Mozzarella Pesto Chicken Grilled Cheese (Printable)

Shredded chicken, basil pesto, and melted mozzarella grilled between buttered bread for a delicious, quick meal.

# What You'll Need:

→ 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 Make It:

01 - Lay out bread slices and spread 1 to 1.5 tbsp pesto onto two slices evenly.
02 - Distribute shredded chicken breast evenly over pesto-covered slices.
03 - Layer mozzarella cheese over chicken. Top with tomato slices and fresh basil if desired. Sprinkle with Parmesan cheese for additional flavor.
04 - Place remaining bread slices on top to form complete sandwiches.
05 - Spread softened butter on the outside surfaces of each sandwich on both top and bottom sides.
06 - Heat a large skillet or grill pan over medium heat. Place sandwiches in pan and press lightly with spatula. Cook for 3 to 4 minutes per side until bread is golden brown and cheese is melted.
07 - Remove from skillet and let rest for 1 minute. Cut in half and serve warm.

# Expert Tips:

01 -
  • The combination of tangy pesto and creamy mozzarella transforms ordinary chicken into something restaurant worthy
  • It comes together in under 20 minutes using ingredients you probably already have on hand
  • The way the bread gets perfectly golden while the cheese oozes out the sides is pure comfort food magic
02 -
  • Medium heat is crucial here, high heat will burn the bread before the cheese has a chance to melt properly
  • Pressing down with your spatula while cooking helps the bread make better contact with the pan for even browning
  • Letting the sandwich rest for that one minute after cooking prevents the cheese from immediately oozing out when you cut it
03 -
  • If your pesto is thick, thin it with a teaspoon of olive oil for easier spreading
  • Mayo instead of butter on the outside creates an even crispier, more golden crust
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