Mozzarella Pesto Chicken Grilled Cheese (Printable)

Crispy sourdough with shredded chicken, basil pesto, and melted mozzarella, grilled to golden perfection.

# What You Need:

→ Bread & Dairy

01 - 4 slices sourdough or Italian bread
02 - 4 oz fresh mozzarella, sliced or shredded
03 - 2 tbsp unsalted butter, softened

→ Protein

04 - 1 cup cooked, shredded chicken breast

→ Sauces & Spreads

05 - 3 tbsp basil pesto

→ Optional Add-Ins

06 - 2 tbsp grated Parmesan cheese
07 - 1 small tomato, thinly sliced
08 - Fresh basil leaves

# How To Make It:

01 - Lay out all four bread slices on a clean surface. Spread 1 to 1.5 tbsp of basil pesto evenly onto two of the slices, ensuring complete coverage to the edges.
02 - Distribute the shredded cooked chicken breast evenly over the pesto-covered slices, pressing gently to adhere the chicken to the sauce.
03 - Layer the fresh mozzarella over the chicken. If using, add tomato slices and fresh basil leaves. Sprinkle grated Parmesan cheese on top for additional savory depth.
04 - Place the remaining bread slices on top to complete the sandwiches, pressing down gently to compact the layers.
05 - Spread softened butter generously on the outside of both top and bottom bread slices, ensuring even coverage for optimal golden browning.
06 - Heat a large skillet or grill pan over medium heat. Place sandwiches in the pan and press lightly with a spatula. Cook for 3 to 4 minutes per side until bread achieves deep golden color and cheese is fully melted.
07 - Remove sandwiches from skillet and let rest for 1 minute to set. Cut diagonally in half and serve immediately while hot.

# Expert Tips:

01 -
  • The combination of warm pesto and melted mozzarella creates this incredible savory comfort food situation
  • It transforms leftover chicken into something that tastes like it came from a gourmet sandwich shop
  • Ready in twenty minutes but feels fancy enough for weekend lunch with friends
02 -
  • Medium heat is your friend here. Too high and the bread burns before the cheese melts, too low and you are waiting forever.
  • Pressing down with the spatula helps everything melt together evenly. I put a little weight on it and walk away for thirty seconds.
  • The minute rest period matters. Cutting too early makes all that molten cheese escape immediately.
03 -
  • Grating the mozzarella yourself instead of buying pre-shredded makes a huge difference in how it melts. Those anti-caking agents in bagged cheese keep it from getting properly gooey.
  • If the pesto is thick, whisk in a tiny bit of olive oil to make it spreadable without tearing the bread.
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