Mozzarella Pesto Chicken Grilled Cheese (Printable)

Golden grilled cheese with shredded chicken, basil pesto, and melted mozzarella for a savory, satisfying sandwich in just 20 minutes.

# What You'll Need:

→ Bread & Dairy

01 - 4 slices sourdough or Italian bread
02 - 4 oz fresh mozzarella, sliced or shredded
03 - 2 tablespoons unsalted butter, softened

→ Protein

04 - 1 cup cooked, shredded chicken breast

→ Sauces & Spreads

05 - 3 tablespoons basil pesto

→ Optional Add-Ins

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

# Directions:

01 - Lay out bread slices and spread 1 to 1.5 tablespoons 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 extra flavor if using.
04 - Top with remaining bread slices to form sandwiches.
05 - Spread softened butter on the outsides of each sandwich, covering both top and bottom surfaces.
06 - Heat a large skillet or grill pan over medium heat. Place sandwiches in skillet, pressing slightly with spatula. Cook 3 to 4 minutes per side until bread is golden brown and cheese is melted.
07 - Remove from skillet, let rest 1 minute, cut in half, and serve warm.

# Expert Tips:

01 -
  • The combination of warm pesto and melted mozzarella creates an incredibly comforting yet sophisticated flavor profile
  • It transforms leftover chicken into a restaurant quality meal in under twenty minutes
02 -
  • Medium heat is crucial because high heat burns the bread before the cheese melts properly
  • Let the sandwiches rest for one minute after cooking so the cheese sets slightly and does not ooze out immediately when cut
03 -
  • Room temperature ingredients melt more evenly and cook faster than cold ones from the refrigerator
  • Add a thin layer of pesto on both bread slices for maximum flavor throughout the entire sandwich
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