Can I use a different cheese instead of mozzarella?

Yes! Mozzarella makes it super gooey, but provolone, fontina, or even white cheddar works great. If you use a sharper cheese, it’ll taste bolder next to the pesto.

What’s the best bread for Pesto Grilled Cheese?

Thick sourdough is perfect because it gets crispy outside and stays chewy inside. But brioche (sweeter) or a hearty country loaf also works if that’s what you’ve got.

Can I make this without bacon?

Absolutely. You can skip it or swap in sautéed mushrooms, roasted red peppers, or even spinach. You’ll still get that amazing pesto + melty cheese situation.

How do I store leftovers?

Wrap leftovers in foil and refrigerate for up to 2 days . Reheat in a skillet over medium-low heat to bring back the crisp. (Microwaving works, but it’ll be softer—still tasty, just less crunchy.)

Can I use store-bought pesto?

Yes, and I fully support that. A good store-bought pesto makes this recipe fast, reliable, and still totally delicious.

8 Easy Pesto Grilled Cheese Wins for Busy Nights

Description

This Pesto Grilled Cheese is crispy on the outside, melty in the middle, and packed with bold pesto flavor. Made with sourdough, mozzarella, sun-dried tomatoes, and bacon, it’s an easy comfort-food sandwich that feels a little fancy but comes together fast.

Ingredients

Scale

8 thick slices sourdough bread
Butter, for grilling
3 balls fresh mozzarella (125 g each), thinly sliced
4 tablespoons pesto (homemade or store-bought)
4 strips bacon, cooked and chopped
8 sun-dried tomatoes, finely chopped

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Instructions

Place two slices of bread in a cold frying pan. If your pan is large, add four slices to make two sandwiches at once.
Butter the top side of each slice, then flip so the buttered side is facing down.
Layer 3–4 slices of mozzarella on each piece of bread.
Spread a heaped tablespoon of pesto over the cheese.
Sprinkle sun-dried tomatoes and bacon evenly on top.
Add another layer of mozzarella, then top with remaining bread slices.
Gently press the sandwiches down and butter the top slices.
Turn the heat to medium and cook until golden brown on the bottom.
Flip carefully and cook until the second side is golden and the cheese is fully melted.
Remove from the pan, rest for 1 minute, slice, and serve warm.

Notes

Use medium heat to avoid burning the bread before the cheese melts.

Thin slices of mozzarella melt best.

For extra melt, cover the pan briefly while cooking.

Bacon can be skipped or replaced with mushrooms or spinach.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: lunch ,dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 520 kcal
Sugar: 4 g
Sodium: 820 mg
Fat: 32 g
Saturated Fat: 14 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 65 mg