Save The smell of melting mozzarella hitting toasted sourdough still stops me in my tracks every single time. I stumbled onto this combination during a busy weeknight when I had leftover rotisserie chicken and a jar of pesto that needed using. Something about the way the pesto seeps into the bread while the cheese gets all stretchy and golden just works. Now it is the sandwich I make when I want something that feels special but comes together in under twenty minutes.
My sister visited last month and I made these for a quick lunch. She took one bite and actually went quiet for a full minute which never happens. Now she texts me every time she makes them herself usually with some variation she discovered. That moment of someone genuinely enjoying food you made is exactly why I keep playing in the kitchen.
Ingredients
- Sourdough or Italian bread: Sourdough gives you that tangy crunch and structural integrity to hold everything together without getting soggy
- Fresh mozzarella: Fresh slices melt into those gorgeous pools you see in restaurant paninis but shredded works beautifully too
- Unsalted butter: Softened butter spreads evenly and lets you control the salt level since both pesto and cheese bring their own salinity
- Shredded cooked chicken breast: Rotisserie chicken is your best friend here already seasoned and perfectly tender
- Basil pesto: Homemade is lovely but do not stress about it a good store bought jar carries this sandwich completely
Instructions
- Prep your base:
- Lay out all four bread slices and spread a generous tablespoon of pesto on two of them going edge to edge
- Layer the goodness:
- Pile that shredded chicken right on top of the pesto then arrange your mozzarella over the chicken so it can melt down through everything
- Add fresh touches:
- Tomato slices and fresh basil make this feel restaurant quality while Parmesan sprinkled on top adds a salty finish
- Build and butter:
- Cap each sandwich with the remaining bread slices then spread softened butter on the outside of both top and bottom
- Get golden and melty:
- Cook in a hot skillet over medium heat for about four minutes per side pressing gently with your spatula until the bread turns deep golden brown and cheese oozes out the edges
Save This has become my Sunday afternoon default. Something so comforting about standing at the stove listening to the bread sizzle while the kitchen fills with that incredible basil and butter aroma. It reminds me that the best meals often come from just using what you have and paying attention to the details.
Bread Choices That Work
Ciabatta creates those beautiful air pockets that get all crispy and light while multigrain adds a nutty dimension that plays surprisingly well with the pesto. Even a sturdy white bread can work in a pinch just avoid anything too soft or it will turn to mush under all those fillings.
Make It Your Own
Sometimes I add a thin layer of sun dried tomato paste under the pesto for double tomato flavor. Other times a handful of fresh spinach leaves wilt down into something incredible between all that melting cheese. Do not be afraid to play with what you have on hand.
Serving Ideas
A crisp white wine cuts through the richness beautifully or go with sparkling water and plenty of lemon. These also pair wonderfully with a simple side salad dressed in nothing more than olive oil and vinegar. Keep the sides simple so the sandwich stays the star.
- Cut on a diagonal for easier eating and better cheese distribution
- Have extra napkins ready because this gets gloriously messy
- Serve immediately while the cheese is still at that perfect stretchy stage
Save Hope this brings you as many happy kitchen moments as it has brought me. There is something deeply satisfying about turning simple ingredients into something that feels like such a treat.
Recipe Questions & Answers
- → Can I use different bread for this sandwich?
Absolutely! Ciabatta, multigrain, or Italian bread work wonderfully. Each brings unique texture and flavor. Sourdough provides a tangy note that complements the pesto beautifully.
- → What's the best way to prevent soggy bread?
Spread pesto directly on toasted bread, and avoid adding tomato slices too early. If using fresh tomatoes, pat them dry first. The butter on the outside also creates a protective barrier during cooking.
- → Can I make this vegetarian?
Yes! Replace chicken with grilled vegetables like zucchini, roasted peppers, or eggplant. Roasted portobello mushrooms add wonderful umami depth and satisfy that hearty, protein-forward element.
- → How do I achieve perfectly melted cheese?
Medium heat is key—it allows the cheese to melt slowly while the bread toasts. Place a lid over the skillet for the last minute of cooking to trap steam and accelerate melting.
- → Can I prepare this ahead of time?
Assemble the sandwiches up to 2 hours ahead, then wrap in parchment paper. Cook when ready to serve. For best results, cook fresh rather than storing pre-cooked sandwiches.
- → What pairs well with this sandwich?
Crisp Italian white wines like Pinot Grigio complement the pesto perfectly. For non-alcoholic options, try sparkling water with fresh lemon or a light tomato soup for dipping.