Save The smell of butter hitting a hot skillet still takes me back to my tiny first apartment, where I discovered that grilled cheese could be dinner, not just a side. I'd been experimenting with leftover rotisserie chicken one rainy Tuesday, feeling too tired to cook anything elaborate. The moment I took that first bite—crispy bread giving way to melty mozzarella and bright pesto—I knew I'd stumbled onto something special. Now it's my go-to when I want comfort food that feels a little fancy but takes barely any effort.
Last summer, my sister came over for a quick lunch between meetings. I made these sandwiches, and she literally stopped mid sentence after her first bite, eyes wide. She now claims I ruined regular grilled cheese for her forever because nothing else compares to this version. We ended up sitting at the counter for an hour just talking and eating, totally ignoring her schedule.
Ingredients
- Sourdough or Italian bread: Choose something sturdy that can hold up to the filling without getting soggy, slightly stale bread actually works brilliantly here
- Fresh mozzarella: This melts differently than shredded cheese, creating those gorgeous stretchy strings we all love in a grilled cheese
- Unsalted butter: Softening it first makes spreading so much easier and ensures even coverage for that perfect golden crust
- Cooked shredded chicken breast: Rotisserie chicken from the grocery store works perfectly, or use leftover chicken from another meal
- Basil pesto: Homemade is lovely but store bought is absolutely fine, just check that you like the flavor profile first
Instructions
- Spread the pesto base:
- Lay out your bread slices and spread about a tablespoon of pesto on two pieces, going almost to the edges but leaving a tiny border so it doesnt drip out
- Layer the chicken:
- Distribute your shredded chicken evenly over the pesto, pressing it down gently so it stays put when you flip the sandwich later
- Add the mozzarella:
- Arrange your mozzarella slices over the chicken, and if you're using tomato or fresh basil, layer them on top now
- Close the sandwiches:
- Top with the remaining bread slices to create two complete sandwiches, pressing down lightly to help everything stick together
- Butter the exterior:
- Spread softened butter on the outside of both top and bottom slices, covering every bit that will touch the pan
- Grill to perfection:
- Heat your skillet over medium heat, add the sandwiches, and press gently with your spatula, cooking for about 4 minutes per side until golden brown and the cheese is completely melted
- Rest and serve:
- Let the sandwiches sit for just one minute after cooking, then cut them in half and serve while they're still hot and gooey
Save My husband now requests this every Sunday during football season, and it's become this weird little tradition I didn't expect to start. There's something about the combo of warm, melty cheese and bright, herby pesto that makes everything feel right with the world, even when your team is losing.
Bread Choices That Work
I've tested countless bread options, and while sourdough is my absolute favorite for its tang and crunch, ciabatta creates this incredible bubbly crust that's hard to beat. Multigrain adds lovely texture but can sometimes overwhelm the delicate pesto flavor, so use it sparingly. Whatever you choose, avoid super soft sandwich bread because it'll turn to mush before the cheese melts.
Make It Your Own
Sometimes I add a thin layer of sun dried tomatoes for extra umami, or swap in provolone for a sharper bite. My friend who hates mozzarella uses sharp cheddar and swears it's even better than the original. The recipe is forgiving enough that you can play around based on what you have in your fridge.
Serving Ideas
A simple side salad with lemon vinaigrette cuts through the richness beautifully. Tomato soup is classic for a reason, especially on cold winter nights when you need maximum comfort. These also reheat surprisingly well the next day if you're meal prepping for lunch.
- Crisp apple slices make a surprisingly perfect pairing on the side
- A glass of chilled white wine balances the warm, gooey sandwich
- Leftovers can be wrapped in foil and reheated in a 350°F oven for 10 minutes
Save Hope this becomes your new comfort food staple too, because everyone deserves a sandwich that makes them pause and appreciate the simple joy of good food.
Recipe FAQ
- → Can I use store-bought rotisserie chicken?
Yes, absolutely. Rotisserie chicken is an excellent convenience option and works perfectly in this sandwich. Simply shred the meat and proceed with the rest of the instructions.
- → What type of bread works best?
Sourdough and Italian bread are ideal, but ciabatta and multigrain varieties offer interesting texture alternatives. Choose bread thick enough to hold the filling without falling apart during grilling.
- → How do I make the cheese melt evenly?
Cook over medium heat rather than high heat, and press the sandwich gently with a spatula while grilling. This ensures even contact with the pan and allows the mozzarella to melt completely before the bread over-browns.
- → Is there a vegetarian version available?
Yes. Replace the chicken with grilled vegetables like zucchini, roasted peppers, or eggplant. The pesto and mozzarella provide plenty of flavor and richness to make the sandwich satisfying.
- → What allergens should I be aware of?
This sandwich contains dairy (mozzarella, butter, Parmesan) and wheat/gluten from bread. Store-bought pesto may contain tree nuts like pine nuts, so check labels if serving guests with nut allergies.
- → Can I make homemade pesto instead of store-bought?
Definitely. Homemade pesto using fresh basil, garlic, pine nuts, Parmesan, and olive oil provides superior flavor. Use the same amount (3 tablespoons) as you would store-bought pesto.