Mozzarella Pesto Chicken Grilled Cheese

Last Tuesday, my kitchen smelled like garlic and warm bread by 7 PM. I had leftover rotisserie chicken from dinner the night before and a jar of pesto that needed using, so I started layering ingredients without much thinking. The first bite made me pause—something about the salty mozzarella cutting through that herby pesto sauce felt like a discovery. Now it is the sandwich I make when I want dinner to feel special without actually trying hard.

My sister was visiting last month when I made these for the first time, and she actually stopped mid-sentence after her first bite. We sat at the counter while it rained outside, eating sandwich halves and talking about nothing important. Sometimes the best meals happen when you are just trying to use up what is in the fridge.

Ingredients

• 4 slices sourdough or Italian bread: Sourdough gives you that tangy crunch and holds up beautifully against all the melty cheese. Ciabatta works wonderfully too if you want something softer inside.
• 4 oz fresh mozzarella: Fresh mozzarella melts into these incredible creamy pockets. Shredded mozzarella from a block works but the fresh stuff is worth the extra pennies here.
• 2 tbsp unsalted butter: Softened butter spreads evenly and helps the bread turn that perfect golden brown. I salt my butter just a bit if using unsalted.
• 1 cup cooked shredded chicken breast: Rotisserie chicken is my secret weapon for weeknight versions. The seasoned meat adds another layer of flavor without any extra work.
• 3 tbsp basil pesto: Homemade pesto is incredible but a good jarred brand works perfectly. The pesto IS the flavor engine here so use one you actually enjoy eating straight.
• 2 tbsp grated Parmesan: This is optional but honestly makes such a difference. That salty nutty punch cuts through the mild mozzarella beautifully.

Instructions

Prep your ingredients:

Get everything measured and ready before you heat anything. Sandwich making goes fast once the pan is hot.

Build the first layer:

Lay out all four bread slices and spread about a tablespoon and a half of pesto onto two of them. Go almost to the edges but leave a tiny border so it does not ooze out everywhere.

Add the chicken:

Divide your shredded chicken evenly between the two pesto-covered slices. Press it down gently so it stays put when you add the cheese.

Layer the cheese:

Pile the mozzarella on top of the chicken. If you are using tomato and fresh basil, layer them now too, then sprinkle with that Parmesan if you are going for it.

Close the sandwiches:

Top each with the remaining plain bread slice. Press down lightly so everything settles into place.

Butter the outside:

Spread softened butter on the exterior of each sandwich. Do both sides thoroughly but do not soak the bread.

Get cooking:

Heat your skillet over medium heat and place the sandwiches inside. Press down gently with your spatula. Let them go for about four minutes until you can see the cheese starting to melt and the bottom is golden.

Flip and finish:

Carefully flip and press again. Cook another three to four minutes until the second side matches the first. The cheese should be completely melted and bubbling at the edges.

Rest and serve:

Let them sit for just a minute so the cheese sets slightly. Cut diagonally and serve while they are still hot and melty.

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This sandwich has become my go-to for rainy Sundays when I want something comforting but do not want to order takeout. Something about the warm pesto and mozzarella just feels like a hug in food form.

Bread Choices That Work

Sourdough is my absolute favorite because the tanginess balances the rich pesto and cheese. But I have made this with multigrain when that was what I had and the nuttiness was actually fantastic. The key is choosing bread that can handle all those fillings without getting soggy or falling apart. Super soft sandwich bread tends to turn into mush before the cheese even melts.

Make It Vegetarian

My sister does not eat meat and she loves this sandwich with grilled vegetables instead of chicken. Zucchini, roasted red peppers, and even eggplant all work beautifully. The pesto and mozzarella carry so much flavor that you honestly do not miss the protein. Sometimes I add a handful of spinach for extra substance and it wilts perfectly under all that warm cheese.

Serving Ideas

A simple green salad with balsamic vinaigrette cuts through the richness perfectly. Tomato soup is classic but honestly anything acidic on the side helps balance all that cheese and bread. I have served these alongside minestrone soup too and it felt like an Italian café meal.

• Try red pepper flakes on the butter for a little heat
• A drizzle of balsamic glaze over the finished sandwich is incredible
• Leftovers reheat surprisingly well in a toaster oven

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Hope this sandwich finds its way into your regular rotation. Sometimes the best discoveries happen when you are just trying to clean out the fridge.

Common Questions

→ What type of bread works best?

Sourdough or Italian bread provides ideal structure and flavor. Their sturdy texture holds up well to pressing and grilling while developing beautiful golden crusts. Ciabatta or multigrain make excellent alternatives for different textures.

→ Can I use leftover chicken?

Absolutely. Leftover cooked chicken, rotisserie chicken, or even leftover grilled chicken breast works perfectly. Just shred or chop it into bite-sized pieces before layering. This makes an excellent way to repurpose leftover roasted or grilled chicken.

→ How do I prevent the sandwich from getting soggy?

Butter the exterior bread slices rather than the pan, and use a preheated skillet over medium heat. Press gently with a spatula while cooking to ensure even contact. Let the sandwich rest for one minute after cooking before cutting to allow the cheese to set slightly.

→ Can I make this vegetarian?

Simply replace the chicken with grilled vegetables like zucchini, roasted red peppers, or eggplant. You can also add extra mozzarella or include fresh tomato slices and spinach for a satisfying vegetarian version that still delivers plenty of flavor and texture.

→ What's the best way to melt the cheese completely?

Cook over medium heat rather than high to ensure the bread doesn't burn before the cheese melts. Covering the skillet with a lid for the last minute helps trap heat and melt the cheese thoroughly. Pressing gently with the spatula also helps distribute heat evenly.

→ Can I make these ahead of time?

For best results, assemble and grill immediately. However, you can prep the ingredients in advance—shred the chicken, slice the cheese, and have the pesto ready. The pesto and chicken combination actually benefits from sitting for 30 minutes to meld flavors before assembly.