Bacon Pesto Grilled Cheese with Sun Dried Tomatoes
Buttery sourdough filled with crispy bacon, basil pesto, sun dried tomatoes and melted mozzarella.
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.
Notes
Substitutions: Use turkey bacon, or skip the bacon and add sauteed mushrooms.
Tips: Cook over medium low heat so the cheese melts before the bread darkens.
Storage: Refrigerate for 3 to 4 days and reheat in a skillet to 165 degrees F.