Scale

8 thick slices artisan sourdough bread (3/4 inch thick, day-old works best)

3 balls fresh mozzarella (125g each), sliced thin and patted dry

4 tbsp high-quality pesto

8 sun-dried tomatoes, chopped

4 strips bacon, cooked and chopped

Butter for grilling

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1. Place 2 slices of sourdough bread in a large cold frying pan (butter one side, place butter-side down).

2. Layer mozzarella slices, then spread pesto, add sun-dried tomatoes and bacon, and top with another layer of mozzarella.

3. Place remaining bread slices on top and press gently. Butter the top sides.

4. Turn heat to medium. Cook 3–4 minutes per side until golden and cheese is melted.

5. Let rest 2–3 minutes before slicing diagonally. Serve warm.

Use day-old sourdough for better texture.

Always pat mozzarella dry to avoid soggy bread.

Cook slowly over medium heat—patience ensures melted cheese and golden crust.

Keep fillings slightly away from edges to prevent overflow.