Mozzarella Pesto Chicken Grilled Cheese (Printable)

Golden-grilled sandwich with shredded chicken, fresh pesto, and melted mozzarella. Easy, delicious, and ready in just 20 minutes.

# What You 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 the bread slices. Spread 1 to 1.5 tbsp pesto onto two of the slices.
02 - Evenly distribute the shredded chicken on top of the pesto-covered slices.
03 - Layer mozzarella cheese over the chicken. Add tomato slices and fresh basil if using. Sprinkle with Parmesan for extra flavor, if desired.
04 - Top with the remaining bread slices to form sandwiches.
05 - Spread the softened butter on the outsides of each sandwich, covering both top and bottom surfaces.
06 - Heat a large skillet or grill pan over medium heat. Place the sandwiches in the skillet, pressing them slightly with a spatula. Cook for 3 to 4 minutes per side, or until the bread is golden brown and the cheese is melted.
07 - Remove from the skillet, let rest for 1 minute, then cut in half and serve warm.

# Expert Tips:

01 -
  • The way mozzarella creates those irresistible cheese pulls while pesto cuts through with fresh, garlicky brightness
  • It transforms boring leftover chicken into something that feels restaurant worthy and special
  • Ready in 20 minutes but tastes like you spent way more effort on it than you actually did
02 -
  • Medium heat might feel too slow, but higher heat will burn the bread before the cheese melts, and nobody wants that disappointment
  • Pressing the sandwich with your spatula while cooking helps everything meld together and creates that satisfying dense, cohesive texture
  • The butter needs to be truly soft or you'll tear holes in your bread trying to spread it, creating escape routes for your cheese
03 -
  • Grate your Parmesan fresh from a wedge, the pre grated stuff has anti caking agents that prevent it from melting properly
  • If your mozzarella is too wet, give it a quick pat with paper towels before layering to prevent a soggy sandwich situation
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