When I was younger, I had piano class every Saturday morning. This was probably the worst part of my weekend because 1. I never practiced and 2. I never looked forward to getting a lecture from my piano teacher for not practicing... I know, I know, I should've probably practiced- but that's besides the point. The highlight of my Saturday was always going to the farmer's market after class each week!!
My dad and I would stay there for a while, tasting the free samples and I would just go crazy about all the interesting things each vendor would sell. The best, BEST part of the farmer's market was the bread that one vendor would sell. His stall was all the way in the back, almost like a hidden gem that only the people who ventured through the whole street would find.
When we got back home and unloaded our goodies, my family would start on our weekly grilled cheeses with the half eaten bag of bread because my dad and I could not resist it during the drive home.
These grilled cheeses weren't your normal ones. We had recently seen Giada (from Food Network) make this amazing spinach pesto and pancetta grilled cheese sandwich- oh my. Every Saturday, you would find our kitchen smelling of the bacon, the fresh pesto full of garlic and basil and the pillowy bread toasting on the side. Oh yessss! I wanted to relive that nostalgic time so I tried recreating my childhood favorite with a little bit of a spin.
Pesto Bacon Grilled Cheese Sandwiches print
Author: Rachel’s Eats
Makes: 4 sandwiches
8 slices of your favorite sandwich bread
8 slices precooked bacon*
2 cups cheese blend (I used- parmesan, shredded mozzarella and regular mozzarella)
1 cup spinach walnut pesto
freshly cracked black pepper to taste
butter for pan
Spread about 2 tablespoons of pesto onto each slice of bread. Evenly spread your cheese mixture onto 4 slices of bread. Next, add on 2 of your bacon slices onto your bread slices with the cheese. Sprinkle on some freshly cracked black pepper and close the sandwich with the other piece of bread. Give it a few presses to condense the sandwich.
On a large flattop grill or pan, spread on some butter (or oil if you prefer) on medium high heat. Add on as many sandwiches that can fit but do not crowd the pan! Cook for 3 minutes pressing the top a few times with your spatula. Flip over and continue cooking for 3 more minutes. I am not the best at ensuring an ooey gooey cheesy middle so this is what I do. Add a little bit of water into the pan and cover it with a lid. On high heat, let it sit there for a minute until the water has evaporated. If you have your on tips and tricks on making grilled cheeses, you are welcome to apply that here! The bottom of your sandwich may be a little soggy, don't worry, just continue cooking it on medium high heat until it is firm again.
Remove from the pan and let cool for a couple of minutes. Slice in half and serve with some tomato soup or enjoy by itself!
If you are a vegetarian but still want that flavor of bacon, Trader Joes has this amazing smoked mozzarella cheese that tastes exactly like bacon!
Let me know how you liked this recipe by leaving me comments down below!
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