Mozzarella Pesto Chicken Grilled Cheese (Printer-friendly)

Golden-pressed sandwich featuring juicy shredded chicken, vibrant basil pesto, and gooey mozzarella cheese for a savory, satisfying meal.

# Ingredient List:

→ 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

# Directions:

01 - Lay out the bread slices and spread 1 to 1.5 tbsp pesto onto two of the slices.
02 - Evenly distribute the shredded chicken breast on top of the pesto-covered slices.
03 - Layer mozzarella cheese over the chicken. Add tomato slices and fresh basil if desired. Sprinkle with Parmesan for additional flavor.
04 - Top with the remaining bread slices to form complete sandwiches.
05 - Spread the softened butter on the outside of each sandwich, covering both top and bottom surfaces evenly.
06 - Heat a large skillet or grill pan over medium heat. Place the sandwiches in the skillet, pressing gently with a spatula. Cook for 3 to 4 minutes per side until the bread is golden brown and the cheese is completely melted.
07 - Remove from the skillet and let rest for 1 minute. Cut in half and serve warm.

# Expert Tips:

01 -
  • The way mozzarella stretches into those ridiculous cheese pulls that make you feel like a kid again
  • Pesto and chicken were always meant to be together, sandwiched between buttery golden bread
02 -
  • Medium-low heat is your friend here, high heat burns the bread before the cheese melts
  • Buttering the bread, not the pan, gives you that even golden restaurant-quality crisp
03 -
  • Mayo instead of butter on the outside creates an even crispier exterior that stays golden longer
  • Grating the mozzarella helps it melt faster and more evenly, preventing that sad cold-cheese situation
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