Save to Pinterest The first time I made this sandwich, I was just trying to use up leftover rotisserie chicken and half a jar of pesto sitting in the fridge. My kitchen smelled like basil and butter, and I remember standing there watching the cheese bubble through the bread's crust, completely mesmerized.
My roommate walked in mid-cook and immediately demanded I make one for her too. That afternoon we sat at the counter, pulling apart strings of melted cheese and talking about how something so simple could feel so indulgent on a random Tuesday.
Ingredients
- Sourdough or Italian bread: Choose something sturdy enough to hold the filling but with a nice crumb that crisps beautifully in butter
- Fresh mozzarella: Sliced melts into gorgeous ribbons but shredded distributes more evenly — either works wonderfully
- Cooked shredded chicken breast: Rotisserie chicken from the grocery store makes this incredibly convenient
- Basil pesto: The backbone of flavor here — homemade is lovely but a quality store-bought version saves time
- Unsalted butter: Softened so it spreads evenly without tearing the bread
- Parmesan cheese: Optional but adds a salty umami punch that takes it over the top
- Fresh basil and tomato: Add these for extra freshness and a pop of color
Instructions
- Prep your base:
- Lay out all four bread slices on a clean cutting board or counter
- Spread the pesto:
- Generously spread about 1 to 1.5 tablespoons of pesto onto two slices, going all the way to the edges
- Layer the chicken:
- Distribute your shredded chicken evenly over the pesto, pressing it gently so it sticks
- Add the cheese:
- Layer mozzarella over the chicken, then add tomato and fresh basil if you're using them
- Sprinkle with Parmesan:
- Add a light dusting of grated Parmesan for that extra savory depth
- Close it up:
- Place the remaining bread slices on top to complete your sandwiches
- Butter the outside:
- Spread softened butter on the exterior of each sandwich, covering both sides completely
- Get cooking:
- Heat your skillet over medium heat and place sandwiches inside, pressing down lightly with your spatula
- Watch carefully:
- Cook for 3 to 4 minutes per side until golden brown and the cheese is visibly melting
- The final touch:
- Let them rest for a full minute before cutting diagonally and serving while they're still hot and gooey
Save to Pinterest These sandwiches have become my go-to comfort food, especially on rainy weekends when I want something that feels like a hug but don't have the energy for anything complicated. The way the pesto and mozzarella mingle still surprises me every single time.
Choosing the Right Bread
I've learned through trial and error that the bread can make or break this sandwich. Sourdough gives you that tangy crunch and structural integrity, while Italian bread offers a softer, more pillowy experience. Ciabatta works beautifully too if you want extra chewiness and those characteristic air holes that catch pockets of melted cheese. Just avoid super soft sandwich bread — it'll turn into a soggy disappointment before the cheese even has a chance to melt.
Pesto Variations to Try
Sometimes I swap classic basil pesto for sun-dried tomato pesto when I want something deeper and slightly sweeter. Arugula walnut pesto adds a peppery bite that cuts through the rich mozzarella in a completely different way. Once I even made a spinach pesto with almonds because that's what I had on hand, and it turned out surprisingly fresh and mild. The key is keeping the sauce thick and oily enough to coat the bread without soaking through.
Make It Your Own
Don't be afraid to play around with what you have. The vegetarian version with grilled zucchini, roasted red peppers, and maybe some provolone is every bit as satisfying as the chicken version. Add a layer of caramelized onions if you have time — they add sweetness that pairs unexpectedly well with the pesto. Sometimes I'll throw in a handful of arugula after cooking just to wilt it slightly.
- Leftover grilled vegetables from dinner make excellent fillings
- A swipe of garlic butter on the inside of the bread adds another layer of flavor
- Try serving it with a simple tomato soup for the ultimate comfort meal
Save to Pinterest There's something deeply satisfying about cutting into that golden crust and watching the cheese stretch. I hope this sandwich brings you as many cozy moments as it has brought me.
Questions & Answers
- → Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves preparation time. Simply shred the meat and use as directed in the instructions.
- → What bread works best for this sandwich?
Sourdough and Italian bread are ideal choices. You can also try ciabatta or multigrain bread for different textures and flavors.
- → How do I prevent the cheese from leaking out?
Ensure the mozzarella is evenly distributed and not overflowing. Using sliced mozzarella instead of shredded can also help contain the cheese better during grilling.
- → Is there a vegetarian option?
Absolutely. Substitute the chicken with grilled vegetables like zucchini, roasted peppers, or eggplant for a delicious vegetarian version with the same great flavors.
- → What should I pair with this sandwich?
A crisp Italian white wine, sparkling water with lemon, or a light salad complements this sandwich beautifully. The fresh flavors balance the richness of the cheese and pesto.
- → How do I make homemade pesto?
Blend fresh basil leaves, garlic, pine nuts, grated Parmesan, and olive oil in a food processor until smooth. Adjust consistency and seasoning to taste. Homemade pesto offers fresher flavor than store-bought options.