Mozzarella Pesto Chicken Grilled Cheese

Rain was tapping against my kitchen window last Tuesday when I craved something warm and comforting. I had leftover rotisserie chicken in the fridge and a jar of pesto I'd made earlier in the week. The idea came to me suddenly—a grilled cheese sandwich, but upgraded. Sometimes the best meals happen when you just start pulling things out of the refrigerator without a plan.

My husband walked in while I was pressing the sandwiches in the pan and immediately asked what smelled so incredible. The combination of garlic, basil, and toasting bread filled the whole house. We ended up eating them standing at the counter because neither of us could wait to sit down.

Ingredients

• Sourdough or Italian bread: Something sturdy that wont get soggy when the cheese melts
• Fresh mozzarella: The creamy texture makes all the difference compared to the pre-shredded stuff
• Unsalted butter: Softened so it spreads evenly and creates that golden crust
• Cooked shredded chicken breast: Rotisserie chicken works beautifully here and saves so much time
• Basil pesto: Homemade or store-bought both work but make sure its not too oily
• Optional extras: Grated Parmesan adds a salty kick while tomato slices bring fresh acidity

Instructions

Prepare your canvas:

Lay out all four bread slices on your cutting board and spread that gorgeous green pesto on two of them, going almost to the edges

Build the layers:

Pile the shredded chicken over the pesto then arrange your mozzarella on top

Add the extras:

Slip in those tomato slices and fresh basil leaves if you're using them, then dust with Parmesan

Close it up:

Top each sandwich with the remaining bread slice

Butter the outside:

Spread softened butter on both outer sides of each sandwich

Get that golden crust:

Place them in a hot skillet over medium heat and press gently with your spatula

Flip and finish:

Cook for 3 to 4 minutes per side until the cheese is oozing out and the bread is deeply golden

The hardest part:

Let them rest for just one minute before slicing diagonally

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My daughter now requests these for weekend lunch every time she sees pesto in the fridge. It's become one of those meals where everyone sits around the table actually talking instead of scrolling through their phones.

Bread Choices Matter

I've tried this with white sandwich bread and it just doesn't hold up to all those hearty fillings. Sourdough gives you that tangy crunch while ciabatta offers those wonderful air pockets. Even a hearty multigrain works beautifully if you want something with more texture.

Make It Your Own

Sometimes I swap the chicken for thinly sliced prosciutto when I want something lighter. Other times I add roasted red peppers for a sweet smoky note. The beauty of this sandwich is how forgiving it is, you can really follow your tastebuds.

Serving Suggestions

A simple arugula salad dressed with lemon and olive oil cuts through all that richness perfectly. I also love serving these with a cup of tomato soup for the ultimate comfort meal.

• Try a crisp white wine like Pinot Grigio to complement the basil
• Sparkling water with lemon refreshes the palate between bites
• A light green salad with vinaigrette balances everything out

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Hope this brings you as much cozy comfort as it has brought to my kitchen table.

Recipe FAQs

→ What type of bread works best?

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

→ Can I use leftover chicken?

Absolutely! Leftover cooked chicken breast, rotisserie chicken, or even leftover grilled chicken works perfectly. Just shred or dice it into bite-sized pieces for even distribution throughout the sandwich.

→ How do I get the crispest exterior?

Spread softened butter generously on the outside of each bread slice. Cook over medium heat for 3-4 minutes per side until deep golden brown. Pressing gently with a spatula helps achieve even contact and maximum crunch.

→ Is this freezer-friendly?

You can assemble the sandwiches ahead and freeze them uncooked. When ready to eat, cook them directly from frozen over slightly lower heat for 5-6 minutes per side to ensure the filling heats through completely.

→ What sides pair well with this?

A crisp Italian white wine or sparkling water with lemon complements the rich flavors beautifully. A simple arugula salad with vinaigrette or roasted vegetables make excellent lighter sides to balance the hearty sandwich.