Mozzarella Pesto Chicken Grilled Cheese (Printable version)

Shredded chicken, basil pesto, and melted mozzarella grilled to golden perfection on sourdough bread. Easy 20-minute main dish.

# Ingredient list:

→ 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

# Step-by-step guide:

01 - Lay out the bread slices and 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 -
  • Its the perfect marriage between a comforting grilled cheese and a satisfying protein-packed meal
  • The pesto adds an herbaceous brightness that cuts through the rich mozzarella
  • Ready in 20 minutes but tastes like something from a fancy Italian café
02 -
  • Low and slow wins the race — too high heat burns the bread before the cheese melts
  • Pressing the sandwich with your spatula while cooking helps everything meld together
  • The resting minute seems unnecessary but it prevents the cheese from immediately oozing out when cut
03 -
  • Use a cast iron skillet if you have one — it heats evenly and creates the most beautiful golden crust
  • If your mozzarella is very wet, pat it dry with paper towels before layering to prevent a soggy sandwich
  • Butter your bread in a circular motion starting from the center and working outward for even coverage
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