Cheesy Sourdough Pesto Sandwich (Recipe for Printing)
Melty mozzarella, zesty pesto and crispy bacon between perfectly grilled sourdough for an elevated comfort food experience.
# What You’ll Need:
01 -
8 thick slices of sourdough bread
02 -
3 balls fresh mozzarella (375g total), thinly sliced and patted dry
03 -
8 sun-dried tomatoes, chopped
04 -
4 strips bacon, cooked and chopped
05 -
4 tablespoons pesto
06 -
Butter, as needed for grilling
# Steps to Prepare:
01 -
Place bread slices in a cold frying pan. Spread butter generously on the top side of each bread slice, then flip them so they are butter side down, ready for toppings.
02 -
On each slice of bread in the pan, layer 3-4 thin slices of mozzarella cheese. Follow with a heaped tablespoon of pesto. Distribute sun-dried tomatoes and bacon pieces over the pesto. Add another layer of mozzarella cheese for extra gooeyness.
03 -
Top each assembly with another slice of bread to create a sandwich. Press down gently to ensure the fillings are contained. Spread butter on the top side of the bread slices to prepare them for grilling.
04 -
Turn the heat to medium and allow the pan to slowly warm up. Grill both sides of the sandwiches until golden brown, flipping as needed. The cheese should be completely melted through the center.
05 -
Remove sandwiches from the pan and let cool momentarily before serving.
# Helpful Advice:
01 -
Pat fresh mozzarella dry with paper towels to prevent a soggy sandwich.
02 -
Cook on medium-low heat for even melting without burning the bread.
03 -
For the crispiest results, butter the outside of the bread rather than melting butter in the pan.
04 -
Don't flip until the cheese starts melting and the bottom bread is golden brown.