Name: Irresistible Best Pesto Grilled Cheese Sandwich Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 8 slices sourdough bread (small but thick); 3 balls fresh mozzarella (4.5 oz each, thinly sliced and patted dry); 8 sun-dried tomatoes (patted dry and diced); 4 slices bacon (cooked and diced); 4 tbsp pesto (heaped); Butter (as needed for spreading and grilling)

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Introduction

This Irresistible Best Pesto Grilled Cheese Sandwich combines creamy mozzarella, flavorful pesto, crispy bacon, and tangy sun-dried tomatoes for a delicious twist on a classic favorite. Perfect for a quick lunch or comforting dinner, this sandwich is easy to make and sure to satisfy your cravings.

A close-up view of a grilled sandwich stacked in three thick layers, with each layer made of golden-brown toasted bread showing a crispy texture. Between the layers, there is melted, stretchy white cheese dripping down the sides, topped with a vibrant green pesto spread that looks slightly coarse. Small bits of reddish-brown meat peek from the cheese and pesto layers, adding extra depth to the sandwich. The sandwich is placed on a piece of crinkled white parchment paper, with a white marbled surface beneath, and some green leaves blurred softly in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 slices sourdough bread (small but thick)
3 balls fresh mozzarella (4.5 oz each, thinly sliced and patted dry)
8 sun-dried tomatoes (patted dry and diced)
4 slices bacon (cooked and diced)
4 tbsp pesto (heaped)
Butter (as needed)

Instructions

Step 1: Place two slices of bread in a frying pan with the heat off. Spread butter on the top side of each slice, then flip the bread so the buttered side is down in the pan. If your pan is large enough, you can do this with four slices at once.
Step 2: On each buttered bread slice, layer 3-4 thin slices of fresh mozzarella. Spread 1 heaped tablespoon of pesto evenly over the cheese, then add diced sun-dried tomatoes and cooked bacon. Top with another layer of mozzarella.
Step 3: Place a second slice of bread on top of each sandwich. Press down gently with your hands to keep the filling contained, then spread butter on the top side of the bread.
Step 4: Turn the stove heat to medium. Cook the sandwiches until the bread is golden brown on both sides and the cheese has melted completely in the center. Flip carefully to avoid spilling the filling.

Tips & Variations

For extra flavor, add fresh basil leaves or a sprinkle of red pepper flakes inside the sandwich.
Substitute bacon with turkey bacon or omit it for a vegetarian version.
Use a panini press instead of a frying pan for perfectly even grilling.
Make sure to pat the mozzarella and sun-dried tomatoes dry to avoid soggy sandwiches.

Storage

Store leftover grilled cheese sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in a toaster oven to maintain crispness; avoid microwaving to prevent sogginess.

How to Serve

A close-up of a three-layer grilled cheese sandwich stacked on white parchment paper over a wooden board with a white marbled texture background. Each layer of the sandwich consists of toasted golden brown bread with a slightly charred pattern, a thick layer of melted white cheese stretching out softly between the layers, a spread of vibrant green pesto sauce just above the cheese, and small chunks of reddish cured meat tucked underneath the cheese. The cheese melts and drips down the sides, showing a gooey texture that looks warm and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for this sandwich?

Yes, you can substitute sourdough with ciabatta, sandwich bread, or any bread you prefer. Just choose a bread that toasts well and holds the fillings without becoming too soggy.

How do I prevent the sandwich from burning before the cheese melts?

Cook the sandwich on medium heat to allow the cheese to melt gradually while the bread toasts evenly. You can also cover the pan with a lid briefly to help melt the cheese faster without burning the bread.