Mozzarella Pesto Chicken Grilled Cheese

The first time I made this was during a rainy Tuesday when I had leftover rotisserie chicken and a sudden craving for something comfortingly rich but not heavy. My kitchen smelled like garlic and fresh basil within minutes, and that first golden bite with the crunch of sourdough against the mozzarella made me forget it was just a thrown-together lunch.

Last summer I made these for my brother who claimed he hated pesto, and he ended up asking for seconds. There is something deeply satisfying about hearing that sizzle when the buttered bread hits the hot pan and watching the cheese start to ooze out the sides just a little.

Ingredients

• 4 slices sourdough or Italian bread: Sourdough holds up beautifully to grilling and develops the perfect crunch, though ciabatta or multigrain work great too
• 4 oz fresh mozzarella, sliced or shredded: Fresh mozzarella melts into those wonderful strings we all love, and its mild flavor lets the pesto shine
• 2 tbsp unsalted butter, softened: Buttering the outside evenly is what gives you that restaurant-quality golden crust
• 1 cup cooked shredded chicken breast: Rotisserie chicken is a total game-changer here for convenience, but any cooked breast works beautifully
• 3 tbsp basil pesto: Homemade or store-bought both work, just make sure it is not too thin or watery
• 2 tbsp grated Parmesan cheese optional: Sprinkled inside the sandwich, this adds a wonderful salty bite that cuts through the richness

Instructions

Layer your foundation:

Lay out all four bread slices and spread about one and a half tablespoons of pesto onto two of them, going almost to the edges

Add the filling:

Layer the shredded chicken evenly over the pesto, then top with mozzarella slices, tomato if using, and fresh basil leaves

Assemble the sandwiches:

Place the remaining bread slices on top to close your sandwiches, then spread the softened butter generously on the outside of both top and bottom slices

Grill to perfection:

Cook in a heated skillet over medium heat for about three to four minutes per side, pressing gently with a spatula until golden brown and the cheese has melted completely

Rest and serve:

Let the sandwiches rest for one minute before cutting them in half, which keeps everything from sliding out when you slice

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This has become my go-to when friends come over for casual lunch, especially because everyone can customize their own with tomato or extra basil. I love serving them with a simple green salad and watching people is faces light up at that first cheesy bite.

Bread Matters More Than You Think

After testing countless bread varieties, I have learned that sourdough gives you the ideal combination of sturdy structure and tangy flavor. Thin sandwich bread gets soggy, while super thick artisan loaves can overwhelm the delicate balance of filling to bread ratio.

The Pesto-to-Cheese Ratio

I used to add way too much pesto until I realized it should complement, not compete with, the mozzarella. About one and a half tablespoons per sandwich hits the perfect sweet spot where you get that bright basil flavor without overwhelming the other ingredients.

Make-Ahead Magic

You can absolutely prep the components ahead of time, but I recommend assembling and cooking these right before serving for the best texture. That said, shredded chicken keeps beautifully in the fridge for three days, making this perfect for quick weeknight dinners.

• Pre-shred your chicken on Sunday for effortless sandwiches all week
• Keep store-bought pesto in the smallest container possible to prevent oxidation
• Butter should be slightly softened but not melting for the easiest spreading

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These sandwiches have a way of turning an ordinary Tuesday into something worth savoring. I hope they bring you as many cozy moments as they have brought me.

Recipe Questions & Answers

→ What type of bread works best?

Sourdough or Italian bread provide ideal structure and flavor. Ciabatta or multigrain offer delicious alternatives with varied textures.

→ Can I use different cheese?

Provolone or fontina melt beautifully alongside mozzarella. Adding Parmesan enhances the savory profile with extra depth.

→ How do I prevent soggy bread?

Butter the exterior generously and cook over medium heat. This creates a crispy barrier that keeps the interior contained while achieving golden crunch.

→ What's the quickest chicken prep?

Rotisserie chicken works perfectly for convenience. Simply shred the meat and layer it directly—no additional cooking needed.

→ Can I make this vegetarian?

Replace chicken with grilled vegetables like zucchini, roasted peppers, or portobello mushrooms. The pesto and mozzarella remain the star flavors.

→ What should I serve alongside?

A crisp Italian white wine or sparkling water with lemon complements the rich, cheesy notes. A simple green salad adds freshness.