Introduction

This easy pesto grilled cheese sandwich combines fresh mozzarella, sun-dried tomatoes, and crispy bacon on thick sourdough bread. It’s perfect for a quick, satisfying meal with a gooey, flavorful twist on the classic grilled cheese.

A toasted sandwich cut diagonally into two halves is stacked on a white plate, showing gooey melted white cheese stretching between the layers. The sandwich bread is golden brown with a green pesto spread visible on the inside of the top slice. Small chunks of red tomatoes and bits of cooked bacon are mixed in with the cheese between the two thick slices of bread. Tiny green herb pieces and small drops of green oil are scattered on the plate around the sandwich. The photo was taken on a white marbled surface with a blurred image of a glass of iced tea in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 large slices of sourdough bread
3 balls of fresh mozzarella (125g each), sliced thin and dried
8 sun-dried tomatoes, diced and dried
4 strips of bacon, cooked and cut into pieces
4 big teaspoons of pesto
Butter, as needed

Instructions

Step 1: Put two pieces of bread in a frying pan. You can make two sandwiches at once by placing four slices if your pan is large enough. Do not heat the pan yet.
Step 2: Spread a generous amount of butter on the top side of each slice, then flip them so the butter side is down and ready for toppings.
Step 3: Place 3–4 thin slices of mozzarella on each piece of bread in the pan. Add a heaping tablespoon of pesto on top.
Step 4: Sprinkle chunks of bacon and sun-dried tomatoes over the pesto, then add another layer of mozzarella for extra gooeyness.
Step 5: Top each with another slice of bread to form sandwiches. Press down gently to keep fillings inside. Spread butter on the top side of the bread before cooking.
Step 6: Heat the pan over medium heat and cook the sandwiches slowly, flipping occasionally until both sides are golden brown and the cheese is melted through.
Step 7: Remove from heat and let the sandwiches cool for a minute before serving. Enjoy your warm, cheesy pesto grilled cheese!

Tips & Variations

Use fresh, thickly sliced sourdough for the best texture and flavor. If you prefer, whole grain or Italian bread works too.
If fresh mozzarella isn’t available, substitute with low-moisture mozzarella, provolone, or fontina cheese, making sure to pat dry fresh mozzarella to avoid sogginess.
Try roasted red peppers or fresh tomato slices instead of sun-dried tomatoes; just remove seeds and pat dry to reduce moisture.
For a vegetarian option, skip bacon and add toasted pine nuts for crunch.
Store-bought or homemade pesto both work well; for variety, try sun-dried tomato or red pepper pesto.
Butter on the outside of the bread gives a crispy golden crust, but mayonnaise or olive oil are great alternatives for grilling.
Cook on medium-low heat to allow cheese to melt fully without burning the bread.

Storage

Assembled but uncooked sandwiches can be stored in the fridge for up to 24 hours in an airtight container or wrapped tightly in plastic wrap. Keep butter separate until ready to cook. Cooked sandwiches are best eaten immediately but can be refrigerated wrapped in foil for up to two days. Reheat in a skillet over medium-low heat until cheese is warmed and bread is crisp.

How to Serve

A toasted sandwich cut in half is stacked on a round white plate with small drops of green herb oil and chopped herbs around it. The sandwich has two layers of golden brown toasted bread with a slightly crispy texture and green pesto spread on the inside of each slice. Between the bread is a thick layer of melted white cheese that stretches out and looks gooey, with pieces of red sun-dried tomatoes and small bits of cooked bacon mixed into the cheese. The white plate sits on a white marbled surface, and in the background, there is a glass with iced dark brown tea and a blurred white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of sourdough should I use?

Look for fresh sourdough sliced about half an inch thick, preferably “sandwich loaf” style from your bakery. This denser bread grills to a golden crust while staying soft inside. Avoid very sour or holey bread that can leak cheese.

Can I make this sandwich vegetarian?

Yes, simply omit the bacon and consider adding crunchy toasted pine nuts or extra vegetables like roasted red peppers. The pesto and mozzarella provide ample flavor and richness.