Pin It The best recipes often come from moments of pure improvisation, like the rainy Tuesday I found myself with leftover rotisserie chicken, half a jar of pesto, and two very hungry roommates. I wasn't trying to invent anything, just wanted something more interesting than a standard grilled cheese. That first bite, with the melty mozzarella pulling into strings and the bright basil hitting my tongue, stopped all conversation at the table. Now it's the sandwich I make when I need something that feels like a hug but also respects my need to use up leftovers.
Last winter my sister came over exhausted from a new job, and I made these while she vented about her boss. We ended up sitting at the counter for an hour, forgetting to even move to the table, just dipping halves into tomato soup and talking about everything and nothing. Food has this way of making problems feel smaller, doesn't it? Now whenever I smell pesto hitting hot butter, I think of that afternoon and how sometimes the simplest meals create the best memories.
Ingredients
- Sourdough or Italian bread: The sturdy texture holds up beautifully to pressing and gets those gorgeous golden crunch spots that make grilled cheese so satisfying
- Fresh mozzarella: Skip the pre shredded stuff here, fresh mozzarella melts into creamy perfection and doesn't have that anti caking coating that ruins the texture
- Cooked shredded chicken breast: Rotisserie chicken is your friend, but any leftover cooked chicken works beautifully
- Basil pesto: Store bought is absolutely fine, but if you have homemade, it'll make this sing
- Unsalted butter: Softened to room temperature so it spreads evenly without tearing the bread
- Optional add ins: Tomato slices add moisture and freshness, while Parmesan brings salty depth that complements the mozzarella perfectly
Instructions
- Prep your canvas:
- Lay out all four bread slices on your cutting board and spread the pesto generously on two of them, going edge to edge so every bite gets that basil goodness
- Build the layers:
- Divide the shredded chicken evenly between the two pesto covered slices, then arrange the mozzarella over the chicken, adding tomato and fresh basil if you're using them
- Close it up:
- Top with the remaining plain bread slices to create your sandwiches, then spread softened butter on the outside of each sandwich, top and bottom, like you're tucking them in for a cozy nap
- The golden moment:
- Heat your skillet over medium heat until a drop of water sizzles across the surface, then carefully place the sandwiches in the pan and press gently with your spatula
- Patience pays off:
- Cook for 3 to 4 minutes on the first side until it's a deep golden brown, then flip carefully and give the other side the same treatment until the cheese is completely melted and oozing out the sides
- The resting minute:
- Let the sandwiches rest for a full minute before cutting, otherwise the cheese will run everywhere instead of staying put where it belongs
Pin It These sandwiches became my go to comfort food during my first year of teaching, when I'd come home too tired to think but still craving something real and substantial. There's something about the combination of warm, melty cheese and bright, herby pesto that feels restorative on a cellular level.
Bread Choices That Work
Sourdough is my personal favorite because its tang pairs beautifully with the creamy mozzarella, and its sturdy structure stands up to the weight of the filling. Italian bread works wonderfully too, giving you a lighter, airier sandwich that still gets perfectly crisp. For something different, ciabatta creates those irresistible crunchy ridges, while multigrain adds nutty depth and extra texture.
Make It Your Own
The vegetarian version with grilled vegetables is surprisingly satisfying, especially if you take the time to really char the zucchini and peppers first. Sometimes I add a layer of sun dried tomatoes for extra umami, or swap mozzarella for provolone when I want something sharper with more bite. My roommate prefers adding red pepper flakes for a little kick that cuts through all that rich cheese.
Perfect Pairings
A crisp Italian white wine like Pinot Grigio cuts through the richness beautifully, but sparkling water with lemon is just as refreshing if you're not drinking. A simple arugula salad dressed with lemon vinaigrette adds a peppery, bright counterpoint to all that warm comfort food. And honestly, tomato soup is never a wrong choice here, it's classic for a reason.
- Cut sandwiches on the diagonal, it just tastes better that way
- Don't skip the resting minute, it makes a huge difference
- Use a good quality pesto, it's the flavor backbone of the whole sandwich
Pin It Some recipes are just meant to be simple, straightforward, and deeply satisfying, exactly like a good grilled cheese should be.
Recipe FAQs
- → Can I use rotisserie chicken for this sandwich?
Yes, rotisserie chicken is a perfect choice and adds convenience. Simply shred the meat and follow the layering instructions. The pre-cooked chicken will heat through beautifully as the sandwich grills.
- → What bread works best for this grilled cheese?
Sourdough and Italian bread are recommended for their sturdy texture, but ciabatta and multigrain breads offer delicious alternatives. Choose bread thick enough to support the fillings without falling apart during grilling.
- → How do I prevent the cheese from leaking out?
Layer the mozzarella between the chicken and pesto rather than directly against the bread. This containment method helps keep the cheese from escaping. Cook over medium heat so the cheese melts gradually and stays in place.
- → Can I make this sandwich vegetarian?
Absolutely. Replace the chicken with grilled vegetables like zucchini, roasted peppers, or eggplant. Add extra pesto or include sun-dried tomatoes for enhanced flavor and satisfaction.
- → What temperature should the skillet be?
Heat your skillet or grill pan to medium heat. This temperature allows the bread to brown evenly and the cheese to melt completely within 3-4 minutes per side without burning the exterior.
- → Are there allergens I should know about?
This sandwich contains dairy (mozzarella, butter, Parmesan) and wheat/gluten from bread. Store-bought pesto may contain tree nuts like pine nuts. Always check labels if you have allergies or are cooking for others with dietary restrictions.