Pin My kitchen smelled like a trattoria the afternoon I threw together this sandwich with leftover roasted chicken and a jar of pesto I'd almost forgotten about. I buttered the bread a little too generously, but when that first bite released strings of melted mozzarella and the bright, garlicky pesto hit my tongue, I knew I'd stumbled onto something I'd crave again and again. It was supposed to be lunch for one, but my neighbor knocked just as I flipped it in the pan, and we ended up splitting both sandwiches on my back porch. The crust shattered perfectly, the chicken stayed tender, and the pesto soaked into every bite without making the bread soggy. Sometimes the best recipes happen when you're just trying to use what's in the fridge.
I made this for my sister after she'd had a long day at work, and she didn't say a word for the first three bites. She just sat there, eyes closed, chewing slowly, and finally looked up and said it tasted like comfort and vacation at the same time. That's when I realized this sandwich isn't just food, it's a mood. The golden, buttery crust gives way to soft bread, then you hit that warm layer of basil pesto that somehow makes the chicken taste richer and the mozzarella taste creamier. We've made it a dozen times since, tweaking it here and there, but the core stays the same.
Ingredients
- Sourdough or Italian bread: You want something sturdy with a little chew, sourdough gives you tang and Italian bread offers softness, but either way make sure the slices aren't too thick or they won't crisp up properly.
- Fresh mozzarella: This is the cheese that melts into those beautiful stretchy strands, and using fresh instead of low-moisture makes all the difference in texture and flavor.
- Unsalted butter: Softened butter spreads easily and creates an even golden crust without burning, plus you control the salt level in the final sandwich.
- Cooked, shredded chicken breast: Rotisserie chicken is your best friend here, but any cooked chicken works as long as it's shredded so it distributes evenly and stays tender.
- Basil pesto: This is the flavor backbone, store-bought saves time but homemade gives you control over the garlic and oil, either way it adds that vibrant, herby punch.
- Grated Parmesan cheese: Optional but highly recommended, it adds a salty, nutty layer that deepens the overall flavor and helps the crust get extra crispy.
- Small tomato: Thin slices add a juicy, slightly acidic contrast to the richness, and they keep the sandwich from feeling too heavy.
- Fresh basil leaves: A few leaves tucked inside bring a pop of color and a fresh, peppery note that complements the pesto beautifully.
Instructions
- Prep the Bread:
- Lay out your four slices of bread on a clean cutting board and spread one to one and a half tablespoons of pesto onto two of them, making sure to reach the edges so every bite has flavor. This is your flavor foundation, so don't be shy.
- Layer the Chicken:
- Distribute the shredded chicken evenly over the pesto-covered slices, pressing it down gently so it stays put when you flip the sandwich. You want every bite to have chicken, not just a clump in the center.
- Add the Cheese and Extras:
- Layer the mozzarella over the chicken, then add your tomato slices and fresh basil if you're using them, and finish with a sprinkle of Parmesan for that extra savory kick. The cheese should cover the chicken completely so it melts into every crevice.
- Close the Sandwiches:
- Top each sandwich with the remaining bread slices, pressing down lightly to help everything stick together. This is when you can see if you've overstuffed it, and if you have, just remove a bit of filling.
- Butter the Outsides:
- Spread softened butter evenly on the top and bottom of each sandwich, getting right to the edges so the whole surface crisps up. Cold butter will tear the bread, so make sure it's soft enough to glide on smoothly.
- Grill to Perfection:
- Heat your skillet or grill pan over medium heat, place the sandwiches in, and press them gently with a spatula to encourage even contact with the pan. Cook for three to four minutes per side, resisting the urge to peek too early, until the bread is deeply golden and the cheese is fully melted and oozing.
- Rest and Serve:
- Remove the sandwiches from the skillet and let them rest for one minute so the cheese sets just enough to not burn your mouth. Cut them in half and serve while they're still warm and the mozzarella is stretchy.
Pin The first time I brought this to a casual dinner with friends, someone said it tasted like something you'd order at a cafe in Florence, and honestly, I'll never forget that compliment. We were sitting outside, the sun was setting, and everyone was pulling their sandwiches apart just to watch the cheese stretch. It wasn't fancy, there were paper plates and mismatched napkins, but it felt special because the food was that good. That's the magic of this recipe: it elevates a simple grilled cheese into something memorable without any fuss or pretension.
Choosing Your Bread
Sourdough is my go-to because the tang plays beautifully with the pesto and the structure holds up to grilling without getting soggy. Italian bread is softer and more delicate, which some people prefer if they like a less chewy bite. I've also tried ciabatta, which has those airy pockets that soak up the butter and get incredibly crispy, and multigrain for a nuttier, heartier version. Whatever you choose, make sure the slices are about half an inch thick, anything thinner will fall apart and anything thicker won't cook through. The bread is the vessel, so pick one that makes you excited to take that first bite.
Customizing the Fillings
Once you've made this a few times, you'll start to see where you can play around. I've swapped the chicken for turkey, added sun-dried tomatoes for a sweet-tart punch, and even thrown in a handful of baby spinach for color and a little earthiness. A thin layer of ricotta spread on the bread before the pesto makes it even creamier, and if you like heat, a pinch of red pepper flakes in the pesto or a few slices of pickled jalapeño will wake everything up. Grilled zucchini or roasted red peppers work beautifully if you want to make it vegetarian. The structure stays the same, but the flavors can shift to match your mood or what's in your fridge.
Serving and Pairing Ideas
This sandwich is rich and satisfying on its own, but I almost always serve it with something light and crisp on the side. A simple arugula salad with lemon vinaigrette cuts through the richness, or a handful of kettle chips if I'm keeping it casual. Tomato soup is the obvious pairing, and it works, but I actually prefer a chilled gazpacho in the summer or a light minestrone in the fall. For drinks, a crisp Italian white wine like Pinot Grigio complements the pesto beautifully, or if you're keeping it alcohol-free, sparkling water with a squeeze of lemon feels just right.
- Serve it with a side of marinara for dipping if you want an extra layer of flavor.
- Cut it into smaller pieces and serve as an appetizer at a party, people will devour them.
- Pair it with a green salad dressed simply with olive oil, lemon, salt, and pepper to keep the meal balanced.
Pin This sandwich has become one of those recipes I return to when I need something dependable, delicious, and done in twenty minutes. It's comforting without being boring, and it feels like a treat every single time.
Recipe Questions
- → What type of bread works best for this sandwich?
Sourdough and Italian bread are excellent choices for a sturdy, flavorful base. You can also try ciabatta for a lighter texture or multigrain for added nutrition and earthiness.
- → Can I use rotisserie chicken instead of cooked chicken breast?
Absolutely! Rotisserie chicken is a convenient shortcut that saves time while delivering excellent flavor and texture. Simply shred it finely and use about 1 cup.
- → How do I prevent the cheese from leaking out while cooking?
Use medium heat rather than high heat to allow the cheese to melt gently without rushing. Don't overstuff the sandwich, and press it lightly with a spatula while cooking. The bread will seal the edges as it browns.
- → Is there a vegetarian version of this sandwich?
Yes! Substitute the chicken with grilled vegetables like zucchini, roasted peppers, or caramelized onions. The pesto and mozzarella provide plenty of flavor and satisfaction.
- → What allergens are present in this sandwich?
This sandwich contains dairy (mozzarella, butter, Parmesan) and wheat/gluten from the bread. If using store-bought pesto, check for tree nuts like pine nuts. Always verify pesto ingredients for additional allergens.
- → Can I make this sandwich ahead of time?
You can assemble the sandwich up to 2 hours ahead and refrigerate it. Cook it fresh when ready to serve for the best results with melted cheese and crispy bread.