Sourdough Pesto Grilled Cheese with Mozzarella, Bacon, and Sun-Dried Tomatoes Recipe
If you’re anything like me, there’s just something unbelievably comforting about a grilled cheese sandwich—but the Sourdough Pesto Grilled Cheese with Mozzarella, Bacon, and Sun-Dried Tomatoes Recipe takes that cozy classic to a whole new level. The tangy sourdough bread crisps up beautifully, while the melty mozzarella and rich pesto add layers of fresh, herby goodness. And don’t even get me started on the bacon and sun-dried tomatoes—they provide that perfect savory punch that keeps every bite exciting.
I love making this recipe for weekend lunches or those quick dinners when you want something satisfying but still a little fancy. It’s perfect when you want to impress friends with minimal effort or just treat yourself after a long day. Trust me, once you try this Sourdough Pesto Grilled Cheese with Mozzarella, Bacon, and Sun-Dried Tomatoes Recipe, it’ll become your ultimate comfort go-to too.
Ingredients You’ll Need
Each ingredient in this Sourdough Pesto Grilled Cheese with Mozzarella, Bacon, and Sun-Dried Tomatoes Recipe plays a crucial role in creating those complex, layered flavors. When shopping, fresh mozzarella and good sourdough bread make all the difference, so I recommend looking for artisanal or local sources if you can.
- Fresh mozzarella: Thin slices melt perfectly, providing that gooey, creamy texture that’s essential here.
- Butter: I swear by Kerrygold cultured butter for grilling—it browns beautifully and adds just the right richness.
- Pesto: Use homemade if you have the time, but a high-quality store-bought like Barilla works just fine and saves effort.
- Sourdough bread: Thick slices hold up well to melting cheese and grilling without getting soggy.
- Bacon: Crispy, chopped bacon brings a smoky crunch that balances the creaminess and acidity.
- Sun-dried tomatoes: Finely chopped to spread that intense, sweet tomato flavor in every bite.
Variations
One of my favorite things about the Sourdough Pesto Grilled Cheese with Mozzarella, Bacon, and Sun-Dried Tomatoes Recipe is how easy it is to make your own by swapping out a few ingredients based on what you’re craving or what’s in the fridge. Feel free to experiment and make it fully your own!
- Vegetarian option: Skip the bacon and add extra sun-dried tomatoes or some grilled mushrooms. I’ve found that a little caramelized onion on top elevates the flavor, too.
- Spicy twist: A pinch of red pepper flakes in the pesto or a smear of spicy aioli can add a nice kick—I personally love this variation during colder months.
- Cheese swap: Try adding provolone or fontina alongside mozzarella for a more complex melt.
- Gluten-free bread: If you need to skip gluten, I’ve had good luck with a sturdy gluten-free sourdough loaf—just watch the toasting time.
How to Make Sourdough Pesto Grilled Cheese with Mozzarella, Bacon, and Sun-Dried Tomatoes Recipe
Step 1: Preparing Your Ingredients
First things first, get your ingredients ready. Slice the fresh mozzarella thinly so it melts evenly without making the sandwich too soggy. Cook your bacon until it’s crispy, then chop it into small pieces. Finely chop the sun-dried tomatoes so they distribute well inside the sandwich. This prep makes assembly quick and the flavors balanced in every bite.
Step 2: Assembling the Sandwich
Spread a generous layer of pesto on one side of each sourdough slice—this is your flavor foundation. On four slices of bread, layer the mozzarella slices, sprinkle the bacon evenly, and scatter the chopped sun-dried tomatoes on top. Then finish with the remaining bread slices, pesto side down to seal it in. Pro tip: don’t skimp on the pesto; it’s what ties everything together.
Step 3: Grilling to Golden Perfection
Heat a skillet over medium-low heat and melt a thin layer of butter for that gorgeous golden crust. Place the assembled sandwich in the pan and grill slowly—about 4 to 5 minutes per side—to give the cheese time to melt without burning the bread. Press gently with a spatula now and then to help everything meld together. When both sides are crisp and golden, and the cheese is ooey-gooey, you’re ready to enjoy!
How to Serve Sourdough Pesto Grilled Cheese with Mozzarella, Bacon, and Sun-Dried Tomatoes Recipe
Garnishes
I like to add a few fresh basil leaves on top for a burst of brightness that complements the pesto perfectly. A sprinkle of flaky sea salt right before serving elevates the flavors even more. Sometimes, a drizzle of balsamic glaze gives it that hint of sweetness that really balances the salty bacon and tart sun-dried tomatoes.
Side Dishes
This sandwich stands on its own but pairs beautifully with a simple green salad dressed lightly with lemon vinaigrette. If you want to keep the comfort vibe going, tomato soup is an unbeatable classic companion. Crispy sweet potato fries or a handful of kettle-cooked chips work well too for some textural contrast.
Creative Ways to Present
For a dinner party, I like to slice the sandwich into quarters and arrange them on a wooden board with small bowls of extra pesto and aioli for dipping. Adding colorful heirloom cherry tomatoes on the side makes the plate pop and invites your guests to dig in. It’s simple but looks seriously impressive without any fuss.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (not that common in my house), wrap the sandwich tightly in parchment paper and then foil, storing it in the fridge for up to 2 days. This keeps the bread from getting too soggy while protecting the flavors. I find removing it from the fridge 10 minutes before reheating helps the cheese melt more evenly.
Freezing
I recommend freezing the assembled but not grilled sandwiches if you want to prep ahead. Wrap tightly in plastic wrap and then foil, and freeze for up to a month. When ready to eat, thaw overnight in the fridge and then grill fresh. This method keeps the bread texture better than freezing the cooked sandwich.
Reheating
Reheat leftovers in a skillet over low heat with a small pat of butter to re-crisp the bread and melt the cheese again. Microwaving tends to get the bread chewy or soggy, so I avoid that whenever possible. If you’re short on time, a toaster oven on medium heat does a decent job, but the skillet method usually wins for flavor and texture.
FAQs
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Can I use other types of cheese in the Sourdough Pesto Grilled Cheese with Mozzarella, Bacon, and Sun-Dried Tomatoes Recipe?
Absolutely! While fresh mozzarella gives that creamy melt, you can mix in provolone, fontina, or even a sharper cheese like aged cheddar to tweak the flavor profile. Just keep in mind that some cheeses melt better than others, so aiming for a good melting cheese blend is key.
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Is it okay to use store-bought pesto for this recipe?
Definitely! Homemade pesto is fantastic if you have the time, but many high-quality store-bought pestos are delicious and make assembling this recipe quick and easy. I like Barilla’s pesto as a reliable pick, but choose one with fresh basil and good olive oil for the best flavor.
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How do I prevent the bread from getting soggy with all the fillings?
Using thick sourdough slices and spreading pesto rather than wet ingredients helps keep the bread sturdy. Also, grilling on medium-low heat lets the cheese melt slowly without the bread burning or going soggy. Buttering the outside of the bread before grilling creates a crisp, protective crust.
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Can I make this recipe vegetarian?
Yes! Just skip the bacon and add more sun-dried tomatoes or some grilled veggies like mushrooms or roasted red peppers to maintain that savory depth. I’ve had great success swapping in caramelized onions for a touch of sweetness and texture.
Final Thoughts
This Sourdough Pesto Grilled Cheese with Mozzarella, Bacon, and Sun-Dried Tomatoes Recipe is one of those kitchen wins that brings together simple ingredients into an irresistible meal. I always find it’s the perfect way to turn ordinary bread and cheese into something a little special and deeply comforting. So go ahead, grab your ingredients, give it a try, and let me know if it becomes one of your favorite sandwiches as it is mine—it’s that satisfying kind of deliciousness you’ll want to make over and over.
Print
Sourdough Pesto Grilled Cheese with Mozzarella, Bacon, and Sun-Dried Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwiches
- Method: Frying
- Cuisine: Italian-American
Description
A deliciously crispy sourdough grilled cheese sandwich layered with fresh mozzarella, flavorful pesto, crispy bacon, and tangy sun-dried tomatoes. The perfect blend of creamy, savory, and slightly sweet fillings that come together in a golden-buttered crust.
Ingredients
Cheese
- 3 balls fresh mozzarella (125g each), sliced thin
Spread and Butter
- 4 tbsp pesto (homemade or high-quality store-bought like Barilla)
- Butter (for grilling, preferably Kerrygold Cultured Butter)
Bread
- 8 thick slices sourdough bread
Fillings
- 4 strips bacon, cooked and chopped (crispy and crumbled)
- 8 sun-dried tomatoes, chopped finely for even distribution
Instructions
- Prepare the Ingredients: Slice the fresh mozzarella thinly and chop the cooked bacon strips into small, crispy pieces. Finely chop the sun-dried tomatoes to ensure even distribution inside the sandwich.
- Assemble the Sandwiches: Lay out four slices of sourdough bread. Spread approximately 1 tablespoon of pesto evenly on each bread slice. Layer the thin slices of fresh mozzarella over the pesto, followed by the chopped bacon and sun-dried tomatoes. Top each sandwich with another slice of sourdough bread.
- Butter the Bread: Generously butter the outside surfaces of each assembled sandwich, making sure the butter covers the entire outer side to achieve a golden, crispy crust when grilled.
- Grill the Sandwiches: Heat a large skillet or griddle over medium heat. Place the sandwiches buttered-side down onto the skillet. Grill for about 3-4 minutes until the bread is golden brown and crispy. Carefully flip the sandwiches over and grill the other side for another 3-4 minutes, until golden brown and the mozzarella is melted and gooey.
- Serve and Enjoy: Remove the grilled sandwiches from the skillet, let them cool for a minute, then slice in half. Serve warm to enjoy the melty cheese, savory bacon, and vibrant pesto flavor in every bite.
Notes
- Use thick slices of sourdough bread for the perfect sandwich structure that holds all fillings.
- Ensure the mozzarella is sliced thinly to melt easily and evenly throughout the sandwich.
- For extra flavor, use a high-quality homemade pesto or a premium store-bought brand.
- Adjust the amount of bacon and sun-dried tomatoes to your taste preference.
- Butter the bread generously to achieve a golden, crisp crust.
- Cook over medium heat to avoid burning the bread before the cheese melts.
Keywords: Sourdough grilled cheese, pesto grilled cheese, mozzarella sandwich, bacon sandwich, sun-dried tomato sandwich, easy grilled cheese recipe
