
A crunchy, savory sandwich that layers sun-dried tomatoes, crispy bacon, and bright pesto with gooey mozzarella for an unforgettable grilled cheese.

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.
I remember serving this to houseguests once after a long hike. They were surprised at how lively the flavors were for such a simple sandwich. The pesto aroma filled the kitchen and everyone fought politely over the last piece. For casual dinner nights, this sandwich has become a tiny celebration in our house.
My favorite thing about this sandwich is how forgiving it is. I often adapt it to what’s on hand: swap pine nuts for walnuts in the pesto, or add a few roasted peppers in place of sun-dried tomatoes. Friends and family always comment on the brightness the pesto adds, which prevents the sandwich from feeling overly heavy.
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.
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.
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.
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.
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.
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.
Use freshly shredded cheese for the best melt and stretch; pre-shredded cheese often contains anti-caking agents that affect melting.
If the bread browns before the cheese melts, lower the heat and cover the pan for 1 to 2 minutes to trap heat and encourage melting.
Reserve a teaspoon of bacon fat to brush on the bread for extra flavor, or use unsalted butter to control salt levels.
This nourishing sun-dried tomato bacon pesto grilled cheese recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Store homemade pesto in a sealed jar with a thin layer of olive oil for 5 to 7 days refrigerated, or freeze in ice cube trays for up to 3 months.
Cook the bacon until crisp and cool on paper towels. Keep components separate and assemble just before grilling to avoid soggy bread.
This Sun-Dried Tomato Bacon Pesto Grilled Cheese recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Measure and prepare all ingredients before starting. Chop sun-dried tomatoes, shred cheese if needed, and have the pesto and butter ready to avoid overcooking.
Cook bacon in a skillet over medium heat until crispy, 7 to 10 minutes depending on thickness. Drain on paper towels and pat to remove excess grease.
Combine basil, garlic, pine nuts, Parmesan, and olive oil in a food processor. Pulse until smooth and season with salt and pepper. Adjust oil to reach desired consistency.
Spread pesto on one slice of bread, layer sun-dried tomatoes, bacon, and shredded cheese, add optional basil or avocado, then top with the second slice of bread.
Heat a skillet over medium heat and melt butter. Grill the sandwich 3 to 4 minutes per side until golden brown and cheese is melted. Press gently with a spatula for even grilling.
Let the sandwich rest for 1 minute after grilling, then slice and serve immediately with a side salad or pickles.
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This recipe looks amazing! Can't wait to try it.
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