This Sun-Dried Tomato Bacon Pesto Grilled Cheese is my go-to for a quick, indulgent weeknight meal or an elevated lunch that feels like a treat. I first put these flavors together on a rainy afternoon when I wanted something comforting but not heavy. The tang of sun-dried tomatoes cut through the richness of melted cheese, while the pesto brings a fresh herbal note that brightens every bite. The first time my partner tried it, they declared it the best grilled cheese they had ever eaten and asked me to make it again the next day.

What makes this sandwich special is the balance between texture and flavor. Crisp, golden bread gives way to stretchy, molten mozzarella. The bacon adds savory crunch and smoky depth, while the sun-dried tomatoes contribute concentrated sweetness and chew. A smear of pesto ties everything together, delivering basil, garlic, and nutty Parmesan in a single bite. I often make this when I have leftover roasted tomatoes or want to use pantry items that need finishing. It’s fast, forgiving, and endlessly adaptable.

Ingredients

• Bread: Two slices of your favorite bread, ideally sourdough for its tang and sturdy crumb. Use thick-cut slices if you like more chew and a better cheese-to-bread ratio.
• Cheese: 1/2 cup shredded mozzarella or a blend of mozzarella and cheddar. Choose whole-milk cheeses for better melt and creaminess; freshly shredded melts more smoothly than pre-shredded varieties.
• Bacon: Two strips, cooked crisp. I use applewood-smoked bacon for a balanced smoky-sweet finish. For a lighter option use turkey bacon or crisped tempeh bacon.
• Sun-Dried Tomatoes: Two tablespoons, chopped. Pick the oil-packed variety for extra richness; if using dry-packed tomatoes, rehydrate in warm water for 10 minutes then drain.
• Pesto: Two tablespoons, homemade or high-quality store-bought. Homemade combines fresh basil, garlic, pine nuts, Parmesan, and olive oil for the best flavor; jarred brands like Sacla or Barilla work well in a pinch.
• Butter: One tablespoon for grilling. Use unsalted butter so you can control salt, or substitute olive oil for a dairy-free option.
• Optional add-ons: Fresh basil leaves for brightness, avocado slices for creaminess, a pinch of red pepper flakes for heat, or a handful of spinach or arugula for color and nutrition.

Instructions

Step 1: Gather and measure everything: Measure out the cheese, chop the sun-dried tomatoes, and set the pesto and butter within reach. Having ingredients prepped prevents overcooking and ensures the cheese melts while the bread crisps. If making pesto, chop basil and measure nuts in advance. Step 2: Cook the bacon: Place bacon strips in a cold skillet and cook over medium heat until edges are browned and fat is rendered, about 7 to 10 minutes depending on thickness. Flip as needed to avoid burning. Transfer to a paper towel-lined plate to drain; blot excess grease so the sandwich does not become soggy. Reserve a teaspoon of bacon fat for extra flavor if desired. Step 3: Make the pesto (if homemade): In a food processor combine 1 cup packed basil, 1 clove garlic, 2 tablespoons pine nuts, 2 tablespoons grated Parmesan, and 3 tablespoons extra virgin olive oil. Pulse until smooth but still slightly textured. Taste and season with salt and pepper. If too thick, add olive oil a teaspoon at a time until spreadable. Step 4: Assemble the sandwich: Spread 1 tablespoon of pesto on the inside of one bread slice. Evenly distribute the chopped sun-dried tomatoes and layer the cooked bacon on top. Sprinkle the shredded cheese over the bacon and add optional basil or avocado if using. Top with the second bread slice, pressing gently to compact the filling evenly. Step 5: Grill the sandwich: Heat a skillet over medium heat and add 1 tablespoon butter. Once the butter melts and quiets, place the sandwich in the skillet. Cook 3 to 4 minutes per side until the bread is deep golden brown and the cheese has melted. Press gently with a spatula for even contact and faster melting. If the bread browns too quickly before the cheese melts, reduce heat to low and cover the pan for 1 to 2 minutes. Step 6: Rest and serve: Transfer the sandwich to a cutting board and let it rest 1 minute. Slice in half and serve immediately, optionally with a small side salad or pickles to cut through the richness.

Storage Tips

Store any leftover cooked bacon in an airtight container in the refrigerator for up to three days. Keep homemade pesto in a sealed jar with a thin layer of olive oil on top to prevent oxidation; it will last 5 to 7 days refrigerated or up to 3 months frozen. Assembled and grilled sandwiches are best eaten the same day. If you must refrigerate a leftover sandwich, wrap it tightly and reheat in a skillet over low heat, covered, to revive the crust and melt the cheese. Avoid microwaving if you want to retain texture.

Ingredient Substitutions

For a dairy-free version, use a plant-based shreddable cheese and swap butter for olive oil. Substitute turkey bacon or smoked tempeh for pork bacon. If you do not have pine nuts for pesto, use walnuts, almonds, or sunflower seeds at a 1:1 ratio. For a nut-free pesto use 3 tablespoons sunflower seeds or extra Parmesan if allergens are a concern. If you prefer a spicier profile, mix 1/4 teaspoon red pepper flakes into the pesto or sprinkle them on the cheese before grilling.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette to cut through richness, or pair with a cup of tomato soup for a classic combination. Garnish with fresh basil and a light drizzle of extra virgin olive oil for a restaurant-style presentation. For a picnic, slice the sandwich and pack it alongside crunchy pickles, grapes, or a simple slaw for contrast.

Cultural Background

This variation builds on the long tradition of grilled cheese sandwiches in American home cooking, adding Mediterranean touches through sun-dried tomatoes and pesto. Pesto originates from Liguria, Italy, where basil, pine nuts, garlic, Parmesan, and olive oil were combined into a fragrant paste. Combining Mediterranean ingredients with classic American comfort yields a hybrid that feels familiar yet refreshingly new.

Seasonal Adaptations

In spring and summer use fresh garden basil and ripe tomatoes in the pesto. In fall and winter swap sun-dried tomatoes for roasted red peppers or caramelized onions to add seasonal sweetness. For holiday variations, add a smear of cranberry-chili jam or substitute pancetta for bacon for a more festive salty-sweet profile.

Meal Prep Tips

Make a batch of pesto ahead and refrigerate in small jars for 5 days or freeze in ice cube trays for portioning. Cook bacon in batches and refrigerate; reheat quickly in a hot skillet just before assembling. Pre-shred cheese and keep in a sealed bag to speed assembly. Assemble sandwiches right before grilling to preserve bread texture. If preparing for a group, grill sandwiches on a griddle set to medium and keep finished sandwiches warm in a low oven while you finish the rest.

This sandwich is a small celebration of simple, bold flavors. It’s quick to prepare, endlessly adaptable, and always a crowd-pleaser. Try your favorite tweaks and make it a regular on your weeknight rotation.