Mozzarella Pesto Chicken Grilled Cheese (Printable)

Crispy sourdough layered with tender chicken, vibrant pesto, and gooey mozzarella.

# What You Need:

→ 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

# Directions:

01 - Lay out all bread slices. Spread pesto evenly onto two slices, using 1-1.5 tbsp per slice.
02 - Distribute shredded chicken over pesto-covered slices. Arrange mozzarella on top of chicken. Add tomato slices and fresh basil if desired. Sprinkle with Parmesan for additional flavor.
03 - Place remaining bread slices on top to close sandwiches. Spread softened butter generously on exterior surfaces of both sides.
04 - Heat large skillet or grill pan over medium heat. Place sandwiches in pan, pressing gently with spatula. Cook 3-4 minutes per side until bread achieves golden brown color and cheese melts completely.
05 - Remove from heat and let sandwiches rest 1 minute. Cut diagonally in half and serve immediately while hot.

# Expert Advice:

01 -
  • Its the ultimate upgrade to a classic grilled cheese that feels fancy enough for company but easy enough for Tuesday nights
  • The pesto creates this incredible aromatic base that makes every bite feel like a little Italian vacation
  • You can use leftover chicken or a rotisserie bird, making it secretly budget-friendly despite the gourmet taste
02 -
  • Medium heat is your friend here—too high and the bread burns before the cheese melts, too low and you end up with sad, soggy bread
  • Pressing gently with the spatula while cooking helps everything meld together, but do not press so hard that the cheese squeezes out
  • If the bread is browning faster than the cheese is melting, tent the pan with foil for the last minute
03 -
  • Homemade pesto freezes beautifully in ice cube trays, so you can always have some ready for sandwich emergencies
  • Use a cast iron skillet if you have one—it creates the most even, golden crust and holds heat perfectly
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