Mozzarella Pesto Chicken Grilled Cheese

I discovered this sandwich by accident on a rainy Sunday afternoon when I had leftover rotisserie chicken and half a jar of pesto threatening to go bad. The first bite made me stop in my tracks and actually look down at my plate. Something about the way the bright, herbal pesto cuts through the rich mozzarella creates this perfect balance that I cant get enough of.

Last month my friend Sarah came over for lunch and I made these for us. She took one bite, set her sandwich down, and immediately asked for the recipe. Now she makes them for her kids every Tuesday and theyve started calling them green monster sandwiches because of the pesto peeking through the cheese.

Ingredients

• Sourdough or Italian bread: I love how sourdoughs tangy flavor and sturdy texture holds up to all these fillings without getting soggy
• Fresh mozzarella: Fresh slices melt beautifully but shredded works too just avoid pre shredded which contains anti caking agents
• Cooked shredded chicken breast: Rotisserie chicken from the grocery store works perfectly here and saves so much time
• Basil pesto: Homemade is wonderful but a good quality store bought brand like Classico or your local markets fresh version works beautifully
• Unsalted butter: Softened butter spreads more evenly and creates that gorgeous golden crunch we all want

Instructions

Build the base:

Lay out your bread slices and spread about 1 to 1 1/2 tablespoons of pesto on two slices going all the way to the edges

Layer the protein:

Distribute your shredded chicken evenly over the pesto covered slices making sure to cover the bread completely

Add the cheese:

Layer mozzarella over the chicken then add tomato slices and fresh basil if youre using them plus a sprinkle of Parmesan for extra umami

Close it up:

Top with the remaining bread slices and spread softened butter generously on the outside of both sides of each sandwich

Get the pan ready:

Heat a large skillet over medium heat for about 2 minutes you want it hot enough to sizzle but not so hot that the bread burns before the cheese melts

Grill to perfection:

Place sandwiches in the skillet press gently with a spatula and cook for 3 to 4 minutes per side until golden brown and the cheese is completely melted

Rest and serve:

Let the sandwiches rest for 1 minute before cutting so the cheese sets slightly then cut diagonally and serve immediately

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This sandwich has become my go to comfort food whether Im cooking for myself after a long day or feeding friends on a lazy weekend. Theres something so satisfying about cutting through that crispy buttery bread and seeing the cheese stretch.

Bread Matters

While sourdough is my favorite because it adds a subtle tang and holds up beautifully to grilling ciabatta creates a wonderful airier texture and multigrain adds a nutty dimension. Whatever you choose make sure the slices are thick enough to support all those fillings without falling apart.

Make It Your Own

Sometimes I add a layer of sun dried tomatoes for extra depth or swap in provolone for a sharper bite. During summer when my basil plant is exploding I make double batches of pesto and freeze it in ice cube trays so I can enjoy this sandwich year round.

Perfect Pairings

A crisp glass of Sauvignon Blanc or Pinot Grigio cuts through the richness beautifully but honestly an ice cold sparkling water with a wedge of lemon is just as perfect especially for lunch.

• Serve with a simple arugula salad dressed with lemon vinaigrette to add something fresh and bright
• A bowl of tomato soup turns this into an upgraded version of the classic combination
• For dinner add roasted vegetables on the side to make it a complete meal

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I hope this sandwich finds its way into your regular rotation because once you try it youll understand why I keep making it over and over again.

Recipe FAQs

→ Can I use rotisserie chicken?

Yes, rotisserie chicken works perfectly and saves time. Simply shred the meat and layer it with the pesto and cheese.

→ What bread works best?

Sourdough or Italian bread provides excellent structure and flavor. Ciabatta or multigrain are great alternatives for different textures.

→ Can I make it vegetarian?

Absolutely. Swap the chicken for grilled vegetables like zucchini, roasted peppers, or eggplant slices.

→ How do I prevent soggy bread?

Butter the outside slices generously and cook over medium heat. This creates a crispy barrier that keeps the bread perfectly toasted.

→ Can I add other ingredients?

Fresh tomato slices, basil leaves, or grated Parmesan enhance the flavors. Just avoid overstuffing to ensure even heating.