Mozzarella Pesto Chicken Grilled Cheese

Rainy Sunday afternoons were made for experimenting in the kitchen, and this sandwich came from one of those happy accidents. I had leftover rotisserie chicken, a jar of pesto that needed using, and a serious craving for something warm and comforting. The first bite made my husband actually pause his movie and ask what I'd made. Now it's our go-to when we want something that feels fancy but takes barely any effort.

Last winter, my sister came over feeling completely drained from work week chaos. I made these sandwiches while she curled up on the couch with a glass of wine, and watching her face light up at that first gooey bite was better than any restaurant meal we could have grabbed. She texted me the next morning asking for the recipe, and now she makes them for her kids every Sunday night.

Ingredients

• Sourdough or Italian bread: Sourdough gives you that perfect tangy crunch and holds up beautifully against all that melting cheese. I've learned the hard way that flimsy bread will turn into a sad, soggy situation.
• Fresh mozzarella: Please spring for the good stuff here. Fresh mozzarella melts into these incredible creamy pools that shredded cheese just can't replicate. It's worth every extra penny.
• Cooked shredded chicken breast: Rotisserie chicken from the grocery store is your best friend here. Already perfectly seasoned and tender, it cuts your prep time down to practically nothing.
• Basil pesto: Store-bought works perfectly fine, but if you've got homemade in the fridge, this is the time to use it. The bright, herby flavor cuts through all that rich cheese.
• Unsalted butter, softened: Soft butter spreads evenly without tearing the bread, which I learned after one particularly frustrating sandwich assembly incident.

Instructions

Build your flavor foundation:

Lay out all four bread slices and spread that beautiful pesto generously on two pieces. Don't be shy here the pesto is what makes this sandwich sing.

Layer up the good stuff:

Pile your shredded chicken right on top of the pesto, then arrange those mozzarella slices like you're building something precious. If you're adding tomato or fresh basil, tuck them in now.

Seal the deal:

Place the remaining bread slices on top to close up your sandwiches. Butter the outside of each slice like you mean it this is what creates that golden, crispy magic.

Get that sizzle going:

Heat your skillet over medium heat until it's nice and hot. Place sandwiches in the pan and press down gently with your spatula, like you're tucking them in for a nap.

Watch for the gold:

Cook for 3 to 4 minutes on each side. You'll know it's ready when the bread is deeply golden and you can see cheese starting to ooze out the sides.

The hardest part:

Let them rest for a whole minute before cutting. This gives the cheese a moment to set slightly so it doesn't all escape when you slice.

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This sandwich has become my secret weapon for those nights when ordering pizza feels too easy but cooking a full meal feels impossible. There's something so satisfying about transforming simple ingredients into something that feels indulgent and special.

Bread Choices That Work

Sourdough is my go-to for that tangy flavor and sturdy structure, but ciabatta creates these incredible air pockets that get wonderfully crispy. Multigrain adds a nice nuttiness that plays really well with the basil. Just avoid anything too soft or thin unless you want a structural disaster on your hands.

Make It Your Own

Sometimes I'll add a thin layer of sun-dried tomato spread on the other bread slice for double the flavor impact. Fresh spinach leaves add a nice crunch and make me feel slightly virtuous about eating all that cheese. My husband likes crispy bacon inside, which I can't really argue with.

Serving Ideas

A simple arugula salad with lemon vinaigrette cuts through all that richness perfectly. Warm tomato soup takes this from lunch to cozy dinner territory. Or just go with some crisp apple slices on the side for that sweet and salty thing we all secretly love.

• Cut sandwiches on the diagonal for that classic cafe look
• Let your pan cool slightly before wiping it down melted cheese is a nightmare to clean off hot surfaces
• Leftover pesto freezes beautifully in ice cube trays for future sandwich emergencies

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Hope this sandwich brings you as many cozy moments as it has brought me and my family. There's something wonderful about food that hugs you back.

Recipe Questions

→ What type of bread works best?

Sourdough or Italian bread provide the ideal sturdy base that holds up well to pressing and grilling. The hearty texture creates an exceptional crispy exterior while maintaining structural integrity. Ciabatta or multigrain offer delicious alternatives for varied textures and flavors.

→ Can I use different cheese?

While fresh mozzarella delivers that classic melty texture, provolone adds excellent meltability with a sharper bite. Combining mozzarella with Parmesan creates a perfect balance of creaminess and savory depth. Fontina or Gruyère work beautifully for a more sophisticated flavor profile.

→ How do I prevent soggy bread?

Ensure your pesto is well-drained and not overly oily. Layer ingredients strategically—pesto first creates a barrier, then chicken, followed by cheese. Buttering the exterior rather than interior helps maintain the bread's crisp texture during grilling.

→ What's the best way to shred chicken?

Use two forks to pull apart cooked chicken breast into bite-sized pieces. Rotisserie chicken offers incredible convenience and already seasoned flavor. For best results, shred while slightly warm—the meat separates more easily and absorbs flavors better.

→ Can I make this vegetarian?

Absolutely. Replace the shredded chicken with grilled vegetables like zucchini, roasted red peppers, or eggplant slices. Portobello mushrooms add meaty texture and umami flavor. Layer extra vegetables and cheese to maintain the satisfying, substantial quality.

→ How do I achieve that perfect golden crust?

Use softened butter evenly spread on the exterior—soft butter distributes more evenly than cold. Medium heat allows the bread to toast gradually while the cheese melts completely. Pressing gently with a spatula ensures maximum contact with the skillet surface.