Sun Dried Tomato Bacon Pesto Grilled Cheese Recipe

Ben Carraoli

Sun Dried Tomato Bacon Pesto Grilled Cheese Recipe

I just made this Sun Dried Tomato Bacon Pesto Grilled Cheese, and let me tell you—it’s an absolute game-changer! The crispy bacon, rich sun-dried tomatoes, and gooey melted cheddar perfectly complemented by homemade pesto had me going back for seconds.

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Prep Time 10

Cook Time 8

Servings: 2

Ingredients Method Notes

Ingredients

4 slices of quality bread – I used sourdough for its sturdy texture and tangy flavor.
2 tablespoons of pesto – homemade is best but store-bought works in a pinch.
4 slices of cooked bacon – adds crunch and smoky depth; avoid pre-cooked microwave bacon for best texture.
1/4 cup sun-dried tomatoes – packed in oil works best for extra richness.
1 cup shredded medium white cheddar cheese – freshly grated melts better and tastes fresher.
2 tablespoons butter – soft for easy spreading on the bread.

Method

Cook the bacon until crisp and drain on paper towels. Slice sun-dried tomatoes and shred the cheese if not pre-shredded. Make sure all your ingredients are ready before starting.
Spread butter on the outer sides of the bread. On the inner side, layer pesto, bacon, sun-dried tomatoes, and shredded cheddar. Top with the second slice of bread, butter side out.
Heat your skillet over medium heat. Place the sandwich and cook for 3-4 minutes per side, pressing lightly with a spatula, until golden brown and the cheese is melted. Serve immediately.

Notes

I always use freshly grated cheddar; it melts more evenly and tastes amazing.
Let the bacon cool slightly before assembling, so it doesn’t make the bread soggy.
Don’t rush the grilling—low and slow gives that perfect golden crust.
If I want extra flavor, I add a sprinkle of garlic powder on the buttered side of the bread.