Mozzarella Pesto Chicken Grilled Cheese (Printer-friendly)

Shredded chicken, basil pesto, and melted mozzarella pressed between buttered bread for a golden, cheesy sandwich ready in 20 minutes.

# Required Ingredients:

→ 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 the bread slices. Spread 1 to 1.5 tbsp pesto onto two of the slices.
02 - Evenly distribute the shredded chicken on top of the pesto-covered slices.
03 - Layer mozzarella cheese over the chicken. Add tomato slices and fresh basil if using. Sprinkle with Parmesan for extra flavor, if desired.
04 - Top with the remaining bread slices to form sandwiches.
05 - Spread the softened butter on the outsides of each sandwich on both top and bottom.
06 - Heat a large skillet or grill pan over medium heat. Place the sandwiches in the skillet, pressing them slightly with a spatula. Cook for 3 to 4 minutes per side, or until the bread is golden brown and the cheese is melted.
07 - Remove from the skillet, let rest for 1 minute, then cut in half and serve warm.

# Expert Suggestions:

01 -
  • The way pesto cuts through rich melted mozzarella is pure magic
  • It transforms boring leftover chicken into something you'd actually crave
  • Ready in 20 minutes but tastes like it came from a fancy panini press
02 -
  • Medium heat is your friend here, high heat burns the bread before the cheese has time to melt properly
  • Letting the sandwiches rest for just one minute after cooking keeps everything from oozing out when you cut them
  • A heavy pan or even a bacon press helps achieve that irresistible crispy-cheesy exterior
03 -
  • Mayo instead of butter on the outside creates an even crispier, golden crust that won't burn as easily
  • Room temperature ingredients melt more evenly, so take everything out about 15 minutes before you start cooking
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