Crispy, buttery bread, gooey melted cheese, tender crumbed chicken, and the most vibrant pesto that takes it from simple comfort food to something you’d actually pay $15 for at a café. Once you make this version, you’ll be having brunch in the comfort of your own home!

Understanding Your Components

1. Breaded Chicken: I used chicken breast for this recipe but feel free (and i highly encourage) to use chicken thighs! Thighs will give you a juicier result as there is higher fat content when compared to chicken breasts – but make sure to flatten your chicken out evenly so it cooks well and you can do this either with your knife or a meat tenderiser.
2. Breading station: set up your breading station by having 3 plates ready – 1 with plain flour, 1 with beaten eggs and 1 with breadcrumbs. When you drench and bread your chicken fillets, it can get super messy. A tip is to keep 1 hand dry and 1 hand for the wet. Dust your chicken in flour first then drench in the beaten eggs – the flour helps the eggs to cling onto your chicken. And lastly, coat your chicken into the breadcrumbs. Make sure it’s coated well so we get a nice breaded crust when we fry.
3. Pesto: Homemade pesto is would of course be a game-changer here – fresh basil, pine nuts (or walnuts for budget-friendly), garlic, Parmesan, and quality olive oil create a bright, herbaceous sauce that’s the star of this sandwich. Store-bought pesto works in a pinch, and convenient. I make extra and keep it in the fridge for pasta, pizzas, and more sandwiches throughout the week.
4. Cheese: This is where magic happens – I use a blend of mozzarella for that signature cheese pull and sharp white cheddar for flavour complexity. Mozzarella alone is too mild, and cheddar alone doesn’t melt as beautifully. Some people add provolone or fontina, and both work wonderfully. Freshly shredded cheese melts better than pre-shredded because it doesn’t contain anti-caking agents.
5. Bread: i used a ciabatta loaf but feel free to use sourdough slices or any other bread you might have on hand. I think any Italian or white crusty loaf would be amazing for this.
6. Deep-fry/Airfry: Use a neutral oil to fry your chicken fillets (i.e. vegetable or canola oil would be good options). Make sure your oil is at a good frying temperature – i.e. 180C/350F to get a nice golden colour and the coating is crispy not soggy. If the oil is not hot enough, the breading will be soggy. If it’s too hot, the breading will burn and the chicken will not be cooked. If you like a healthier alternative, you could also airfry your chicken fillets! Just make sure to spray the outside evenly with some oil and air-fry at 180C/350F until golden brown.

Tips!

Low and Slow: Cook your grilled cheese over medium-low heat, not high heat. This gives the cheese time to melt completely while the bread toasts to golden perfection. Rushing with high heat gives you burnt bread with cold, unmelted cheese in the middle – patience is key!

The Press Method: Use a heavy skillet or grill press to weight down your sandwich while cooking. This creates better contact with the pan, ensures even browning, and helps all the layers meld together. If you don’t have a press, use a smaller pan weighted with a can.

Oil Temperature: Maintain your oil at 325-350°F. Too hot and the outside burns before the inside cooks; too cool and you’ll have greasy, soggy chicken. Use a thermometer and adjust heat as needed between batches.

Storage and Reheating Guide

• Cooked Chicken Storage: Store cooked, seasoned chicken in an airtight container in the refrigerator for up to 4 days – perfect for quick sandwich assembly
• Pesto Storage: Refrigerate homemade pesto with a thin layer of olive oil on top for up to 1 week, or freeze in ice cube trays for up to 3 months
• Assembled Sandwiches: Best eaten immediately
• Reheating: Leftover grilled cheese can be reheated in a 350°F oven for 8-10 minutes or in an air fryer at 350°F for 3-4 minutes. Avoid microwaving as it makes the bread soggy. F

Make ahead tips:

• Cook Chicken Ahead: Deep fry the chicken up to 3 days in advance and store in an air-tight container refrigerated. Airfry or deep-fry lightly to reheat before assembling sandwiches.
• Pesto Prep: Make a large batch of pesto up to 1 week ahead and store refrigerated.
• Freezer Sandwiches: You can cook your grilled cheeses in advance and freeze for 1 month. To heat, pop them back onto a pan on low heat and let it slowly crisp then assemble with the chicken and other ingredients.

Ingredients

(makes 2 sandwiches)

2 bread loaves of choice (i used small ciabattas)
Mozzarella cheese, grated
Cheddar cheese, grated
Rocket/Arugula
2 small burrata
Pesto
Hazelnuts, chopped and toasted

Breaded Chicken:
1 chicken breast, halved length-wise and flattened
1/2 cup plain flour
1-2 eggs, beaten
1 cup breadcrumbs
2 tbsp parsley, minced
1/2 tbsp garlic powder
1/2 tbsp onion powder
Vegetable oil for frying

Method – How to make Pesto Chicken Grilled Cheese

1. Breaded chicken: Slice your chicken breast into 2 pieces length-wise. While working with 1 piece at a time, cover the chicken with a piece of plastic wrap and using a meat tenderiser, flatten out the chicken into a thin even piece. Repeat with the other piece. Season the chicken with salt and pepp.
2. Add your breadcrumbs onto a plate and mix in the parsley, onion powder and garlic powder. Prepare your breading station. Working with 1 piece of chicken at a time, place the chicken into your flour and cover it well. Transfer the chicken to your beaten eggs and cover it well. Transfer the chicken to your seasoned breadcrumbs and press it in well. Repeat with the 2nd piece.
3. Bring a pot of oil to frying temperature (180C/ 350F). Carefully drop in 1 piece of breaded chicken at a time and fry for 4-6 minutes, depending on the thickness of the chicken and flipping halfway, or until golden brown. Place on a wire rack to drain.
4. Grilled Cheese: Slice your loaves of bread in half, lengthwise and add in the mozzarella and cheddar cheese in-between the slices. In a pan over low-medium heat, add in your sandwiches and let the bread crisp up while the cheese melts (low and slow is key to allow the cheese time to melt). Flip the sandwich and let it toast on the other side.
5. Assemble: Working with 1 sandwich at a time, open your grilled cheese. Spread a generous layer of pesto, then top with a fillet of crumbed chicken, burrata, toasted hazelnuts, rocket and close the sandwich. Repeat with the second sandwich.