Mozzarella Pesto Chicken Grilled Cheese (Printable Format)

Shredded chicken, basil pesto, and melted mozzarella pressed between buttered bread until golden and perfectly gooey.

# What's Needed:

→ 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 the four bread slices. Spread 1 to 1.5 tbsp pesto onto two of the slices.
02 - Evenly distribute the shredded chicken on top of the pesto-covered slices.
03 - Layer mozzarella cheese over the chicken. Add tomato slices and fresh basil if using. Sprinkle with Parmesan for extra flavor, if desired.
04 - Top with the remaining bread slices to form sandwiches.
05 - Spread the softened butter on the outsides of each sandwich, covering both top and bottom surfaces.
06 - Heat a large skillet or grill pan over medium heat. Place the sandwiches in the skillet, pressing them slightly with a spatula. Cook for 3 to 4 minutes per side, or until the bread is golden brown and the cheese is melted.
07 - Remove from the skillet, let rest for 1 minute, then cut in half and serve warm.

# Expert Advice:

01 -
  • The combination of pesto and mozzarella creates an incredibly rich, restaurant quality flavor in minutes
  • Its the perfect way to transform leftover chicken into something completely new and exciting
02 -
  • Medium low heat is your friend here, high heat burns the bread before the cheese melts
  • Letting the sandwich rest for just one minute after cooking makes a huge difference in how neatly it slices
03 -
  • Use a cast iron skillet for the most even, crispy golden crust
  • Grate your mozzarella instead of slicing for faster, more even melting
Return