Before assembling the sandwich, it’s best to have all the ingredients prepped and ready to go.

Cook the bacon until crispy, then place it on a paper towel-lined plate to drain excess grease.

Slice the cheese and measure out the sun-dried tomatoes and pesto.

If using sun-dried tomatoes packed in oil, pat them dry to avoid making the sandwich soggy.

Building the sandwich properly ensures even cooking and perfect flavor distribution.

Lay out the slices of bread on a clean surface.

Spread a generous layer of pesto on one side of each slice.

Layer cheese, crispy bacon, and sun-dried tomatoes on top of the pesto.

Add another layer of cheese to help everything stick together.

Place the second slice of bread on top and spread butter or mayo on the outer sides.

Cooking the sandwich at the right temperature ensures a crispy crust and perfectly melted cheese.

Heat a skillet or griddle over medium heat.

Place the sandwich in the pan and cook for about 3 to 4 minutes on each side.

Press gently with a spatula to ensure even browning and melting.

Flip the sandwich carefully and cook until both sides are golden brown and the cheese is fully melted.

Once cooked to perfection, transfer the sandwich to a cutting board.

Let it sit for a minute before slicing to prevent the cheese from oozing out.

Cut in half and serve warm.

Pair it with a bowl of tomato soup or a fresh green salad for a complete meal.