Mozzarella Pesto Chicken Grilled Cheese (Print Version)

Golden grilled cheese with juicy chicken, vibrant pesto, and melted mozzarella. Ready in 20 minutes—the perfect savory comfort meal.

# Components:

→ Bread & Dairy

01 - 4 slices sourdough or Italian bread
02 - 4 oz fresh mozzarella, sliced or shredded
03 - 2 tablespoons unsalted butter, softened

→ Protein

04 - 1 cup cooked, shredded chicken breast

→ Sauces & Spreads

05 - 3 tablespoons basil pesto

→ Optional Add-Ins

06 - 2 tablespoons grated Parmesan cheese
07 - 1 small tomato, thinly sliced
08 - Fresh basil leaves

# Directions:

01 - Lay out bread slices and spread 1 to 1.5 tablespoons pesto onto two of the slices
02 - Evenly distribute shredded chicken on top of pesto-covered bread slices
03 - Layer mozzarella cheese over 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 complete 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 pan and press slightly with spatula, cook 3 to 4 minutes per side until bread is golden brown and cheese is melted
07 - Remove from skillet, let rest for 1 minute, cut in half diagonally and serve warm

# Expert Advice:

01 -
  • Everything cooks in one skillet in under twenty minutes, making it perfect for those nights when youre too tired to think.
  • The pesto soaks into the chicken and creates little pockets of flavor that surprise you with every bite.
  • Its fancy enough to serve guests but easy enough to make on a random Tuesday.
  • Leftovers reheat beautifully in a dry skillet, getting crispy all over again.
02 -
  • Don't crank the heat too high or the bread will burn before the cheese melts, medium heat is the sweet spot.
  • Press the sandwich down with your spatula while it cooks to help the cheese melt faster and get better contact with the pan.
  • If your mozzarella is really wet, pat it dry with a paper towel first so your sandwich doesn't get soggy.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the best golden crust.
  • Let the butter come to room temperature before spreading it, cold butter will tear your bread.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest.
  • Press down firmly with your spatula in the first minute of cooking to help everything meld together.
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