# 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 Steps:
01 - Lay out all four bread slices on a clean work surface. Spread 1–1.5 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-covered slices, pressing gently to adhere the chicken to the sauce base.
03 - Arrange the fresh mozzarella slices or spread shredded mozzarella over the chicken layer. If desired, add thin tomato slices and fresh basil leaves. Sprinkle grated Parmesan across the top for additional umami depth.
04 - Place the remaining plain bread slices on top to complete the sandwiches, pressing down firmly to compact the layers.
05 - Generously spread softened unsalted butter over the exterior faces of each sandwich, covering both top and bottom completely to ensure even golden browning.
06 - Heat a large skillet or grill pan over medium heat. Place the buttered sandwiches in the pan, pressing gently with a spatula. Cook for 3–4 minutes per side until the bread develops a deep golden-brown crust and the mozzarella is fully melted and bubbly.
07 - Transfer the sandwiches from the skillet to a cutting board. Allow to rest for 1 minute to set the cheese, then slice diagonally in half and serve immediately while hot.
