4 large thick slices of Bread (sourdough, ciabatta, or country-style)

1.5 cups Shredded Cooked Chicken

1/3–1/2 cup Basil Pesto

5 oz Fresh Mozzarella Cheese, thinly sliced

8 Sun-Dried Tomatoes, patted dry

Butter, as needed for toasting

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In a medium bowl, combine shredded chicken and basil pesto, mixing until evenly coated.
Heat a non-stick skillet over low-medium heat and spread butter on one side of each bread slice.
Place two slices of bread butter-side down in the skillet.
Layer half of the mozzarella on one slice, followed by the pesto chicken mixture, sun-dried tomatoes, and the remaining mozzarella.
Top with the other slices of bread, butter-side up.
Cook for 3–4 minutes per side, or until golden brown and the cheese is fully melted.
Remove from the skillet, let rest for 1 minute, then slice and serve warm.

Use ciabatta or sourdough bread for a sturdier, crispier texture.

Add roasted red peppers or chili flakes for a spicy twist.

Provolone or Havarti can replace mozzarella for a different melt and flavor.

Reheat leftovers in a skillet for the best texture—avoid microwaving.

Perfect served with tomato soup or a simple green salad.