Sourdough Pesto Grilled Cheese with Bacon, Mozzarella, and Sun-Dried Tomatoes Recipe
Let me tell you about one of my all-time favorite comfort food combos: the Sourdough Pesto Grilled Cheese with Bacon, Mozzarella, and Sun-Dried Tomatoes Recipe. It’s that perfect melty, crispy sandwich loaded with fresh mozzarella and punchy pesto, layered with smoky bacon and sweet sun-dried tomatoes. Every bite is a balance of savory and bright flavors, and to me, it’s just what you need after a long day or when you want to impress guests without fuss.
What makes this Sourdough Pesto Grilled Cheese with Bacon, Mozzarella, and Sun-Dried Tomatoes Recipe truly stand out is the texture and freshness—the crusty sourdough bread grills up golden and crisp, while the mozzarella melts into gooey pockets. Plus, the pesto brings an herby vibrancy that cuts through the richness, and the bacon adds that irresistible smoky crunch. If you haven’t tried this combo yet, you’re definitely missing out on a sandwich that’s cozy, flavorful, and surprisingly elegant.
Ingredients You’ll Need
These ingredients create the ultimate harmony of flavors and textures in this sandwich. Each component plays its role, so it’s worth choosing good-quality items for the best results—like a tangy sourdough and fresh mozzarella that melts beautifully.
- Fresh mozzarella: Choose balls of fresh mozzarella for that creamy, tender melt—pre-sliced or slice them yourself thinly for even melting.
- Butter: Use a high-quality butter like Kerrygold Cultured Butter which browns and crisps the bread beautifully without burning.
- Pesto: Homemade pesto is fabulous here, but a good store-bought one like Barilla’s works well too—just make sure it’s fresh and basil-forward.
- Sourdough bread: Thick slices are key so the bread gets crispy outside but supports the gooey filling inside—plus that slight tang adds complexity.
- Bacon: Cook it until crispy then chop finely; it adds perfect smoky crunch without overwhelming the other flavors.
- Sun-dried tomatoes: Use the oil-packed ones, finely chopped to distribute their sweet and tangy flavor evenly throughout the sandwich.
Variations
I love making this recipe my own depending on what I have on hand, and you should feel free to do the same. It’s all about layering flavors you enjoy and making it yours.
- Vegetarian option: Leave out the bacon and add sliced grilled mushrooms or caramelized onions for an umami boost—I do this when I want a meatless treat!
- Spicy twist: Add a few red pepper flakes to the pesto or toss in some sliced jalapeños if you like a little heat.
- Cheese swap: Try smoked mozzarella or add a sprinkle of sharp cheddar for a different cheese flavor that still melts beautifully.
- Gluten-free version: Use your favorite gluten-free sourdough bread and follow the same method for a safe, tasty meal.
How to Make Sourdough Pesto Grilled Cheese with Bacon, Mozzarella, and Sun-Dried Tomatoes Recipe
Step 1: Prep Your Ingredients Like a Pro
Start by cooking your bacon until it’s perfectly crispy—don’t rush this part because that smoky crunch is what brings the sandwich to life. While it cools, slice your mozzarella thinly. Chop your sun-dried tomatoes finely, so the flavor mixes in every bite. Have your pesto ready and your butter softened but still cool enough to spread easily on the bread.
Step 2: Assemble the Sandwich Layers
Spread a generous tablespoon of pesto on one side of each slice of sourdough bread. Layer mozzarella slices evenly over the pesto on half of your bread slices, then sprinkle the chopped sun-dried tomatoes and crispy bacon on top. Cap each with the remaining bread slices, pesto side down. This way, the pesto hugs both the bread and the filling, locking in the moisture and flavor.
Step 3: Grill to Golden Perfection
Butter the outside of each sandwich generously. Heat a skillet over medium-low heat—you want it low enough for the cheese to melt fully without burning the bread. Place your sandwiches in the skillet, pressing slightly with a spatula. Cook for about 4–5 minutes on each side or until the bread is golden brown and crispy and the mozzarella is wonderfully gooey. Patience here makes all the difference!
How to Serve Sourdough Pesto Grilled Cheese with Bacon, Mozzarella, and Sun-Dried Tomatoes Recipe
Garnishes
I usually finish the sandwich with a sprinkle of fresh basil or even some microgreens on the side for a pop of color and freshness. A light drizzle of balsamic glaze works beautifully too if you want to add a little tangy sweetness on top.
Side Dishes
This sandwich pairs wonderfully with a simple mixed green salad dressed with lemon vinaigrette or some crispy kettle-cooked chips. On chilly days, I like to serve it with a warm tomato soup for that classic dipping combo that never disappoints.
Creative Ways to Present
For dinner parties, I’ve cut this sandwich into smaller triangles and served them on a wooden board with toothpicks—everyone loves that easy grab-and-go style! You can also add a dollop of pesto or a side of sun-dried tomato tapenade for a little extra wow factor.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which I hope you do!), wrap them tightly in foil or plastic wrap and store in the fridge for up to two days. The grilled cheese still tastes great, though the bread may lose some crunch.
Freezing
I’ve frozen these sandwiches before by wrapping them well in foil and then placing them in a freezer-safe bag. When you’re ready to enjoy, thaw in the fridge overnight and reheat in a skillet for best texture—avoid the microwave if you can!
Reheating
Reheat your Sourdough Pesto Grilled Cheese with Bacon, Mozzarella, and Sun-Dried Tomatoes Recipe in a skillet over medium-low heat, flipping frequently until warmed through and the cheese melts again. This keeps the bread crispy, unlike microwaving which can get soggy fast.
FAQs
-
Can I use a different type of bread for this grilled cheese?
Absolutely! While sourdough adds a wonderful tang and sturdy texture, you can use any thick-cut bread you love. Just make sure it toasts well and holds the fillings without becoming soggy.
-
Is it okay to use store-bought pesto?
Yes, a good quality store-bought pesto works perfectly in this recipe. If you have time, homemade pesto adds freshness and allows you to control the flavor balance, but the key is a flavorful, basil-rich pesto.
- Can I prepare this grilled cheese vegetarian?
Definitely! Simply skip the bacon and add extras like grilled veggies or mushrooms for a hearty, delicious vegetarian meal.
- How do I prevent the bread from burning before the cheese melts?
Cooking over medium-low heat is key. Go slow and steady so the bread crisps up nicely while the cheese melts fully. You can also cover the pan briefly to trap heat and help the cheese melt evenly.
- Can I make this sandwich ahead of time?
You can assemble it ahead and refrigerate for a few hours before grilling, but it’s best enjoyed fresh off the pan for maximum crispness and meltiness.
Final Thoughts
This Sourdough Pesto Grilled Cheese with Bacon, Mozzarella, and Sun-Dried Tomatoes Recipe holds a special place in my kitchen rotation because it’s simple enough for an everyday meal but feels special enough for sharing. It’s the kind of sandwich that brings all the good stuff together in a cozy, comforting way—you’re going to find yourself coming back to this recipe again and again. So grab your sourdough, get that pesto ready, and let’s make your new favorite grilled cheese!
Print
Sourdough Pesto Grilled Cheese with Bacon, Mozzarella, and Sun-Dried Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Description
A deliciously savory Sourdough Pesto Grilled Cheese sandwich featuring fresh mozzarella, flavorful pesto, crispy bacon, and sun-dried tomatoes grilled to golden perfection on thick slices of sourdough bread. This recipe combines creamy cheese and aromatic pesto with the smoky crunch of bacon for a gourmet twist on a classic comfort food.
Ingredients
Cheese and Dairy
- 3 balls fresh mozzarella (125g each), sliced thin
- Butter (for grilling, such as Kerrygold Cultured Butter)
Spreads and Sauces
- 4 tbsp pesto (homemade or a good quality store-bought like Barilla)
Breads
- 8 thick slices sourdough bread
Add-Ins
- 4 strips bacon, cooked and chopped (crispy and crumbled recommended)
- 8 sun-dried tomatoes, chopped finely
Instructions
- Prepare the Ingredients: Slice the fresh mozzarella balls thinly. Cook the bacon strips until crispy, then chop or crumble them finely. Chop the sun-dried tomatoes into small pieces for even distribution.
- Assemble the Sandwiches: Lay out four slices of sourdough bread. Spread about 1 tablespoon of pesto evenly on each slice. Layer the thin mozzarella slices on top of the pesto, followed by evenly distributing the chopped bacon and sun-dried tomatoes over the cheese.
- Top and Butter: Place the remaining slices of sourdough bread over each assembled sandwich to close them. Generously butter the outsides of each sandwich to ensure a golden, crispy crust when grilled.
- Grill the Sandwiches: Heat a large skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for about 3-4 minutes on each side or until the bread is golden brown and the cheese is melted. Press down gently with a spatula to help the cheese melt evenly and the sandwich hold together.
- Serve: Remove the sandwiches from the skillet, let them sit for a minute to settle, then slice in half and serve warm for a melty, flavorful meal.
Notes
- Use high-quality pesto for the best flavor; homemade pesto will elevate the sandwich.
- Ensure bacon is crispy before adding for a satisfying crunch.
- Butter the bread generously to achieve a crisp, golden crust.
- Serve immediately after grilling to enjoy the melted cheese at its best.
- For a vegetarian version, omit the bacon and consider adding sautéed mushrooms or roasted red peppers.
Keywords: sourdough grilled cheese, pesto grilled cheese, mozzarella sandwich, bacon grilled cheese, sun-dried tomato sandwich
