Succulent chicken, basil pesto, and melted mozzarella grilled between sourdough for a deliciously savory sandwich.
# What You Need:
→ Bread & Dairy
01 - 4 slices sourdough or Italian bread
02 - 4 oz fresh mozzarella, sliced or shredded
03 - 2 tbsp unsalted butter, softened
→ Protein
04 - 1 cup cooked, shredded chicken breast
→ Sauces & Spreads
05 - 3 tbsp basil pesto
→ Optional Add-Ins
06 - 2 tbsp grated Parmesan cheese
07 - 1 small tomato, thinly sliced
08 - Fresh basil leaves
# Step-by-Step:
01 - Lay out the bread slices and spread 1 to 1.5 tbsp pesto onto two of the slices.
02 - Evenly distribute the shredded chicken on top of the pesto-covered bread slices.
03 - Layer mozzarella cheese over the chicken. Add tomato slices and fresh basil if using. Sprinkle with Parmesan for extra flavor if desired.
04 - Top each prepared slice with the remaining bread slices to form complete sandwiches.
05 - Spread the softened butter on the outside surfaces of each sandwich on both top and bottom.
06 - Heat a large skillet or grill pan over medium heat. Place the sandwiches in the skillet, pressing them slightly with a spatula. Cook for 3 to 4 minutes per side, or until the bread is golden brown and the cheese is melted.
07 - Remove from the skillet, let rest for 1 minute, then cut in half and serve warm.
