Pin It The first time I made this grilled cheese was on a rainy Tuesday when I needed something comforting but didn't want to settle for the same old sandwich. The smell of pesto hitting the warm bread filled my entire kitchen, and I knew I was onto something special. My roommate wandered in, drawn by the aroma, and ended up staying for dinner. Now it's our go-to when we need a meal that feels indulgent but still uses up leftover rotisserie chicken from the night before.
Last winter my sister came over after a terrible day at work, and I made these sandwiches without really measuring anything. She took one bite, stopped mid sentence, and asked me to write down exactly what I'd done. We sat at the counter eating them while she vented about her boss, and by the time we finished, she was actually smiling. Food has this way of turning things around sometimes.
Ingredients
- Sourdough or Italian bread: The sturdy structure holds up to the filling while developing that perfect crunch
- Fresh mozzarella: I've found that slicing it myself creates these incredible melted pockets that shredded cheese just can't match
- Unsalted butter: Softening it first means you can spread it evenly without tearing the bread
- Cooked shredded chicken breast: Rotisserie chicken works beautifully here and saves so much time on busy weeknights
- Basil pesto: Homemade is lovely but a good store bought version absolutely works when you're short on time
Instructions
- Build your base:
- Lay out all four bread slices and spread about half the pesto onto two of them, going all the way to the edges
- Layer the protein:
- Distribute your shredded chicken evenly over the pesto covered slices, pressing it gently into the sauce
- Add the cheese:
- Arrange mozzarella over the chicken, then add tomato slices and fresh basil if you're feeling fancy
- Close it up:
- Top with the remaining bread slices and spread softened butter generously on the outside of each sandwich
- Get golden:
- Cook in a hot skillet over medium heat for 3 to 4 minutes per side until the bread is deeply golden and cheese is melty
- Rest and serve:
- Let the sandwiches rest for a minute so the cheese sets slightly, then cut diagonally and serve while still warm
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These sandwiches became a regular at our weekend game nights after my friend Mark kept requesting them every single week. There's something about the combination that just works when you're gathered around a table, maybe because they're easy to eat but still feel special. Last month we made six in a row and they disappeared faster than I could slice them.
Bread Choices That Work
I've tested this with so many breads and each brings something different. Sourdough gives you that tangy crunch and holds up beautifully to all the filling. Italian bread creates a softer interior that's honestly perfect for when you want something more comforting. Even ciabatta works wonderfully, though you'll want to press down a bit harder while cooking to get that uniform golden exterior.
Make It Your Own
Sometimes I swap in provolone for mozzarella when I want a sharper bite that cuts through the pesto. My vegetarian sister loves it with grilled zucchini and roasted peppers instead of chicken. You could even add a thin layer of sun dried tomato pesto for a double tomato situation that's absolutely incredible. The beauty of this sandwich is how well it adapts to whatever you have in the fridge.
Perfect Pairings
A crisp white wine like Pinot Grigio cuts through the richness beautifully. I also love serving these with a simple arugula salad dressed with lemon vinaigrette. Something about the bitter greens balances all that cheesy goodness perfectly.
- Try a cup of tomato soup on the side for that classic comfort food experience
- A sparkling water with fresh lemon makes everything feel lighter
- Keep extra napkins nearby because these can get gloriously messy
Pin It Hope this becomes one of those recipes you turn to without even thinking. There's something so satisfying about taking that first bite of perfectly melted cheese and knowing you made exactly what you were craving.
Recipe Questions & Answers
- → Can I use different bread types for this sandwich?
Absolutely. While sourdough and Italian bread are recommended, ciabatta and multigrain bread work wonderfully for different textures and flavors. Choose based on your preference for density and crust.
- → What's the best way to achieve melted cheese without burning the bread?
Cook over medium heat for 3-4 minutes per side, allowing time for the cheese to melt gradually. Pressing gently with a spatula helps with heat distribution. If needed, lower the heat slightly or cover the pan to trap steam for faster melting.
- → Can I make this sandwich vegetarian?
Yes, easily. Replace the chicken with grilled vegetables such as zucchini, roasted peppers, or eggplant. Maintain the pesto and mozzarella layers for similar flavor depth and satisfaction.
- → Is rotisserie chicken a good substitute for cooked chicken breast?
Rotisserie chicken is an excellent choice and adds convenience without sacrificing flavor. Shred the meat into similar-sized pieces and use the same amount for consistent results and added tenderness.
- → How do I prevent the pesto from overpowering other flavors?
Use 1 to 1.5 tablespoons per slice as directed. If you prefer milder pesto flavor, reduce the amount or mix it with a small amount of cream cheese to mellow the intensity while maintaining richness.
- → What allergens should I be aware of?
This sandwich contains dairy (mozzarella, butter, Parmesan) and gluten from bread. Many store-bought pesto varieties contain tree nuts like pine nuts. Always check pesto labels and ingredient lists for potential allergens before preparation.