butter generously on the top side of each bread slice, then flip so that the buttered side is down, ready for the toppings.
2. Add the Fillings: On each bread slice in the pan, layer 3-4 thin slices of mozzarella. Spoon a heaped tablespoon of pesto on top, followed by chopped sun-dried tomatoes and cooked chopped bacon. Add another layer of mozzarella for extra cheesiness. Top each with another slice of bread to complete the sandwich.
3. Final Preparation Before Cooking: Gently press down on each sandwich to contain the fillings. Spread butter on the top side of the top bread slices to prepare them for frying.
4. Cook the Sandwiches: Turn the heat to medium and slowly warm the pan. Fry the sandwiches until both sides are golden brown and the cheese inside is melted, flipping as needed to ensure even cooking.
5. Serve and Enjoy: Remove the golden grilled cheese sandwiches from the pan and serve warm for a delicious, gooey meal.

Notes

• Using thick slices of sourdough bread helps achieve a crispy exterior with a soft, chewy interior.
• Drying the mozzarella slices helps prevent sogginess and ensures good melting.
• If your pan is large enough, you can cook two sandwiches at once by placing four slices in the pan simultaneously.
• Adjust the amount of pesto and bacon to taste for more or less intensity.
• For a vegetarian version, omit the bacon and add extra sun-dried tomatoes or roasted vegetables.

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