Save to Pinterest The smell of butter melting into sourdough still stops me in my tracks every single time. I stumbled onto this combination during a particularly exhausting Tuesday when leftover rotisserie chicken was the only thing standing between me and cereal for dinner. Something about the way pesto's bright basil notes cut through rich mozzarella felt like discovering a secret I should have known years ago. Now it is my go-to when I need comfort food that actually feels exciting.
My sister stayed over last month and I made these for lunch, not thinking much of it. She took one bite, went completely silent for a full minute, then asked if I had been secretly taking cooking classes. We ate them standing at the counter because neither of us could wait to sit down properly. Sometimes the best meals are the ones you almost did not bother to make.
Ingredients
- Sourdough or Italian bread: Sturdy enough to hold everything together without getting soggy, and it develops the most gorgeous golden crust
- Fresh mozzarella: Skip the pre-shredded stuff and slice it yourself for those incredible melty pockets
- Unsalted butter: Softened to room temperature so it spreads evenly without tearing the bread
- Cooked shredded chicken breast: Rotisserie chicken works perfectly here, or use leftovers from a roast
- Basil pesto: Homemade is wonderful but do not stress about it, a good jarred pesto performs beautifully
- Optional add-ins: Fresh tomato adds moisture, extra basil keeps things bright, grated Parmesan brings a salty finish
Instructions
- Prep the foundation:
- Lay out your bread slices and spread about one tablespoon of pesto on two of them, going all the way to the edges for maximum flavor in every bite
- Build the layers:
- Scatter the shredded chicken evenly over the pesto, then arrange mozzarella slices on top, tucking in any tomato or fresh basil if you are using them
- Seal the deal:
- Top with the remaining bread slices and spread softened butter on the outside of each sandwich, covering both top and bottom completely
- Golden perfection:
- Cook in a heated skillet over medium heat for three to four minutes per side, pressing gently with your spatula, until the cheese is melty and the bread is deeply golden
- The resting moment:
- Let the sandwiches rest for a full minute before cutting, which keeps everything from sliding out when you slice
Save to Pinterest These sandwiches have become my rainy day default, the kind of food that makes a gray afternoon feel deliberate and cozy. I started keeping a jar of pesto in the fridge specifically for those moments when only melty cheese will do.
Bread Choices That Work
Ciabatta creates a wonderfully chewy interior while multigrain adds nuttiness that plays nicely with the basil. I have even used focaccia in a pinch, though the texture gets closer to pizza territory. Whatever you choose, give it a day or two past fresh, slightly stale bread grills up better than anything straight from the bakery bag.
Make It Yours
Swap the chicken for grilled vegetables and you have a vegetarian version that does not feel like a compromise. Zucchini, roasted red peppers, or even thin-sliced eggplant work beautifully. The pesto and mozzarella framework is forgiving enough to support whatever you need to use up or whatever flavors you are craving.
Serving Suggestions
A crisp white wine cuts through the richness, but sparkling water with a lemon wedge is just as refreshing. I like a simple green salad with vinaigrette on the side to balance the heavy, cheesy main. These sandwiches reheat surprisingly well if you use a skillet instead of a microwave, which keeps the bread crisp.
- Pair with Italian whites like Pinot Grigio if you are having wine
- Keep the salad light, nothing too creamy or heavy alongside
- Cut diagonally for easier eating and nicer presentation
Save to Pinterest Some recipes are just meant to be eaten with your hands, leaning over the counter, maybe a little cheese on your chin. This is one of those.
Your Questions Answered
- → Can I prepare this sandwich ahead of time?
You can assemble the sandwich 1-2 hours ahead and refrigerate it before cooking. Bring it to room temperature for 5 minutes before grilling for even cooking and better cheese melt.
- → What's the best way to get perfectly melted cheese?
Use medium heat and cook for 3-4 minutes per side. Press gently with a spatula to ensure even contact with the pan. If the bread browns too quickly, lower the heat slightly to allow the cheese more time to melt.
- → Can I use chicken thighs instead of breast?
Yes, chicken thighs work wonderfully and offer more moisture and flavor. Shred cooked thighs the same way as breast meat. The cooking time remains the same since the chicken is already cooked.
- → What are good alternatives to basil pesto?
Try sun-dried tomato pesto, arugula pesto, or cilantro-lime pesto for different flavor profiles. You can also use freshly made pesto or quality store-bought versions. Adjust the amount based on your pesto preference.
- → How do I make this sandwich vegetarian?
Replace the chicken with grilled vegetables like zucchini, eggplant, roasted red peppers, or sun-dried tomatoes. You can also add spinach or arugula for extra greens and nutrition while maintaining the same cooking method.
- → Can I use a panini press instead of a skillet?
Absolutely. A panini press works excellently for this sandwich. Cook for 2-3 minutes until the bread is golden and cheese melts completely. The press provides even heat distribution and doesn't require flipping.