Go Back

Pesto Grilled Cheese

A delicious twist on a classic grilled cheese, featuring creamy mozzarella, crunchy bacon, and vibrant basil pesto on sturdy sourdough bread.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 sandwiches
Course: Lunch, Snack
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Sandwiches
  • 8 slices thick sourdough bread
  • 6 balls fresh mozzarella (125 g each), thinly sliced
  • 4 tablespoons basil pesto
  • 4 strips bacon, cooked and chopped
  • 8 pieces sun-dried tomatoes, finely chopped
For Toasting
  • 4 tablespoons butter, softened for spreading

Method
 

Preparation
  1. Butter one side of each slice of sourdough bread with 1/2 tablespoon of softened butter.
  2. Place 4 slices of bread butter-side down on a work surface.
  3. Layer about 190 g of sliced mozzarella evenly over the 4 bread slices.
  4. Spread 1 tablespoon of basil pesto onto each sandwich base.
  5. Divide the chopped sun-dried tomatoes and sprinkle the chopped bacon over the top of the sandwiches.
  6. Add the remaining mozzarella slices over the toppings.
  7. Top each sandwich with a second slice of sourdough, buttered side facing out.
Cooking
  1. Heat a large skillet over medium-low heat.
  2. Place 1 or 2 sandwiches carefully in the skillet and cook for 4 to 6 minutes.
  3. Flip the sandwiches and cook the second side for another 4 to 6 minutes.
  4. Remove the sandwiches from the skillet and let them rest for 1 to 2 minutes before slicing.

Notes

Use medium-low heat to avoid burning the bread while ensuring the cheese melts. Store leftovers wrapped in foil in the refrigerator for up to 2 days and reheat in a skillet.