Why You’ll Love This Recipe

I love this sandwich because it’s fast, filling, and bursting with flavor. The basil pesto adds a fresh, herby kick that pairs beautifully with juicy chicken and gooey cheese. The sun-dried tomatoes give a subtle tang that balances the richness, while the buttery toast delivers that satisfying crunch. It’s easy enough for a quick meal but impressive enough to serve to guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 large thick slices of bread
1.5 cups shredded cooked chicken
1/3 cup – 1/2 cup basil pesto
5 oz fresh mozzarella cheese, thinly sliced
8 sun-dried tomatoes, patted dry
Butter as needed

Directions

1. In a medium mixing bowl, I combine the shredded chicken and basil pesto, stirring until the chicken is evenly coated.

2. I heat a non-stick skillet over low-medium heat and spread butter on one side of each bread slice.

3. I place two slices of bread butter-side down in the skillet.

4. I layer half of the mozzarella on one slice, then add the pesto chicken mixture, sun-dried tomatoes, and the rest of the mozzarella.

5. I top with the remaining bread slices, butter-side up.

6. I cook the sandwiches until golden brown on both sides and the cheese is melted, about 3–4 minutes per side.

7. I remove them from the skillet, let them rest for a minute, then slice and serve warm.

Servings and Timing

This recipe makes 2 sandwiches and takes a total of 20 minutes—10 minutes of prep time and 10 minutes of cooking.

Variations

I sometimes use ciabatta or sourdough bread for extra crunch and flavor. When I want a lighter version, I use whole-grain bread and less cheese. For a spicy twist, I add a few slices of roasted red peppers or a pinch of chili flakes to the pesto. If I’m out of mozzarella, provolone or Havarti melt beautifully too.

Storage/Reheating

I store leftovers wrapped in foil or an airtight container in the refrigerator for up to 2 days. To reheat, I warm the sandwich in a skillet over medium heat for a few minutes per side until the cheese remelts and the bread crisps up again. I avoid microwaving, as it can make the bread soggy.

FAQs

Can I use rotisserie chicken?

Yes, it’s a great time-saver and adds extra flavor. I just shred it and mix it with pesto.

Can I make this sandwich ahead of time?

I assemble it up to a few hours ahead, refrigerate it, and then cook it right before serving.

What bread works best?

I prefer thick, sturdy bread like sourdough, ciabatta, or country-style white for a crispy texture.

Can I use a different cheese?

Yes, provolone, Monterey Jack, or Havarti are all delicious alternatives.

How can I make it vegetarian?

I replace the chicken with grilled zucchini, roasted red peppers, or sliced mushrooms.

Do I have to use butter for toasting?

I love the flavor of butter, but olive oil or ghee works too for a lighter option.

Can I use jarred pesto?

Yes, jarred pesto works perfectly—just choose one made with good olive oil and fresh basil for the best flavor.

How do I keep the sandwich from getting soggy?

I pat the sun-dried tomatoes dry and avoid adding too much pesto to prevent excess moisture.

Can I cook it in a panini press?

Absolutely, it gives the sandwich beautiful grill marks and melts the cheese evenly.

What should I serve with it?

I like serving it with a simple green salad, tomato soup, or even some roasted veggies on the side.

Conclusion

I love how this MEGA Chicken Pesto Grilled Cheese Sandwich combines rich flavors and textures into one irresistible bite. The melty mozzarella, herby pesto, and savory chicken make it a true comfort meal that’s both quick and indulgent. Whether I’m making it for lunch or dinner, it’s always a satisfying, crowd-pleasing favorite.