Place two slices of bread in the frying pan (or 4 if your pan is large enough) with the heat OFF. Spread with butter, then flip so they are butter side down.
Top with 3-4 thin slices mozzarella, followed by 1 heaped tbsp pesto, topped with sun dried tomatoes and bacon, followed by another layer of mozzarella then finish with another slices of bread.
Squish down with your hands to contain the filling, then spread with butter.
Turn heat to a medium and fry both sides until golden with the cheese melted through the centre.
Quick Demo
Notes
a) Pesto - I of course recommend homemade pesto, but if not just use a reputable brand. If your pesto is particularly oily I recommend gently running it sieve, just so it doesn't turn the grilled cheese greasy.b) Moisture - Important to pat the mozzarella/sun dried tomatoes dry or they'll release too much moisture into the sandwich and cause it to go soggy.c) Can I use shredded mozzarella? - I highly recommend fresh mozzarella, it's got better flavour and melts easier compared to pre-packaged shredded mozzarella. However if that's all you have it'll work just fine. Use the same weight stated in the ingredients list.d) Do I have to added bacon/tomatoes? - Nope! A 'plain' pesto grilled cheese is still delicious!e) Calories - per sandwich based on using 8 tsp unsalted butter to spread:
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.