Mozzarella Pesto Chicken Grilled Cheese (Printable)

Shredded chicken, basil pesto, and gooey mozzarella grilled to golden perfection between sourdough bread.

# 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

# How to Prepare:

01 - Lay out bread slices and spread 1 to 1.5 tbsp pesto onto two of the slices.
02 - Evenly distribute 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 remaining bread slices to form sandwiches.
05 - Spread softened butter on the outside of each sandwich, covering both top and bottom surfaces.
06 - Heat large skillet or grill pan over medium heat. Place sandwiches in skillet, pressing lightly with spatula. Cook 3 to 4 minutes per side until bread is golden brown and cheese is melted.
07 - Remove from skillet and let rest 1 minute. Cut in half and serve warm.

# Expert Suggestions:

01 -
  • The combination of pesto and melted mozzarella creates those irresistible cheese pulls that make grilled cheese so satisfying
  • Using cooked chicken means this comes together in under 20 minutes, perfect for busy weeknights
02 -
  • Medium heat is crucial here because high heat burns the bread before the cheese has time to melt properly
  • Pressing down with your spatula while cooking helps everything meld together into one cohesive sandwich
03 -
  • Room temperature butter spreads more evenly than cold butter and will not tear the bread
  • Weighing down the sandwich with a heavy pan while cooking creates those restaurant style grill marks and extra crispy texture
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