Description
Sun-Dried Tomato Bacon Pesto Grilled Cheese Recipe—a delightful twist that combines the rich flavors of sun-dried tomatoes, crispy bacon, and aromatic basil pesto. Trust me, this isn’t just any grilled cheese; it’s a culinary adventure waiting to happen!
Ingredients
Scale
- 8 slices of thick-cut bread (sourdough, Italian, or ciabatta)
- 8 slices of cooked crispy bacon
- 1 cup (100 g) shredded mozzarella cheese
- 1 cup (100 g) shredded provolone or cheddar cheese
- ½ cup (120 g) sun-dried tomatoes (packed in oil), drained and chopped
- ½ cup (120 g) basil pesto (store-bought or homemade)
- 4 tablespoons butter (softened)
- 2 tablespoons mayonnaise (optional for extra crispiness)
Instructions
- Gather your ingredients and lay them out on the counter.
- Prepare the pesto if making homemade, or stir store-bought pesto.
- Cook the bacon until crispy and set aside.
- Assemble the sandwich by layering cheese, sun-dried tomatoes, and bacon.
- Grill the sandwich on medium-low heat until golden brown and the cheese is melted.
Notes
- Keep the heat on medium-low to avoid burning the bread.
- Let the sandwich rest for a minute after grilling for easier slicing.
- Experiment with different types of bread for varied flavors.
- Use freshly shredded cheese for better melting.
- Cover the pan with a lid if the cheese isn’t melting quickly enough.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550-600
- Sugar: 2-3 grams
- Sodium: 800-900 mg
- Fat: 30-35 grams
- Saturated Fat: 15-20 grams
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 40-45 grams
- Fiber: 2-3 grams
- Protein: 25-30 grams
- Cholesterol: N/A