Description
A delicious Chicken Pesto Grilled Cheese Sandwich featuring shredded cooked chicken mixed with fragrant basil pesto, fresh mozzarella, and sun dried tomatoes, all pressed between thick slices of buttered bread and fried to golden perfection. A comforting and flavorful twist on the classic grilled cheese, perfect for a quick lunch or dinner.
Ingredients
Scale
Bread
- 4 large thick slices of bread
Chicken Pesto Filling
- 1.5 cups / 150g / 5oz shredded cooked chicken
- 1/3 cup – 1/2 cup (80-120g) basil pesto
Cheese and Toppings
- 5oz / 150g ball of fresh mozzarella, thinly sliced and patted dry
- 8 sun dried tomatoes, patted dry to remove excess oil
Other
- Butter, as needed for frying
Instructions
- Prepare the chicken pesto mixture: In a medium-sized mixing bowl, combine the shredded cooked chicken and basil pesto. Stir well to evenly coat the chicken with pesto, then set aside.
- Butter the bread in the pan: Place two slices of bread in a pan or skillet with the heat turned off. Spread butter on the exposed tops of the bread slices, then flip them over so the buttered sides are down in the pan.
- Assemble the sandwich: On the bread slices in the pan, add half of the sliced mozzarella cheese, then evenly spread the chicken pesto mixture over the cheese. Top the chicken pesto with the sun dried tomatoes, followed by the remaining mozzarella slices. Place the remaining slices of bread on top, then spread butter on the exposed top sides.
- Cook the sandwiches: Turn the heat to low-medium and fry the sandwiches. Cook each side until golden brown and crispy, and the mozzarella cheese has melted inside. This usually takes about 5 minutes per side.
- Serve: Remove the sandwiches from the pan, slice in half, and enjoy immediately while warm and melty.
Notes
- The recipe is designed for large thick slices of bread, which creates a mega sandwich. If using smaller or medium slices, the filling will stretch to 3 medium or 4 small slices, but increase sun dried tomatoes and mozzarella slightly for proportion.
- Use homemade basil pesto if possible for the best flavor. If store-bought, try to get refrigerated pesto rather than jarred for fresher taste.
- Fresh mozzarella is preferred for its subtle flavor that complements the chicken pesto and sun dried tomatoes. If using fresh mozzarella stored in brine, make sure to remove excess moisture to avoid sogginess.
- If using oil-packed sun dried tomatoes, pat them dry to remove excess oil but do not rinse to preserve flavor. This helps balance the oiliness since pesto is already rich in oil.
