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Sourdough pesto grilled cheese cut in half showing melted mozzarella cheese and pesto filling

Sourdough Pesto Grilled Cheese

A gourmet grilled cheese sandwich with fresh basil pesto, melty mozzarella, sun-dried tomatoes, and crispy bacon on perfectly toasted sourdough bread.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 8 slices sourdough bread thick slices, about 1/2 inch
  • 3 balls fresh mozzarella each 125g, sliced thin and patted dry
  • 8 sun-dried tomatoes dried and chopped
  • 4 strips bacon cooked until crispy and chopped
  • 4 tablespoons pesto store-bought or homemade, room temperature
  • butter as needed for grilling, slightly softened

Equipment

  • Large frying pan or 12-inch skillet
  • Spatula

Method
 

  1. 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.
  2. 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.
  3. Add a heaped tablespoon of pesto on top of the cheese, spreading gently but keeping it contained toward the center.
  4. Add sun-dried tomatoes and pieces of bacon on top of the pesto.
  5. Add another layer of mozzarella cheese over the toppings.
  6. 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.
  7. Turn the heat on to medium and allow the pan to slowly warm up.
  8. 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.
  9. Carefully flip and continue cooking the second side for another 3-4 minutes until golden brown and cheese is fully melted through.
  10. Remove from heat and let rest for 1 minute before slicing to allow cheese to set slightly.

Notes

Use thick sourdough bread for best results. Pat fresh mozzarella dry to prevent soggy sandwiches. Cook bacon until crispy before starting sandwich assembly. Cook on medium heat to prevent burning while ensuring cheese melts properly. Mayo can be used instead of butter for grilling.