Easy Pesto Grilled Cheese with Fresh Mozzarella and Sourdough Recipe
This Easy Pesto Grilled Cheese recipe combines fresh mozzarella, sun-dried tomatoes, crispy bacon, and vibrant pesto between thick slices of buttery sourdough bread, cooked to a golden brown perfection on the stovetop. A gooey, flavorful twist on the classic grilled cheese sandwich perfect for lunch or a comforting snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
Ingredients
Scale
Sandwich Ingredients
- 8 large slices of sourdough bread (about 1/2 inch thick)
- 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 for spreading
Instructions
- Get the Sandwich Base Ready: Place two pieces of bread in a frying pan (or four if your pan is large enough), ensuring the pan is off the heat. Generously spread butter on the top side of each bread slice, then flip them over so the buttered side is down and ready for toppings.
- Put in the Fillings: Add 3–4 thin slices of dried fresh mozzarella on each bread slice in the pan. Spoon a heaping tablespoon of pesto over the cheese, then scatter pieces of cooked bacon and sun-dried tomatoes on top. Add another layer of mozzarella slices to ensure an extra gooey filling. Top each with another slice of bread to form a sandwich.
- Last-minute Preparations: Press down gently on the sandwiches with your hands to keep the filling contained. Spread butter on the top side of each sandwich’s bread to prepare for frying.
- Cook the Sandwiches: Turn the heat to medium and slowly heat the pan. Fry the sandwiches on both sides until they turn golden brown and crispy, flipping as needed. Cook until the cheese melts thoroughly and the sandwich is heated through.
- Enjoy and Serve: Remove the sandwiches from the pan once golden brown. Let them cool for a minute before serving to allow the cheese to set slightly. Enjoy with your favorite sides like tomato soup or a fresh salad.
Notes
- Use fresh sourdough cut thickly (about 1/2 inch) for the best texture and flavor.
- Pat fresh mozzarella dry to avoid soggy sandwiches.
- Control heat carefully—medium to medium-low is ideal to prevent burning outside while allowing cheese to melt.
- Do not overload sandwiches with fillings to prevent slipping and sogginess.
- Butter the bread outside, not melting in the pan, to achieve a crisp crust.
- If you want a vegetarian option, omit bacon and try toasted pine nuts for crunch.
- Store assembled but uncooked sandwiches in the fridge up to 24 hours; keep butter separate until cooking.
- Leftover cooked sandwiches can be reheated in a skillet on medium-low heat until cheese melts and bread crisps again.
- Pair with tomato soup, arugula salad, roasted red pepper soup, or pickled vegetables for complementary flavors.
Keywords: grilled cheese, pesto grilled cheese, sourdough sandwich, fresh mozzarella sandwich, bacon sandwich, sun-dried tomato grilled cheese, easy lunch, comfort food
