Sourdough pesto grilled cheese with melty mozzarella, basil pesto, bacon, and sun-dried tomatoes.

Scale

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

butter for grilling

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 bread slices in the pan butter-side down.

2. Layer mozzarella, pesto, sun-dried tomatoes, and bacon.

3. Top with another layer of mozzarella and bread.

4. Butter outer sides and press gently.

5. Warm pan on medium heat and cook until golden.

6. Flip and cook the other side until cheese melts.

7. Rest briefly and serve warm.

Pat mozzarella dry to avoid sogginess.

Cook slowly on medium-low heat for best melting.