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
