Name: Grilled Mozzarella, Pesto & Beef Bacon Sandwiches
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American / Mediterranean
Ingredients: 8 thick slices sourdough bread; 3 fresh mozzarella balls (125g each), thinly sliced and patted dry; 8 sun-dried tomatoes, dried and chopped; 4 strips beef bacon, cooked and chopped; 4 heaping tablespoons pesto; Butter, as needed for spreading

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Forget boring grilled cheese—this Grilled Mozzarella, Pesto & Beef Bacon Sandwich is next-level comfort food. We’re talking buttery, crispy sourdough with layers of gooey mozzarella, rich pesto, savory sun-dried tomatoes, and smoky beef bacon tucked inside. Every bite is golden, crunchy, melty, and packed with bold Mediterranean-inspired flavor.

Whether you’re making lunch for one or need an easy but impressive dinner for the family, these sandwiches deliver in under 20 minutes. It’s grilled cheese, all grown up—and way more delicious.

Grilled Mozzarella, Pesto & Beef Bacon Sandwiches

Why You’ll Love This Recipe

Super Crispy Outside, Ultra Melty Inside: Thanks to a double layer of mozzarella and buttered sourdough.
Flavor-Packed Filling: Pesto, sun-dried tomatoes, and beef bacon bring savory depth.
Quick & Easy: No fancy equipment—just a pan and a few ingredients.
Customizable: Swap cheeses, add greens, or turn it vegetarian if you’d like.
Crowd Pleaser: Kids and adults both love this indulgent sandwich.

Ingredients

Yip: you can find a full list of ingredients and measurements in the recipe card below.

8 thick slices of sourdough bread
3 balls fresh mozzarella (each 125g), sliced and patted dry
8 sun-dried tomatoes, dried and chopped
4 strips beef bacon, cooked and chopped
4 generous tablespoons pesto
Butter, as needed

Instructions

Step 1: Prepare the Sandwich Base
Place two slices of sourdough in a frying pan (off heat). If your pan fits more, prepare multiple sandwiches at once.
Spread butter on the top side of each bread slice, then flip them so the butter side is down.

Step 2: Add the Fillings
Layer 3–4 slices of mozzarella onto each bread base.
Spread one heaping tablespoon of pesto over the cheese.
Top with chopped sun-dried tomatoes and beef bacon pieces.
Add another layer of mozzarella.
Place another slice of sourdough on top of each sandwich to close it.

Step 3: Final Preparation Before Cooking
Gently press each sandwich with your hands to help hold the filling together.
Butter the top side of each sandwich before cooking.

Step 4: Cook the Sandwiches
Turn the stove to medium heat.
Cook the sandwiches on both sides until golden brown and crisp, flipping as needed.
Make sure the cheese is fully melted in the center.

Step 5: Serve and Enjoy
Remove from the pan and let cool for a minute or two before serving.
Slice and serve warm for the best gooey, cheesy texture.

Variations

Go Vegetarian: Omit the beef bacon or swap with grilled mushrooms.
Try a Different Cheese: Provolone, sharp cheddar, or fontina also melt beautifully.
Add Greens: A few fresh basil leaves or a handful of baby spinach works great.
Switch the Bread: Ciabatta, rye, or focaccia can be delicious alternatives.

Heating and Storage

Store: Wrap cooled sandwiches in foil and refrigerate for up to 2 days.
Reheat: Warm in a skillet over medium-low heat to keep it crispy, or reheat in the oven at 350°F for 10 minutes.
Freezing Not Recommended: Fresh mozzarella doesn’t freeze well and may become watery.

Frequently Asked Questions

Can I use regular bacon instead of beef bacon?

Yes, but beef bacon has a rich, smoky flavor that pairs really well with the other ingredients.

Can I use store-bought pesto?

Absolutely. Use your favorite jarred pesto or make it fresh if you prefer.

How do I keep the bread from burning?

Use medium to medium-low heat and take your time. Low and slow gives the best crispy outside and melted inside.

Can I use a panini press?

Yes! A panini press will give you a nice even toast and melty center.

What’s the best bread for this sandwich?

Thick sourdough is ideal because it holds up to the fillings and crisps beautifully.

How do I prevent the sandwich from getting soggy?

Dry the mozzarella slices with a paper towel before layering them in the sandwich.

Can I make this in advance?

You can prep them ahead and cook them just before serving. Store uncooked sandwiches wrapped in the fridge for up to a day.

Can I add tomato slices?

Sure—just make sure to blot them dry to avoid excess moisture.

Is this sandwich kid-friendly?

Yes! Kids love the cheesy center. You can leave out pesto if they prefer simpler flavors.

What’s a good dipping sauce for this?

Try marinara, balsamic glaze, or even a garlic aioli on the side.

Conclusion

This Grilled Mozzarella, Pesto & Beef Bacon Sandwich is pure comfort food magic—simple to make, satisfying to eat, and bursting with bold flavors from the first bite to the last. It’s the kind of sandwich that feels indulgent without being complicated. Once you try it, it’s guaranteed to earn a spot in your weekly rotation.