Mozzarella Pesto Chicken Grilled Cheese (Printable)

Juicy chicken, vibrant pesto, and gooey mozzarella pressed golden. A satisfying, savory sandwich fusion ready in 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 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 using. Sprinkle with Parmesan for extra flavor if desired.
04 - Top with remaining bread slices to form sandwiches.
05 - Spread softened butter on the outside 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, let rest 1 minute, cut in half, and serve warm.

# Recipe Expert Tips:

01 -
  • The pesto infuses every bite with bright basil flavor that cuts through the rich cheese
  • Using shredded chicken means no cold spots everything heats through evenly and stays tender
02 -
  • Medium heat is not a suggestion it is the difference between golden perfection and burnt bread with cold cheese inside
  • Let the sandwiches rest for one full minute after cooking or the cheese will run right out when you slice them
03 -
  • Weigh down your sandwich with a heavy pan or pot lid for restaurant style pressing
  • Mayo instead of butter on the outside creates an even crispier golden crust that will not burn as easily
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