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This gooey sourdough pesto grilled cheese is the sandwich I crave when I need comfort food that feels just a little special. The mix of herby pesto, creamy mozzarella, and smoky bacon tucked into crispy golden sourdough makes every bite crave-worthy. It is the kind of grilled cheese that always vanishes fast during lunch with my family and nobody ever complains about leftovers.
The first time I made this was on a rainy afternoon when we all needed a pick-me-up. Now my youngest asks for it as a movie night treat, especially when we have soup bubbling in the kitchen.
Gather Your Ingredients
- Sourdough bread: Thick-cut slices deliver the best crunch and hold up to fillings
- Fresh mozzarella: For gooey melt be sure to dry the slices to avoid a soggy sandwich
- Sun-dried tomatoes: Balance the richness with tangy depth look for ones with supple texture not too tough
- Bacon: Crumbly and savory go for thicker strips if you like big flavor
- Pesto: Homemade or store-bought both work as long as it packs plenty of basil and garlic
- Butter: Soft for easy spreading on bread and a crisp finish when grilled
How to Make It
- Prep the Mozzarella:
- Pat mozzarella slices dry with paper towels this step prevents soggy bread and helps the cheese melt evenly
- Cook the Bacon:
- Fry bacon strips until crisp then blot excess grease and chop into small bits this brings smoky flavor to every bite
- Assemble the Sandwiches:
- Spread a generous spoonful of pesto on one side of each bread slice then layer with mozzarella sun-dried tomatoes and bacon stack the remaining bread on top with pesto facing in
- Butter the Bread:
- Lightly coat the outside of each sandwich with soft butter this is key for a golden crispy finish on both sides
- Grill the Sandwiches:
- Heat a skillet or griddle over medium low place sandwiches and cook about five to six minutes per side press down with a spatula for an even crust flip carefully once the bottom is golden brown
- Melt and Serve:
- Continue grilling until the cheese is melty throughout and bread is deeply toasted transfer to a board slice and serve warm for best flavor and texture
Fresh mozzarella is my favorite part of this sandwich because it gives every bite that stretchy cheese pull my kids literally cheer for. I still remember the first time my husband tried this he said it was the best grilled cheese he had ever tasted.
Flavor Boosters
Wrap leftovers tightly in foil or an airtight box and refrigerate. To reheat place the sandwich in a dry skillet over low heat and cover for a few minutes for a crisp crust. Avoid microwaving as it can make the bread chewy instead of crispy.
Serving Suggestions
Pair this grilled cheese with creamy tomato soup for a classic lunch or serve with a crisp green salad. Cut sandwiches into small squares for a party appetizer platter. A drizzle of balsamic glaze takes the flavors to another level if you want to impress guests.
Creative Twists
If sourdough is not available try a hearty country bread. For a vegetarian version skip the bacon and use grilled zucchini ribbons for extra flavor. Jarred roasted red peppers can swap for sun-dried tomatoes if you want a milder taste.
This grilled cheese is a hit at our house every time. A few smart tweaks make it your own and keep everyone coming back for more.
Common Questions About This Recipe
- → What type of bread works best?
Thick slices of sourdough bread provide a sturdy base that crisps nicely while supporting the fillings.
- → Can I substitute mozzarella cheese?
Fresh mozzarella is preferred for its meltability and mild flavor, but provolone or fontina can be used as alternatives.
- → How should the pesto be applied?
Spread generous tablespoons of pesto evenly on the bread slices to infuse rich herbal notes throughout the sandwich.
- → Is it necessary to cook the bacon beforehand?
Yes, cooking bacon until crisp adds texture and avoids excess grease inside the sandwich.
- → What is the best cooking method?
Pan-grilling or using a sandwich press ensures the bread crisps evenly and the cheese melts thoroughly.