If you are craving a sandwich that perfectly balances crispy bread, gooey cheese, and vibrant, flavorful layers, then look no further than the Sourdough Pesto Grilled Cheese. This recipe takes the humble grilled cheese to new heights by combining thick, crusty sourdough bread with fresh mozzarella, aromatic pesto, sun-dried tomatoes, and crispy bacon for a bite that bursts with savory goodness. It’s comfort food with a gourmet twist, guaranteed to make any meal feel special and memorable.

Sourdough Pesto Grilled Cheese Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple but essential to really capture the heart of the Sourdough Pesto Grilled Cheese — each one adds its own magic: texture, flavor depth, and color contrast that make every bite exciting.

8 thick slices of sourdough bread: The sturdy base that crisps beautifully and holds all the fillings together.
3 balls fresh mozzarella (each 125g), sliced thin and dried: For that irresistibly creamy and melty cheese layer.
8 sun-dried tomatoes, dried and chopped: Adding a tangy sweetness and chewy texture to brighten the sandwich.
4 strips bacon, cooked and chopped: Brings smoky crunch to the mix, balancing the fresh ingredients.
4 generous tablespoons pesto: Bursting with basil goodness, it adds vibrant herbaceous flavor and moisture.
Butter, as required: Used to crisp up the bread perfectly in the pan, giving you that golden, flavorful crust.

How to Make Sourdough Pesto Grilled Cheese

Step 1: Prepare Your Ingredients

Start by slicing your fresh mozzarella thinly and patting the slices dry to avoid sogginess. Chop the sun-dried tomatoes and crispy bacon into bite-sized pieces. This prep ensures each layer sits perfectly inside your sandwich and melds into harmonious flavors.

Step 2: Build Your Sandwich

Take your thick sourdough slices and spread a generous tablespoon of pesto on one side of four slices. Layer the mozzarella evenly over the pesto, then sprinkle the chopped sun-dried tomatoes and bacon on top. Finish with another slice of bread, pressing gently to create a compact sandwich.

Step 3: Butter and Cook

Butter the outside of each sandwich slice generously to encourage a crisp, golden-brown crust. Heat a non-stick skillet over medium heat and place the sandwiches in the pan. Cook slowly, about 3-4 minutes per side, pressing occasionally with a spatula, until the cheese melts beautifully inside and the bread is toasted to perfection.

Step 4: Serve Immediately

Once cooked, cut the sandwiches in half for easier handling and to showcase the gooey center. The combination of bubbling mozzarella, fragrant pesto, savory bacon, and tangy sun-dried tomatoes will instantly make your taste buds dance.

How to Serve Sourdough Pesto Grilled Cheese

Garnishes

Fresh basil leaves or a small sprinkle of grated Parmesan make excellent garnishes to enhance the herbaceous notes of the pesto and add a little elegant finish to your grilled cheese.

Side Dishes

This sandwich pairs wonderfully with a simple green salad tossed in a light vinaigrette, tomato soup for dipping, or even crispy sweet potato fries to keep things fun and comforting.

Creative Ways to Present

Try slicing the Sourdough Pesto Grilled Cheese into bite-size finger foods for a party platter or layering multiple sandwiches with different herb pestos and cheese varieties to create a delightful tasting board everyone will love.

Make Ahead and Storage

Storing Leftovers

You can store leftover grilled cheese sandwiches in an airtight container in the refrigerator for up to two days. To keep the bread from getting soggy, wrap each sandwich individually in parchment paper before placing it in the container.

Freezing

For longer storage, freeze the assembled sandwiches (before cooking) by wrapping tightly in plastic wrap and aluminum foil. They will keep well for up to one month. When ready to eat, thaw in the refrigerator overnight.

Reheating

Reheat your Sourdough Pesto Grilled Cheese in a skillet over medium heat, pressing gently and turning as needed until the bread crisps up and the cheese melts. Avoid the microwave to keep that delicious crunch intact.

FAQs

Can I use a different type of bread?

Absolutely! While sourdough gives a lovely tang and sturdy texture, you can substitute with artisan white bread, ciabatta, or even rye — just ensure it’s a thicker slice to hold all the fillings.

What pesto works best for this recipe?

Traditional basil pesto is perfect, but feel free to experiment with sun-dried tomato pesto or kale pesto to add your own spin on the flavor profile.

Is there a vegetarian version of this sandwich?

Yes! Simply leave out the bacon and add extra sun-dried tomatoes or sautéed mushrooms to maintain the savory depth and satisfying bite.

Can I make this sandwich gluten-free?

Yes, by switching to a gluten-free sourdough or your favorite gluten-free bread, you can still enjoy every bit of this delicious Sourdough Pesto Grilled Cheese experience.

How do I prevent the sandwich from being soggy?

Dry ingredients like mozzarella slices and sun-dried tomatoes help, and buttering the bread outside before cooking gives a crisp exterior that seals in moisture for a perfect texture balance.

Final Thoughts

This Sourdough Pesto Grilled Cheese is truly one of those dishes that feels like a warm hug on a plate — crunchy, cheesy, flavorful, and utterly satisfying. It’s a fulfilling meal that’s easy enough for a weeknight but impressive enough to share with guests. Give it a try and watch it become your next favorite go-to comfort food.