Why You’ll Love Sourdough Pesto Grilled Cheese Recipe

This recipe transforms a simple grilled cheese into something special:

Quick and easy to make — ready in about 15–25 minutes
Gourmet flavor from basil pesto, sun-dried tomatoes, and gooey mozzarella
Uses simple ingredients you likely have on hand
Customizable — add or swap ingredients to suit your tastes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sourdough bread
fresh mozzarella cheese, sliced
basil pesto
sun-dried tomatoes, chopped
bacon (optional, cooked and chopped)
butter for grilling

Full ingredients and measurements

8 thick slices sourdough bread
3 balls fresh mozzarella (about 125g each), sliced thin
8 sun-dried tomatoes, finely chopped
4 strips bacon, cooked and chopped (optional)
4 tablespoons pesto
butter as needed for grilling

Directions

Place two slices of sourdough bread in a cold frying pan, butter side up.
Spread butter generously on the top of each slice, then flip so the buttered side is down.
On each slice in the pan, layer 3–4 thin slices of mozzarella cheese.
Add about 1 tablespoon pesto over the cheese on each slice.
Sprinkle chopped sun-dried tomatoes and bacon (if using) evenly over the pesto.
Add another layer of mozzarella on top of the fillings.
Top each with another slice of bread to form sandwiches.
Butter the top side of the bread slices.
Turn the heat to medium and grill both sides until the bread is golden brown and the cheese is melted.

Servings and timing

Servings: Makes about 4 sandwiches
Prep time: About 5–10 minutes
Cook time: About 10–15 minutes
Total time: 15–25 minutes

Variations

Vegetarian version: Omit the bacon and add roasted red peppers or grilled mushrooms
Cheese swap: Use fontina, provolone, cheddar, or a blend for different flavors and melty textures
Add fresh tomato: Add thin slices of fresh tomato for juiciness and brightness
Spicy kick: Sprinkle red pepper flakes or add pickled jalapeños inside for heat
Herb boost: Add fresh basil leaves inside the sandwich before grilling

Storage/Reheating

To store: Cool leftover sandwiches completely, then wrap in foil or place in an airtight container. Refrigerate up to 2 days
To reheat: Warm in a skillet over medium-low heat until the bread crisps back up and the cheese softens. Microwaving will heat it faster but may soften the bread

FAQs

What type of bread is best for this grilled cheese?

Thick-cut sourdough works best because it holds the fillings well and gets perfectly golden and crispy.

Can I make this sandwich vegetarian?

Yes — simply omit the bacon or substitute with grilled vegetables.

Can I use shredded cheese instead of sliced?

Yes, shredded mozzarella or a mix of cheeses works well and melts evenly.

How can I prevent the sandwich from getting soggy?

Pat fresh mozzarella dry, spread pesto moderately, and grill on medium heat so moisture evaporates as it cooks.

Can I use store-bought pesto?

Absolutely — quality store-bought pesto works great if you’re short on time.

What other cheeses can I use?

Try fontina, provolone, cheddar, or gruyere for different flavors and textures.

Can I make this ahead of time?

You can assemble sandwiches and refrigerate for up to 24 hours before cooking.

Is there a dairy-free version?

Yes — use dairy-free cheese alternatives and vegan butter.

What sides pair well with this sandwich?

Classic tomato soup, a green salad, or sweet potato fries all make great accompaniments.

Can I cook this in an oven instead of a skillet?

Yes — bake at 375°F (190°C) for about 10 minutes on each side or until crisp and melted.

Conclusion

This sourdough pesto grilled cheese turns a classic favorite into something special with vibrant pesto, melty cheese, and optional savory additions like sun-dried tomatoes and bacon. Quick to prepare and endlessly customizable, it’s the perfect comfort sandwich for any day of the week. Enjoy exploring the variations and making it your own!