Sun-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
Scale
- 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.