Thank you so much for dropping by today — it’s always a joy to share recipes that hit that sweet spot between simple and show-stopping. And this one? It’s giving café vibes without the café prices. The Sun-Dried Tomato Bacon Pesto Grilled Cheese is a flavor-packed, crispy, melty upgrade you didn’t know your grilled cheese needed — until now.
Savory pesto. Crisp, smoky bacon. Tangy sun-dried tomatoes. Ooey-gooey melted cheese. All between two buttery golden slices of pan-grilled bread. Yes. Please.
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What Is Sun-Dried Tomato Bacon Pesto Grilled Cheese?
This is grilled cheese, but make it gourmet. It takes under 15 minutes to whip up and has major flavor from just a handful of ingredients. The rich pesto, salty bacon, sweet sun-dried tomatoes, and melty cheese hit all the savory notes. It’s one of those sandwiches that feels fancy, but is secretly sooo easy.
Why You’ll Love This Grilled Cheese
- Huge flavor payoff for minimal effort
- Ready in 15 minutes — perfect for lunch, dinner, or a snacky dinner situation
- Totally customizable with what you have on hand
- Delivers big-time comfort food vibes without feeling heavy
What It Tastes Like
It’s a perfect storm of crispy, creamy, herby, salty, and just a little sweet. You get that signature grilled crunch, gooey cheese pull, fresh pesto brightness, and a punch of savory depth from the bacon and tomatoes. Basically, every bite is chef’s kiss.
Ingredients
- 2 slices sourdough, ciabatta, or thick sandwich bread
- 1 tablespoon softened butter
- 2 slices cooked bacon
- 1–2 tablespoons basil pesto
- 4–5 sun-dried tomato slices (oil-packed, patted dry)
- 2 slices mozzarella, provolone, or fontina
- Optional: sprinkle of Parmesan on the outside for extra crunch
Tools You’ll Need
- Skillet or griddle
- Spatula
- Knife for spreading
- Paper towels (for blotting bacon and tomatoes)
- Cutting board
Ingredient Swaps & Additions
- No bacon? Try thinly sliced grilled chicken or go meatless with roasted red peppers or sautéed mushrooms.
- No pesto? A garlic herb spread or even olive tapenade would work beautifully.
- Add-ins: Spinach, arugula, or a handful of caramelized onions take it to the next level.
- Cheese choices: Fontina, gouda, sharp white cheddar — go with your favorite melty pick!
How to Make Sun-Dried Tomato Bacon Pesto Grilled Cheese
- Preheat your skillet over medium heat.
- Butter one side of each bread slice.
- Spread pesto on the unbuttered side of one slice.
- Layer with cheese, bacon, sun-dried tomatoes, and second slice of cheese.
- Top with the second slice of bread, buttered side out.
- Grill for 2–3 minutes per side, until golden brown and cheese is melted.
- Optional: press Parmesan onto the buttered bread before grilling for a crispy cheesy crust.
- Let it rest 1 minute, then slice and devour while hot!
What to Serve With It
You could absolutely serve this with a classic tomato soup, but here are a few other delicious ideas that’ll round out the plate:
- A bright green salad or garlicky sautéed greens
- Sweet potato fries or tater tots
- Want a hearty pairing? Try these Twice-Baked Sweet Potatoes — cheesy, creamy, and full of flavor!
- Make it dinner-worthy with a side of Creamy Tuscan Shrimp Linguine — rich, silky, and full of herby depth
- Keeping it light? Pair with Healthy Spaghetti Squash Au Gratin for a lower-carb option that doesn’t skimp on cheesy comfort
Tips for the Best Grilled Cheese Ever
- Low and slow heat helps everything melt without burning the bread.
- Blot excess oil from the bacon and sun-dried tomatoes so the sandwich stays crisp.
- Use a lid on your skillet for 30 seconds to help the cheese melt evenly.
- Let it sit 1 minute after grilling so all that goodness doesn’t slide out when you cut it!
Storage & Reheating
- Best fresh, but you can wrap leftovers in foil and reheat in a skillet or toaster oven.
- Store in the fridge for up to 2 days.
- Not ideal for freezing, but definitely great for prepping in advance and grilling to order.
Frequently Asked Questions
Can I make this vegetarian?
Yes! Just skip the bacon and double up on sun-dried tomatoes, or add in mushrooms or spinach.
Can I meal-prep this?
You can assemble the sandwich (ungrilled), wrap it in foil, and store it in the fridge to cook later.
Is this freezer-friendly?
Not really — the ingredients are best fresh and melty. Stick to fridge-storing for short-term leftovers.
Can I use different bread?
Absolutely — just choose a sturdy loaf like sourdough, ciabatta, or even focaccia.
Let’s Wrap It Up
This Sun-Dried Tomato Bacon Pesto Grilled Cheese is grilled cheese reimagined — bursting with flavor, perfectly crisp, and ready in no time. Whether you’re whipping it up for a cozy lunch, an easy weeknight dinner, or treating yourself to a gourmet solo meal, it’s got everything: comfort, crunch, and craveability.
Looking for more cozy, feel-good flavor combos? Try these:
- Creamy Tuscan Shrimp Linguine – rich and dreamy with fresh herbs and garlic
- Twice-Baked Sweet Potatoes – creamy, cheesy, and meal-prep friendly
- Healthy Spaghetti Squash Au Gratin – cheesy and satisfying with a low-carb twist
📌 Made it and loved it? Share your masterpiece on Pinterest and tag me at TheKitchenJoyy! I love seeing your cheesy creations in action! 🧀🥓🍅
Nutritional Information (Approx. Per Serving)
- Calories: 520
- Protein: 21g
- Fat: 33g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Sugar: 4g
- Fiber: 2g
- Sodium: 710mg
- Cholesterol: 65mg
Sun-Dried Tomato Bacon Pesto Grilled Cheese
This Sun-Dried Tomato Bacon Pesto Grilled Cheese is a bold, melty, flavor-packed twist on the classic. Crispy bacon, rich pesto, sweet sun-dried tomatoes, and gooey cheese are tucked between buttery golden bread slices and grilled to perfection. It’s quick, comforting, and totally crave-worthy — the toasted sandwich you didn’t know you needed until now!
- 2 slices sourdough (ciabatta, or thick sandwich bread)
- 1 tablespoon butter (softened)
- 2 slices cooked bacon
- 1 –2 tablespoons basil pesto
- 4 –5 sun-dried tomato slices (oil-packed, patted dry)
- 2 slices mozzarella (provolone, or fontina cheese)
- Optional: 1 tablespoon grated Parmesan (for extra crispy crust)
- Preheat a skillet over medium heat.
- Butter one side of each slice of bread.
- Spread pesto on the unbuttered side of one slice.
- Layer on cheese, bacon, and sun-dried tomatoes.
- Top with the second slice of cheese, then the remaining bread slice, butter-side out.
- Place in skillet and cook 2–3 minutes per side, until golden and cheese is melted.
- Optional: Press grated Parmesan onto the outside of buttered bread before grilling for extra crunch.
- Let rest 1 minute before slicing. Serve hot!
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Use low heat to get a perfectly golden crust without burning while the cheese melts.
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Pat bacon and tomatoes dry to prevent sogginess.
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Try different cheeses like gouda, sharp cheddar, or havarti.
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This sandwich pairs beautifully with soup or a fresh salad for a full meal.
