Mozzarella Pesto Chicken Grilled Cheese (Printable)

Crispy sourdough loaded with tender chicken, vibrant pesto, and gooey mozzarella, pressed to golden perfection.

# What you'll 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. Spread 1 to 1.5 tablespoons 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 bread slices, pressing gently to adhere.
03 - Layer fresh mozzarella over the chicken. Add tomato slices and fresh basil leaves if desired. Sprinkle grated Parmesan cheese across the top for additional flavor depth.
04 - Place the remaining plain bread slices on top to complete the sandwiches, pressing down firmly to secure the layers.
05 - Spread softened butter generously on the outside of both top and bottom bread slices, ensuring full coverage for even golden browning.
06 - Heat a large skillet or grill pan over medium heat. Place buttered sandwiches in the pan, pressing down slightly 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. Cut each sandwich in half diagonally and serve immediately while hot.

# Expert Suggestions:

01 -
  • The way the pesto seeps into the bread creates layers of flavor in every single bite
  • It transforms basic ingredients into something that tastes like it came from a restaurant
  • Ready in twenty minutes but tastes like you spent much longer on it
02 -
  • Medium heat is your friend here because high heat burns the bread before the cheese melts
  • Pressing down with the spatula helps everything melt together and creates that restaurant style crunch
  • The resting minute feels impossible but it makes a huge difference in the final texture
03 -
  • Use a serrated knife to cut through everything without tearing the bread
  • If the cheese isnt melting, tent the pan with foil for the last minute
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