The Fancy Nancy Grilled Cheese

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| Servings: Serves 4 to 6


Balsamic Reduction

  • ½ cup balsamic vinegar
  • 2 tablespoons honey


  • 8 slices sourdough bread
  • 12 ounces Fresh Mozzarella cheese, sliced
  • 6 bacon strips, cooked and crumbled
  • 4 ounces crumbled Gorgonzola cheese (⅔ cup)
  • 4 tablespoons mayonnaise
  • 4 tablespoons pesto sauce


Balsamic reduction

  1. Bring balsamic vinegar to a boil in a small skillet over medium-high heat. Reduce heat to medium.
  2. Stir in honey; simmer and stir until balsamic-honey mixture is reduced by half and slightly thickened.
  3. Remove from the heat. Cool slightly.

Alternatively you can use some of our Balsamic Vinaigrette if you have it available (as you should).


  1. Spread 1 tablespoon reserved pesto on each bread slice.
  2. Layer four bread slices with mozzarella, bacon and gorgonzola.
  3. Drizzle each with balsamic reduction.
  4. Top with remaining bread slices, pesto side down.
  5. Spread outsides of sandwiches with mayonnaise, lightly pressing together.
  6. Toast one sandwich, covered, in a warm, large nonstick skillet over medium-low heat for 2-3 minutes or until side is golden brown. Flip sandwich; cook, uncovered, 2-4 minutes longer or until bread is golden brown and cheeses are melted. Repeat with remaining sandwiches.


I found that the bacon did not greatly enhance the sandwich so I would consider eliminating it from your sandwiches.