Grilled Cheese Pesto (Print-Friendly Version)
Mozzarella, basil pesto, and juicy tomatoes come together on crispy sourdough for this fancy take on grilled cheese. Add bacon for extra flavor.
# Ingredients:
→ Sandwich Parts
01 -
4 sourdough bread slices
02 -
A couple of tablespoons of softened butter
03 -
2 ripe tomatoes, sliced thin
04 -
4 slices of bacon (optional)
05 -
4 ounces of mozzarella cheese, fresh and sliced
06 -
2 tablespoons of basil-y pesto sauce
# Steps:
01 -
Put the bacon in a cold pan and turn the heat to medium. Let it cook until crunchy, then take it out and place it on a paper towel to soak up extra grease. Save the fat in the pan if you want to cook your sandwiches in it!
02 -
Spread pesto (1/2 tablespoon per slice) on each piece of bread. Add the cheese, tomato slices, and bacon (if you want) on two of the slices. Put the rest of the bread on top, making sure the pesto sides face the filling.
03 -
If you kept the bacon fat, heat it. If not, use a clean skillet and warm it on medium. Coat the sandwich outsides with butter and pop them in. Let it cook for 3-4 minutes til golden underneath.
04 -
Butter the top slices, turn the sandwiches over, and give them another 2-3 minutes. When the bread’s crispy and the cheese is gooey, they’re ready! Let them cool just a little before slicing and eating.
# Notes:
01 -
Crusty artisan bread works best for this. Regular soft loaves can get a bit soggy.
02 -
Before using, blot the mozzarella with paper towels to keep things from being too wet.