Mozzarella Pesto Chicken Grilled Cheese (Print Version)

Golden sourdough pressed with shredded chicken, basil pesto, and melted mozzarella.

# What You'll Need:

→ Bread & Dairy

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→ Protein

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→ Sauces & Spreads

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→ Optional Add-Ins

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# How to Make It:

01 - Lay out all four bread slices on a clean work surface. Spread 1 to 1.5 tablespoons 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 down gently to create an even layer that will heat through during grilling.
03 - Layer the fresh mozzarella over the chicken. If using, arrange tomato slices and fresh basil leaves on top of the cheese. Sprinkle grated Parmesan across the filling for additional savory depth.
04 - Place the remaining plain bread slices on top to close the sandwiches, pressing down firmly to compact the layers.
05 - Spread softened butter generously on the outside of both top and bottom bread slices for each sandwich, ensuring even coverage for optimal golden browning.
06 - Heat a large skillet or grill pan over medium heat. Place sandwiches in the pan, pressing down lightly with a spatula. Cook for 3 to 4 minutes per side until bread achieves deep golden brown color and cheese melts completely.
07 - Remove sandwiches from skillet and let rest for 1 minute to allow cheese to set slightly. Cut each sandwich diagonally in half and serve immediately while hot.

# Additional Tips::

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  • The combination of pesto and mozzarella creates the most incredible cheesy pull
  • Leftover rotisserie chicken turns into something completely new and exciting
  • Ready in twenty minutes but tastes like it came from a restaurant
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  • Medium low heat is your friend here. Too high and you'll burn the bread before the cheese melts.
  • Pressing down with the spatula while cooking helps everything meld together perfectly.
  • That one minute rest period actually matters. It keeps the cheese from oozing out when you cut.
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  • Mayo instead of butter on the outside creates an even crispier, golden crust
  • A small amount of grated mozzarella mixed into the pesto helps it stay put
  • Cover the pan with a lid for the first two minutes to help the cheese melt faster
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