Gather all your ingredients: artisanal bread, shredded cheese, sun-dried tomatoes, bacon, and pesto. Preheat the skillet over medium heat.

Cook the bacon in the preheated skillet for 5–7 minutes until crispy. Transfer to a paper towel-lined plate.

If making homemade pesto, blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil until smooth.

Spread a layer of pesto on one slice of bread, then layer cheese, sun-dried tomatoes, and crispy bacon. Top with another slice of bread.

Melt butter in the skillet, then grill the sandwich for 3–4 minutes until golden brown. Flip and grill for another 3–4 minutes.

Check for melting; cover the skillet to help the cheese melt faster, then remove when both sides are golden.

Slice the sandwich in half and serve immediately with your choice of sides.