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Sourdough Pesto Grilled Cheese

Irresistible Sourdough Pesto Grilled Cheese You’ll Crave

This Sourdough Pesto Grilled Cheese is a comfort food that blends flavors of basil and mozzarella, perfect for a satisfying meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 1 minute
Total Time 16 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sandwich
  • 2 slices Sourdough Bread Fresh sandwich loaf style
  • 4 oz Mozzarella Cheese Pat dry to enhance creaminess
  • 2 tbsp Basil Pesto Use sparingly to prevent excess moisture
  • 2 tbsp Sun-Dried Tomatoes Optional; use oil-packed for richness
  • 2 slices Bacon Optional; pre-cook for crunchy flavor
  • 2 tbsp Butter Spread generously for a crispy crust
Optional Pairings
  • 1 cup Tomato Soup Classic pairing
  • 1 cup Arugula Salad Light side dish
  • 1 cup Roasted Sweet Potato Fries Adds sweetness

Equipment

  • frying pan

Method
 

Step-by-Step Instructions
  1. Preheat a frying pan over medium-low heat for about 3 minutes.
  2. Spread butter on one side of each slice of sourdough bread and place them butter-side down in the hot pan.
  3. Layer mozzarella cheese slices over each piece of bread in the pan and add a thin layer of basil pesto on one slice.
  4. If using, sprinkle sun-dried tomatoes and bacon over the mozzarella, then add another layer of mozzarella on top.
  5. Top with the second slice of bread, buttered side up, and press down gently with a spatula.
  6. Cook for about 4-5 minutes until golden brown, then carefully flip and cook the other side for another 4-5 minutes.
  7. Remove from the pan and let it rest for a minute before slicing.
  8. Serve immediately and enjoy!

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 36gProtein: 18gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 800mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 300mgIron: 1mg

Notes

Pat mozzarella dry to avoid sogginess; use pesto sparingly to prevent excess moisture; cook on medium-low heat for optimal melting and toasting; allow to rest before slicing.

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