The Ultimate Pesto Grilled Cheese Recipe
Introduction
The Ultimate Pesto Grilled Cheese is a delicious twist on the classic comfort food. Combining creamy mozzarella, flavorful pesto, crispy bacon, and sun-dried tomatoes, this sandwich offers a perfect balance of savory and fresh flavors in every bite.
Ingredients
- 8 small but thick slices of sourdough bread
- 3 x 4.5oz (125g) balls of fresh mozzarella, thinly sliced and patted dry
- 8 sun-dried tomatoes, patted dry and diced
- 4 slices of bacon, cooked and diced
- 4 heaped tablespoons of pesto
- Butter, as needed
Instructions
- Step 1: Place two slices of bread in a frying pan with the heat turned off. Spread butter on the top sides of the bread, then flip so the buttered side is facing down in the pan.
- Step 2: Layer 3 to 4 thin slices of mozzarella on the bread, then spread one heaped tablespoon of pesto over the cheese. Add diced sun-dried tomatoes and bacon on top, followed by another layer of mozzarella slices, and finish with a second slice of bread.
- Step 3: Press the sandwich gently with your hands to compact the filling, then butter the top slice of bread before flipping it so it cooks evenly on both sides.
- Step 4: Turn the heat to medium and cook each side until golden brown and the cheese inside is melted, about 3 to 4 minutes per side.
Tips & Variations
- For a vegetarian option, omit the bacon and add roasted red peppers or sautéed mushrooms for extra flavor.
- Use homemade pesto or store-bought for convenience, but fresh pesto will give the best taste.
- Press the sandwich with a spatula or a cast-iron press to ensure even grilling and melted cheese throughout.
Storage
Store any leftover grilled cheese sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or a skillet over medium heat to restore crispness and melt the cheese without drying out the bread.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese besides mozzarella?
Yes, you can substitute with provolone, fontina, or even a mild cheddar for a different flavor, but mozzarella offers the ideal meltiness and creaminess for this recipe.
How do I prevent the bread from getting soggy?
Make sure to pat dry the mozzarella and sun-dried tomatoes before assembling. Buttering the outside of the bread generously also helps create a crispy, golden crust that keeps moisture inside.
PrintThe Ultimate Pesto Grilled Cheese Recipe
This Ultimate Pesto Grilled Cheese features thick slices of sourdough bread layered with fresh mozzarella, sun-dried tomatoes, crispy bacon, and vibrant pesto, all grilled to golden perfection. A gourmet twist on the classic grilled cheese sandwich with rich flavors and gooey melted cheese, perfect for a comforting lunch or quick dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
Ingredients
Bread & Cheese
- 8 small but thick slices of Sourdough Bread
- 3 x 4.5oz (125g) balls of Fresh Mozzarella, thinly sliced and patted dry
Fillings
- 8 Sun Dried Tomatoes, patted dry and diced
- 4 slices of Bacon, cooked and diced
- 4 heaped tbsp Pesto
Other
- Butter, as needed for spreading and frying
Instructions
- Prepare the bread: Place two slices of sourdough bread in a frying pan with the heat off. Spread the exposed slice of bread with butter. Then flip the slices so the buttered side is down on the pan.
- Assemble the sandwich: On the buttered side facing up, layer 3 to 4 thin slices of fresh mozzarella, followed by one heaped tablespoon of pesto, then the diced sun-dried tomatoes and bacon. Add another layer of mozzarella on top.
- Add the top slice and press: Finish by placing another slice of bread on top to complete the sandwich. Press down firmly with your hands to contain the fillings and create a compact sandwich. Spread butter on the outside of the top slice as well.
- Cook the sandwich: Turn the stove to medium heat. Fry the sandwich on both sides until the bread turns golden brown and crispy, and the cheese inside is fully melted. Carefully flip to ensure even cooking without burning.
Notes
- For best results use thick slices of sourdough bread to hold the fillings well and prevent sogginess.
- Pat mozzarella and sun-dried tomatoes dry to avoid excess moisture that can make the sandwich soggy.
- Make sure the bacon is cooked and diced before assembling. Crispy bacon adds nice texture.
- Control heat carefully to ensure the bread crisps without burning while the cheese melts thoroughly.
- You can substitute pesto with a flavored mayonnaise or mustard for variation.
Keywords: grilled cheese, pesto, sourdough bread, mozzarella, sun-dried tomatoes, bacon, comfort food, sandwich
