Sourdough Pesto Grilled Cheese Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://www.cheftara.com/sourdough-pesto-grilled-cheese-recipe/
