Mozzarella Pesto Chicken Grilled Cheese

Rainy Sunday afternoons were made for sandwiches like this. I'd come home from soccer practice absolutely starving, and my mom would be at the stove, the smell of basil and melting cheese already filling the kitchen. She'd slice into that golden bread, and the sound was crisp and perfect. This grown-up version still reminds me of those moments.

Last winter, my friend Sarah came over for lunch after we'd both had chaotic weeks. I made these sandwiches, and we stood at the counter eating them straight from the cutting board, not even bothering to sit down. She took one bite, closed her eyes, and said this was exactly what she needed. Now she texts me about them at least once a month.

Ingredients

• Sourdough or Italian bread: Sourdough gives you that perfect crunch and tang, while Italian bread stays softer and more tender. Either way, choose something substantial that can hold all those fillings without falling apart.
• Fresh mozzarella: I've learned the hard way that fresh mozzarella melts so much better than the shredded stuff in bags. Those little pools of creamy cheese are worth the extra slicing time.
• Cooked shredded chicken breast: Rotisserie chicken is absolutely perfect here and saves so much prep time. Just pull it apart with your fingers for the most natural texture.
• Basil pesto: Homemade is incredible, but a good quality storebought brand works beautifully. Just make sure it's bright green and not too oily.
• Unsalted butter: Softening it first is the trick to spreading it evenly without tearing the bread. Salted butter works too, just skip any extra salt in the filling.

Instructions

Build your foundation:

Lay out all four bread slices and spread that fragrant pesto generously on two of them. Don't be shy here.

Layer the protein:

Divide your shredded chicken evenly between the two pesto covered slices. Press it down slightly so it stays put.

Add the cheese magic:

Layer your mozzarella over the chicken, then add tomato slices and fresh basil if you're feeling fancy. That Parmesan sprinkle on top is optional but absolutely worth it.

Complete the sandwich:

Top each with the remaining plain bread slice to form two complete sandwiches. Give them a gentle press to help everything settle.

Butter the outside:

Spread softened butter generously on the outside of both the top and bottom of each sandwich. This is what creates that golden, restaurant quality crust.

Grill to perfection:

Heat your skillet over medium heat and place the sandwiches inside. Press down with your spatula and cook for about 3 to 4 minutes per side until you've got gorgeous golden bread and melted, gooey cheese.

Rest and serve:

Let them rest for just one minute so the cheese sets slightly, then cut diagonally and serve while still warm and melty.

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My husband used to be skeptical about pesto in grilled cheese until I made these. Now he requests them whenever we have leftover chicken. Something about the basil and garlic with the mozzarella just hits different.

Choosing the Right Bread

After testing probably too many bread options, sourdough is still my absolute favorite. The tang cuts through all that rich cheese and butter, plus it develops the most incredible crunch. Ciabatta works beautifully if you want something extra chewy. Just avoid super soft sandwich bread because it'll turn into a sad, soggy situation.

Making It Your Own

Sometimes I add a thin layer of sun dried tomato pesto instead of fresh tomatoes for a more concentrated flavor. Provolone works wonderfully mixed with the mozzarella if you want a sharper bite. The beauty of this sandwich is how flexible it is once you have the basic technique down.

Perfect Sides & Pairings

A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Warm tomato soup is classic for a reason. For drinks, a crisp Pinot Grigio or even sparkling water with a wedge of lemon balances everything perfectly.

• Try grilling some extra vegetables while the pan is still hot
• Leftover pesto makes a great dipping sauce on the side
• These reheat surprisingly well in a toaster oven the next day

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Hope this brings you as much comfort as it's brought my family over the years. There's something so perfect about a really excellent grilled cheese.

Frequently Asked Questions

→ What type of bread works best?

Sourdough or Italian bread provide ideal structure and flavor. Their sturdy texture holds up well to grilling without becoming soggy from the pesto and melted cheese. Ciabatta or multigrain bread also work beautifully for different textures.

→ Can I use store-bought pesto?

Absolutely. Store-bought basil pesto works perfectly and saves prep time. If making your own, blend fresh basil, pine nuts, garlic, Parmesan, and olive oil. Both versions deliver excellent flavor in this sandwich.

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

Cook over medium heat for 3-4 minutes per side. The moderate temperature allows the bread to golden gradually while giving the mozzarella time to melt completely. Pressing gently with a spatula helps the cheese evenly distribute.

→ Can I make this vegetarian?

Yes, simply omit the chicken and add grilled vegetables instead. Zucchini, roasted red peppers, or eggplant make excellent substitutes. You can also double the mozzarella or add fresh tomato slices for extra substance.

→ How do I prevent the sandwich from getting soggy?

Butter the outside of the bread rather than the inside, and spread pesto sparingly. Using day-old slightly toasted sourdough also helps. Grill immediately after assembling so the cheese melts before moisture can make the bread limp.

→ What should I serve with this sandwich?

A crisp Italian white wine or sparkling water with lemon complements the rich flavors beautifully. A simple arugula salad with vinaigrette, cup of tomato soup, or handful of chips round out the meal nicely.