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Sun-Dried Tomato Bacon Pesto Grilled Cheese

A gourmet grilled cheese made with smoky bacon, tangy sun-dried tomatoes, fragrant pesto, and melty cheese on golden, buttery bread.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 people
Course: Lunch
Cuisine: American, italian inspired
Calories: 480
Ingredients Equipment Method

Ingredients
  

For the Grilled Cheese Sandwiches
  • 4 slices sturdy bread sourdough, country white, or artisan sandwich bread
  • 4 –6 slices cooked bacon
  • ⅓ cup sun-dried tomatoes finely chopped
  • 3 –4 tablespoons basil pesto
  • 1½ cups shredded cheese mozzarella, provolone, or a mozzarella-cheddar blend
  • 2 tablespoons butter softened
Optional Add-Ons
  • Fresh spinach or arugula
  • A drizzle of balsamic glaze
  • Crushed red pepper flakes
  • Garlic butter instead of plain butter

Equipment

  • Cutting board
  • Sharp knife
  • Skillet or nonstick pan
  • Spatula
  • Small bowl (for mixing pesto if needed)
  • Butter knife

Method
 

Prepare the Filling
  1. Finely chop the sun-dried tomatoes so they distribute evenly.
  2. If your pesto is thick, loosen it slightly with a teaspoon of olive oil.
  3. Cook bacon until crisp, then drain and break into pieces.
  4. Keeping the filling balanced ensures the sandwich melts evenly.
Assemble the Sandwiches
  1. Butter one side of each bread slice.
  2. Flip bread over and spread pesto on the unbuttered side.
  3. Sprinkle a thin layer of cheese over the pesto.
  4. Add sun-dried tomatoes and bacon evenly.
  5. Top with remaining cheese, then place the second slice of bread on top, buttered side out.
  6. Cheese on both sides of the filling helps everything stay together.
Grill Low and Slow
  1. Heat a skillet over medium-low heat.
  2. Place sandwiches in the pan and cook for 4–6 minutes per side.
  3. Press gently with a spatula and flip once the bottom is golden brown.
  4. Cooking slowly allows the cheese to fully melt without burning the bread.
Rest and Serve
  1. Remove sandwiches from the pan.
  2. Let rest for 1 minute before slicing.
  3. This helps the filling settle and prevents slipping.