Sun-Dried Tomato Recipe
A deliciously savory grilled cheese sandwich featuring sun-dried tomatoes, crispy bacon, and creamy white cheddar, all enhanced with flavorful pesto and butter for a melty, crispy melt.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 1 sandwich (serves 1-2) 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
Ingredients
Scale
Bread & Spread
- 4 Slices Bread, good quality white
- 1/2 Cup Pesto (see linked recipe or store-bought)
- Butter, softened (Tillamook preferred)
Fillings
- Cheese, Tillamook White Cheddar (enough to cover both sides of bread)
- 4 Slices Bacon, cooked
- 1/3 Cup Sun-dried Tomatoes, drained (oil packed)
Instructions
- Prepare the bread with pesto: Generously spread pesto on both sides of each slice of bread to infuse flavor throughout the sandwich.
- Assemble the sandwich: Layer slices of white cheddar cheese to cover the pesto-spread bread, add cooked bacon slices, then sun-dried tomatoes, followed by more cheese, and finally top with the second bread slice.
- Make the butter-pesto spread: Combine softened butter with slightly less pesto than initially used and mix well to create a flavorful spread for the sandwich exterior.
- Grill the sandwich: Spread the butter-pesto mixture evenly on the outside of the sandwich slices, then grill on a pan or skillet over medium heat until the bread is golden and crispy and the cheese melts perfectly.
Notes
- Leftover grilled cheese sandwiches can be reheated in the oven to restore crispiness on the outside while warming the inside thoroughly.
- Using oil-packed sun-dried tomatoes enhances flavor but drain well to avoid sogginess.
- Cook bacon ahead of time until crispy for best texture.
- The combination of both pesto inside and in the butter spread on the outside intensifies the herbaceous flavor.
Keywords: grilled cheese, sun-dried tomato, bacon, pesto sandwich, white cheddar, melty sandwich, quick lunch
Find it online: https://liamjayne.com/sun-dried-tomato-recipe/
