Save Pin Rain was hitting the kitchen window last Tuesday when I realized I had leftover rotisserie chicken and half a jar of pesto that needed using. Something about the gray weather made me crave comfort food, but not the usual soup kind. I threw together what I had in the fridge, expecting nothing more than a decent lunch. The first bite stopped me in my tracks. Now it is the sandwich I make when I want dinner to feel like a hug.
My sister was over last month, complaining about her terrible week at work, so I made her one of these sandwiches. She took one bite, went quiet for a full minute, then asked if I could teach her how to make it. We ended up sitting at the counter for an hour just talking and eating, and she told me later it was exactly what she needed. Food has this way of fixing things sometimes.
Ingredients
- Sourdough or Italian bread: The slight tang and sturdy texture of sourdough holds up beautifully to all that filling without getting soggy
- Fresh mozzarella: Fresh slices melt into these incredible creamy pools while still maintaining some structure
- Unsalted butter: Softening it first makes spreading so much easier and you can control the salt level better
- Cooked shredded chicken breast: Rotisserie chicken is my secret weapon for weeknight speed without sacrificing flavor
- Basil pesto: Homemade is lovely but a good quality store bought version saves so much time and tastes just as delicious
- Grated Parmesan cheese: Adding this creates this salty umami crust that forms where it hits the hot pan
Instructions
- Layer the foundation:
- Grab your four bread slices and spread that generous tablespoon of pesto onto two of them, making sure to get it all the way to the edges
- Add the chicken:
- Pile your shredded chicken evenly over the pesto covered slices, pressing it down slightly so it does not fall out later
- Cheese it up:
- Arrange the mozzarella over the chicken, then add tomato slices and fresh basil if you are feeling fancy today
- Close it up:
- Top with the remaining bread slices to create your sandwiches, then spread the softened butter on the outside of both sides
- Get golden:
- Heat your skillet over medium heat, place the sandwiches inside, and press down gently with your spatula for about 3 to 4 minutes per side until everything is melted and gorgeous
Save Pin Last summer I made these for a quick dinner on the patio and my neighbor actually came over to ask what smelled so amazing. We ended up eating outside until the sun went down, and it turned into this impromptu little gathering. Sometimes the simplest meals bring people together in ways you never expect.
Bread Choices That Work
Ciabatta creates this incredible airy crunch that I absolutely love, while multigrain adds a nice nutty flavor profile. Just avoid anything too soft or thin because the weight of all that filling will make it fall apart. A sturdy bread is non negotiable here.
Make It Vegetarian
My vegetarian friend swaps the chicken for grilled zucchini slices and roasted red peppers, and she says it is just as satisfying. The pesto and mozzarella carry so much flavor that you really do not miss the meat at all. It is all about those layers.
Serving Ideas
A crisp Italian white wine cuts through all that rich cheese perfectly. I also love sparkling water with plenty of lemon when I want something lighter. Sometimes I just serve it with a simple side salad when I want to feel slightly virtuous about dinner.
- Let the pan heat up fully before adding the first sandwich
- A panini press works too if you want those ridges
- Cut diagonally for maximum aesthetic appeal
Save Pin Hope this sandwich brings you as much comfort as it has brought me on countless rainy days and busy weeknights. Sometimes the best recipes are the ones that just happen when you work with what you have.
Recipe FAQs
- → Can I use a different type of bread?
Absolutely. While sourdough and Italian bread work wonderfully, you can also try ciabatta for a crispier crust or multigrain bread for added texture and nutrition. Any sturdy bread that won't fall apart when grilled works well.
- → What's the best way to cook the chicken?
Rotisserie chicken is the most convenient option and saves time. Simply shred the meat and use immediately. Alternatively, pan-fry or bake chicken breasts, then shred. Cooking time is about 15-20 minutes for fresh breasts at 375°F.
- → How do I prevent the bread from burning while the cheese melts?
Use medium heat rather than high heat, and cook for 3-4 minutes per side. This allows the cheese to melt gently while the bread reaches a golden brown color. A cast iron skillet or grill pan distributes heat more evenly.
- → Can I make this vegetarian?
Yes. Replace the chicken with grilled vegetables like zucchini, roasted peppers, or eggplant. You can also add sun-dried tomatoes or caramelized onions for depth and richness that mimics the savory quality of the original.
- → Is store-bought pesto okay to use?
Store-bought pesto is convenient and works great. However, check the label for allergens, especially nuts and dairy. If you prefer, homemade pesto takes just a few minutes with fresh basil, garlic, pine nuts, Parmesan, and olive oil.
- → What should I serve alongside this sandwich?
Pair with a crisp Italian white wine, sparkling water with lemon, or a light salad featuring arugula and vinaigrette. Tomato soup or a side of roasted vegetables also complement the flavors beautifully.