Save It The smell of melting mozzarella and basil pesto drifting through my apartment on a rainy Tuesday changed everything about how I think about grilled cheese. I was experimenting with leftover roasted chicken from Sunday dinner, just trying to use it up before it went bad. What happened instead was the kind of sandwich that makes you pause mid-bite and stare out the window.
My roommate walked in from work, dropped her bag, and immediately asked what was making our kitchen smell like an Italian bistro. We ended up standing at the counter eating these sandwiches straight from the pan, burning our fingers because we could not wait another second. That night became a regular thing whenever either of us had a rough day.
Ingredients
- 4 slices sourdough or Italian bread: A sturdy bread that can hold all the fillings without getting soggy, sourdough adds a nice tang while Italian bread gives a softer bite
- 4 oz (115 g) fresh mozzarella, sliced or shredded: Fresh mozzarella melts into those amazing strings we all love, much better than the processed stuff
- 2 tbsp unsalted butter, softened: Buttering the outside creates that perfect golden crunch we all crave in a grilled cheese
- 1 cup (140 g) cooked, shredded chicken breast: Leftover rotisserie chicken works beautifully here, or use breast meat you roasted yourself
- 3 tbsp basil pesto: Homemade or store-bought both work, just make sure it is the kind with real basil and garlic
- 2 tbsp grated Parmesan cheese: Optional but highly recommended for that extra salty, umami kick on top of the mozzarella
- 1 small tomato, thinly sliced: Adds a fresh, bright element that cuts through all that rich cheese and chicken
- Fresh basil leaves: If you have them, they add a beautiful pop of color and freshness to each bite
Instructions
- Prep your bread canvas:
- Lay out all four bread slices on your cutting board so you can assemble everything efficiently
- Spread the green gold:
- Smear 1 to 1.5 tablespoons of pesto onto two of the bread slices, going all the way to the edges
- Layer the chicken:
- Distribute your shredded chicken evenly over the pesto-covered slices, pressing it gently into the sauce
- Add the cheese parade:
- Layer mozzarella over the chicken, then add tomato slices and fresh basil if you are using them
- Sprinkle some magic:
- Add Parmesan on top for extra flavor, then place the remaining bread slices to complete your sandwiches
- Butter the outside:
- Spread softened butter generously on the exterior of both sides of each sandwich
- Get your pan ready:
- Heat a large skillet or grill pan over medium heat until it is nice and hot
- The golden moment:
- Place sandwiches in the pan and press gently with a spatula, cooking 3 to 4 minutes per side until golden brown and melty
- The hardest part:
- Let them rest for 1 minute before cutting in half and serving warm
Save It These sandwiches have become my go-to whenever friends come over for casual weeknight dinners. There is something about watching people take that first bite, seeing their eyes light up when they hit the mozzarella-pesto-chicken trifecta.
Bread Choices That Work
Ciabatta creates amazing air pockets for cheese to pool into while multigrain adds a nutty dimension that pairs surprisingly well with the basil. Just avoid anything too soft or your sandwich might fall apart.
Making It Vegetarian
Grilled vegetables like zucchini, roasted peppers, or even portobello mushrooms work beautifully as a chicken replacement. They add their own savory depth and hold up well to the pesto and mozzarella combo.
Perfect Pairings
A crisp Italian white wine like Pinot Grigio cuts through the richness nicely. For something non-alcoholic, sparkling water with lemon refreshes the palate between bites.
- A simple arugula salad with lemon vinaigrette balances out the heaviness
- Tomato soup, while obvious, is still a classic for good reason
- Cornichons or pickled onions add a bright acidic contrast
Save It Somehow this sandwich manages to feel fancy enough for company but cozy enough for a solo Tuesday night. That might be the best part.
Recipe FAQs
- → What type of bread works best for this sandwich?
Sourdough or Italian bread provide sturdy crusts that crisp nicely when grilled, holding the fillings well without becoming soggy.
- → Can I use store-bought pesto?
Yes, store-bought pesto works well, just check for nut and cheese allergens if needed.
- → Is shredded chicken cooked beforehand?
Shredded chicken should be fully cooked before assembling the sandwich to ensure proper texture and flavor.
- → What are some good variations for this sandwich?
Try swapping chicken with grilled vegetables like zucchini or roasted peppers for a vegetarian twist, or add tomato slices and fresh basil for extra layers.
- → How do I achieve a crispy crust on the sandwich?
Spread softened butter on the outside of the bread and grill on medium heat, pressing gently to brown evenly and melt the cheese inside.