There’s something incredibly satisfying about a melty, savory sandwich, and this Chicken Pesto Grilled Cheese Sandwich Recipe hits all those cozy notes. The combo of tender chicken, fragrant pesto, fresh mozzarella, and tangy sun-dried tomatoes all toasted to golden perfection makes it a comforting meal that’s surprisingly simple to whip up.

A stack of four thick toasted sandwich halves is arranged vertically on a wooden board placed on a white marbled surface. Each sandwich has two slices of golden-brown toasted bread with a layer of melted white cheese that stretches slightly between the halves. On top of the cheese, there is a chunky green pesto spread covering most of the sandwich inside, with bits of sun-dried tomatoes peeking through in some layers. The edges of the pesto spread are uneven and textured, and some spread is gently spilling out from between the bread slices. The background is softly blurred in light gray tones. photo taken with an iphone --ar 2:3 --v 7

❤️

Why You’ll Love This Recipe

Quick and Easy: This sandwich comes together in about 20 minutes, perfect for lunch or a speedy dinner.
Flavor Explosion: The basil pesto and sun-dried tomatoes add bright, fresh notes that elevate the classic grilled cheese.
Comfort Food with a Twist: You get gooey cheese and crispy bread, but with the extra protein and freshness of chicken and pesto.
Highly Adaptable: Easy to tweak with your favorite bread or cheese, and perfect for turning leftovers into something special.

Ingredients You’ll Need

The ingredients here are simple but thoughtfully chosen to balance creamy, savory, and tangy flavors, and they come together beautifully inside crispy bread slices. When shopping, look for fresh pesto if possible and quality sun-dried tomatoes — they make a huge difference.

Flat lay of four large thick slices of rustic bread, a small white bowl of bright green basil pesto, a small white bowl of shredded cooked chicken, a simple white ceramic plate with thin slices of fresh mozzarella arranged neatly, a small white bowl holding glossy, patted dry sun dried tomatoes, and a few pats of fresh yellow butter placed directly on the white marble surface, all arranged symmetrically in perfect proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bread: Thick slices work best to hold all the filling; I love using rustic sourdough or a hearty country loaf.
Cooked Chicken: Shredded chicken is ideal, leftover roast chicken works perfectly, or even rotisserie chicken from the store.
Basil Pesto: Fresh homemade pesto is a game-changer here, but good-quality store-bought (refrigerated kind) works well too.
Fresh Mozzarella: Thinly sliced and dried mozzarella melts beautifully without making the sandwich soggy.
Sun-Dried Tomatoes: Pat these dry if packed in oil to keep the sandwich from getting greasy and to maintain flavor balance.
Butter: For spreading on the bread, ensures that golden crispiness and rich taste.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Chicken Pesto Grilled Cheese Sandwich Recipe depending on what I have on hand or my mood. It’s a flexible base for lots of creative changes!

Cheese Swap: While mozzarella is my favorite because it melts smoothly and lets the pesto shine, I sometimes mix in provolone or fontina for a little extra depth.
Greens Add-In: Toss in fresh spinach or arugula inside the sandwich for a peppery crunch and some color.
Spicy Kick: Add a few red pepper flakes to the pesto-chicken mixture or spread a thin layer of harissa for some heat.
Gluten-Free Option: Use your favorite gluten-free bread and it’s just as delicious – I’ve done this many times for friends and no one missed the regular bread!

How to Make Chicken Pesto Grilled Cheese Sandwich Recipe

A close-up view of a grilled sandwich held by a woman's hand showing three layers of toasted bread that are golden brown on the outside. Between the bread layers, there are stretchy melted cheese strands in a pale yellow color, pieces of white chicken, bright green pesto sauce spread evenly, and dark red sun-dried tomatoes adding contrast. The cheese oozes out at the edges, creating a warm and crispy texture. The background features a white marbled texture with some green herbs slightly blurred. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the Chicken and Pesto

Start by combining your shredded cooked chicken with the basil pesto in a bowl. This step is key because you want the pesto to evenly coat the chicken, infusing every bite with herbaceous flavor. I usually stir it gently until everything’s well coated—don’t rush this part, it really makes the filling shine.

Step 2: Butter the Bread Before Heating

Lay two slices of bread butter-side up in a cold pan. Spread butter over the top facing side, then flip them so the buttered sides are down on the pan. Starting with a cold pan and buttered bread ensures you get that perfect golden crust without burning. Trust me, it’s a game-changer!

Step 3: Layer the Cheese, Chicken Pesto, and Tomatoes

On top of one bread slice, layer half the mozzarella, then add the chicken-pesto mixture, followed by sun-dried tomatoes, then top with the rest of the mozzarella. The double layer of cheese keeps everything ooey-gooey and holds the fillings together.

Step 4: Assemble and Cook Slowly

Place the second slice of bread on top, butter the outside generously, then turn the heat on to low-medium. Cook slowly until the bread is golden brown and crispy, about 4-5 minutes per side, and the mozzarella has melted. Flip carefully to keep everything neat—using a wide spatula helps a lot here.

Step 5: Slice and Enjoy!

Once both sides are crispy and cheese is melty, remove the sandwich from the pan and slice it diagonally. I love how the layers peek through the cut edges, making it as much of a feast for the eyes as for the taste buds. Serve immediately and savor every bite!

👨‍🍳

Pro Tips for Making Chicken Pesto Grilled Cheese Sandwich Recipe

Dry Your Mozzarella Well: I learned the hard way that excess moisture can make your sandwich soggy—pat those fresh mozzarella slices dry with paper towels before assembling.
Low and Slow Cooking: Cooking on medium-low heat gives you that perfect crust without burning the bread before the cheese melts.
Avoid Excess Oil: Since pesto and sun-dried tomatoes have oil, I always remove extra oil from the tomatoes by patting them dry; this keeps your sandwich from becoming greasy.
Use a Heavy Skillet: Cast iron or a heavy non-stick pan ensures even heat distribution and better browning for your grilled cheese.

How to Serve Chicken Pesto Grilled Cheese Sandwich Recipe

chicken pesto grilled cheese - Serving Suggestion

Garnishes

I like serving this sandwich with a sprinkle of freshly cracked black pepper and a few fresh basil leaves on the side—it amps up the pesto flavors and adds a fresh pop that I find irresistible.

Side Dishes

My go-to sides are a crisp green salad with a lemony vinaigrette or a warm bowl of tomato soup; both pair amazingly with the richness of the grilled cheese and create a well-rounded meal.

Creative Ways to Present

For gatherings, I love cutting the sandwich into smaller finger-sized triangles and arranging them on a wooden board with little bowls of pesto and sun-dried tomatoes for dipping—it makes a beautiful and interactive appetizer.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover sandwiches tightly in plastic wrap and keep them in the fridge for up to two days. This keeps the bread from drying out too much, though I recommend reheating soon for the best texture.

Freezing

I’ve frozen these sandwiches successfully by wrapping individually in foil and then placing them in a freezer bag. When you’re ready, thaw overnight in the fridge and your tasty lunch is ready to reheat.

Reheating

To bring back that crispy, melty magic, I reheat the sandwiches in a skillet over medium-low heat with a lid on for a few minutes each side. Microwaving tends to make it soggy, so I avoid that when possible.

FAQs

Can I use store-bought pesto for this recipe?

Absolutely! While homemade pesto offers fresher flavor, quality store-bought pesto—especially those kept refrigerated—is a convenient and tasty option that works well in this recipe.
What kind of bread works best for Chicken Pesto Grilled Cheese Sandwich Recipe?

Thicker slices of sturdy bread like sourdough, country white, or artisanal rustic bread hold up best to the fillings and toast nicely to create a crunchy crust without falling apart.
How do I prevent the sandwich from getting soggy?

Patting the fresh mozzarella and sun-dried tomatoes dry before assembling helps a lot, along with cooking the sandwich on a lower heat to melt the cheese fully without releasing excess moisture too fast.
Can I make this sandwich vegetarian?

Definitely! Simply omit the chicken and double up on pesto and sun-dried tomatoes or add grilled veggies like zucchini or roasted peppers to keep it flavorful and satisfying.
How do I reheat leftovers without losing crunch?

Reheat on a stovetop skillet over medium-low with a lid to help the cheese melt while keeping the bread crisp. Avoid microwaves unless you don’t mind a softer texture.

Final Thoughts

This Chicken Pesto Grilled Cheese Sandwich Recipe is a little slice of comfort I keep coming back to. I love how it combines familiar favorites with a fresh, herby twist—it’s become a lunch staple for me and a treat my family always looks forward to. Give it a try, and I promise it’ll become one of your easy go-to sandwiches too!

Chicken Pesto Grilled Cheese Sandwich Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 4 reviews

Author: Kylie
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Frying
Cuisine: American
Diet: Halal

Print Recipe

Description

This Chicken Pesto Grilled Cheese Sandwich recipe combines tender shredded chicken with flavorful basil pesto, fresh mozzarella, and sun dried tomatoes, all sandwiched between thick slices of buttery toasted bread. Perfect for a comforting lunch or dinner, this sandwich is crispy on the outside with a melty, savory filling.

Ingredients

Scale

Main Ingredients

4 large thick slices of bread
1.5 cups / 150g / 5oz shredded cooked chicken
1/3 cup – 1/2 cup (80-120g) basil pesto
5oz / 150g fresh mozzarella, thinly sliced and patted dry
8 sun dried tomatoes, patted dry
Butter, as needed

Cook Mode Prevent your screen from going dark

Instructions

Prepare Filling: In a medium-sized mixing bowl, combine the shredded cooked chicken and the basil pesto thoroughly. Set this mixture aside.
Butter the Bread: Place two slices of bread in a cold pan with the heat OFF. Spread butter evenly on the exposed sides. Then, flip the bread so that both buttered sides are against the pan.
Assemble Sandwich: On top of one bread slice in the pan, layer half the mozzarella slices, followed by the chicken pesto mixture, then the sun dried tomatoes, and the remaining mozzarella. Top with the second slice of bread and spread butter on its top side.
Cook Sandwich: Turn the heat on to low-medium and fry each side of the sandwich until the bread is golden, crispy, and the mozzarella is melted, about 4-5 minutes per side.
Serve: Remove from the pan, slice the sandwich in half, and enjoy your warm, cheesy chicken pesto grilled cheese.

Notes

Use large thick slices of bread for a hearty sandwich; smaller slices will require adjusting the filling quantities accordingly.
For best flavor, use refrigerated basil pesto instead of jarred pesto.
If using fresh mozzarella packed in brine, be sure to remove excess moisture to avoid sogginess.
Pat dry sun dried tomatoes that have been marinated in oil to reduce excess grease while retaining flavor; avoid washing them.
Butter the bread before cooking for a golden crispy crust and richer taste.

Nutrition

Serving Size: 1 sandwich
Calories: 550 kcal
Sugar: 3 g
Sodium: 700 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 80 mg