Save I stumbled on this combination during a frantic Tuesday when leftover rotisserie chicken met a jar of pesto that needed using. The smell of butter toasting in the skillet pulled my husband into the kitchen, and we ended up eating standing up at the counter because waiting for plates felt like too much delay. Now it is the sandwich I make when comfort food needs to feel a little fancy but still honest.
Last winter my sister came over exhausted from a twelve hour shift and I made these for us. She took one bite, closed her eyes, and said this was exactly what she had been craving but never knew how to ask for. We sat by the window watching snow fall while the mozzarella stretched in perfect strings between the bread halves.
Ingredients
- Sourdough or Italian bread: Sourdough holds up beautifully to the pesto moisture and gets that restaurant style crunch, but Italian bread works if you prefer something softer
- Fresh mozzarella: Fresh slices melt into that gorgeous gooey consistency that shredded cheese just cannot replicate, though shredding works in a pinch
- Unsalted butter: Softening it first means no torn bread and every square inch gets that golden buttery finish
- Cooked shredded chicken breast: Rotisserie chicken is my secret weapon here because it is already seasoned and tender
- Basil pesto: Homemade is lovely but a good store bought jar saves time and still delivers that bright, punchy flavor
Instructions
- Layer the foundation:
- Lay out your bread and spread a generous tablespoon of pesto on two slices, reaching nearly to the edges so every bite gets that herbal kick.
- Build the sandwich:
- Pile the shredded chicken over the pesto, then layer mozzarella on top. Add tomato slices or fresh basil now if you are using them, then finish with a sprinkle of Parmesan.
- Close it up:
- Top with the remaining bread slices and butter the outside of each sandwich thoroughly. Use all the butter, it makes the difference between good and unforgettable.
- Get that golden crust:
- Heat your skillet over medium heat and place the sandwiches inside. Press down gently with your spatula and cook for about four minutes per side until the bread turns deep golden brown and you see cheese starting to escape.
Save My daughter started calling these fancy grown up grilled cheeses when she was seven, and the name stuck. Now whenever her friends sleep over, they request these specifically, and I love watching them discover that pesto and mozzarella belong together forever.
Bread Choices That Work
Ciabatta creates an incredible airy crunch while multigrain adds a nutty dimension that plays beautifully against the basil. I have even used rosemary focaccia when I wanted to lean fully into the herbaceous theme.
Make It Vegetarian
Grilled zucchini slices or roasted red peppers replace the chicken beautifully while keeping that satisfying texture. The pesto carries so much flavor that you honestly will not miss the meat.
Serving Ideas
A crisp white wine like Pinot Grigio cuts through the richness, or sparkling water with lemon keeps it lighter. These also pair wonderfully with a simple arugula salad dressed in olive oil and lemon.
- Cut on the diagonal for that classic bistro look
- Extra pesto on the side for dipping is never a bad idea
- Serve immediately while the cheese is at its meltiest
Save There is something deeply satisfying about elevating a grilled cheese into something this special without much extra effort.
Recipe FAQs
- → Can I use different types of bread?
Yes, sourdough and Italian bread work best, but ciabatta and multigrain bread offer interesting textures and flavors. Choose bread with enough structure to hold the fillings without falling apart.
- → What's the best way to prepare the chicken?
Shredded cooked chicken breast is ideal. Rotisserie chicken is a convenient option that saves prep time. Ensure the chicken is fully cooked and shredded into bite-sized pieces for even distribution.
- → How do I prevent the sandwich from falling apart?
Press gently with a spatula while cooking to help the cheese bind the layers together. Don't press too hard, or you'll squeeze out the filling. Resting for one minute after cooking helps the cheese set slightly.
- → Can I make this sandwich vegetarian?
Absolutely. Replace the chicken with grilled vegetables like zucchini, roasted peppers, or eggplant. You can also add spinach, mushrooms, or caramelized onions for depth of flavor.
- → What temperature should the skillet be?
Medium heat is ideal for cooking these sandwiches. This allows the bread to brown slowly and evenly while the cheese inside melts completely without burning the exterior.
- → Is homemade or store-bought pesto better?
Both work well. Homemade pesto offers fresher basil flavor, while store-bought is convenient. Use 3 tablespoons per sandwich, adjusting to taste preference. Check store-bought versions for potential nut and dairy allergens.