Mozzarella Pesto Chicken Grilled Cheese (Printable Version)

Golden sourdough with chicken, pesto, and melted mozzarella. Crispy, cheesy perfection in 20 minutes.

# List of Ingredients:

→ 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 Steps:

01 - Lay out all bread slices. Spread 1–1.5 tbsp basil pesto evenly onto two slices.
02 - Distribute shredded chicken breast over the pesto-covered slices.
03 - Layer mozzarella over the chicken. Add tomato slices and fresh basil if using. Sprinkle with Parmesan for extra flavor.
04 - Top with remaining bread slices to complete the sandwiches.
05 - Spread softened butter generously on the outside of each sandwich, covering both top and bottom.
06 - Heat skillet or grill pan over medium heat. Place sandwiches in pan, press lightly with spatula. Cook 3–4 minutes per side until golden brown and cheese melts completely.
07 - Remove from skillet, let rest 1 minute. Cut diagonally in half and serve warm.

# Expert Suggestions:

01 -
  • It transforms basic leftover chicken into something that feels fancy enough for company but casual enough for Tuesday night
  • The pesto creates this bright herbal moment that cuts through all that rich melted cheese
02 -
  • Low and slow heat will give you soggy bread—medium heat creates that crispy exterior while giving the cheese time to melt
  • Let the sandwich rest for a full minute after cooking so the cheese sets up slightly
03 -
  • Weigh your sandwich down with a heavy pan while cooking for maximum cheese coverage
  • If your pesto is thick, thin it with a teaspoon of olive oil for easier spreading
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