Cheesy Sourdough Pesto Sandwich

This cheesy sourdough pesto grilled cheese sandwich combines tangy sourdough bread with creamy mozzarella, flavorful pesto, and crispy bacon for the ultimate comfort food upgrade. The combination of textures and flavors creates a gourmet sandwich experience that elevates the classic grilled cheese to new heights.

I first made this sandwich during a rainy weekend when I was craving something comforting but wanted to elevate my usual grilled cheese. The combination was so delicious that it's now my go-to lunch when I want to treat myself to something special.

Ingredients

• Sourdough bread sturdy slices with natural tang that stands up perfectly to the filling
• Fresh mozzarella creates that Instagram worthy cheese pull and mild creamy flavor
• Sun-dried tomatoes adds concentrated sweet tomato flavor and chewy texture
• Bacon provides savory crunch and saltiness that balances the creamy elements
• Pesto brings herby freshness and garlic notes that tie everything together
• Butter creates that perfect golden crisp exterior that makes a great grilled cheese

Step-by-Step Instructions

Prepare the Sandwich Base

Take your sourdough slices and butter one side of each piece generously. Place the bread butter side down in a cool pan to prepare for topping. This creates the foundation for your sandwich and ensures even browning. Make sure your butter is at room temperature for easy spreading without tearing the bread.

Add the Fillings

Layer thin slices of mozzarella on each bread slice. The mozzarella should be patted dry to prevent a soggy sandwich. Add a tablespoon of pesto spread evenly across the cheese. Distribute chopped sun-dried tomatoes and bacon pieces evenly. Add another layer of mozzarella on top to act as glue. The layering order matters for melting properties and to keep fillings secure.

Final Preparation Before Cooking

Gently press the sandwich together with your hands to compact the fillings. Butter the outside of the top bread slices evenly all the way to the edges. This pressing helps the sandwich hold together during cooking and ensures every bite contains all flavors.

Cook the Sandwiches

Heat your pan slowly to medium heat. Cook the sandwiches patiently allowing the cheese to melt while the bread gradually turns golden brown. Flip carefully using a spatula pressing down slightly during cooking. The slow cooking process ensures the cheese melts completely before the bread burns.

Serve and Enjoy

Remove from the pan when both sides are golden brown and cheese is fully melted. Let rest for about a minute to set before cutting diagonally. This brief rest period allows the melted cheese to slightly firm up so it doesn't all ooze out when cutting.

Bookmark

The fresh mozzarella is truly what makes this sandwich special. I discovered this after years of making grilled cheese with processed cheese slices. The first time I bit into a sandwich made with real fresh mozzarella was a revelation the creamy texture and subtle flavor allowed the pesto to shine while creating that irresistible cheese pull that makes everyone smile.

Ingredient Substitutions

The beauty of this pesto grilled cheese lies in its flexibility. If sourdough isn't available, any sturdy bread works well including country white, whole grain, or Italian bread. Just ensure your slices are thick enough to handle the fillings without falling apart.

For the cheese, regular lowmoisture mozzarella makes a fine substitute if fresh isn't available. Provolone or fontina also melt beautifully and complement the pesto flavors. If you're looking for a stronger cheese flavor, try mixing in a bit of sharp cheddar with the mozzarella.

The bacon can easily be swapped for prosciutto or ham, or eliminated altogether for a vegetarian version. For a meat-free option that still provides texture contrast, consider adding some toasted pine nuts or crispy fried shallots to your sandwich.

Storage Tips

While this sandwich is definitely best enjoyed immediately after cooking when the cheese is perfectly melty and the bread crisp, you can prepare elements ahead of time. Cook your bacon and slice your cheese up to two days in advance and store them separately in airtight containers in the refrigerator.

If you need to save assembled but uncooked sandwiches, wrap them tightly in plastic wrap and refrigerate for up to 24 hours, keeping the butter separate until cooking time. This makes lunch prep much faster when you're ready to eat.

For leftover cooked sandwiches, wrap them in foil and refrigerate for up to two days. Reheat in a skillet over medium-low heat to restore some of the crispness to the bread and melt the cheese again. Avoid microwaving as this will make the bread soggy.

Serving Suggestions

This elevated grilled cheese pairs perfectly with classic tomato soup for the ultimate comfort food combination. The acidity of the soup balances the richness of the sandwich while providing a warm dipping option that enhances every bite.

For a lighter pairing, serve alongside a simple arugula salad dressed with lemon juice and olive oil. The peppery greens and bright acidity cut through the richness of the cheese and complement the herby notes in the pesto beautifully.

If serving for lunch with friends, consider a small platter approach with the sandwiches cut into triangles, accompanied by sweet potato fries, pickles, and roasted red pepper soup. This creates a casual yet impressive spread that feels special without requiring much additional effort.

Your Questions Answered About This Recipe

→ Can I substitute the sourdough bread?

Absolutely! While sourdough provides a delicious tangy flavor, any sturdy bread like country white, whole grain, or Italian bread works well. Just ensure it's sliced thick enough to hold all the fillings without becoming soggy.

→ What cheese alternatives work well in this sandwich?

If fresh mozzarella isn't available, you can substitute with regular low-moisture mozzarella, provolone, or fontina cheese. Each offers a different flavor profile while maintaining that desirable meltiness.

→ How can I prevent my sandwich from becoming soggy?

Pat fresh mozzarella dry with paper towels, use pesto sparingly, and ensure any wet ingredients like sun-dried tomatoes are properly drained. Also, cook the sandwich over medium-low heat to allow moisture to evaporate while the bread crisps and the cheese melts.

→ What are the best side dishes to serve with this sandwich?

Classic pairings include tomato soup for dipping, a simple arugula salad dressed with lemon and olive oil, sweet potato fries, or pickles and marinated vegetables to cut through the richness. For a twist, try roasted red pepper soup which complements the pesto flavors beautifully.

→ Can I prepare components of this sandwich ahead of time?

Yes! Cook bacon and prep ingredients up to 2 days ahead, storing them separately in airtight containers. You can even assemble the uncooked sandwiches up to 24 hours in advance - just keep them tightly wrapped in the refrigerator and butter the bread right before cooking.

→ How do I reheat leftover sandwiches?

Wrap leftover sandwiches in foil and refrigerate for up to 2 days. To reheat, unwrap and warm in a skillet over medium-low heat until the cheese starts to melt again and the bread becomes crispy. Avoid microwave reheating as it will make the bread soggy.