Mozzarella Pesto Chicken Grilled Cheese

# What You 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 Steps:

01 - Lay out all bread slices. Spread 1 to 1.5 tbsp pesto evenly onto two of the slices.

02 - Distribute the cooked shredded chicken breast evenly over 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 with remaining bread slices to complete each sandwich.

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

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

07 - Remove sandwiches from skillet and let rest for 1 minute. Cut diagonally in half and serve warm.

# Expert Suggestions:

01 -

The way the mozzarella gets all stringy and caramelized at the edges is honestly the best part of my day
It turns basic leftover chicken into something you would actually serve guests without feeling weird about it

02 -

Medium heat is your friend here because high heat burns the bread before the cheese has time to melt properly
Letting the sandwiches rest for that one minute after cooking prevents all the cheese from oozing out when you cut them

03 -

Weighing down the sandwich with a heavy plate or another pan while cooking helps everything melt together evenly
Grating some extra Parmesan directly into the pesto adds another layer of flavor that people cannot quite identify but love