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Sun-Dried Tomato Bacon Pesto Grilled Cheese

A gourmet grilled cheese featuring crispy bacon, sun-dried tomatoes, vibrant pesto, and perfectly melted, gooey mozzarella and provolone cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 sandwiches
Course: Lunch, Main Dish, Snack
Cuisine: American, Italian-inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Sandwich
  • 8 slices Sourdough or White Bread Thick-cut
  • 4 tbsp Unsalted Butter Softened
  • 1 cup Mozzarella Cheese Shredded, low-moisture
  • 0.5 cup Provolone Cheese Shredded
  • 4 tbsp Basil Pesto Store-bought or homemade
  • 0.5 cup Sun-Dried Tomatoes Packed in oil, drained, chopped
  • 4-6 slices Bacon Cooked crispy, crumbled

Equipment

  • Large skillet or griddle

Method
 

  1. Cook bacon until crispy, then crumble. Drain and chop sun-dried tomatoes. Shred cheeses.
  2. Butter one side of each bread slice generously. This will be the outside.
  3. On four slices (buttered side down), spread 2 tablespoons of basil pesto evenly.
  4. Divide half of the shredded mozzarella and provolone cheese over the pesto-covered slices.
  5. Distribute the chopped sun-dried tomatoes and crumbled bacon evenly over the cheese.
  6. Top with the remaining half of the shredded cheeses.
  7. Place the remaining four bread slices on top, buttered side up. Gently press down.
  8. Heat a large skillet or griddle over medium-low heat. Place sandwiches in the pan.
  9. Cook for 3-5 minutes per side, or until golden brown and the cheese is completely melted and gooey.
  10. Slice diagonally and serve immediately for the best gooey cheese pull.

Notes

Use low heat for a slow melt to ensure the cheese is perfectly gooey without burning the bread. Shredding your own cheese promotes a better melt. Covering the pan briefly helps cheese melt evenly.