This chicken pesto grilled cheese is a rich, hearty, and incredibly satisfying sandwich layered with juicy shredded chicken tossed in basil pesto, sun-dried tomatoes, and perfectly melted mozzarella between buttery, crisp slices of bread. It’s everything you want in a comforting, flavor-packed sandwich.
Why You’ll Love This Recipe
This sandwich delivers restaurant-quality flavor with minimal effort. The pesto brings brightness, the chicken adds protein and heartiness, and the mozzarella gives that irresistible cheese pull. It’s ideal for quick lunches, cozy dinners, and a delicious way to use leftover chicken. The combination of crisp golden bread and creamy pesto filling makes every bite unforgettable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large thick slices of white bread
1 1/2 cups (150 g) shredded cooked chicken
1/3–1/2 cup (80–120 g) basil pesto
150 g (5 oz) fresh mozzarella, thinly sliced and patted dry
8 sun-dried tomatoes, patted dry
Butter, as needed
Directions
In a medium bowl, combine the shredded chicken with the basil pesto until evenly coated. Set aside.
Place two slices of bread into a pan with the heat off. Spread butter on the top side of each slice, then flip so the buttered sides face down.
Add half of the mozzarella onto each slice of bread.
Spoon the chicken pesto mixture over the mozzarella.
Arrange the sun-dried tomatoes on top, then add the remaining mozzarella.
Place the second slices of bread on top and butter their exposed sides.
Turn the heat to low–medium and cook until the bottom is golden and crisp.
Flip carefully and cook the other side until golden and the mozzarella begins to melt out slightly.
Remove from the pan, slice in half, and serve warm.
Servings and timing
This recipe makes 2 large sandwiches (4 halves).
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
Chicken Options: Swap shredded chicken with grilled chicken slices or roasted chicken breast.
Bread Swap: Use ciabatta for a panini-style sandwich or sourdough for extra crunch.
Cheese Options: While mozzarella is ideal for melt and flavor balance, provolone can be used for a stronger flavor.
Extra Vegetables: Add roasted red peppers or spinach for extra color and nutrients.
Spicy Version: Mix a pinch of crushed red pepper into the pesto-chicken mixture.
Storage/Reheating
This sandwich is best eaten fresh, but you can store leftovers.
Refrigerator: Wrap tightly and store for up to 1 day.
Reheating: Warm in a skillet over low heat until the bread becomes crisp again and the cheese melts. Avoid microwaving—this makes the bread soggy.
Freezing: Not recommended, as fresh mozzarella and pesto lose texture when frozen.
FAQs
What type of bread works best for this sandwich?
Thick, sturdy bread such as farmhouse white or sourdough works best because it can hold the filling without becoming soggy.
Can I use store-bought pesto?
Yes, high-quality store-bought pesto works well. Refrigerated pesto typically provides the freshest flavor.
Can I make this sandwich without butter?
You may substitute olive oil for butter, though butter provides the best crisp and flavor.
Can I use pre-grated mozzarella?
You can, but fresh mozzarella melts creamier and complements the pesto better.
Can I make this ahead?
You can prepare the chicken pesto mixture ahead of time, but cook the sandwich just before serving for best texture.
How do I keep the sandwich from becoming oily?
Pat the mozzarella and sun-dried tomatoes dry, and avoid adding extra oil since pesto already contains plenty.
Can I grill this instead of using a pan?
Yes, cook it on a panini press or griddle, pressing slightly to mimic panini texture.
Is this sandwich suitable for meal prep?
It’s best freshly cooked, but prepping the filling ahead can save time.
Can I use leftover rotisserie chicken?
Absolutely—rotisserie chicken adds convenience and great flavor.
How do I prevent the filling from spilling out?
Use thick bread slices, layer cheese both under and over the chicken mixture, and cook on medium-low heat so the sandwich seals gradually.
Conclusion
This MEGA Chicken Pesto Grilled Cheese Sandwich is an indulgent yet simple recipe that transforms everyday ingredients into a mouthwatering, melty, pesto-infused delight. With its crisp bread, creamy mozzarella, and flavorful chicken filling, it’s the perfect go-to meal whenever you want something comforting, fast, and irresistibly satisfying.
This MEGA Chicken Pesto Grilled Cheese Sandwich is a comforting, flavor-packed sandwich layered with pesto-coated shredded chicken, sun-dried tomatoes, and melted mozzarella between buttery, golden slices of bread.
Ingredients
4 large thick slices of white bread
1 1/2 cups (150 g) shredded cooked chicken
1/3–1/2 cup (80–120 g) basil pesto
150 g (5 oz) fresh mozzarella, thinly sliced and patted dry
8 sun-dried tomatoes, patted dry
Butter, as needed
Instructions
In a medium bowl, combine shredded chicken with basil pesto until evenly coated. Set aside.
Place two slices of bread in a pan with the heat off. Spread butter on the top side of each slice, then flip so buttered sides face down.
Add half the mozzarella onto each slice of bread.
Spoon the chicken pesto mixture over the mozzarella.
Top with sun-dried tomatoes and the remaining mozzarella.
Place the remaining slices of bread on top and butter their exposed sides.
Turn heat to low–medium and cook until the bottom is golden and crisp.
Flip carefully and cook the other side until golden and the cheese melts slightly.
Remove from the pan, slice in half, and serve warm.
Notes
Use sourdough or ciabatta for a different texture.
Add roasted red peppers or spinach for more vegetables.
Provolone can be used instead of mozzarella for a bolder flavor.
Use olive oil instead of butter for a lighter version.
Pat mozzarella and sun-dried tomatoes dry to prevent a greasy sandwich.
