Mozzarella Pesto Chicken Grilled Cheese (Printable Version)

Juicy chicken, basil pesto, and melted mozzarella between golden bread. A delicious fusion sandwich ready in 20 minutes.

# 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

# Steps:

01 - Lay out bread slices and spread 1 to 1.5 tbsp pesto onto two slices.
02 - Distribute shredded chicken evenly over pesto-covered bread.
03 - Layer mozzarella cheese over chicken. Add tomato slices and fresh basil if desired. Sprinkle with Parmesan for enhanced flavor.
04 - Top each prepared slice with remaining bread slices to form complete sandwiches.
05 - Spread softened butter on outside surfaces of each sandwich, covering both top and bottom.
06 - Heat large skillet or grill pan over medium heat. Place sandwiches in skillet and press lightly with spatula. Cook 3 to 4 minutes per side until bread achieves golden brown color and cheese melts completely.
07 - Remove from skillet and rest 1 minute. Cut diagonally in half and serve warm.

# Expert Pointers:

01 -
  • It tastes like comfort food that somehow also feels fancy enough to serve guests without apologizing.
  • Everything comes together in under twenty minutes, which means you can make it on a weeknight without feeling like youre cutting corners.
  • The combination of crispy, buttery bread and stretchy cheese with herby pesto hits every texture and flavor note you crave.
  • Leftovers from a roast chicken or rotisserie bird suddenly become the star of something completely new.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so keep it at medium and be patient.
  • Softening the butter first makes it spread without tearing the bread, which I learned after ruining two slices trying to spread cold butter straight from the fridge.
  • Pressing the sandwich with your spatula while it cooks helps everything meld together and creates better contact with the pan for even browning.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the most consistent golden crust.
  • If your mozzarella is very wet, pat it dry with a paper towel before adding it to the sandwich so it does not make the bread soggy.
  • Covering the skillet with a lid for the first minute or two helps the cheese melt faster without overcooking the bread.
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