Mozzarella Pesto Chicken Grilled Cheese (Printable Version)

Golden sourdough layered with juicy chicken, melted mozzarella, and fresh basil pesto for a crispy, satisfying bite.

# What You'll 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 all four bread slices on a clean surface. Spread 1 to 1.5 tbsp 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 lightly to adhere the chicken to the sauce layer.
03 - Arrange the fresh mozzarella over the chicken layer. If desired, add tomato slices and fresh basil leaves, then sprinkle with grated Parmesan cheese for enhanced flavor.
04 - Place the remaining plain bread slices on top to complete the sandwiches, pressing down gently to secure the layers together.
05 - Spread the softened unsalted butter generously over the outside surfaces of both sandwiches, coating the top and bottom completely for even golden browning.
06 - Heat a large skillet or grill pan over medium heat. Place the sandwiches in the pan, pressing down slightly with a spatula. Cook for 3 to 4 minutes per side until the bread achieves deep golden brown color and the cheese melts completely.
07 - Remove the sandwiches from the skillet and let them rest for 1 minute to allow the cheese to set. Cut each sandwich in half diagonally and serve warm.

# Expert Advice:

01 -
  • The way the mozzarella stretches when you take that first bite is pure magic
  • Pesto adds a bright herby punch that cuts through all that rich melted cheese
  • It turns ordinary leftovers into something that feels like a restaurant lunch
02 -
  • Medium heat is your friend here, too high and the bread burns before the cheese melts
  • Pressing down with the spatula helps everything meld together beautifully
  • Letting the sandwich rest for that one minute prevents all the cheese from running out when you cut it
03 -
  • Grate your own mozzarella if you have time, it melts so much better than pre-shredded
  • Use a cast iron skillet if you have one, it creates the most even golden crust
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