Here’s my go-to pesto grilled cheese recipe with fresh basil pesto, melty mozzarella, and perfectly toasted sourdough.

Scale

3 balls fresh mozzarella (125g each), sliced thin

butter

4 tbsp pesto

8 thick slices sourdough bread

4 strips bacon, cooked and chopped

8 sun-dried tomatoes, finely chopped

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1. Place two slices of bread in a frying pan off heat and butter the top sides before flipping.

2. Layer mozzarella, pesto, sun-dried tomatoes, and bacon on each slice, then add more mozzarella and top with bread.

3. Press down gently and butter the top bread.

4. Turn heat to medium and cook until golden, flipping as needed.

5. Remove from heat, cool briefly, and serve.

Pat mozzarella dry to avoid excess moisture.

Keep heat medium-low for even melting.

Store uncooked sandwiches up to 24 hours in the fridge.