Mozzarella Pesto Chicken Grilled Cheese

# 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 Make It:

01 - Lay out all bread slices. Spread pesto evenly onto two slices, using 1-1.5 tbsp per slice.

02 - Distribute shredded chicken over the pesto-covered slices. Arrange mozzarella on top of the chicken. Add tomato slices and fresh basil if desired, then sprinkle with Parmesan for extra flavor.

03 - Place remaining bread slices on top to close the sandwiches. Spread softened butter generously on the exterior of both top and bottom slices.

04 - Heat a large skillet or grill pan over medium heat. Place sandwiches in the pan and press gently with a spatula. Cook for 3-4 minutes per side until bread turns golden brown and cheese melts completely.

05 - Remove sandwiches from skillet and let rest for 1 minute. Cut each sandwich in half diagonally and serve warm.

# Expert Tips:

01 -

The combination of warm pesto and melted mozzarella creates an incredibly comforting, restaurant quality sandwich in just 20 minutes
Its the perfect solution for transforming leftover cooked chicken into something that feels entirely new and exciting

02 -

Medium low heat is your friend here too high and youll burn the bread before the cheese has time to melt
Pressing down with your spatula helps the bread make contact with the pan and creates that irresistible crispy exterior

03 -

Mayo mixed with a little garlic powder makes an excellent alternative to butter for the outside and creates an even crispier crust
If your mozzarella is very fresh and watery pat it dry with paper towels before adding to prevent a soggy sandwich