Pin it The smell of butter hitting a hot skillet still stops me in my tracks every single time. I stumbled onto this combo during a rainy Tuesday when leftovers from Sunday's roast chicken met a jar of pesto I'd been meaning to use. Something about the way mozzarella melts into those vibrant basil oils just makes sense. My husband walked in from work and immediately asked if he could have whatever was creating that aroma.
Last summer, my sister was recovering from surgery and needed meals she could reheat easily. I made a batch of these, cut them into quarters, and stacked them in her fridge. She texted me two days later saying she'd eaten nothing else since I dropped them off. Sometimes the simplest combinations hit the hardest.
Ingredients
- Sourdough or Italian bread: Sturdy enough to hold everything together without getting soggy, and it develops this incredible crunch when buttered and griddled
- Fresh mozzarella: shredding it yourself melts better than pre-shredded, and the creaminess balances the pesto's brightness
- Cooked shredded chicken breast: rotisserie chicken works perfectly here, or use leftover roast chicken for the most tender results
- Basil pesto: homemade is lovely but a good quality store-bought version absolutely delivers the same punchy flavor
- Unsalted butter softened: salted butter works too, just skip the Parmesan if you're watching sodium levels
- Optional extras: tomato adds moisture, fresh basil brings an extra herbal pop, and Parmesan creates this savory umami crust
Instructions
- Spread the pesto foundation:
- Lay out all four bread slices and generously spread about a tablespoon and a half of pesto onto two of them, going all the way to the edges so every bite gets that basil punch
- Layer the chicken:
- Distribute your shredded chicken evenly over the pesto-coated slices, pressing it gently into the sauce so it doesn't slide around during cooking
- Add the cheese:
- Layer your mozzarella over the chicken, and if you're using tomato and fresh basil, tuck them in now before topping with the remaining bread slices to complete your sandwiches
- Butter the exterior:
- Spread softened butter generously on the outside of each sandwich, covering both top and bottom completely for that even golden crunch
- Grill to perfection:
- Heat your skillet over medium heat, place the sandwiches inside, and press gently with your spatula for about three to four minutes per side until deeply golden and the cheese has melted completely
Pin it My oldest daughter now requests these for sleepovers, and her friends always ask for the recipe. The best part is watching them try to figure out what makes these so different from regular grilled cheese, until someone spots the green peeking through the cheese.
Bread Selection Secrets
Sourdough gives you that tangy backbone and structural integrity, while Italian bread offers a softer, more pillowy interior. Ciabatta creates incredible air pockets that get wonderfully crisp, but multigrain can add a nutty dimension that plays beautifully with the pesto. Whatever you choose, avoid sandwich bread that's too soft or it'll turn mushy instead of achieving that perfect golden crust.
Make Ahead Magic
You can absolutely assemble these sandwiches up to four hours ahead, wrap them tightly in parchment, and keep them refrigerated. The flavors actually meld during this rest time, creating an even more cohesive taste experience. Just don't butter the exterior until right before cooking, or the bread will absorb the butter and lose that signature crunch.
Perfect Pairings
A crisp glass of Pinot Grigio cuts through the richness while echoing the herbal notes in the pesto. For something non-alcoholic, try sparkling water with a wedge of lemon—the acidity brightens every single bite. A simple arugula salad dressed with lemon vinaigrette makes this feel like a complete meal without overwhelming the palate.
- Keep a small bowl of warm marinara on the side for dipping
- A handful of salt and vinegar chips adds the perfect salty crunch contrast
- Slice sandwiches diagonally for easier eating and prettier presentation
Pin it Hope this becomes one of those recipes you make without even thinking, the kind that feels like home no matter what kind of day you've had.
Recipe FAQs
- → Can I use different types of bread?
Absolutely. While sourdough and Italian bread work beautifully, try ciabatta, focaccia, or multigrain bread for different textures and flavors. Choose sturdy bread varieties that hold up well to butter and pressing.
- → How do I ensure the cheese melts properly?
Use medium heat and cook for 3-4 minutes per side. Press the sandwich gently with a spatula to ensure even contact with the pan. Fresh mozzarella melts quickly, so watch carefully to prevent the bread from browning too fast.
- → What's the best chicken to use?
Rotisserie chicken works wonderfully for convenience and flavor. If cooking fresh, use chicken breast and shred it while warm. Shredded turkey breast is also an excellent alternative.
- → Can I make this vegetarian?
Yes. Swap the chicken for grilled vegetables like zucchini, roasted peppers, or eggplant. You can also add sun-dried tomatoes or caramelized onions for extra depth and richness.
- → What are good side pairings?
Serve with a crisp Italian white wine, sparkling water with lemon, or fresh tomato soup. Arugula salad with lemon vinaigrette complements the rich, savory flavors beautifully.
- → How do I store leftovers?
These are best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until warmed through and cheese melts again.