Mozzarella Pesto Chicken Grilled Cheese (Print)

Golden grilled cheese with shredded chicken, basil pesto, and melted mozzarella. Ready in 20 minutes.

# Components:

→ 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

# Directions:

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 Advice:

01 -
  • It takes twenty minutes from start to finish, which means you can make it on a weeknight without feeling rushed or stressed.
  • The combination of pesto and mozzarella creates this creamy, herby richness that makes regular grilled cheese feel boring.
  • You can use rotisserie chicken or any leftovers you have, so nothing goes to waste.
  • It's hearty enough to feel like a real meal but light enough that you won't need a nap afterward.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so medium heat is non-negotiable and patience is your best tool.
  • Pressing the sandwich with a spatula while it cooks helps the cheese melt faster and creates better contact with the pan for an even, crispy crust.
  • Letting the sandwich rest for a minute after cooking prevents the filling from sliding out when you cut it and keeps you from scorching your tongue.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the best crust without hot spots.
  • Shred your own mozzarella instead of buying pre-shredded, it melts smoother and doesn't have the anti-caking agents that can make it grainy.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
  • Don't skip the resting step, it really does make a difference in how the sandwich holds together when you cut it.
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