Grown-Up Sun-Dried Tomato Grilled Cheese


by Sommer of Mama with Flavor

I have fond memories of grilled cheese as a child. The ooey-gooey cheese between two buttery toasty slices of bread was comfort heaven. Even today, I cannot resist a simple grilled cheese after a hard day. When I was pregnant, I could eat grilled cheese sandwiches all day, everyday!

Because April is National Grilled Cheese Month, I had to do something extra special. I always love to think of new ways to spice up classics so I decided to jazz up an old favorite. You can have this sandwich for a quick lunch, dinner, or to serve at an elegant brunch with friends.

Tomato soup and grilled cheese is a classic combination, so adding sun-dried tomato pesto to the sandwich gives you that amazing, sweet tomato flavor and that peppery pesto bite – the best of both worlds!

Sun-dried tomato pesto, smoky bacon, and a nice heap of Wisconsin Sharp Cheddar cheese inside an herby, light focaccia is almost close to the perfect grilled cheese sandwich!

This sandwich can be made with or without bacon. I prefer bacon, but I have friends who aren’t big meat eaters who loved this without the bacon. Definitely worth a try! And you can order focaccia from your local bakery if you don’t have the time to make it at home.

Grown-Up Sun-Dried Tomato Grilled Cheese

by Sommer of Mama with Flavor

Serves 4

Herb Focaccia Bread (homemade or from bakery)
8 slices bacon, cooked
8 ounces Wisconsin Sharp Cheddar cheese, shredded
1/4 cup sun-dried tomato pesto (homemade preferred)
2 tablespoons lightly salted butter

Slice focaccia bread into individual portions and slice each portion in half horizontally. Add Wisconsin Sharp Cheddar cheese to one half, on the other, spread about 1 tablespoon of pesto, then add bacon. Spread 1/2 tablespoon butter onto each slice of bread.

Put sandwich together and grill, buttered-side-down, in heated skillet or pan until melted, then flip and cook until bread is slightly browned. Serve!