Why You’ll Love This Recipe
I like how this recipe turns a classic comfort food into something special without making it complicated. It comes together in just 15 to 25 minutes and always satisfies. The combo of tangy sourdough, melty mozzarella, and herby pesto makes every bite full of bold, Italian-inspired flavor. It’s easy to customize, makes a fantastic lunch or dinner, and honestly, it’s one of those sandwiches I crave again the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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8 thick slices sourdough bread
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3 balls fresh mozzarella (125g each), sliced thin
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4 tbsp pesto (homemade or good-quality store-bought)
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4 strips bacon, cooked and chopped
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8 sun-dried tomatoes, finely chopped
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Butter (for grilling)
Directions
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Prepare the Sandwich Base:
I place two slices of sourdough in a skillet (off heat), butter the top side of each slice generously, then flip them so the buttered side is down and ready for layering. -
Add the Fillings:
I layer 3–4 thin slices of mozzarella on each slice of bread, then add a heaping tablespoon of pesto. Next, I scatter sun-dried tomatoes and crispy chopped bacon over the pesto, then top everything with another layer of mozzarella for extra meltiness. -
Assemble and Butter:
I top each sandwich with another slice of sourdough, gently pressing down with my hand to keep the fillings in place. Then I butter the top of each sandwich to get them ready for grilling. -
Grill the Sandwiches:
With the heat on medium, I cook the sandwiches slowly, flipping them once the bottoms are golden brown. I make sure the cheese is melted all the way through before removing them from the pan. -
Serve and Enjoy:
Once they’re golden and crispy, I take them off the heat and let them rest for a minute before slicing. Then it’s straight to the table while the cheese is still gooey and warm.
Servings and timing
This recipe makes 4 sandwiches and takes about 15 to 25 minutes total—just 5–10 minutes of prep time and 10–15 minutes to cook. It’s perfect when I want a satisfying meal without spending too much time in the kitchen.
Variations
Sometimes I skip the bacon for a vegetarian version, or swap it with prosciutto for a saltier bite. If I don’t have fresh mozzarella, I’ll use provolone or fontina, and I occasionally swap sun-dried tomatoes for roasted red peppers. For a twist, I’ve even made it with red pepper pesto or sun-dried tomato pesto instead of the classic basil. When I want it extra indulgent, I add a sprinkle of parmesan to the outside of the bread before grilling for an ultra-crispy crust.
Storage/Reheating
While this sandwich is best fresh off the skillet, I’ve stored leftovers in the fridge for up to 2 days. I wrap them in foil and reheat in a skillet over medium-low heat to bring back that crispy crust and gooey center. If I’m prepping ahead, I assemble the sandwiches without cooking and keep them in the fridge (wrapped) for up to 24 hours—then I just grill them when I’m ready.
FAQs
Can I use regular mozzarella instead of fresh?
Yes, I sometimes use low-moisture mozzarella or even provolone when I want less moisture or don’t have fresh on hand. Just make sure whatever cheese I use melts well.
How do I keep the bread from getting soggy?
I always pat the mozzarella dry and go light on the pesto to prevent sogginess. Cooking over medium-low heat also helps crisp up the bread without burning it.
Can I make this sandwich without bacon?
Absolutely. I leave it out for a vegetarian version or replace it with prosciutto, ham, or even toasted pine nuts for a meat-free crunch.
What type of pesto works best?
I usually stick with classic basil pesto, but sun-dried tomato or roasted red pepper pesto are great alternatives when I want something different.
Can I make this sandwich in a panini press?
Yes, a panini press works great and helps melt the cheese evenly while creating those golden grill marks. I still butter the bread for that crisp finish.
Conclusion
This Sourdough Pesto Grilled Cheese takes everything I love about a classic grilled cheese and turns it into something bold, flavorful, and deeply satisfying. With layers of melty mozzarella, herby pesto, and savory bacon between golden-crisp sourdough, it’s the kind of sandwich I turn to when I want comfort with a gourmet edge. Whether I’m making it for a quick lunch or pairing it with soup for dinner, it never lets me down.
Print
Sourdough Pesto Grilled Cheese
- Total Time: 15–25 minutes
- Yield: 4 sandwiches
- Diet: Vegetarian
Description
A golden, crispy grilled cheese sandwich made with fresh pesto, melty mozzarella, and hearty sourdough bread—perfect for a quick gourmet lunch.
Ingredients
8 thick slices sourdough bread
3 balls fresh mozzarella (125g each), thinly sliced
4 tbsp basil pesto (homemade or store-bought, like Barilla)
8 sun-dried tomatoes, finely chopped
4 strips bacon, cooked and crumbled
Butter, for grilling (such as Kerrygold Cultured Butter)
Instructions
Prepare the Sandwich Base
Lay out two slices of bread in a large skillet (off heat). Butter the top side of each slice, then flip them butter-side down.
Add the Fillings
Layer 3–4 slices of mozzarella on each slice of bread. Spread 1 tablespoon pesto over the cheese. Add sun-dried tomatoes and crispy bacon bits. Add another layer of mozzarella for extra meltiness. Top with another slice of bread to close the sandwich.
Final Preparation
Gently press down on each sandwich to secure the fillings. Spread butter on the top side of the bread slices.
Cook the Sandwiches
Turn heat to medium. Cook sandwiches until golden brown on both sides, flipping as needed, about 3–5 minutes per side. Cheese should be fully melted and gooey in the center.
Serve and Enjoy
Remove from pan and let cool slightly. Slice and serve warm with your favorite soup or salad.
Notes
Pat mozzarella dry with paper towels to avoid sogginess.
Cook low and slow to melt the cheese without burning the bread.
Substitute bacon with prosciutto, ham, or toasted pine nuts for a vegetarian version.
Use mayo instead of butter for extra-crispy golden crust.
- Prep Time: 5–10 minutes
- Cook Time: 10–15 minutes
- Category: Lunch, Dinner
- Method: Stovetop, Grilling
- Cuisine: American, Italian-inspired
