Name: Sun-Dried Tomato Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 4 Slices Bread, good quality white; 1/2 Cup Pesto (see linked recipe or store-bought); Butter, softened (Tillamook preferred); Cheese, Tillamook White Cheddar (enough to cover both sides of bread); 4 Slices Bacon, cooked; 1/3 Cup Sun-dried Tomatoes, drained (oil packed)

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Introduction

This sun-dried tomato grilled cheese sandwich is a delicious twist on a classic comfort food. Combining tangy pesto, savory bacon, and rich white cheddar, it’s perfect for a quick lunch or satisfying snack.

A close-up of a toasted grilled sandwich cut in half and stacked, showing two layers of filling inside white toasted bread with a golden-brown, crispy texture. The first layer next to the top bread slice is a green pesto sauce with a slightly oily texture, followed by melted white cheese that is soft and gooey. Within the cheese, there are small pieces of red sun-dried tomatoes, adding bright color and a chewy texture, followed by another layer of green pesto and melted cheese before the bottom toasted bread slice. The sandwich is placed on a wooden surface with a warm, natural tone in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 slices good quality white bread
1/2 cup pesto (see our recipe for details)
Tillamook white cheddar cheese, enough to cover bread slices
4 slices cooked bacon
1/3 cup oil-packed sun-dried tomatoes, drained
Softened Tillamook butter

Instructions

Step 1: Spread pesto generously on one side of each bread slice.
Step 2: Layer cheese slices on top of the pesto-covered bread, then add cooked bacon and sun-dried tomatoes. Add more cheese over the toppings and top with the remaining bread slice, pesto side down.
Step 3: Mix softened butter with a little less pesto and spread this mixture evenly on the outsides of the sandwich.
Step 4: Grill the sandwich over medium heat until the bread is golden and crispy and the cheese has melted, flipping carefully to toast both sides evenly.

Tips & Variations

For extra flavor, try adding fresh basil leaves or switching to smoked gouda cheese.
If you don’t have sun-dried tomatoes in oil, rehydrate dry ones in warm water before using.
Adjust the amount of pesto to suit your taste—more for herbal richness, less for a lighter flavor.

Storage

Store any leftover grilled cheese in an airtight container in the refrigerator for up to 2 days. To reheat, warm it in a preheated oven at 350°F (175°C) for about 10 minutes to keep the outside crispy and the inside melted.

How to Serve

A close-up of a grilled sandwich cut into two halves stacked on each other on a wooden surface. The sandwich shows three layers: two slices of golden-brown toasted bread with a slightly crisp, textured crust, a thick layer of melted white cheese that looks soft and gooey, and a layer of green pesto sauce mixed with pieces of red sun-dried tomatoes. The cheese oozes out slightly, blending with the pesto and tomatoes, creating a rich and colorful filling photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, any sturdy bread like sourdough or whole wheat works well, but choose one that crisps nicely when grilled.

Is it necessary to use bacon?

No, the bacon adds a smoky flavor, but you can omit it or substitute with grilled vegetables for a vegetarian option.