Mozzarella Pesto Chicken Grilled Cheese

Golden grilled cheese sandwich with shredded chicken, pesto, and melted mozzarella. A quick, flavorful fusion of American comfort and Italian taste.

# What You'll 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

# How to Make It:

01 - Lay out bread slices and spread 1 to 1.5 tbsp pesto onto two of the slices.

02 - Evenly distribute shredded chicken on top of the pesto-covered bread slices.

03 - Layer mozzarella cheese over the chicken. Add tomato slices and fresh basil if using. Sprinkle with Parmesan for extra flavor if desired.

04 - Top with remaining bread slices to form sandwiches.

05 - Spread softened butter on the outsides of each sandwich, coating both top and bottom surfaces.

06 - Heat a large skillet or grill pan over medium heat. Place sandwiches in the skillet, pressing slightly with a spatula. Cook for 3 to 4 minutes per side until bread is golden brown and cheese is melted.

07 - Remove from skillet, let rest for 1 minute, then cut in half and serve warm.

# Expert Advice:

01 -

The contrast between warm, gooey cheese and tender chicken creates the most satisfying texture
It comes together in under 20 minutes but tastes like something from a panini press
The pesto does all the heavy lifting for flavor, so you barely need to measure anything

02 -

Medium heat is your friend here, high heat burns the bread before the cheese has time to melt
Do not rush the butter step, uncovered spots will toast unevenly and miss that perfect crunch

03 -

Weighing down the sandwich with a heavy pan or bacon press creates restaurant-style even cooking
Grate a little extra Parmesan directly onto the buttered bread before grilling for a frico-like crust