
A tangy, savory grilled cheese layered with sun-dried tomatoes, crisp bacon, and bright pesto—perfect for a quick indulgent lunch or cozy dinner.

This Sun-Dried Tomato Bacon Pesto Grilled Cheese has become my go-to comfort sandwich whenever I want something that feels indulgent but comes together in minutes. I first put these flavors together on a rainy Saturday afternoon when my pantry offered sun-dried tomatoes and leftover bacon from breakfast. The tang of sourdough, the salty crunch of well-cooked bacon, the creamy melt of mozzarella and the herbal brightness of pesto—everything clicked. It quickly became the sandwich everyone asked for when they came home from soccer practice or needed a warm, satisfying pick-me-up.
What makes this combination special is the balance of textures and flavors: a golden, buttery crust, stringy, molten cheese, chewy sun-dried tomato pieces that pop with concentrated tomato flavor, and bacon that adds salty, smokey crunch. I love using sourdough for its subtle tang, which offsets the richness of pesto and butter. I often make a double batch of pesto because it elevates so many other dishes. When I serve this, people invariably comment on how the sun-dried tomatoes make the sandwich taste restaurant-quality while still feeling completely homey.
I remember the first time I brought this to a small neighborhood potluck: it disappeared so fast I had to promise a follow-up batch the next week. My partner likes his with extra red pepper flakes, while my youngest prefers adding avocado for creaminess. It’s become a simple way to celebrate small rituals—late-night sandwiches, rainy-day lunches, and impromptu gatherings.
What I love most about this sandwich is the way simple pantry elements transform into something memorable. The sun-dried tomatoes add an intense tomato flavor that makes a modest sandwich feel gourmet, and family members often request it for weekend lunches. Over the years I’ve learned to temper the heat—if you like spice, a few flakes work wonders, but too much overwhelms the delicate pesto notes.
To keep flavors fresh, store components separately when possible: pesto in a sealed jar covered with a thin film of oil will keep 5 to 7 days in the fridge, bacon wrapped in paper towels inside a container stays crisp for 2 days, and assembled sandwiches refrigerate up to 48 hours. For freezing, layer parchment between sandwiches, wrap tightly in foil, and freeze for up to a month. Reheat frozen sandwiches in a 350°F oven for 10–15 minutes wrapped in foil, then unwrap and toast briefly to re-crisp the crust. Avoid microwaving if you want the first-crunch texture retained.
If you want to adjust the sandwich, try swapping mozzarella for fontina or gouda for a creamier melt and smokier undertone. Replace bacon with turkey bacon or a plant-based option to reduce pork content and saturated fat—add a touch of smoked paprika to mimic the smoky flavor. To avoid pine nuts in pesto, use toasted walnuts or almonds at the same ratio. For a gluten-free version use a sturdy gluten-free bread and reduce cooking heat slightly to avoid a burnt crust before the cheese melts.
Serve with a crisp green salad dressed in lemon vinaigrette to cut through richness, or pair with a simple tomato soup for the classic grilled cheese-and-soup combo. Garnish with additional fresh basil leaves and a drizzle of olive oil for a glossy finish. For an elevated presentation, slice the sandwich on the bias and secure with a toothpick, or cut into smaller wedges for sharing at a casual gathering.
This sandwich is a playful riff on two classic traditions: the American grilled cheese and Italian ingredients like pesto and sun-dried tomatoes. Sun-dried tomatoes originate in Mediterranean sun-drying practices and are common in Italian antipasti, while pesto hails from Liguria, Italy. Combining these with American comfort-food sensibilities—melted cheese and fried bacon—creates a hybrid that celebrates the best of both culinary worlds.
In summer, use fresh basil pesto and ripe tomato slices in place of sun-dried tomatoes for a lighter version. In winter, swap basil pesto for a roasted red pepper spread or a nut-based hummus to keep warm, earthy notes. For holiday variations, add caramelized onions and a smear of cranberry mustard for a festive twist that complements roasted meats.
Pre-cook bacon and store tightly wrapped in the fridge; stash extra pesto in small containers to speed assembly on busy days. Assemble sandwiches the morning of serving and grill right before eating for best texture. If packing for lunch, keep pesto and avocado separate and assemble or add them at the last minute to prevent sogginess. Use insulated containers to maintain warmth, or include a small ice pack for safety if combining perishable ingredients with room-temperature sides.
Putting all these pieces together makes for a sandwich that feels both indulgent and thoughtfully prepared. Whether you pull it together for a quick weeknight dinner or as the star of a casual lunch, it’s a simple pleasure worth repeating.
Press the sandwich lightly with a spatula while grilling to ensure even contact and faster melting of cheese.
If the bread browns too quickly, reduce heat and cover the skillet for 30–60 seconds to finish melting the cheese without burning.
Reserve a little oil from the sun-dried tomatoes to add to pesto or to brush on the bread for extra richness.
Shred your own cheese for a smoother melt—pre-shredded cheese often contains anti-caking agents that reduce creaminess.
Use room-temperature butter and spread it evenly to get an even golden crust without hot spots.
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.
Pesto can be made up to 5 days ahead and stored in the refrigerator with a thin film of oil on top to prevent browning.
Yes. Assemble without grilling, wrap tightly, and freeze for up to 1 month. Thaw overnight in the refrigerator before grilling from chilled.
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 all ingredients and set them out within reach. Shred cheese if needed, chop sun-dried tomatoes, and have butter ready so assembly and grilling proceed quickly.
In a skillet over medium heat, fry bacon until crisp, about 6–9 minutes for thick-cut strips. Transfer to paper towels to drain excess fat and prevent sogginess in the sandwich.
In a food processor, pulse 1 cup packed basil, 1 garlic clove, 2 tablespoons pine nuts, 1/4 cup grated Parmesan, and 1/4 cup olive oil until emulsified. Season with salt and pepper and reserve 2 tablespoons for the sandwich.
Spread 2 tablespoons pesto on one slice of bread. Layer chopped sun-dried tomatoes, bacon strips, and shredded cheese. Add optional avocado or basil if desired and top with the second slice of bread.
Heat a skillet over medium heat and melt 1 tablespoon butter until foamy. Place sandwich in pan and cook 3–4 minutes per side, pressing gently with a spatula, until the crust is deep golden and cheese is melted. Reduce heat and cover briefly if bread browns too fast.
Slice on the bias, garnish with extra basil if desired, and serve hot with a light salad or tomato soup. Store leftovers refrigerated and reheat in a skillet for best texture.
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