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crispy pesto grilled cheese with bacon and sun-dried tomatoes
Isaac blogger

Sun-Dried Tomato Bacon Pesto Grilled Cheese

A crispy, golden grilled cheese layered with pesto, bacon, sun-dried tomatoes, and melted mozzarella and provolone for a rich café-style sandwich that’s quick, comforting, and flavorful.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Lunch / Dinner
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • 4 slices sourdough or ciabatta bread
  • 2 tablespoons basil pesto
  • 2 ounces mozzarella cheese, sliced
  • 2 ounces provolone cheese, sliced
  • 4 strips bacon, cooked crisp
  • ¼ cup oil-packed sun-dried tomatoes, blotted and chopped
  • 2 tablespoons butter or mayonnaise,

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Cook bacon until crisp and drain on paper towels. Chop sun-dried tomatoes and blot dry.
  4. Spread pesto on one side of each bread slice.
  5. On two slices, layer mozzarella, bacon, tomatoes, and provolone. Top with remaining bread, pesto side inward.
  6. Spread butter or mayonnaise evenly on outer sides of sandwiches.
  7. Heat skillet over medium heat and cook sandwiches 3–4 minutes per side until bread is golden and cheese melts fully.
  8. Remove from heat, rest briefly, slice, and serve warm.

Notes

  • Cook over medium heat so bread browns evenly and cheese melts fully.
  • Blot tomatoes or moist fillings to prevent soggy texture.
  • Place cheese on both sides of fillings to help hold sandwich together.
  • Avoid overcrowding the pan for even browning.
  • Keep ingredients refrigerated until use and refrigerate leftovers within 2 hours.
  • Store leftovers sealed in the refrigerator up to 2 days.
  • Reheat until heated through and crisp before serving.