Name: Mega Chicken Pesto Grilled Cheese Sandwich Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Italian-American
Ingredients: 4 large thick slices of bread (such as sourdough or country loaf); 1.5 cups (150g / 5oz) shredded cooked chicken; 1/3 to 1/2 cup (80-120g) basil pesto; 5oz (150g) ball of fresh mozzarella, thinly sliced and patted dry; 8 sun-dried tomatoes, patted dry to remove excess oil; Butter, as needed for grilling

Oh, you have to try this Mega Chicken Pesto Grilled Cheese Sandwich Recipe—it’s a total game changer when you want something quick, comforting, and packed with flavor. I remember the first time I made it; the combo of warm, melty mozzarella and fresh basil pesto just blew me away. It’s like your classic grilled cheese but next level with juicy chicken and tangy sun-dried tomatoes that make each bite feel indulgent and satisfying.

This sandwich works perfectly for those busy lunch hours or a casual dinner when you want to impress without sweating it out in the kitchen. Plus, it’s super versatile—you can whip it up with leftover chicken or rotisserie chicken, which makes it even easier. Once you give this Mega Chicken Pesto Grilled Cheese Sandwich Recipe a go, you’ll find it hard to go back to simple grilled cheese ever again!

Ingredients You’ll Need

All these ingredients come together beautifully to create layers of flavor and texture. I find that picking good quality bread and fresh mozzarella makes a huge difference, so don’t skimp on those. Also, using a vibrant basil pesto will really make the sandwich sing.

Bread: Thick slices work best here for a substantial sandwich that holds all those goodies without falling apart. I love sourdough or a sturdy rustic country loaf.
Shredded Cooked Chicken: Rotisserie chicken or leftovers make this super easy, just make sure it’s well shredded for even distribution.
Basil Pesto: Fresh is best but store-bought is absolutely fine in a pinch. Adjust how much you use depending on how pesto-forward you want your sandwich.
Fresh Mozzarella: Slice thin and pat dry before assembling so the sandwich isn’t soggy but beautifully melty on the inside.
Sun-Dried Tomatoes: Use the oil-packed variety then pat them dry to keep the sandwich from getting greasy and to concentrate that sweet-tart flavor.
Butter: For spreading on the bread before grilling to get that golden, crisp outer crust.

Variations

One of my favorite things about the Mega Chicken Pesto Grilled Cheese Sandwich Recipe is how easy it is to customize. Whether you want to sneak in some extra greens or swap out the chicken for something else, make it yours!

Vegetarian Version: I’ve made this with thick roasted veggies like zucchini and bell peppers instead of chicken, and it still hits all the right notes.
Extra Cheesy: Adding a bit of grated Parmesan or sharp cheddar along with mozzarella amps up the cheese factor beautifully.
Spicy Kick: Toss in a few crushed red pepper flakes or a smear of spicy aioli for a bit of heat—it pairs wonderfully with the fresh pesto.
Low-Carb Swap: Swap bread for large grilled portobello mushroom caps for a lighter, gluten-free twist.

How to Make Mega Chicken Pesto Grilled Cheese Sandwich Recipe

Step 1: Prepare Your Ingredients Carefully

Start by patting your fresh mozzarella slices and sun-dried tomatoes dry—this is a little trick I learned to avoid a soggy sandwich. Next, shred your cooked chicken finely; this helps it blend nicely with the pesto and cheese when you bite in. If your pesto is very thick, you can thin it out slightly with a tiny splash of olive oil to make spreading easier.

Step 2: Assemble the Sandwich

Spread one side of each bread slice with a generous layer of basil pesto. On two of the slices, layer the shredded chicken evenly, followed by mozzarella slices and sun-dried tomatoes. Top with the other slice of bread, pesto side down. This layering technique ensures you get a perfect combo of ingredients in every bite.

Step 3: Butter and Grill

Spread butter on the outer sides of the sandwich evenly. Heat a skillet over medium-low heat—low and slow is key for getting the cheese perfectly melted without burning the bread. Cook each side for about 3-4 minutes until golden brown and the mozzarella becomes ooey-gooey. I always press down gently with a spatula to help everything meld together.

How to Serve Mega Chicken Pesto Grilled Cheese Sandwich Recipe

A close-up view of a toasted sandwich held by a woman's hand, showing three layers of thick golden brown bread with a crunchy texture. Between the bread layers are melted yellow cheese strands stretching apart, with visible pieces of shredded chicken and a green pesto spread adding a creamy, slightly chunky texture. There are also dark red sun-dried tomato slices inside, adding depth and color contrast. The background shows a white marbled surface with some blurred white parchment paper. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a few fresh basil leaves on top or even a drizzle of extra pesto for that fresh, herby pop. Some crushed red pepper flakes also add a nice touch if you’re feeling a little spicy.

Side Dishes

Pairing this sandwich with a crisp green salad or a light tomato soup is my go-to combo. The acidity from the soup or the fresh crunch of the salad really balances out the richness of the cheese and chicken.

Creative Ways to Present

For a fun twist when I have friends over, I slice the sandwich into smaller, bite-sized squares, sticking little toothpicks in each for easy snacking. It’s always a hit at casual gatherings and makes the mega sandwich feel like a fancy appetizer!

Make Ahead and Storage

Storing Leftovers

If you have leftovers—and let’s be real, it’s hard not to—wrap them tightly in plastic wrap or foil and store in the fridge. I find they keep well for about 2 days without losing too much of their texture.

Freezing

Freezing this sandwich is possible but I recommend freezing before grilling for the best results. Wrap tightly in foil then plastic wrap to avoid freezer burn. When ready to eat, thaw overnight in the fridge and then grill fresh for that perfect melty texture.

Reheating

For reheating, I strongly suggest using a skillet on low heat rather than a microwave to keep the bread crispy and the cheese melty. Covering the pan for the first few minutes helps heat the inside evenly without burning the outside.

FAQs

Can I make the Mega Chicken Pesto Grilled Cheese Sandwich Recipe vegetarian?

Absolutely! You can swap the chicken for grilled vegetables like zucchini, eggplant, or roasted peppers. The pesto and mozzarella provide plenty of flavor, so it’s still a delicious option without meat.
What bread works best for this sandwich?

I recommend thick, rustic bread like sourdough or a country loaf. It’s sturdy enough to hold the fillings and gets wonderfully crisp on the outside when grilled.
Can I use store-bought pesto?

Yes! While homemade pesto is fantastic, a good quality store-bought pesto works wonderfully for this recipe and saves you time.
How do I keep the sandwich from getting soggy?

Patting the mozzarella and sun-dried tomatoes dry before assembling is key, and using just enough pesto to add flavor without flooding the bread helps keep everything crisp and melty.
Can I prepare this sandwich ahead of time?

You can assemble the sandwich and refrigerate it for a few hours before grilling. Just bring it to room temperature before cooking for even grilling.

Final Thoughts

This Mega Chicken Pesto Grilled Cheese Sandwich Recipe is truly one of those crowd-pleasers that’s both simple and spectacular. I love how flexible it is—you can keep it classic or get creative, and every version feels like a little treat. Next time you’re craving something cozy and flavorful, give this a try; I promise you’ll love the melty, herby, savory goodness packed into every bite. Plus, it feels like you put in way more effort than you really did, and your taste buds will thank you for it!