Mozzarella Pesto Chicken Grilled Cheese

The smell of butter melting into bread still takes me back to rainy Sunday afternoons when I'd experiment with whatever was in the fridge. This particular combination happened when I had leftover rotisserie chicken and half a jar of pesto threatening to expire. My roommate wandered in, took one whiff of the sizzling pan, and cancelled her dinner plans. Now it's the sandwich that disappears first at every gathering.

I made these for my dad once, and he actually asked if I'd ordered them from some fancy sandwich shop downtown. The pesto creates this incredible aromatic base that makes every bite feel indulgent. My favorite moment is always that first press of the spatula, when you hear the bread start to crisp up and the cheese begins its slow melt. It's simple comfort food elevated by just the right ingredients.

Ingredients

• 4 slices sourdough or Italian bread: Something sturdy that can hold all those fillings without falling apart
• 4 oz fresh mozzarella: Fresh slices melt beautifully, but shredded works if that's what you have
• 2 tbsp unsalted butter, softened: Room temperature spreads evenly without tearing the bread
• 1 cup cooked shredded chicken breast: Rotisserie chicken is your friend here, already seasoned and ready to go
• 3 tbsp basil pesto: Homemade is incredible, but a good store bought brand works perfectly
• 2 tbsp grated Parmesan cheese: Adds this salty, nutty depth that you'll definitely notice
• 1 small tomato, thinly sliced: Optional but honestly recommended for that burst of freshness
• Fresh basil leaves: Just a few leaves make the whole sandwich feel special

Instructions

Prep Your Canvas:

Lay out all four bread slices and get everything within arm's reach. This sandwich assembly moves fast once you start.

Spread the Love:

Divide that pesto between two slices, spreading it all the way to the edges so every bite gets that herby goodness.

Layer It Up:

Pile the shredded chicken evenly over both pesto slices. Trust me, don't skimp here. Then layer on the mozzarella, followed by tomato and fresh basil if you're using them. That Parmesan sprinkle on top is the secret weapon.

Close the Deal:

Top each sandwich with the remaining plain bread slice. Now spread that softened butter generously on the outside of both sides.

Get That Sizzle Going:

Heat your skillet over medium heat. You want it hot enough to create a golden crust but not so hot that the bread burns before the cheese melts. Place the sandwiches in the pan and give them a gentle press with your spatula.

The Waiting Game:

Cook for about 3 to 4 minutes per side. You're looking for deep golden brown and that irresistible sound of cheese hitting the pan. The bread should feel crisp and the sandwich should feel unified when you press it.

The Hardest Part:

Let them rest for a full minute off the heat. This lets everything settle so when you cut them in half, the cheese oozes instead of escapes. Then serve immediately while they're still golden and gorgeous.

Pin it

These sandwiches have become my go to when friends are over and I want something impressive but completely unstressful. There's something about cutting into that crisp exterior and watching everyone's eyes widen at the stretch of mozzarella. Food this simple shouldn't taste this good, but here we are.

Bread Choices Matter

Sourdough is my absolute favorite because it holds up to all those fillings and develops this incredible crunch. Ciabatta gives you those beautiful air pockets and a chewier texture. Multigrain works too, just be aware it might need a slightly lower temperature to prevent burning the seeds. Whatever you choose, go for something substantial enough to handle the pesto without getting soggy.

Make It Your Own

Sometimes I'll add a layer of sun dried tomatoes for extra umami. Provolone mixed with the mozzarella creates this incredible depth. For a vegetarian version, grilled zucchini or roasted peppers work surprisingly well. The basic formula of pesto, cheese, and something substantial on good bread is endlessly adaptable.

Timing Is Everything

Have everything ready before you heat that pan. Grilled cheese waits for no one, and there is nothing sadder than realizing you forgot to slice the tomato while your bread is already browning. I like to slice all my ingredients before I even start the assembly process.

• Butter your bread completely before you start heating the pan
• Keep your spatula nearby for those crucial presses and flips
• Pre slice any tomatoes or fresh herbs while the pan is heating up

Pin it

Life's too short for boring grilled cheese, and this sandwich proves comfort food can be exciting. Grab a napkin, dig in, and maybe double the recipe if you are not alone.

Questions & Answers

→ What bread works best for this sandwich?

Sourdough or Italian bread provides the ideal foundation—sturdy enough to hold the generous fillings while developing a beautifully crisp exterior when buttered and grilled.

→ Can I use rotisserie chicken?

Absolutely. Rotisserie chicken works perfectly and adds convenience. Simply shred the meat and layer it over the pesto for quick assembly.

→ How do I get the crispiest result?

Spread softened butter evenly on both outer surfaces and cook over medium heat. Press gently with a spatula while grilling to ensure even browning and optimal cheese melting.

→ Can I make it vegetarian?

Yes. Replace the shredded chicken with grilled vegetables like zucchini, roasted peppers, or eggplant slices for a delicious vegetarian version.

→ What pairs well with this sandwich?

A crisp Italian white wine complements the pesto beautifully, or serve with sparkling water with lemon for a refreshing contrast to the rich, cheesy filling.