Mozzarella Pesto Chicken Grilled Cheese

The aroma of basil and melting mozzarella drifting from my tiny apartment kitchen one rainy Tuesday stopped my roommate in her tracks on her way to the fridge. I'd been experimenting with elevating the humble grilled cheese after a particularly long week at work when comfort food felt like the only reasonable option. What started as a way to use up leftover rotisserie chicken became the sandwich that had both of us hovering over the stove, watching the bread transform into that perfect golden brown. Something about the combination of pesto's bright herbal notes against the creamy richness of mozzarella just works on a molecular level.

My sister claimed she didn't like pesto until she accidentally tried this sandwich when I made it for a casual weekend lunch. Now she requests it every time she visits, and honestly, I've stopped being surprised because the way the pesto permeates the warm chicken changes everything about its flavor profile. It's become our go-to when we need something that feels indulgent but still manages to use up leftover chicken from Sunday meal prep.

Ingredients

• Sourdough or Italian bread: The sturdier structure holds up beautifully to the weight of chicken and cheese without getting soggy, plus sourdough's tang complements the pesto
• Fresh mozzarella: Fresh slices melt into that incredible restaurant style stretch, though shredded works if that's what you have on hand
• Unsalted butter: Softened butter spreads evenly and lets you control the salt level since pesto can already be quite salty
• Cooked shredded chicken breast: Rotisserie chicken is your best friend here, already seasoned and perfectly tender
• Basil pesto: Homemade is lovely but do not stress about store bought, just grab a jar with good ingredients
• Optional extras: Grated Parmesan adds umami depth, fresh tomato brings brightness, and extra basil leaves punch up the herb factor

Instructions

Prep your base:

Lay out all four bread slices and spread pesto generously on two of them, going nearly to the edges for maximum flavor in every bite

Build the layers:

Divide the shredded chicken evenly between the pesto covered slices, then layer mozzarella over the chicken and add any tomato or fresh basil you're using

Close it up:

Place the remaining bread slices on top to form sandwiches, then spread softened butter on the outside of both top and bottom slices

The golden moment:

Cook in a heated skillet over medium heat for about 4 minutes per side, pressing gently with a spatula, until the bread is deeply golden and the cheese is completely melted

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This sandwich has rescued countless Friday nights when cooking felt impossible but takeout just was not what we wanted. There's something deeply satisfying about the crispy crunch giving way to that melty, herbaceous center that feels like a proper meal rather than just a quick snack.

Bread Choices That Work

While sourdough is my reliable standby, ciabatta creates these incredible air pockets that catch the melted cheese in the most delightful way. Multigrain adds a nutty dimension that actually plays nicely with the basil notes, though I'd avoid anything too rustic or seedy that might overwhelm the more subtle pesto flavors.

Make It Vegetarian

My vegetarian friend swears by swapping the chicken for roasted red peppers and zucchini that have been grilled beforehand. The vegetables add sweetness and depth while maintaining that satisfying texture contrast between the crunchy exterior and soft interior.

Serving Suggestions

A crisp white wine cuts through the richness beautifully, though sparkling water with a squeeze of fresh lemon works just as well for lunch. I've also served these alongside a simple arugula salad dressed with lemon vinaigrette when I want to pretend I'm eating a balanced meal.

• Pair with a glass of Pinot Grigio if you're feeling fancy on a weekend afternoon
• Keep extra napkins nearby because melting mozzarella knows no bounds
• These reheat surprisingly well in a toaster oven if you somehow have leftovers

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Whether it's a quick Tuesday dinner or a lazy weekend lunch, this sandwich manages to feel special without requiring any special occasion at all.

Recipe Questions & Answers

→ What type of bread works best?

Sourdough or Italian bread provides ideal texture and flavor. Their sturdy structure holds up well to grilling while developing a satisfying crunch. Ciabatta or multigrain bread also work beautifully for different textures.

→ Can I use different cheese?

While mozzarella creates the perfect melt, you can substitute with provolone, fontina, or gouda. Combining mozzarella with another cheese like Parmesan adds extra depth and umami flavor.

→ How do I prevent the sandwich from getting soggy?

Butter the outside of the bread generously and cook over medium heat. This creates a crisp barrier that protects the interior. Also, avoid overloading with watery ingredients like tomatoes.

→ Can I make this vegetarian?

Absolutely. Replace the shredded chicken with grilled vegetables like zucchini, roasted peppers, or portobello mushrooms. The pesto and mozzarella provide plenty of flavor and richness.

→ What's the best way to melt the cheese completely?

Cook over medium heat rather than high to allow the cheese to melt before the bread burns. Covering the skillet briefly helps trap heat and melt the cheese evenly.

→ Can I prepare these ahead of time?

You can assemble the sandwiches up to 4 hours before cooking and store them wrapped in the refrigerator. However, they're best cooked fresh for optimal texture and temperature.