Save The first time I made this pesto chicken grilled cheese, I was snowed in during a March storm and working with whatever I had in the fridge. The combination ended up being so good that my roommate actually asked if I could make it again the next day. There's something about the way the salty mozzarella melts into that herby pesto that feels like it was always meant to be. Now whenever I smell basil and butter together, I'm right back in that tiny kitchen watching snow pile up outside the window.
Last summer, I made these for my sister after she spent a long day moving into her new apartment. She took one bite, stopped mid conversation, and just said oh wow. We ended up sitting crosslegged on her living room floor among unpacked boxes, eating them straight from the cutting board and agreeing that grilled cheese had never tasted this grown up.
Ingredients
- Bread choice: Sourdough gives you that perfect tangy crunch and structural integrity to hold everything together without getting soggy
- Fresh mozzarella: The key is slicing it thin enough to melt evenly but thick enough that you get those gorgeous cheese pulls with every bite
- Unsalted butter: Softening it first means you can spread it evenly without tearing the bread, which I learned the hard way after too many patchwork jobs
- Shredded chicken breast: Rotisserie chicken from the grocery store is absolutely fine here, and honestly saves so much time on weeknights
- Basil pesto: Homemade is lovely but storebought works perfectly, just look for one with good color and not too much oil pooling on top
Instructions
- Layer the foundation:
- Lay out all four bread slices and spread about a tablespoon and a half of pesto onto two of them, going almost to the edges so every bite gets that basil flavor.
- Build the sandwiches:
- Divide the shredded chicken evenly between the two pesto covered slices, then arrange the mozzarella on top of the chicken. Add tomato slices or fresh basil now if you're using them, and finish with a little Parmesan for that extra salty punch.
- Butter the outside:
- Place the remaining bread slices on top to close the sandwiches, then spread softened butter generously on the exterior of both sides. This is what creates that golden, restaurant style crust.
- Grill to perfection:
- Heat your skillet over medium heat and place the sandwiches inside, pressing down gently with your spatula. Cook for about 3 or 4 minutes on the first side until deeply golden, then carefully flip and cook another 3 to 4 minutes until the cheese is melting and the bread is crisp all over.
- Rest and serve:
- Let the sandwiches rest for a full minute on a cutting board so the cheese sets slightly, then slice diagonally and serve while still hot and gooey.
Save My dad always says that the real test of a grilled cheese is whether it needs soup on the side. These sandwiches definitely don't. They're hearty and complete enough to stand alone, though I won't tell anyone if you want to dunk them in tomato soup anyway.
Choosing Your Bread
I've tried this with everything from basic white bread to ciabatta, and sourdough really does win. Its tangy flavor cuts through the rich cheese and pesto, plus it develops this incredible crunch that holds up beautifully against the moist filling. Ciabatta works too if you want something chewier, just watch it closely since it can go from golden to dark quickly.
Make Ahead Strategy
You can assemble the sandwiches completely up to an hour before cooking, just wrap them tightly in plastic wrap and keep them at room temperature. Don't refrigerate assembled sandwiches or the bread will get soggy. When you're ready to cook, just unwrap and proceed with the buttering step.
Serving Suggestions
A crisp white wine like pinot grigio cuts through the richness perfectly, but sparkling water with a squeeze of lemon is just as refreshing. If you want something on the side, a simple arugula salad dressed with olive oil and lemon adds nice freshness without competing with the sandwich itself.
- Let the skillet come to temperature fully before adding the first sandwich for even browning
- If cheese starts to escape, don't panic, just tuck it back in with your spatula while it's still melty
- A knife warmed under hot water slices through the melted cheese without dragging
Save There's something so deeply satisfying about biting into a grilled cheese that's been elevated with just a few thoughtful touches. This is the kind of meal that turns a random Tuesday into something worth remembering.
Common Recipe Questions
- → Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken works perfectly for convenience. Simply shred the meat and use as directed. This saves preparation time while maintaining delicious flavor.
- → What bread works best for this sandwich?
Sourdough and Italian bread are recommended, but you can also try ciabatta or multigrain for different textures. Choose bread sturdy enough to hold the melted cheese without falling apart.
- → How do I make this sandwich vegetarian?
Replace the chicken with grilled vegetables such as zucchini or roasted peppers. The pesto and mozzarella provide plenty of flavor and satisfying richness on their own.
- → What temperature should the skillet be?
Heat your skillet or grill pan over medium heat. This ensures the bread toasts to golden brown while giving the cheese time to melt completely without burning.
- → Can I make homemade pesto?
Absolutely. Homemade pesto tastes excellent in this sandwich. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil for a vibrant sauce that elevates the entire dish.
- → What pairs well with this sandwich?
Serve alongside crisp Italian white wine, sparkling water with lemon, or a light salad. These beverages and sides complement the rich, savory flavors beautifully.