Description
A gourmet twist on the classic grilled cheese, featuring crispy bread, melty cheese, smoky bacon, herby pesto, and tangy sun-dried tomatoes.
Ingredients
Scale
- 2 slices of sourdough bread (or any thick-sliced bread)
- 2 tablespoons softened butter
- 2 slices of mozzarella cheese (or provolone or Monterey Jack)
- 2 slices of cooked crispy bacon
- 1 tablespoon pesto (store-bought or homemade)
- 2 tablespoons sun-dried tomatoes (packed in oil, drained and chopped)
Instructions
- Cook the bacon: Heat a skillet over medium heat and cook the bacon until crispy, about 5-6 minutes. Transfer to a paper towel-lined plate to drain.
- Prep the bread: Spread a generous layer of butter on one side of each slice of bread. This will be the side that gets toasted.
- Assemble the sandwich: On the unbuttered side of one slice, spread about 1 tablespoon of pesto. Add a layer of cheese, followed by crispy bacon and a few chopped sun-dried tomatoes. Top with another slice of cheese and close the sandwich with the second slice of bread, buttered side facing out.
- Toast the sandwich: Heat your skillet over medium heat. Place the assembled sandwich in the pan and cook for 3-4 minutes on each side, pressing down gently with the spatula to ensure even toasting. The bread should be golden brown and the cheese melted.
- Serve: Slice the sandwich in half and serve immediately.
Notes
[‘Butter is essential for creating a golden, crispy crust.’, ‘Cook bacon until crispy before adding to the sandwich.’, “Keep the cheese on both sides of the filling to act as ‘glue’ for the sandwich.”, ‘Use medium heat for even toasting and gooey cheese.’]
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Fat: 25
- Carbohydrates: 32
- Protein: 20
Keywords: grilled cheese, sun-dried tomato, bacon, pesto, comfort food, easy recipe