Sourdough Pesto Grilled Cheese with Mozzarella, Bacon, and Sun-Dried Tomatoes Recipe

I have to tell you, the Sourdough Pesto Grilled Cheese with Mozzarella, Bacon, and Sun-Dried Tomatoes Recipe is one of those sandwiches that feels like a total comfort hug on a plate. It’s not just your ordinary grilled cheese—this one takes the classic to another level with fresh mozzarella that just melts beautifully, crispy bacon adding that irresistible crunch, and tangy sun-dried tomatoes that bring such a bright pop of flavor. Plus, that thick, crunchy sourdough bread and fragrant pesto tie everything together perfectly.

I find this recipe works wonderfully any time you want something quick but fancy-feeling—like a cozy lunch or a casual dinner when you don’t want to fuss with complicated cooking. It’s a reliable go-to when friends drop by unexpectedly because it feels indulgent but comes together in no time. Trust me, once you try this Sourdough Pesto Grilled Cheese with Mozzarella, Bacon, and Sun-Dried Tomatoes Recipe, you’ll be making it again and again.

Ingredients You’ll Need

What makes this sandwich shine aren’t just the individual ingredients but how they work together—creamy cheese, savory bacon, herbaceous pesto, and that hint of sweetness from the sun-dried tomatoes. Here’s the lowdown on each to help you shop smart and prep easily.

• Fresh Mozzarella: Look for those soft balls that you can slice thinly; fresh mozzarella melts much better and tastes so much creamier than pre-shredded.
• Butter: I swear by Kerrygold Cultured Butter—it browns evenly and adds a nice richness to the sandwich.
• Pesto: Homemade is ideal if you have time, but a high-quality store-bought pesto like Barilla works beautifully and saves lots of hassle.
• Sourdough Bread: Thick slices are a must here—they hold up to the fillings and crisp up nicely without getting soggy.
• Bacon: Cook it until crisp and then crumble; this texture contrast is key to balancing the gooey cheese.
• Sun-Dried Tomatoes: Finely chopped so their flavor is evenly distributed; I prefer the oil-packed ones for extra richness.

Variations

I love making this sandwich my own by swapping a few ingredients based on what I have on hand or the mood I’m in. Feel free to play around with the recipe and find your perfect combo—you might surprise yourself!

• Vegetarian Version: Skip the bacon and add sautéed mushrooms or caramelized onions—it still packs plenty of flavor and richness.
• Spicy Kick: Add a few crushed red pepper flakes to the pesto or sprinkle some chili flakes inside the sandwich before grilling for a touch of heat.
• Cheese Swap: Try mixing mozzarella with a bit of sharp provolone or smoked gouda for a deeper, smokier flavor.
• Gluten-Free Bread: If you’re on a gluten-free diet, try using thick slices of gluten-free sourdough-style bread; just watch the grilling time since they tend to brown faster.

How to Make Sourdough Pesto Grilled Cheese with Mozzarella, Bacon, and Sun-Dried Tomatoes Recipe

Step 1: Prepare Your Ingredients Like a Pro

Start by slicing your fresh mozzarella thinly—this helps it melt evenly without leaving giant blobs of cheese that don’t fully warm through. Cook your bacon until it’s nice and crispy, then chop or crumble it into small pieces. Finely chop the sun-dried tomatoes; if you’re using oil-packed ones, drain them a bit so they don’t make the bread soggy. I like to have everything laid out before I assemble so it’s a smooth process.

Step 2: Assemble Your Sandwich

Spread a generous tablespoon of pesto on one side of each sourdough slice—this adds that herby, fresh flavor we’re after. Then layer on mozzarella slices, followed by bacon, and scatter the sun-dried tomatoes evenly on top. Close it up with the other slice, pesto side down inside. Make sure not to overload your bread—too many fillings can make it tough to grill and eat.

Step 3: Get That Golden Crispy Crust

Heat a skillet over medium-low heat and spread butter generously on the outside of each sandwich. I like using medium-low heat here because it allows the cheese to melt slowly without burning the bread. Place the sandwiches in the skillet, pressing down gently with a spatula. Grill for about 3-4 minutes on each side or until the bread is golden brown and the cheese is melted through. If yours browns too quickly, lower the heat—it’s worth the wait for that perfect melty inside and crunchy outside.

How to Serve Sourdough Pesto Grilled Cheese with Mozzarella, Bacon, and Sun-Dried Tomatoes Recipe

Garnishes

I usually sprinkle a little extra fresh basil on top after grilling for a pop of color and a fresh herbal note. Sometimes I drizzle a tiny bit of extra virgin olive oil or a balsamic glaze for a touch of subtle sweetness and sophistication. Those finishing touches make it feel special, especially when sharing with friends.

Side Dishes

Pair this grilled cheese with a simple mixed green salad tossed in lemon vinaigrette to cut through the richness. Tomato soup is always a classic companion and really feels comforting, especially on cooler days. Roasted vegetables or even crispy sweet potato fries also make for lovely sides if you want something a little heartier.

Creative Ways to Present

For a fun twist during brunch or casual dinner parties, I like cutting the sandwich into bite-sized squares and serving them as finger food with toothpicks. Sometimes I add a side of small dipping bowls with extra pesto or a smooth roasted red pepper dip—makes the whole experience feel vibrant and interactive!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which sometimes happens, but not often!), I wrap the sandwich tightly in foil and store it in the fridge for up to 2 days. I prefer foil over plastic wrap because it helps keep the crust a bit crisper. Just make sure you cool it completely before wrapping to avoid sogginess.

Freezing

Freezing works okay if you want to prep ahead—assemble the sandwiches without butter, wrap tightly in plastic wrap and then in foil, and pop them in the freezer. They last about 1 month well frozen. When you’re ready to eat, thaw overnight in the fridge and then butter and grill as usual.

Reheating

To reheat leftover Sourdough Pesto Grilled Cheese with Mozzarella, Bacon, and Sun-Dried Tomatoes Recipe, the stovetop is your friend. Pop it in a skillet over low heat, covering it loosely with a lid to help the cheese melt again without burning the bread. You can also finish with a quick broil in the oven if you want the top to get extra crispy. Avoid the microwave if you can—it tends to make the bread chewy and the sandwich less satisfying.

FAQs

Final Thoughts

This Sourdough Pesto Grilled Cheese with Mozzarella, Bacon, and Sun-Dried Tomatoes Recipe has become a staple in my kitchen because it’s so satisfyingly simple yet packed with layers of flavor. Sharing it with friends feels like sharing a little homemade luxury, and it never fails to impress. I’m sure you’ll love how easy it is to make and how delicious it turns out—go ahead and give it a try like you’re making it for someone special, because it truly is a crowd-pleaser!

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