Mozzarella Pesto Chicken Grilled Cheese (Printable)

Crispy sourdough layered with melty mozzarella, fresh basil pesto, and tender shredded chicken, grilled to golden perfection.

# What You 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

# 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 gently to adhere the chicken to the sauce layer.
03 - Layer the fresh mozzarella over the chicken. If desired, add thin tomato slices and fresh basil leaves. Sprinkle grated Parmesan cheese on top for additional savory depth.
04 - Place the remaining plain bread slices on top to complete the sandwiches, pressing down lightly to compact the layers.
05 - Spread softened butter generously on the outside of both top and bottom bread slices, ensuring even coverage for uniform golden browning.
06 - Heat a large skillet or grill pan over medium heat. Place the sandwiches in the pan, pressing gently 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 sandwiches from the skillet and allow them to rest for 1 minute. Cut each sandwich in half diagonally and serve immediately while hot and gooey.

# Expert Tips:

01 -
  • The combination of melty mozzarella and bright basil pesto hits every single craving button
  • It transforms leftover chicken into something that feels like a restaurant lunch
  • Twenty minutes from start to finish, including the time it takes to find your apron
02 -
  • Medium heat is your friend here. High heat will burn the bread before the cheese has time to melt properly.
  • Pressing down with your spatula helps everything meld together, but don't go crazy or you'll squeeze out all the good stuff.
  • A good serrated knife makes the cleanest cuts without dragging all the cheese out with it.
03 -
  • Butter your bread to the very edges every inch should be golden and crispy
  • If your mozzarella is particularly wet, pat it dry with paper towels first to avoid soggy bread syndrome
  • A panini press works beautifully here if you have one, but trust me a skillet and some patience create just as good results
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