Mozzarella Pesto Chicken Grilled Cheese

# 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 the four bread slices. Spread 1 to 1.5 tablespoons of basil pesto onto two of the slices.

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

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

04 - Top each sandwich with the remaining bread slices to complete the assembly.

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

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

07 - Remove from the skillet and let rest for 1 minute. Cut each sandwich in half and serve warm.

# Expert Advice:

01 -

Simple and quick preparation, taking only 20 minutes from start to finish.
Combines the aromatic flavor of pesto with the hearty texture of shredded chicken.
Uses fresh mozzarella for that perfect, gooey cheese stretch.
An easy, elevated twist on the classic grilled cheese sandwich.

02 -

Always let the sandwich rest for 1 minute after cooking to allow the cheese to set slightly before cutting.
Check store-bought pesto labels for nut and dairy allergens to ensure safety.
Pressing the sandwich slightly with a spatula during cooking helps ensure even heat distribution and better cheese melting.