Save My favorite grilled cheese phase happened during a week when I had leftover rotisserie chicken and a half-used jar of pesto staring at me from the fridge. I buttered two slices of sourdough, layered everything in without much thought, and pressed it all down in my cast iron skillet. The smell that filled the kitchen, that mix of toasted bread, melting mozzarella, and warm basil, made me realize I'd stumbled onto something I'd be making on repeat. It's become my go-to whenever I want comfort food that feels a little more grown-up than the classic cheddar version I grew up with.
I made this for my sister once after she had a long day, and she took one bite and said it tasted like vacation in Italy, which made us both laugh because we were standing in my tiny apartment kitchen in sweatpants. But she wasn't wrong. There's something about the combination of pesto and mozzarella that feels special, even when you're just using whatever bread you grabbed at the store. It's the kind of sandwich that makes people ask for the recipe, even though it's almost too simple to write down.
Ingredients
- Sourdough or Italian bread: A sturdy bread holds up to all the fillings without getting soggy, and the tangy flavor of sourdough plays really well with the pesto.
- Fresh mozzarella: This melts into creamy, stretchy perfection and doesn't get greasy like some pre-shredded cheeses can.
- Unsalted butter: Softened butter spreads easily and gives you that golden, crispy exterior without burning.
- Cooked, shredded chicken breast: Rotisserie chicken is your best friend here, it's already seasoned and saves you from cooking anything extra.
- Basil pesto: Whether you make it or buy it, pesto is the flavor engine of this sandwich, so use one you actually like tasting on its own.
- Grated Parmesan cheese: Optional, but it adds a salty, nutty layer that makes the whole thing taste more complex.
- Tomato and fresh basil: These are optional add-ins that bring a little freshness and color if you're feeling fancy.
Instructions
- Prep the bread:
- Lay out your bread slices and spread 1 to 1.5 tablespoons of pesto on two of them. Don't be shy, the pesto is what makes this sandwich sing.
- Add the chicken:
- Distribute the shredded chicken evenly over the pesto-covered slices. If your chicken is cold from the fridge, it'll warm up as it cooks, so don't worry.
- Layer the cheese and extras:
- Pile on the mozzarella, then add tomato slices, fresh basil, or Parmesan if you're using them. The more cheese, the better the melt.
- Close the sandwiches:
- Top with the remaining bread slices and press down gently so everything sticks together a bit.
- Butter the outsides:
- Spread softened butter on both the top and bottom of each sandwich. This is what gets you that crispy, golden crust.
- Grill to perfection:
- Heat a skillet or grill pan over medium heat and place the sandwiches in, pressing lightly with a spatula. Cook for 3 to 4 minutes per side until the bread is golden and the cheese is melted and gooey.
- Rest and serve:
- Let the sandwiches rest for a minute after you take them off the heat, then cut them in half and serve while they're still warm and stretchy.
Save There was one rainy Saturday when I made a double batch of these and ate them with tomato soup while binge-watching a cooking show, and it felt like the most perfect afternoon. It's funny how a sandwich can do that, turn a nothing day into something you remember fondly. This one has that effect on me every time.
Choosing Your Bread
Sourdough is my first choice because of its tangy flavor and sturdy crumb, but ciabatta works beautifully if you want something airier with a chewy crust. Multigrain adds a nutty texture and makes the sandwich feel a little healthier, though let's be honest, it's still butter and cheese. Whatever you pick, just make sure it's thick enough to hold up to the fillings without falling apart in the pan.
Make It Your Own
If you don't have chicken, grilled zucchini or roasted red peppers make a great vegetarian swap that still feels hearty. I've also added a drizzle of balsamic glaze after grilling, which gave it a sweet-tangy finish that my friend couldn't stop talking about. Sometimes I'll throw in a few baby spinach leaves for color and a bit of freshness, though they wilt down pretty quickly in the heat.
Serving and Pairing Ideas
This sandwich is rich and satisfying on its own, but it pairs really well with a simple side salad dressed in lemon vinaigrette or a bowl of tomato basil soup for dipping. I like serving it with a handful of kettle chips and some pickles for crunch and tang. A crisp Italian white wine or sparkling water with lemon keeps things light and refreshing.
- Serve it with a green salad tossed in olive oil and lemon to balance the richness.
- Tomato soup is the classic pairing and perfect for dipping.
- Cut the sandwiches into smaller pieces and serve them as appetizers at a casual gathering.
Save This sandwich has earned a permanent spot in my weekly rotation, and I hope it does the same for you. It's proof that you don't need a complicated recipe to make something that feels really special.
Recipe FAQ
- → Can I use a different type of bread?
Absolutely. Ciabatta, multigrain, or Italian bread all work wonderfully. Choose based on your texture preference—ciabatta for crispness, multigrain for nuttiness, or sourdough for tanginess.
- → What's the best way to cook the chicken?
Use rotisserie chicken for convenience and moisture. Alternatively, grill or pan-sear chicken breast, then shred it. Avoid overcooking, as dry chicken affects the overall flavor and texture.
- → How do I prevent the bread from burning?
Cook over medium heat rather than high heat. This allows the cheese to melt fully while the bread toasts gradually to golden brown. Use medium-low if your skillet runs hot.
- → Can I make this vegetarian?
Yes. Replace chicken with grilled zucchini, roasted red peppers, or eggplant for a vegetarian version. The pesto and mozzarella provide plenty of flavor and richness.
- → What's the best side to serve with this?
A crisp Italian white wine, sparkling water with lemon, or a fresh arugula salad pairs beautifully. Tomato soup is also a classic pairing for grilled cheese sandwiches.
- → How do I store leftovers?
Best enjoyed fresh and warm. If you have leftovers, wrap in foil and refrigerate for up to 2 days. Reheat in a skillet over medium heat until warmed through.