Save The smell of melting mozzarella always pulls me into the kitchen, but there was something magical about the first time I combined pesto with leftover chicken. I was standing at the stove on a rainy Tuesday, just trying to use up a rotisserie chicken from the night before. The moment I took that first bite, I knew this wasnt just leftovers anymore.
I made these for my sister last month when she was having a rough week at work. She took one bite and actually stopped talking for a full minute, which never happens. Now she texts me randomly asking when Im making them again.
Ingredients
- Sourdough or Italian bread: The sturdier texture holds up beautifully to all those fillings without getting soggy
- Fresh mozzarella: Slice it yourself if you can because it melts into those amazing cheese pulls everyone loves
- Cooked shredded chicken: Rotisserie chicken works perfectly here, especially when youre short on time
- Basil pesto: Homemade is wonderful but dont stress about it, a good store bought version works just fine
- Unsalted butter: Softening it ahead of time makes spreading so much easier and more even
Instructions
- Build your base:
- Lay out all four bread slices and spread that generous layer of pesto on two pieces, right to the edges
- Layer the good stuff:
- Pile your shredded chicken over the pesto, then arrange the mozzarella on top so every bite gets cheese
- Add the extras:
- Tomato slices and fresh basil make it special, while Parmesan adds this salty kick that cuts through the richness
- Close it up:
- Top with the remaining bread slices, then butter the outside of both sides thoroughly
- Get that golden crunch:
- Cook in a hot skillet for about four minutes per side, pressing gently with your spatula
- The waiting game:
- Let them rest for just one minute before cutting, otherwise the cheese will ooze right out
Save My neighbor caught the smell through an open window once and knocked on my door to investigate. We ended up eating grilled cheese on the back porch while the sun went down, talking about nothing and everything.
Bread Choices That Work
Sourdough is my go to because the tanginess balances the rich pesto and cheese perfectly. Ciabatta creates this incredible airy crunch, while multigrain adds a nutty element that really works with the basil. Whatever you choose, make sure its fresh enough to hold together but sturdy enough to handle all those fillings.
Make It Yours
Sometimes I add a thin layer of sun dried tomatoes for extra depth, or swap in provolone for a sharper cheese flavor. My husband likes a dash of red pepper flakes for heat, while my friend from college swears by adding a few arugula leaves for freshness. The beauty of this recipe is how well it adapts to whatever youre craving.
Perfect Pairings
A crisp white wine cuts through the richness beautifully, but an icy sparkling water with lemon works just as well. I like serving it with a simple side salad dressed with balsamic vinaigrette to balance all that cheese. On cold nights, a cup of tomato soup alongside makes it feel like childhood comfort food but elevated.
- Cook everything in the same pan to minimize cleanup
- Wrap any extras in foil and reheat in the oven for lunch tomorrow
- Double the recipe because these disappear faster than you expect
Save Theres something about a hot pressed sandwich that makes even an ordinary Tuesday feel special. Hope this recipe finds its way into your regular rotation.
Recipe FAQs
- → What type of bread works best?
Sourdough or Italian bread provides ideal structure and flavor. The sturdy texture holds up well to pressing and toasting without becoming soggy from the pesto and melted cheese. Ciabatta or multigrain also work beautifully for different textures and flavor profiles.
- → Can I use leftover chicken?
Absolutely. Rotisserie chicken, grilled breasts, or poached chicken all work perfectly. Simply shred or chop into bite-sized pieces. Using pre-cooked chicken makes this an excellent way to transform leftovers into an entirely new meal.
- → How do I get the crispest exterior?
Use softened butter spread evenly on the outside of each slice. Cook over medium heat, allowing 3–4 minutes per side. Don't rush—the slower cooking ensures the bread achieves deep golden color and maximum crunch while the cheese fully melts.
- → Can I make this vegetarian?
Yes. Replace the chicken with grilled vegetables like zucchini, roasted peppers, or eggplant. You could also add layers of fresh tomatoes and spinach. The pesto and mozzarella provide plenty of savory richness without meat.
- → What pairs well with this sandwich?
A crisp Italian white wine like Pinot Grigio cuts through the richness. For non-alcoholic options, try sparkling water with lemon or a light arugula salad dressed with balsamic vinaigrette. Simple sides let the sandwich remain the star.
- → Can I assemble ahead of time?
It's best to assemble just before cooking to prevent the bread from becoming soggy. However, you can prep all components in advance—shred the chicken, slice the cheese, and have the pesto ready—then assemble and cook quickly when ready to eat.