This Sun-Dried Tomato Bacon Pesto Grilled Cheese is a gourmet twist on a classic comfort food. Packed with crispy bacon, creamy pesto, melty cheese, and tangy sun-dried tomatoes, each bite is bursting with bold, savory flavors. Perfect for lunch, a quick dinner, or an indulgent snack, this grilled cheese takes your sandwich game to the next level!
Why You’ll Love This Recipe
- A flavorful, elevated take on classic grilled cheese
- Easy to make with simple, pantry-friendly ingredients
- Crispy, golden bread with a gooey, cheesy center
- Customizable with your favorite cheese and bread combinations
- Perfect for quick lunches, dinners, or a decadent snack
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sourdough bread (or your favorite crusty bread)
- Sun-dried tomatoes (oil-packed, drained, and chopped)
- Cooked bacon, crispy
- Basil pesto (store-bought or homemade)
- Mozzarella cheese, shredded or sliced
- Parmesan cheese, grated
- Butter (or olive oil) for grilling
- Garlic powder (optional, for extra flavor)
Directions
- Prepare the sandwich: Spread pesto on one side of each bread slice.
- Layer the fillings: On one slice, add a layer of mozzarella cheese, followed by chopped sun-dried tomatoes, crispy bacon, and a sprinkle of Parmesan cheese. Top with the other slice of bread, pesto side down.
- Butter the bread: Spread butter (or brush with olive oil) on the outside of both bread slices and sprinkle with garlic powder if using.
- Grill the sandwich: Heat a skillet over medium heat and cook the sandwich for 3-4 minutes per side, or until golden brown and the cheese has melted. Press gently with a spatula for even crisping.
- Serve: Slice in half and serve hot with a side of tomato soup or a simple salad.
Servings and Timing
- Servings: 2 sandwiches
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
Variations
- Vegetarian Option: Skip the bacon and add sliced avocado or roasted red peppers for extra flavor.
- Spicy Kick: Add a sprinkle of red pepper flakes or sliced jalapeños inside the sandwich.
- Cheese Swap: Use provolone, Havarti, or gouda for a different cheesy flavor profile.
- Whole Wheat Option: Use whole-grain bread for a healthier take on this indulgent sandwich.
Storage/Reheating
- Store: Wrap any leftover sandwiches in foil and refrigerate for up to 2 days.
- Reheat: Warm in a skillet over low heat or in an oven at 350°F (175°C) for 5-7 minutes until heated through and crispy.
- Freeze: Not recommended, as the texture may become soggy after thawing.
FAQs
Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, but sun-dried tomatoes provide a stronger, more concentrated flavor.
What type of bread works best for grilled cheese?
Sourdough, ciabatta, or rustic white bread holds up well and crisps beautifully.
Can I make this sandwich in a panini press?
Yes, a panini press will help achieve an evenly crisped sandwich and perfectly melted cheese.
How do I prevent the bread from burning?
Cook on medium-low heat to ensure the bread crisps without burning while the cheese melts.
Can I use turkey bacon instead of regular bacon?
Yes, turkey bacon works well as a leaner alternative.
Is this sandwich freezer-friendly?
It’s best enjoyed fresh, as freezing can affect the texture of the bread and filling.
Can I use homemade pesto?
Absolutely! Homemade pesto will offer a fresher, more vibrant flavor.
What cheeses pair well with pesto?
Mozzarella, provolone, gouda, or fontina complement pesto’s bold flavors nicely.
How can I make this sandwich gluten-free?
Use gluten-free bread and check the labels on your pesto and bacon to ensure they’re gluten-free.
What sides go well with this grilled cheese?
Tomato soup, a simple green salad, or roasted vegetables pair perfectly with this rich sandwich.
Conclusion
This Sun-Dried Tomato Bacon Pesto Grilled Cheese is a rich, flavorful twist on a timeless classic. With crispy bacon, creamy pesto, tangy sun-dried tomatoes, and melty cheese, this indulgent sandwich offers a perfect balance of textures and flavors. Whether served with a bowl of soup or enjoyed on its own, it’s sure to become your new favorite comfort food!
PrintSun-Dried Tomato Bacon Pesto Grilled Cheese Recipe
This Sun-Dried Tomato Bacon Pesto Grilled Cheese takes the classic sandwich to the next level with crispy bacon, melty cheese, flavorful pesto, and tangy sun-dried tomatoes. It’s crispy on the outside, gooey on the inside, and packed with bold, savory flavors—perfect for lunch, dinner, or an indulgent snack!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 sandwiches 1x
- Category: Lunch, Sandwich
- Method: Grilled, Stovetop
- Cuisine: American, Italian-inspired
Ingredients
- 8 slices of thick-cut bread (sourdough, Italian, or ciabatta)
- 8 slices of cooked crispy bacon
- 1 cup (100 g) shredded mozzarella cheese
- 1 cup (100 g) shredded provolone or cheddar cheese
- ½ cup (120 g) sun-dried tomatoes (packed in oil), drained and chopped
- ½ cup (120 g) basil pesto (store-bought or homemade)
- 4 tablespoons butter (softened)
- 2 tablespoons mayonnaise (optional for extra crispiness)
Instructions
1. Prepare the sandwich:
- Spread a thin layer of butter on one side of each bread slice. If using mayonnaise, spread a thin layer on top of the butter for an extra golden crust.
- Flip the slices over and spread pesto on the unbuttered sides.
2. Layer the fillings:
- On half of the slices, layer mozzarella and provolone cheese evenly.
- Add chopped sun-dried tomatoes and crispy bacon over the cheese.
- Top with the remaining slices of bread, pesto side down, so the buttered side is facing outward.
3. Grill the sandwich:
- Heat a skillet or grill pan over medium-low heat.
- Cook the sandwiches for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden and crispy and the cheese is fully melted.
- If needed, cover the pan loosely with a lid to help the cheese melt faster.
4. Serve:
- Let the sandwiches rest for 1-2 minutes before cutting.
- Slice diagonally and serve with a side of marinara sauce, pesto dip, or a fresh salad.
Notes
- Use sun-dried tomato pesto instead of regular pesto for an even more intense tomato flavor.
- Add fresh spinach or arugula for extra greens.
- Swap mozzarella for smoked gouda for a deeper, smokier flavor.