Sourdough Pesto Grilled Cheese (Print-Friendly Version)
This comforting sourdough sandwich combines fresh mozzarella, sun-dried tomatoes, pesto, and crispy bacon for a flavorful meal. Perfect for casual dinners or lunch, a keeper for your favorites.
# Ingredients You’ll Need:
→ Bread
01 -
8 thick slices sourdough bread
→ Dairy
02 -
12 ounces fresh mozzarella cheese, thinly sliced and patted dry
→ Vegetables
03 -
8 sun-dried tomatoes, chopped
→ Meat
04 -
4 slices bacon, cooked and chopped
→ Condiments
05 -
4 tablespoons basil pesto
→ Fats
06 -
Unsalted butter, as needed for grilling
# How to Make It:
01 -
Slice the mozzarella cheese into thin pieces and pat dry with a paper towel. Chop the sun-dried tomatoes and slice the cooked bacon strips into small pieces.
02 -
Arrange four slices of sourdough bread on a flat surface. Spread one tablespoon of pesto over each slice. Layer sliced mozzarella evenly, followed by chopped sun-dried tomatoes and bacon pieces. Top each with the remaining bread slices.
03 -
Spread a thin, even layer of butter on the outer side of each sandwich. Ensure the butter covers edge to edge for even browning.
04 -
Preheat a large nonstick skillet or griddle over medium heat. Place sandwiches buttered side down and cook for 3-5 minutes per side, pressing gently, until crisp and golden brown and cheese is fully melted.
05 -
Remove from heat, let stand for 2 minutes, then slice in half and serve immediately.
# Extra Suggestions:
01 -
Patting the mozzarella dry prevents sogginess in the grilled cheese. For extra flavor, rub the skillet gently with a cut garlic clove before grilling.