If you have ever dreamed of the perfect marriage between crusty bread, fresh pesto, and ooey-gooey cheese, then you are in for a real treat with this Sourdough Pesto Grilled Cheese. This sandwich is not just any grilled cheese; it’s a flavor-packed experience where tangy pesto, savory bacon, sun-dried tomatoes, and fresh mozzarella come together between thick, golden slices of sourdough bread. Each bite offers a glorious contrast of crunchy crust and melt-in-your-mouth cheesy goodness that will keep you coming back for more. Trust me, this is the ultimate comfort food elevated to something truly special.

Sourdough Pesto Grilled Cheese Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is half the fun and success of crafting your Sourdough Pesto Grilled Cheese. Each component plays its part in delivering rich flavor, irresistible texture, and beautiful color that make this sandwich a standout.

Sourdough bread: Thick slices provide a sturdy, tangy base that crisps up wonderfully when grilled.
Fresh mozzarella: Thinly sliced and dried to ensure perfect melting without sogginess.
Sun-dried tomatoes: Dried and chopped for an intense burst of sweet, tangy flavor.
Bacon strips: Cooked and chopped to add smoky, salty depth that complements all the other ingredients.
Pesto: Generous tablespoons of aromatic basil pesto bring herbaceous brightness and a deliciously oily texture.
Butter: Essential for spreading on the bread to get that crispy, golden crust during frying.

How to Make Sourdough Pesto Grilled Cheese

Step 1: Prepare the Sandwich Base

Start by placing two slices of sourdough bread in your frying pan, preferably off the heat at this stage. If your pan is spacious, go ahead and set up four slices to make two sandwiches simultaneously. Generously butter the top side of each bread slice, then carefully flip them over so the buttered side rests against the pan—this forms the perfect foundation for your toppings.

Step 2: Add the Fillings

Now comes the fun part. Layer 3 to 4 thin slices of fresh mozzarella onto each buttered bread slice. Follow this with a generous spoonful of pesto, spreading it evenly. Sprinkle chopped sun-dried tomatoes and crispy bacon pieces over the pesto for a flavor punch. Add one more layer of mozzarella on top for that extra gooey, cheesy goodness before topping each with another slice of bread to complete your sandwich.

Step 3: Final Preparation Before Cooking

With your sandwiches assembled, gently press down on each so the fillings stay nicely compacted. Don’t forget to butter the now top side of each sandwich. This step is crucial because it ensures both sides of your sandwich get that irresistible golden crisp as they grill.

Step 4: Cook the Sandwiches

Turn your stove to medium heat and let the pan warm slowly. Fry the sandwiches, flipping occasionally, until each side reaches a beautiful golden brown and the cheese inside is melted to perfection—warm, gooey, and utterly luscious. Patience here rewards you with the ultimate texture contrast and flavor melding.

Step 5: Serve and Enjoy

Once cooked, transfer your Sourdough Pesto Grilled Cheese to a plate and give it a minute to cool slightly. This brief rest allows the cheese to settle without losing that melt-in-your-mouth quality. Then dig in and savor every bite of this sensational sandwich, loaded with pesto, sun-dried tomatoes, bacon, and melty mozzarella wrapped in crunchy sourdough.

How to Serve Sourdough Pesto Grilled Cheese

Garnishes

To elevate your sandwich, consider sprinkling freshly cracked black pepper or a few basil leaves for a fresh herbal note. A light drizzle of extra pesto or a pinch of chili flakes can add a flavor twist, bringing brightness or subtle heat that pairs beautifully with the richness.

Side Dishes

Pair your Sourdough Pesto Grilled Cheese with a crisp green salad tossed in a tangy vinaigrette to balance the richness. Roasted cherry tomatoes or a bowl of tomato soup also complement the cheesy, smoky flavors perfectly and amplify that cozy, comforting vibe.

Creative Ways to Present

Try cutting your sandwich diagonally to reveal layers of melted cheese and vibrant fillings—it’s as inviting to the eyes as it is to the palate. You can also serve smaller, slider-sized versions for casual gatherings or fun finger food, making it an irresistible crowd-pleaser in any setting.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which can be tricky), wrap your sandwiches tightly in plastic wrap or foil and store them in the refrigerator. They’ll stay fresh for up to two days, allowing you to enjoy that special Sourdough Pesto Grilled Cheese flavor a bit longer.

Freezing

For longer storage, you can freeze the un-toasted sandwiches individually wrapped. When ready to eat, thaw in the refrigerator overnight and reheat gently to preserve the layers and texture without sacrificing moisture or taste.

Reheating

To bring your leftover Sourdough Pesto Grilled Cheese back to life, reheat in a skillet over low-medium heat. Cover the pan to help the cheese melt thoroughly while crisping the bread without burning. Avoid microwaving, as it tends to make the bread chewy and the cheese rubbery.

FAQs

Can I use other types of bread for this grilled cheese?

Absolutely! While sourdough adds great flavor and texture, you can substitute with ciabatta, rye, or any rustic bread you love. Just make sure the slices are thick enough to hold the fillings without getting soggy.

Is it possible to make this sandwich vegetarian?

Yes, simply omit the bacon, and consider adding grilled mushrooms or roasted red peppers to maintain a savory, satisfying profile without meat.

What type of pesto works best?

Traditional basil pesto is perfect here, but you can experiment with sun-dried tomato pesto or even arugula pesto for a unique twist.

Can I prepare the sandwich ahead of time?

You can assemble the sandwiches in advance, cover them well, and keep them in the fridge for a few hours before cooking to save time on busy days.

How do I get the cheese to melt perfectly?

Using fresh mozzarella and cooking the sandwich slowly over medium heat ensures the cheese melts evenly without burning the bread. Be patient and keep an eye on the heat.

Final Thoughts

There is something truly magical about a warm, melty Sourdough Pesto Grilled Cheese that feels like an embrace on a plate. Whether you’re making it for a quick lunch or a cozy dinner, this sandwich brings together simple ingredients into a satisfying masterpiece. So go on, give this recipe a try and treat yourself to a deliciously cheesy, flavorful experience that you’ll want to make again and again.

Sourdough Pesto Grilled Cheese Recipe

★★★★★

5.2 from 19 reviews

Author: Marina
Total Time: 20 minutes
Yield: 4 sandwiches 1x
Diet: Low Lactose

Print Recipe

Description

A deliciously gooey Sourdough Pesto Grilled Cheese sandwich layered with fresh mozzarella, sun-dried tomatoes, crispy bacon, and flavorful pesto, all grilled to golden perfection on thick slices of sourdough bread.

Ingredients

Scale

Sandwich Ingredients

8 thick slices of sourdough bread
3 balls fresh mozzarella (each 125g), sliced thin and dried
8 sun-dried tomatoes, dried and chopped
4 strips bacon, cooked and chopped
4 generous tablespoons pesto
Butter, as required for spreading and frying

Instructions

Prepare the Sandwich Base: Place two slices of bread in a frying pan. If the pan is large enough, prepare two sandwiches at once by placing four slices. Keep the pan off the heat during this step. Generously spread butter on the top side of each bread slice, then flip them butter-side down, ready for toppings.
Add the Fillings: On each bread slice in the pan, arrange 3-4 thin slices of mozzarella. Add a heaped tablespoon of pesto on top. Sprinkle chopped sun-dried tomatoes and bacon pieces over the pesto, then add another layer of mozzarella for extra gooeyness. Top each with another slice of bread to form a sandwich.
Final Preparation Before Cooking: Gently press down on each sandwich to ensure fillings are contained. Spread butter generously on the top side of the bread slices to prepare for frying.
Cook the Sandwiches: Turn the heat to medium and let the pan slowly warm up. Fry the sandwiches on both sides until golden brown, flipping as needed. The cheese inside should melt thoroughly, creating a gooey interior.
Serve and Enjoy: Remove the cooked sandwiches from the pan and let them cool slightly before serving. Enjoy the rich flavors of pesto, sun-dried tomato, bacon, and melting mozzarella in every bite!

Notes

For best results, use thick-cut sourdough bread to hold all fillings without becoming soggy.
Ensure mozzarella slices are well dried to avoid excess moisture making the sandwich soggy.
You can substitute bacon with a vegetarian option to make it meat-free.
Adjust pesto quantity to taste; homemade pesto adds an extra fresh flavor.
Cook the bacon ahead of time and keep it crispy for best texture contrast.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Sandwich
Method: Stovetop Grilling
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 520 kcal
Sugar: 3 g
Sodium: 720 mg
Fat: 34 g
Saturated Fat: 14 g
Unsaturated Fat: 16 g
Trans Fat: 0.3 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 65 mg

Keywords: sourdough grilled cheese, pesto grilled cheese, mozzarella sandwich, sun-dried tomato sandwich, bacon grilled cheese, melted mozzarella, easy sandwich recipe