Mozzarella Pesto Chicken Grilled Cheese (Print Version)

Juicy shredded chicken, vibrant pesto, and gooey mozzarella pressed between sourdough bread 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

→ Optional Add-Ins

06 - 2 tbsp grated Parmesan cheese
07 - 1 small tomato, thinly sliced
08 - Fresh basil leaves

# How to Make It:

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

# Expert Tips:

01 -
  • The pesto adds an incredible burst of fresh basil flavor that cuts through the rich cheese
  • Perfect for using up leftover chicken or that rotisserie bird from the grocery store
  • Ready in twenty minutes flat, making it ideal for weeknight dinners
02 -
  • Keep the heat at medium or lower, high heat burns the bread before the cheese has a chance to melt properly
  • Letting the sandwiches rest for one minute after cutting keeps the cheese from running out immediately
03 -
  • Butter the bread all the way to the edges for the most even golden color
  • Use a spatula to press down firmly during the first minute of cooking to help everything melt together
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