Sun Dried Tomato Bacon Pesto Grilled Cheese Recipe

If you’re ready for your new obsession, you have to try the Sun Dried Tomato Bacon Pesto Grilled Cheese. This sandwich delivers layers of gooey, melty cheese, savory pesto, smoky bacon, and tangy sun-dried tomatoes tucked between crisp, golden bread. Every bite combines rich, bold flavors with a perfect crunch, taking the grilled cheese you know and love to a seriously irresistible place.

Ingredients You’ll Need

The beauty of the Sun Dried Tomato Bacon Pesto Grilled Cheese is in just how simple the ingredient list is, yet how epic the results are. Each component truly earns its spot, marrying flavor, meltiness, and texture for a sandwich that’s anything but ordinary.

• Bread: Go for good-quality white bread—something with enough sturdiness to hold up to gooey fillings and a wonderfully crisped crust.
• Pesto: Homemade or store-bought, pesto brings herby depth and a nutty kick—load it generously for the most flavor.
• Cheese (Tillamook White Cheddar): This cheese melts beautifully and adds a tangy, creamy layer that pulls everything together.
• Bacon (cooked): Crispy bacon adds saltiness and smoky contrast that plays perfectly against the sweet tomatoes and herby pesto.
• Sun-dried Tomatoes (oil-packed, drained): Their concentrated tang and chewy bite are game-changers for grilled cheese—don’t skip them.
• Butter (softened, preferably Tillamook): Buttering the outside ensures that satisfying, golden crunch with every bite.

How to Make Sun Dried Tomato Bacon Pesto Grilled Cheese

Step 1: Slather on the Pesto

Lay out your bread slices and don’t be shy—spread a generous layer of pesto on each side. The pesto will soak into the bread as it cooks, delivering a punch of herby, garlicky flavor throughout. Really make sure you cover all the way to the edges for a big, vibrant taste in every bite.

Step 2: Build Up the Layers

Next comes the layering magic. Place slices of white cheddar onto one side of each piece of bread, covering the surface. Then add your crispy bacon strips and a healthy scattering of sun-dried tomatoes. You want every bite of your Sun Dried Tomato Bacon Pesto Grilled Cheese to hit all the notes—so don’t be stingy! Top with a bit more cheese (extra melt factor!) and crown with the other slices of bread, pesto side in.

Step 3: Prep the Flavorful Butter

Blend your softened butter with just a little less pesto than you used inside the sandwich. This buttery green spread will not only add flavor but will help the bread crisp up to shiny, golden perfection. Slather it on the outer sides of each sandwich for maximum crunch and color.

Step 4: Grill to Melty Perfection

Heat a skillet over medium-low. Once hot, add your sandwich—no need for extra oil. Grill gently, about 3–4 minutes per side, pressing gently with a spatula to encourage even browning and melt. Flip when the underside is deeply golden, then cook the other side until that cheese is fully melted and the bread boasts an irresistible crust.

How to Serve Sun Dried Tomato Bacon Pesto Grilled Cheese

Garnishes

This Sun Dried Tomato Bacon Pesto Grilled Cheese deserves a little flourish! A scatter of fresh basil ribbons, a sprinkle of flaky sea salt, or even a drizzle of balsamic glaze over the crusted top will set things off and echo the flavors inside. If you’re a cheese lover, a finishing dusting of grated white cheddar does wonders too.

Side Dishes

There’s nothing like a toasty sandwich paired with a steaming bowl of tomato soup—it’s classic for a reason. For a fresh contrast, try a tangy arugula salad with lemon vinaigrette, or even simple roasted veggies on the side. The sandwich’s richness pairs beautifully with crisp, sharp, or acidic companions that brighten up the meal.

Creative Ways to Present

When you’re making Sun Dried Tomato Bacon Pesto Grilled Cheese for a crowd (or just want to feel fancy), cut each sandwich into strips for cheesy dippers and serve with little pots of pesto, aioli, or spicy tomato jam. Stack triangles high for a party platter, or plate open-face with extra toppings for a bold, knife-and-fork lunch.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (rare, but possible!), let the sandwiches come to room temperature, then wrap tightly in foil or an airtight container. Stored in the fridge, they’ll keep their flavor and structure for up to 2 days, perfect for quick lunchbox meals.

Freezing

For longer storage, you can freeze Sun Dried Tomato Bacon Pesto Grilled Cheese after grilling. Let cooled sandwiches freeze flat on a tray, then wrap individually in foil and store in freezer bags. Pop them in and enjoy within a month for the best texture and taste—perfect for a make-ahead dinner or snack attack.

Reheating

To bring your grilled cheese back to its crispy, melty glory, reheat straight from the fridge (or freezer) in a skillet over medium-low until the bread is sizzling and the cheese is warm all the way through. Avoid the microwave if possible, as it can make the bread soggy.

FAQs

What’s the best bread for Sun Dried Tomato Bacon Pesto Grilled Cheese?

A sturdy, rustic white bread delivers the ideal combination of crunch and chew, but you can experiment with sourdough or multigrain for extra flavor or heartiness.

Can I use a different cheese?

Absolutely! While Tillamook white cheddar is highly recommended for its melt and tang, mozzarella, provolone, or even Havarti can be delicious. Mix and match until you find your favorite blend.

Is there a vegetarian version of this sandwich?

You bet—just omit the bacon, and consider adding roasted mushrooms or some extra cheese for depth. The sun-dried tomatoes and pesto have so much punch, you won’t miss a thing.

Can I make Sun Dried Tomato Bacon Pesto Grilled Cheese ahead for a crowd?

Yes! Assemble the sandwiches fully, store them wrapped in the fridge, then butter and grill right before serving for the crispiest crust and freshest flavor.

What’s the best way to keep the sandwich from getting soggy?

Make sure to generously butter the outside, grill over medium-low heat, and let the finished sandwich rest for a minute before slicing. This ensures the pesto and tomato juices stay locked into the molten cheese rather than soaking the bread.

Final Thoughts

I can’t say enough about how next-level the Sun Dried Tomato Bacon Pesto Grilled Cheese is—bold, melty, crunchy, and unforgettable. It’s an instant mood-lifter and a guaranteed hit whether you’re making lunch for one or serving up smiles at your table. Don’t wait: get your skillet ready and let this sandwich wow you!

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