Description
This Pesto Grilled Cheese combines crispy golden sourdough bread, fresh mozzarella, basil pesto, bacon, and sun-dried tomatoes for a rich and flavorful sandwich. Perfect for a quick lunch or easy dinner, it delivers a delicious balance of creamy, savory, and herbaceous Italian-inspired flavors.
Ingredients
Scale
- 8 slices thick sourdough bread
- 6 fresh mozzarella balls (125 g each), thinly sliced
- 4 tbsp basil pesto
- 4 strips bacon, cooked and chopped
- 8 sun-dried tomatoes, finely chopped
- 4 tbsp butter, softened for spreading
Instructions
- Spread 1/2 tbsp butter on one side of each slice of sourdough bread.
- Place 4 bread slices butter-side down on a work surface.
- Layer approximately 190 g sliced mozzarella evenly over the bread slices.
- Spread 1 tbsp basil pesto on each sandwich base.
- Divide the chopped sun-dried tomatoes and bacon evenly among the sandwiches.
- Add another layer of mozzarella over the toppings.
- Top with the remaining bread slices, keeping the buttered side facing outward.
- Heat a large skillet over medium-low heat.
- Cook the sandwiches for 4-6 minutes per side, flipping carefully once golden brown.
- Continue cooking until the bread is crisp and the mozzarella is fully melted.
- Remove from the skillet, rest for 1-2 minutes, slice, and serve warm.
Notes
- Pat the mozzarella dry before using to prevent soggy bread.
- Cook over medium-low heat for even browning and proper cheese melting.
- Do not overload the sandwich with fillings.
- Store assembled uncooked sandwiches in the refrigerator for up to 24 hours.
- Reheat leftovers in a skillet to restore crispness.
- For a vegetarian version, omit the bacon.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Pan-Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg