This bacon pesto grilled cheese stacks crispy bacon, chewy sun dried tomatoes and melty mozzarella between buttery sourdough with a layer of basil pesto. It is ready in about 30 minutes and makes two big, golden sandwiches that feel far fancier than the effort.
Pesto replaces plain butter or mayo on the inside, so every bite is herby and savory, while the tomatoes add a sweet and tangy contrast to the salty bacon. It is a great lunch, light dinner or comforting snack.
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Why This Bacon Pesto Grilled Cheese Recipe Works
Sourdough has a sturdy crumb and a gentle tang that stands up to the pesto and cheese without getting soggy. Buttering the outside of the bread gives an evenly golden crust that crisps all the way across.
Layering the cheese on both sides of the fillings helps glue everything together, so the bacon and tomatoes do not slide out when you bite. Cooking over medium low heat melts the cheese fully before the bread burns.
Crisping the bacon first and draining it well keeps grease out of the sandwich, which means the bread toasts instead of steaming.
Ingredients for Bacon Pesto Grilled Cheese
- 4 slices sourdough bread
- 1 cup shredded mozzarella cheese, or a mix of mozzarella and cheddar
- 4 strips bacon
- 1/4 cup chopped sun dried tomatoes
- 1/4 cup basil pesto
- 2 tablespoons butter, softened
Sourdough bread. It crisps beautifully and has a flavor that pairs well with pesto. Any sturdy sandwich bread works if you do not have sourdough.
Mozzarella. It melts smoothly and stretches. Mixing in sharp cheddar adds more bite.
Bacon. Cook it until crisp so it adds crunch. Turkey bacon works for a lighter version.
Sun dried tomatoes. Chop them small and pat off extra oil so they do not make the bread greasy.
How to Make Bacon Pesto Grilled Cheese
1. Cook the bacon. Cook the bacon in a skillet over medium heat for 8 to 10 minutes, turning occasionally, until crisp. Drain it on a paper towel, then wipe out the skillet.
2. Butter the bread. Spread the softened butter on one side of each slice. This will be the outside of the sandwich.
3. Build the sandwiches. Place two slices butter side down and spread the plain sides with pesto. Add half of the cheese, then the sun dried tomatoes and broken bacon, then the rest of the cheese. Top with the remaining slices, butter side up.
4. Grill. Heat the skillet over medium low heat and cook the sandwiches for 3 to 4 minutes per side, until deep golden and the cheese is melted. Cover the pan for the last minute to help it melt.
5. Rest and slice. Let the sandwiches rest for a minute so the cheese sets slightly, then slice on the diagonal and serve hot.
How to Serve Bacon Pesto Grilled Cheese
The classic partner is tomato soup, so serve a bowl of creamy tomato soup or roasted tomato basil soup for dipping.
For a fresh side, add an Italian house salad. If you love grilled cheese, you will also like the garlic mushroom grilled cheese.
How to Store and Reheat Bacon Pesto Grilled Cheese
Grilled cheese tastes great fresh, but leftovers can be wrapped and refrigerated within two hours and eaten within 3 to 4 days.
Reheat in a skillet over medium low heat for a few minutes per side until crisp and hot all the way through at 165 degrees F. Avoid the microwave, which makes the bread chewy.
Tips and Variations for Bacon Pesto Grilled Cheese
Use medium low heat. Slow cooking melts the cheese before the bread darkens too much.
Butter the outside generously. It gives you the crisp, evenly browned crust everyone wants.
Do not overload the bread. Too many fillings keep the cheese from melting and make the sandwich hard to flip.
Add greens. Fresh basil, arugula or spinach adds a fresh note inside the sandwich.
Try avocado. A few thin slices make the sandwich creamier.
Add heat. A pinch of red pepper flakes brings a gentle kick.
Make it meatless. Skip the bacon and add extra sun dried tomatoes or sauteed mushrooms.
For general guidance on safe leftover handling, see this extension guide to storing and reheating leftovers.
Frequently Asked Questions About Bacon Pesto Grilled Cheese
What cheese is ideal for bacon pesto grilled cheese?
Mozzarella melts ideal, and a mix of mozzarella and cheddar adds extra flavor. Provolone and fontina are also excellent.
Can I make bacon pesto grilled cheese in an air fryer?
Yes. Assemble and butter the sandwich, then air fry until golden and melted, flipping once. Watch it closely since times vary by machine.
Can I use homemade pesto?
Yes. Homemade basil pesto tastes fresh, and the quantity stays the same.
How do I keep the bread from burning?
Cook over medium low heat and let the cheese melt slowly. Lower the heat if the bread browns too fast.
Can I make this ahead?
Cook the bacon ahead and assemble the sandwiches fresh. They taste great straight from the pan.
Bacon Pesto Grilled Cheese with Sun Dried Tomatoes
Equipment
- Large skillet
- Paper towels
Ingredients
Main Ingredients
- 4 slices sourdough bread
- 1 cup shredded mozzarella cheese or a mix of mozzarella and cheddar
- 4 strips bacon
- ¼ cup sun dried tomatoes chopped
- ¼ cup basil pesto
- 2 tbsp butter softened
Instructions
Cooking
- Cook the bacon. Cook in a skillet over medium heat for 8 to 10 minutes until crisp, drain on paper towels and wipe out the pan.
- Butter the bread. Spread butter on one side of each slice for the outside.
- Assemble. Spread pesto on the plain sides, then layer half the cheese, tomatoes, bacon and remaining cheese and close with the top slices.
- Grill. Cook over medium low heat for 3 to 4 minutes per side until deep golden and melted.
- Rest and slice. Rest for 1 minute and slice on the diagonal.
