Sourdough Pesto Grilled Cheese Recipe

Introduction

The Sourdough Pesto Grilled Cheese is a delightful twist on a classic comfort food. With layers of fresh mozzarella, vibrant pesto, crispy bacon, and tangy sun-dried tomatoes sandwiched between buttery sourdough, this sandwich offers a perfect balance of flavors and textures. It’s an easy meal that feels both gourmet and cozy.

Ingredients

• 3 balls fresh mozzarella (125g each), sliced thin
• Butter (for grilling, like Kerrygold Cultured Butter)
• 4 tbsp pesto (homemade or a good quality store-bought like Barilla)
• 8 thick slices sourdough bread
• 4 strips bacon, cooked and chopped (crispy and crumbled is best)
• 8 sun-dried tomatoes, chopped (finely chopped for even distribution)

Instructions

1. Step 1: 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. Make sure the pan is off the heat during this step. Spread butter generously on the top side of each bread slice, then flip them so the buttered side is down, ready for toppings.
2. Step 2: On each slice of bread in the pan, arrange 3 to 4 thin slices of mozzarella cheese. Spoon a heaped tablespoon of pesto over the cheese, then sprinkle chopped sun-dried tomatoes and cooked bacon pieces on top. Add another layer of mozzarella to ensure a gooey melt.
3. Step 3: Top each assembly with another slice of bread to form a sandwich. Press down gently with your hands to contain the fillings. Spread butter on the top side of each sandwich to prepare for grilling.
4. Step 4: Turn the heat to medium and let the pan warm slowly. Cook the sandwiches until the bread is golden brown on both sides, flipping as needed. The cheese inside should be fully melted, offering a rich, gooey texture.
5. Step 5: Once cooked to a golden perfection, remove the sandwiches from the pan. Allow them to cool for a minute or two before serving. Enjoy your warm, flavorful pesto grilled cheese!

Tips & Variations

• For a vegetarian option, skip the bacon and add sautéed mushrooms or roasted red peppers instead.
• If you don’t have fresh mozzarella, a good-quality shredded mozzarella can work well too.
• Try using different types of pesto, such as sun-dried tomato or kale pesto, for a unique flavor twist.
• Lightly toast the bread before assembling if you prefer extra crunch in your grilled cheese.

Storage

Store leftover sandwiches in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over medium heat to restore the crispiness, or use a toaster oven. Avoid microwaving as it can make the bread soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sandwich without bacon?

Yes, the sandwich is delicious without bacon. You can add other savory fillings like grilled vegetables or leave it as just pesto and cheese for a vegetarian version.

What type of bread works best for this grilled cheese?

Thick slices of sourdough bread work best because they hold the fillings well and crisp beautifully when grilled. You can also try other crusty breads if preferred.

Sourdough Pesto Grilled Cheese Recipe

Print Recipe

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4.4 from 146 reviews

A deliciously gooey sourdough grilled cheese sandwich layered with fresh mozzarella, rich pesto, crispy bacon, and tangy sun-dried tomatoes, all pan-fried to golden perfection.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwich
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheese

• 3 balls fresh mozzarella (125g each), thinly sliced

Condiments and Spreads

• 4 tbsp pesto (homemade or good quality store-bought)
• Butter, for grilling (such as Kerrygold Cultured Butter)

Bread

• 8 thick slices sourdough bread

Toppings

• 4 strips bacon, cooked and chopped (crispy and crumbled)
• 8 sun-dried tomatoes, finely chopped

Instructions

1. Prepare the Sandwich Base: Place two slices of bread in a frying pan (or four slices if the pan is large enough to prepare two sandwiches simultaneously). Ensure the pan is off the heat. Spread butter generously on the top side of each bread slice, then flip them so they are butter side down, ready for the toppings.
2. Add the Fillings: On each bread slice in the pan, layer 3-4 thin slices of mozzarella cheese, followed by a heaped tablespoon of pesto. Sprinkle chopped sun-dried tomatoes and crumbled bacon evenly on top of the pesto. Add another layer of mozzarella slices over the toppings to enhance the gooey texture. Top each assembly with another slice of bread, forming a sandwich.
3. Final Preparation Before Cooking: Press down gently on each sandwich with your hands to contain the fillings. Then, spread butter on the top side of the bread slices to prepare them for frying.
4. Cook the Sandwiches: Turn the heat to medium and allow the pan to warm slowly. Fry the sandwiches on both sides until golden brown, flipping carefully as needed. The cheese should melt through the center, resulting in a deliciously gooey interior.
5. Serve and Enjoy: Remove the sandwiches from the pan once golden and cooked through. Let them cool slightly before serving to enjoy the full flavors of pesto, sun-dried tomato, bacon, and melty mozzarella in every bite.

Notes

• Use good quality butter for best flavor and a crispier crust.
• For easier flipping, use a spatula and ensure heat is medium to prevent burning.
• The sun-dried tomatoes should be finely chopped to ensure even flavor distribution.
• If preferred, substitute bacon with a vegetarian option to make it vegetarian-friendly.
• Let sandwiches cool for a minute after cooking to avoid burning your mouth with hot cheese.

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