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Sourdough Pesto Grilled Cheese Recipe

Sourdough Pesto Grilled Cheese Recipe
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★★★★★

5 from 11 reviews

This Sourdough Pesto Grilled Cheese recipe combines the crisp tang of sourdough bread with creamy fresh mozzarella, flavorful sun-dried tomatoes, savory bacon, and vibrant pesto for an indulgent yet balanced sandwich. Perfectly golden and gooey, it’s a satisfying meal ideal for lunch or a cozy dinner.

Ingredients

Scale

Bread and Butter

  • 8 thick slices of sourdough bread
  • Butter, as required for spreading and frying

Cheese

  • 3 balls fresh mozzarella (each 125g), sliced thin and dried

Fillings

  • 8 sun-dried tomatoes, dried and chopped
  • 4 strips bacon, cooked and chopped
  • 4 generous tablespoons pesto

Instructions

  1. Prepare the Sandwich Base: Place two slices of sourdough bread in a frying pan that is turned off. Spread butter generously on the top side of each slice, then flip them so the buttered side is down, ready for toppings. If your pan is large enough, you can prepare two sandwiches at once by placing four slices.
  2. Add the Fillings: On each bread slice in the pan, arrange 3-4 thin slices of fresh mozzarella cheese. Spoon a heaped tablespoon of pesto evenly over the cheese. Next, sprinkle chopped sun-dried tomatoes and cooked bacon pieces on top. For extra gooeyness, add another layer of mozzarella over the fillings.
  3. Final Preparation Before Cooking: Top each assembled slice with another slice of bread, forming a sandwich. Gently press down with your hands to contain the fillings. Then, spread butter generously on the top side of the sandwich to prepare it for frying.
  4. Cook the Sandwiches: Turn on the heat to medium and gradually warm the pan. Fry the sandwiches until golden brown on one side, then flip carefully to cook the other side. Continue until the bread is browned and the cheese inside is melted thoroughly, creating a perfectly gooey center.
  5. Serve and Enjoy: Remove the sandwiches from the pan once cooked to a golden perfection. Allow them to cool slightly before slicing and serving to enjoy the full flavor of this delicious grilled cheese.

Notes

  • Use thick slices of sourdough for a sturdy sandwich that crisps well without becoming soggy.
  • Dry the mozzarella slices with paper towels to prevent excess moisture making the sandwich soggy.
  • You can substitute bacon with a vegetarian alternative if preferred.
  • Adjust the amount of pesto based on your taste preference for a milder or stronger herb flavor.
  • Cooking on medium heat allows the cheese to melt fully without burning the bread.

Nutrition

Keywords: sourdough, grilled cheese, pesto, mozzarella, sun-dried tomatoes, bacon, sandwich, easy lunch, comfort food

Find it online: https://islawhite.com/sourdough-pesto-grilled-cheese-recipe/