Crispy sourdough with shredded chicken, basil pesto, and melted 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 (store-bought or homemade)
→ Optional Add-Ins
06 - 2 tbsp grated Parmesan cheese
07 - 1 small tomato, thinly sliced
08 - Fresh basil leaves
# How-To Steps:
01 - Lay out all bread slices on a clean surface. Spread 1 to 1.5 tbsp 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-coated bread slices, creating a uniform layer that covers the entire surface.
03 - Arrange fresh mozzarella slices over the chicken layer. Add tomato slices and fresh basil leaves if desired. Sprinkle grated Parmesan cheese across the top for enhanced flavor.
04 - Place the remaining plain bread slices on top to complete the sandwiches, pressing gently to adhere the layers together.
05 - Spread softened butter generously on the outside of both top and bottom bread slices, ensuring even coverage for optimal golden browning.
06 - Heat a large skillet or grill pan over medium heat. Place sandwiches in the pan, pressing lightly with a spatula. Cook for 3 to 4 minutes per side until bread achieves deep golden brown color and cheese melts completely.
07 - Transfer sandwiches to a cutting board and let rest for 1 minute to set. Cut each sandwich diagonally in half and serve immediately while hot.
