Mozzarella Pesto Chicken Grilled Cheese

The first time I made this, it was a complete accident—I had leftover rotisserie chicken, half a jar of pesto, and bread that was going stale. Something magical happened when that mozzarella started melting into the pesto, and I realized I'd been overthinking grilled cheese my entire life.

My roommate walked in while I was pressing these sandwiches in the pan and literally said, 'What is THAT smell?' We ended up eating them standing at the counter, burning our fingers because we couldn't wait for them to cool down properly. That's when you know a sandwich is working.

Ingredients

• Sourdough or Italian bread: The sturdy structure holds everything together without getting soggy, plus those big air pockets catch all the melted cheese
• Fresh mozzarella: Skip the pre-shredded stuff and buy fresh—it melts into this incredible stretchy pool that holds the sandwich together
• Butter: Softened butter spreads more evenly than cold, giving you that gorgeous golden crust without any bare spots
• Cooked shredded chicken: Rotisserie chicken is your secret weapon here—it's already seasoned and perfectly tender
• Basil pesto: This is the flavor engine—homemade is gorgeous but a good jarred pesto absolutely works in a pinch

Instructions

Layer the foundation:

Spread pesto on two bread slices, then pile on the chicken followed by mozzarella. Add tomato or fresh basil now if you're going that route.

Build and butter:

Top with remaining bread slices, then generously spread softened butter on the outside of each sandwich. Don't be shy with it.

Get that golden crunch:

Cook in a medium-hot skillet for 3–4 minutes per side, pressing gently with your spatula. You want the bread deeply golden and the cheese completely melted.

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These have become my go-to when friends come over for casual dinners because they look impressive but take literally zero thought to pull together. Everyone always asks for the recipe, and I still have to explain that it's just leftovers in a fancy outfit.

Bread Wisdom

Sourdough gives you tang and structure, ciabatta offers those gorgeous air pockets for cheese pooling, and multigrain brings a nutty crunch that plays surprisingly well with the pesto. Just avoid anything too soft or it'll disintegrate under all those fillings.

Make It Your Own

Sometimes I add a swipe of garlic butter on the inside of the bread for extra punch, or swap the chicken for roasted vegetables when I want something lighter. The pesto-mozzarella combination is what makes this work, so everything else is fair game.

Perfect Pairings

A crisp glass of Pinot Grigio cuts through all that rich cheese beautifully, or sparkling water with lemon keeps things refreshing.

• Simple arugula salad with lemon vinaigrette balances the heaviness
• Tomato soup feels almost too perfect but sometimes you just lean into the classics
• These reheat surprisingly well in a pan, though they're best straight from the stove

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There's something deeply satisfying about turning leftovers into something you'd actually order at a restaurant, isn't there?

Recipe Questions

→ Can I use pre-cooked chicken?

Yes, rotisserie chicken or leftover cooked chicken breast works perfectly. Just shred it before layering with the pesto and cheese.

→ What bread works best?

Sourdough and Italian bread are excellent choices. Ciabatta or multigrain also add great texture and flavor variations.

→ Can I make it vegetarian?

Absolutely. Swap the chicken for grilled vegetables like zucchini, roasted peppers, or eggplant for a delicious vegetarian version.

→ How do I prevent soggy bread?

Butter the outside generously and cook over medium heat. This ensures even crisping without burning while the cheese melts.

→ What pairs well with this sandwich?

A crisp Italian white wine, sparkling water with lemon, or a simple side salad makes for a complete meal.