Mozzarella Pesto Chicken Grilled Cheese

The idea came to me during a rushed lunch break when I stared at leftover rotisserie chicken and a jar of pesto sitting next to each other on the counter. Something clicked—why not turn this into something indulgent? That first attempt had cheese oozing everywhere, but the combination was so perfect it became my go-to comfort food ever since.

I made these for my sister last winter when she was visiting, fresh off a flight and starving. She took one bite and literally went quiet for a full minute, then looked at me with wide eyes and asked if I could make them again the next day. That is when I knew this wasnt just a sandwich anymore—it was a memory maker.

Ingredients

• Sourdough or Italian bread (4 slices): The sturdy texture holds up to all the fillings without getting soggy, and it develops this beautiful crunch when grilled
• Fresh mozzarella (4 oz / 115 g): Fresh mozzarella melts into these incredible strands rather than a flat layer, creating that classic cheese pull
• Unsalted butter (2 tbsp), softened: Softening the butter first makes it spreadable so every inch of bread gets coated for even golden browning
• Cooked shredded chicken breast (1 cup / 140 g): Rotisserie chicken is your best friend here, already seasoned and perfectly tender
• Basil pesto (3 tbsp): This is the flavor engine of the whole sandwich—store-bought is fine but homemade will knock your socks off
• Optional add-ins: Fresh tomato slices add brightness and moisture, extra Parmesan brings umami depth, and fresh basil leaves make it feel like summer

Instructions

Store cookware, spices, and prep tools within reach to keep cooking organized and efficient.

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Build your foundation:

Lay out all four bread slices and spread that pesto generously on two of them, going almost to the edges but not quite so it does not seep out during cooking

Layer the protein:

Distribute your shredded chicken evenly over the pesto-coated slices, pressing it down slightly so it stays put

Add the cheese magic:

Layer your mozzarella over the chicken, then tuck in any tomato slices or fresh basil if you are using them, and finish with a dusting of Parmesan

Close it up:

Top with the remaining bread slices to form your sandwiches

Butter the exterior:

Spread softened butter on the outside of each sandwich, covering both top and bottom completely

Save

These sandwiches have become my answer to everything. Bad day at work? Pesto chicken grilled cheese. Unexpected friend drop-in? Pesto chicken grilled cheese. Sunday afternoon craving? You guessed it. There is something about the combination of warm, melty cheese and fragrant basil that just makes everything better.

Making It Your Own

The beauty here is how adaptable this formula is. I have swapped in provolone for mozzarella when that was what I had in the fridge, and it brought this wonderful sharpness. Ciabatta creates an even crunchier exterior, while multigrain adds nuttiness that plays beautifully with the pesto. Last week I added a thin layer of sun-dried tomatoes to the inside, and honestly, that might be my new favorite variation.

The Vegetarian Switch

When my vegetarian friend comes over, I simply replace the chicken with grilled vegetables. Zucchini slices, roasted red peppers, or even sautéed mushrooms work perfectly. The pesto and mozzarella carry so much flavor that you do not miss the meat at all. In fact, my friend claimed the veggie version was even better than the original, which is saying something.

Serving Ideas

A crisp Italian white wine cuts through the richness beautifully, or sparkling water with a squeeze of lemon keeps it light. I have also served these alongside a simple arugula salad dressed with nothing but olive oil and lemon juice. The peppery greens balance all that cheese and pesto perfectly.

• Try spreading a thin layer of pesto on the outside bread too before buttering for extra aromatic crunch
• If your mozzarella is particularly wet, pat it dry with paper towels first to prevent soggy bread
• These reheat surprisingly well in a 350°F oven for about 10 minutes if you have leftovers

Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

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There is something so deeply satisfying about taking that first bite and hearing the crunch, then feeling the warm, cheesy, basil-scented goodness. Hope this brings you as much comfort as it has brought me.

Recipe FAQ

→ Can I use store-bought rotisserie chicken?

Absolutely! Rotisserie chicken works perfectly and saves time. Simply shred the meat and layer it with the pesto and cheese. The seasoned chicken adds great flavor to the sandwich.

→ What bread works best for this sandwich?

Sourdough or Italian bread provides excellent structure and flavor. Ciabatta or multigrain also work well for different textures. Choose sturdy bread that can hold the generous filling without getting soggy.

→ Can I make this vegetarian?

Yes! Simply omit the chicken and add grilled vegetables like zucchini, roasted peppers, or sautéed mushrooms. The pesto and mozzarella combination remains delicious and satisfying.

→ How do I get the crispest result?

Butter the bread generously and cook over medium heat. Press gently with your spatula while cooking for even browning. Don't rush—the slow toast creates that perfect golden crunch while melting the cheese thoroughly.

→ Can I assemble these ahead of time?

It's best to assemble and cook immediately for the crispest texture. However, you can prep ingredients like shredding chicken and slicing cheese up to a day in advance. Store everything separately until ready to assemble and grill.