Sun-Dried Tomato Bacon Pesto Grilled Cheese Recipe

A grilled cheese sandwich is a comforting classic, but when you add sun-dried tomatoes, crispy bacon, and homemade pesto, it transforms into a gourmet delight. This Sun Dried Tomato Bacon Pesto Grilled Cheese takes everything you love about grilled cheese and elevates it to the next level. The rich flavors of tangy sun-dried tomatoes, smoky bacon, and fresh basil pesto are perfectly balanced by the melty, gooey cheese, all tucked between two buttery slices of toasted bread.

This recipe is not just about slapping a few ingredients together; it’s a carefully crafted combination of flavors and textures that turn a simple sandwich into a memorable meal. Whether you’re making lunch for yourself or cooking up a treat for guests, this grilled cheese will impress and satisfy.

Let’s dive into this mouthwatering recipe that brings together the best of sweet, savory, and cheesy goodness.

Step-by-Step Instructions

Step 1: Prepare the Pesto

1. Gather Ingredients: Start by gathering all your ingredients for the pesto. Fresh basil leaves are essential, so ensure they’re vibrant and fragrant.
2. Toast the Pine Nuts: In a small pan, lightly toast the pine nuts over medium heat for 2-3 minutes, shaking the pan occasionally. This brings out their natural oils and adds depth to the pesto flavor.
3. Blend the Pesto: In a food processor or blender, combine the fresh basil, toasted pine nuts, Parmesan cheese, garlic, and lemon juice. Pulse until the ingredients are well-chopped.
4. Add Olive Oil: Slowly drizzle in the olive oil while continuing to pulse. You want a smooth, slightly chunky consistency. Season with salt and pepper to taste.
5. Set Aside: Transfer the pesto to a small bowl and set it aside. You’ll spread this pesto on the bread later for added flavor.

Step 2: Cook the Bacon

1. Heat the Pan: Heat a large skillet or non-stick pan over medium heat.
2. Cook the Bacon: Add the bacon strips to the pan and cook until crispy, about 4-5 minutes per side. Once cooked, remove the bacon from the pan and place it on a paper towel-lined plate to drain excess grease.
3. Chop the Bacon: Once the bacon has cooled slightly, chop it into bite-sized pieces. This will make it easier to distribute evenly in the sandwich.

Step 3: Assemble the Grilled Cheese

1. Butter the Bread: Spread a thin layer of softened butter on one side of each slice of bread. This will help the bread become golden and crispy when grilled.
2. Spread Pesto on the Other Side: Flip the bread slices over and generously spread the basil pesto on the opposite side of each slice.
3. Layer the Ingredients:
   • Place one slice of mozzarella cheese (or a handful of shredded mozzarella) on top of the pesto-covered side of two slices of bread.
   • Sprinkle the chopped sun-dried tomatoes evenly on top of the cheese.
   • Add the chopped bacon on top of the sun-dried tomatoes.
   • Place the second slice of mozzarella cheese on top of the bacon to seal in all the flavors.
4. Top with the Other Bread Slice: Place the remaining slices of bread on top, with the buttered side facing outward.

Step 4: Grill the Sandwich

1. Heat the Pan: In the same skillet you used for the bacon, add a tablespoon of olive oil and heat over medium-low heat. The olive oil will add extra flavor and help crisp up the bread.
2. Cook the Grilled Cheese: Place the assembled sandwiches in the pan. Cook for 3-4 minutes on each side, pressing down gently with a spatula to ensure even grilling. You want the bread to turn a beautiful golden brown and the cheese to melt perfectly.
3. Check the Cheese: Once both sides are golden brown and the cheese has melted, remove the sandwiches from the pan. If the cheese hasn’t fully melted but the bread is already toasted, you can lower the heat and cook for an additional 2 minutes.

Step 5: Serve

1. Slice and Serve: Allow the sandwiches to cool for a minute before slicing them in half. Serve with a side of chips, a salad, or a bowl of soup for a complete meal.
2. Optional Garnish: Garnish with a drizzle of extra pesto or serve with a dipping sauce like marinara for an extra flavor boost.

Flavor Pairings and Side Dishes

To complement the richness of the Sun Dried Tomato Bacon Pesto Grilled Cheese, consider these flavor pairings:

• Tomato Soup: A classic pairing that provides a warm, tangy contrast to the creamy cheese and bacon.
• Caesar Salad: A crisp, refreshing Caesar salad with its garlicky dressing and crunchy croutons pairs beautifully with the richness of the sandwich.
• Sweet Potato Fries: The sweetness of the fries contrasts well with the salty, savory flavors of the grilled cheese.
• Pickles or Pickled Vegetables: The acidity of pickles cuts through the richness of the bacon and cheese, balancing the meal.

Tips for the Perfect Grilled Cheese

1. Use Quality Cheese: For the best flavor and meltability, use high-quality mozzarella or a cheese blend that includes provolone or fontina for extra richness.
2. Room Temperature Butter: Make sure your butter is soft and spreadable. This ensures even coverage on the bread and helps achieve a golden crust.
3. Low and Slow Cooking: Grilled cheese is best cooked over medium-low heat. This allows the cheese to melt thoroughly without burning the bread.
4. Even Layering: Distribute the ingredients evenly between the bread slices. This prevents any one flavor from overpowering the sandwich and ensures you get a bit of everything in each bite.
5. Press the Sandwich: Gently pressing the sandwich with a spatula while cooking helps achieve an evenly toasted crust and encourages the cheese to melt.

Recipe Variations

Vegetarian Option

To make this recipe vegetarian, simply omit the bacon. You can add extra sun-dried tomatoes or roasted red peppers for a similar savory bite.

Spicy Version

For those who love a bit of heat, add red pepper flakes or a drizzle of spicy sriracha to the pesto or inside the sandwich before grilling. You can also add pepper jack cheese instead of mozzarella for an extra kick.

Cheese Substitutions

• Provolone: Adds a sharper flavor and melts well.
• Fontina: A buttery, creamy cheese that pairs well with pesto.
• Gruyère: For a more decadent, nutty flavor, substitute mozzarella with Gruyère.

Nutritional Information

Here’s an approximate breakdown of the nutritional information for one serving of the Sun Dried Tomato Bacon Pesto Grilled Cheese (based on 4 servings):

• Calories: 650
• Protein: 28g
• Fat: 45g
• Carbohydrates: 34g
• Fiber: 4g
• Sugar: 3g
• Sodium: 900mg

Storage and Reheating

Storage

• Refrigerator: Store any leftover sandwiches in an airtight container in the refrigerator for up to 3 days.
• Freezer: You can freeze assembled, uncooked sandwiches for up to 1 month. Wrap them in plastic wrap and place in a freezer-safe bag.

Reheating

• Oven: To reheat, place the sandwiches in a preheated 350°F (175°C) oven for 10 minutes or until warmed through and crispy.
• Stovetop: Alternatively, reheat in a skillet over medium-low heat until the bread crisps up again and the cheese melts.

Conclusion

The Sun Dried Tomato Bacon Pesto Grilled Cheese is a perfect combination of bold flavors and comforting textures. The homemade pesto adds a fresh, herbaceous element, while the bacon brings a satisfying crunch and smokiness. The sun-dried tomatoes add a tangy sweetness that balances out the richness of the cheese and bacon.

This sandwich is incredibly versatile, perfect for a quick lunch or a more indulgent dinner when paired with a hearty side. It’s also easy to adapt for different tastes or dietary needs, making it a must-try for any grilled cheese lover. So go ahead, grab your ingredients, and enjoy the ultimate grilled cheese experience!

Yield: 2 Sandwiches

Sun-Dried Tomato Bacon Pesto Grilled Cheese Recipe

Print

A grilled cheese sandwich is a comforting classic, but when you add sun-dried tomatoes, crispy bacon, and homemade pesto, it transforms into a gourmet delight. This Sun Dried Tomato Bacon Pesto Grilled Cheese takes everything you love about grilled cheese and elevates it to the next level. The rich flavors of tangy sun-dried tomatoes, smoky bacon, and fresh basil pesto are perfectly balanced by the melty, gooey cheese, all tucked between two buttery slices of toasted bread.

Prep Time 10 minutes

Cook Time 10 minutes

Ingredients

• 4 slices of bread (sourdough or ciabatta work great)
• 4 slices of bacon, cooked until crispy
• 4 tablespoons basil pesto (homemade or store-bought)
• ¼ cup sun-dried tomatoes (drained and chopped if using oil-packed)
• 4 slices mozzarella cheese (or your favorite melty cheese like provolone or cheddar)
• 2 tablespoons butter, softened

Instructions

1. Cook the Bacon:
   In a skillet, cook the bacon over medium heat until crispy. Drain on paper towels and set aside.
   
2. Prepare the Sandwiches:
   Spread 1 tablespoon of pesto on one side of each slice of bread.
   Layer 2 slices of mozzarella cheese, crispy bacon, and a few pieces of chopped sun-dried tomatoes on top of 2 of the slices of bread (pesto side up).
   Place the other slices of bread (pesto side down) on top to form a sandwich.
   
3. Butter the Bread:
   Spread the softened butter evenly on the outside of each sandwich (both top and bottom slices).
   
4. Grill the Sandwiches:
   Heat a skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes on each side, pressing down gently with a spatula, until the bread is golden brown and the cheese is fully melted.
   
5. Serve:
   Once both sides are crispy and the cheese is melted, remove from the skillet, slice in half, and serve hot.

Notes

• Bread Choice: Opt for a sturdy bread like sourdough or ciabatta to hold all the fillings and maintain a crispy texture.
• Cheese Options: Feel free to swap out mozzarella for provolone, gouda, or even a sharp cheddar for extra flavor.
• Pesto Variations: If you’re not a fan of basil pesto, try a sun-dried tomato pesto or arugula pesto for a different flavor profile.
• Make It Vegetarian: Simply omit the bacon for a vegetarian version and add some fresh spinach or roasted red peppers.