The best grilled cheese I ever made happened on a random Tuesday after my daughter’s soccer practice. We walked into the house exhausted and starving, and I spotted leftover pesto in the fridge. That simple decision to elevate our usual grilled cheese transformed a basic weeknight staple into something that had my kids asking for seconds. This Sourdough Pesto Grilled Cheese combines melty fresh mozzarella, vibrant basil pesto, and crispy bacon between golden, buttery sourdough slices.
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Ingredients for Sourdough Pesto Grilled Cheese
Quality ingredients make all the difference here. I always reach for bakery-fresh sourdough when making this recipe because dense, artisan-style bread holds up better to the generous fillings without getting soggy. Here’s everything you’ll need:
- 8 thick slices sourdough bread (about 1/2 inch thick)
- 3 balls fresh mozzarella (each 125g, sliced thin and patted dry) – Patting the cheese completely dry with paper towels prevents excess moisture
- 8 sun-dried tomatoes (dried variety, chopped)
- 4 strips bacon (cooked until crispy and chopped) – Cook these before starting your sandwich assembly
- 4 generous tablespoons pesto (store-bought or homemade) – Room temperature pesto spreads more easily
- Butter (as needed for grilling) – I keep mine slightly softened for smooth spreading
- Large frying pan or skillet (12-inch works well for making 2 sandwiches at once)
- Spatula
Step-by-Step Instructions
The secret to perfect grilled cheese is using medium heat and being patient. Rushing with high heat burns the bread before the cheese melts.
Step 1: Place two slices of bread in your cold frying pan. If using a 12-inch skillet, you can fit four slices to make two sandwiches simultaneously. Spread butter generously on the top side of each slice, then flip them over so the buttered side faces down.
Step 2: Layer 3-4 thin slices of fresh mozzarella on each bread slice in the pan. Each mozzarella ball yields about 10-12 thin slices, so you’ll use roughly one ball per sandwich. The cheese should cover most of the bread but leave a small border around edges.
Step 3: Add one heaped tablespoon of pesto directly onto the cheese layer. Spread it gently but keep it slightly contained toward the center to prevent it from squeezing out during cooking.
Step 4: Sprinkle the chopped sun-dried tomatoes and crispy bacon pieces evenly over the pesto layer. These add delicious bursts of flavor throughout each bite.
Step 5: Add another layer of mozzarella cheese over your toppings. This top cheese layer acts as glue that helps hold everything together when you take that first bite.
Step 6: Place the remaining bread slices on top to complete your sandwiches. Press down gently with your hands to compress the layers slightly, then butter the top side of these bread slices generously.
Step 7: Turn your heat to medium and let the pan warm up gradually. Cook until the bottom bread turns golden brown and you can see the cheese starting to melt around the edges, about 3-4 minutes. If the bread browns too quickly, reduce heat immediately to prevent burning.
Step 8: Carefully flip using a wide spatula. Continue cooking the second side for another 3-4 minutes until golden brown and the cheese is fully melted through. You’ll know it’s ready when gentle pressure on top causes melted cheese to appear at the edges.
Step 9: Remove from heat and let rest for 1 minute before slicing. This brief rest helps the cheese set slightly, preventing it from all running out when you cut into the sandwich.
Perfect Pairings for Your Pesto Grilled Cheese
The rich, cheesy goodness of this sandwich pairs beautifully with lighter, acidic sides that cut through the richness.
Classic Tomato Soup: This timeless pairing works perfectly because the acidity of tomato balances the creamy mozzarella while providing that nostalgic comfort food experience everyone loves. For a protein-packed option, try our High-Protein Butternut Squash Soup for a more nutritious twist.
Arugula Salad with Lemon Vinaigrette: The peppery bite of fresh arugula dressed simply with lemon juice and olive oil adds a refreshing contrast to the warm, melty sandwich and brings nutritional balance to your plate.
Roasted Red Pepper Soup: This creates a sophisticated flavor combination where the sweetness of roasted peppers complements the basil notes in the pesto beautifully.
Crispy Sweet Potato Fries: The natural sweetness and crispy texture of baked sweet potato fries provide satisfying textural contrast while adding vitamins and fiber to round out your meal.
Pickled Vegetables: Tangy pickles, pickled onions, or marinated vegetables cut through the richness of the cheese and bacon, cleansing your palate between bites.
Keeping It Fresh and Tasty
Store any assembled uncooked sandwiches in the refrigerator for up to 24 hours, wrapped tightly in plastic wrap. Keep the butter separate until you’re ready to cook. This makes meal prep simple when you want to get ahead on busy weeknights.
Cooked leftovers can be wrapped in foil and refrigerated for up to 2 days. Reheat in a skillet over medium-low heat rather than the microwave to maintain that crispy exterior. It takes just 3-4 minutes per side to revive the crunch and melt the cheese again.
For make-ahead convenience, cook your bacon until crispy and chop all ingredients in advance. Store them separately in airtight containers in the fridge for up to 2 days, then simply assemble and cook when hunger strikes.
FAQs
Can I use a different type of cheese instead of fresh mozzarella?
Absolutely! While fresh mozzarella gives that authentic gooey texture, you can substitute with provolone, fontina, or even sharp cheddar. Just remember that harder cheeses may need slightly longer cooking time to melt fully.
What if I don’t have sun-dried tomatoes?
Fresh tomato slices work, but make sure to remove excess moisture first by patting them dry. Roasted red peppers or even caramelized onions make excellent substitutions that still provide that sweet-savory element.
Can I make this recipe vegetarian?
Simply omit the bacon! The sandwich is still incredibly flavorful with just the pesto, mozzarella, and sun-dried tomatoes. You could add sautéed mushrooms or fresh spinach for extra substance.
Sourdough Pesto Grilled Cheese
Ingredients
Equipment
Method
- Place two slices of bread in a cold frying pan. Spread butter generously on the top side of each bread slice, then flip them so they are butter side down.
- On each slice of bread in the pan, place 3-4 thin slices of mozzarella cheese. Each mozzarella ball yields about 10-12 thin slices.
- Add a heaped tablespoon of pesto on top of the cheese, spreading gently but keeping it contained toward the center.
- Add sun-dried tomatoes and pieces of bacon on top of the pesto.
- Add another layer of mozzarella cheese over the toppings.
- Top each assembly with another slice of bread, creating a sandwich. Press down gently with your hands, then spread butter on the top side of the bread slices.
- Turn the heat on to medium and allow the pan to slowly warm up.
- Cook until the bottom bread turns golden brown and cheese starts melting around edges, about 3-4 minutes. If bread browns too quickly, reduce heat immediately.
- Carefully flip and continue cooking the second side for another 3-4 minutes until golden brown and cheese is fully melted through.
- Remove from heat and let rest for 1 minute before slicing to allow cheese to set slightly.
Notes
