Save I was standing in front of the fridge one rainy Tuesday, staring at leftover rotisserie chicken and half a jar of pesto, when the idea hit me. What if I treated grilled cheese like the canvas it deserves to be? I buttered two slices of sourdough, layered in shredded chicken, smeared on that vibrant green pesto, and tucked in as much mozzarella as would fit. The first bite was a revelation: crispy, golden, gooey, and utterly satisfying.
The first time I made this for my sister, she was skeptical about pesto in a grilled cheese. But after one bite, she went quiet, then nodded slowly, eyes wide. Now she requests it every time she visits, and I always make sure I have fresh mozzarella and good bread on hand. It has become our unofficial reunion meal, the thing that says welcome home without needing words.
Ingredients
- Sourdough or Italian bread: The sturdy crumb holds up to all that cheese and chicken, and the tangy flavor plays beautifully with pesto, so choose a good bakery loaf if you can.
- Fresh mozzarella: This is the heart of the melt, go for the kind packed in water and tear it into pieces or slice it thin so it melts evenly and gets gloriously stringy.
- Unsalted butter: Softened butter spreads easily and crisps the bread to that perfect golden brown without burning, so leave it out on the counter for a few minutes before you start.
- Cooked, shredded chicken breast: Rotisserie chicken is your best friend here, it is already seasoned and juicy, and you can shred it with your fingers in seconds.
- Basil pesto: Whether you make it yourself or grab a jar, pesto brings herby brightness and a little richness that ties everything together.
- Grated Parmesan cheese: Optional but wonderful, it adds a salty, nutty depth and helps the outside get extra crispy.
- Small tomato: Thin slices add a pop of color and a bit of acidity that cuts through all that creamy cheese.
- Fresh basil leaves: A few tucked inside make each bite feel garden fresh and add a little peppery note.
Instructions
- Spread the pesto:
- Lay out your four slices of bread and spread about a tablespoon and a half of pesto on two of them, going all the way to the edges so every bite gets that herby hit. This is your flavor foundation, so do not be shy.
- Add the chicken:
- Evenly distribute the shredded chicken over the pesto covered slices, pressing it down gently so it sticks and does not slide out when you flip the sandwich later.
- Layer the cheese and extras:
- Pile on the mozzarella, then add tomato slices and fresh basil if you are using them, and finish with a sprinkle of Parmesan for extra flavor. The more cheese, the better the melt, so do not hold back.
- Top and butter:
- Place the remaining bread slices on top to close your sandwiches, then spread softened butter generously on the outside of each slice, both top and bottom. This is what gives you that golden, crispy crust.
- Cook low and slow:
- Heat a large skillet or grill pan over medium heat and place the sandwiches in, pressing them gently with a spatula. Cook for three to four minutes per side, keeping the heat steady so the cheese melts completely without burning the bread.
- Rest and serve:
- Remove the sandwiches from the skillet and let them rest for a minute so the cheese sets just a bit, then cut in half and serve while they are still warm and gooey.
Save One Sunday afternoon, I made a batch of these for a small gathering, and we ended up sitting around the kitchen counter, sandwiches in hand, talking for hours. The food was simple, but it created this warm, easy space where everyone felt at home. That is when I realized this sandwich is not just about the ingredients, it is about the moment it makes possible.
Choosing Your Bread
Sourdough is my go to because of its tangy depth and sturdy structure, but ciabatta gives you those airy pockets that soak up butter beautifully, and multigrain adds a nutty sweetness that surprises people. Whatever you pick, make sure the slices are thick enough to hold all that filling without getting soggy. A good bread can turn a decent sandwich into something you crave all week.
Making It Your Own
Once you get the basic formula down, this sandwich becomes a template for whatever you have on hand. Swap the chicken for grilled zucchini or roasted red peppers if you want to go vegetarian, or try smoked turkey and fontina for a different flavor profile. I have even added a drizzle of balsamic glaze after cooking, and it was like the sandwich put on a fancy hat.
Serving and Pairing Ideas
This sandwich is rich and satisfying, so I like to serve it with something light and bright on the side. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly, or a handful of kettle chips if you are feeling indulgent. For drinks, a crisp Italian white wine like Pinot Grigio is lovely, but honestly, sparkling water with a squeeze of lemon feels just as celebratory.
- Serve with a handful of mixed greens tossed in olive oil and lemon for a fresh contrast.
- A cup of tomato soup on the side makes this feel like the ultimate comfort meal.
- If you are feeding kids, cut the sandwiches into strips and let them dip into marinara sauce.
Save This sandwich has become my answer to the question of what to make when I want something comforting but a little bit special. I hope it finds a place in your kitchen, too, and becomes the kind of recipe you make without thinking, the one that always feels like a small celebration.
Recipe FAQ
- → Can I use different types of bread?
Yes, sourdough and Italian bread work best, but ciabatta, multigrain, or thick-cut white bread also create delicious variations with different textures and flavors.
- → What's the best way to cook the chicken?
Use rotisserie chicken for convenience, or cook and shred chicken breast yourself. Ensure the chicken is cooked through before assembling for food safety and optimal texture.
- → How do I prevent the cheese from leaking out?
Layer the mozzarella between the chicken and bread rather than on the edges, and cook over medium heat at a steady pace. Don't press too hard with your spatula during cooking.
- → Can I make this vegetarian?
Absolutely. Substitute the chicken with grilled zucchini, roasted peppers, or sautéed mushrooms for an equally satisfying vegetarian version with the same pesto and mozzarella.
- → What should I serve alongside this sandwich?
Pair with a crisp Italian white wine, sparkling water with lemon, tomato soup, or a fresh green salad for a complete meal.
- → Can I make homemade pesto instead of store-bought?
Yes, homemade pesto is excellent. Blend fresh basil, garlic, pine nuts, Parmesan, olive oil, and lemon juice until you reach desired consistency for maximum flavor.