Name: Crispy Grilled Chicken Grilled Cheese Sandwich Recipe
Prep time: 10 min
Cook time: PT-487364H54M25S
Total time: PT-487364H54M25S
Ingredients: 2 slices thick-cut bread (sourdough or country-style); 2 Tbsp butter, softened; 1 Tbsp olive oil; 1 chicken breast (about 6 oz/170 g), pounded to even thickness; Salt and pepper, to taste; ½ tsp garlic powder; ½ tsp paprika; 2 slices cheddar cheese (or cheese of choice); Optional: sliced tomato, baby spinach, or caramelized onions

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I came across this recipe for a cheesy, crispy grilled cheese sandwich that features a golden breaded chicken cutlet layered with mozzarella and pesto, then baked or air-fried until perfectly melty and crisp

Crispy Grilled Chicken Grilled Cheese Sandwich Recipe

Why I’ll Love This Recipe

I love how this sandwich transforms a classic grilled cheese into something hearty with the addition of crunchy chicken and flavorful pesto. It’s quick to pull together and delivers satisfying textures—from crusty exterior to gooey cheese inside.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather ingredients for a breaded chicken cutlet (flour, egg, breadcrumbs, salt, pepper), sourdough bread, pesto, mozzarella slices (eight in total), and oil for frying

Directions

I prepare the chicken by seasoning the cutlet with salt and pepper, dredging in flour, dipping in beaten egg, and coating evenly with breadcrumbs.
I heat oil in a shallow pan and fry the chicken for about 4–5 minutes per side until golden and cooked through. I then rest it on paper towels.
I spread pesto on one slice of bread, layer four mozzarella slices, place the crispy chicken cutlet, then add the remaining four slices of cheese before topping with the second slice of bread.
I bake or air-fry the assembled sandwich at 375 °F (190 °C) for around 8 minutes, until the bread is golden and the cheese thoroughly melted.
Finally, I slice and serve the sandwich—often dipping it in mayo or my favorite sauce

Servings and timing

I make 1 sandwich per batch.
Prep time: ~5 minutes
Cook/fry time: ~10 minutes
Bake or air-fry time: ~8 minutes
Total time: ~23 minutes from start to finish

Variations

I sometimes swap sourdough for ciabatta, brioche, or multigrain bread for different textures.
I’ll switch mozzarella for provolone, fontina, or an Italian blend for varied flavor.
Instead of pesto, I’ve used sun-dried tomato pesto, basil aioli, garlic-herb spread, or even a dab of mayonnaise or ranch.
For convenience, I occasionally use pre-cooked breaded chicken or grilled chicken strips—even plant‑based alternatives work beautifully

storage/reheating

I store any leftover sandwiches in an airtight container in the fridge for up to 3 days. When I’m ready to enjoy one again, I reheat in an air fryer or oven at around 350 °F until warmed through and crunchy. I avoid microwaving to keep the crust crisp

FAQs

Can I use store‑bought breaded chicken instead?

Yes, I often use pre‑cooked breaded chicken for speed—just ensure it’s hot and crispy before assembling the sandwich.

Can I pan‑fry the grilled cheese instead of baking it?

Absolutely. I’ve pan-fried it in a buttered skillet over medium heat, pressing gently for 3–4 minutes per side until golden and melty.

What other cheeses can I use?

I like provolone, fontina, or a sharp white cheddar—they melt well and pair nicely with pesto and chicken.

Is pesto necessary, or can I substitute?

Pesto adds herbiness but isn’t mandatory. I’ve swapped it with sun-dried tomato pesto, aioli, garlic-herb spread, or even mayonnaise or ranch.

Can I make this sandwich vegan or vegetarian?

Yes. I’ll replace chicken with a plant-based cutlet and use vegan mozzarella and pesto or spreads for a tasty alternative.

Conclusion

I find this crispy grilled chicken grilled cheese sandwich to be the ultimate comfort food upgrade: cheesy, crunchy, and flavorful. It comes together fast—around 23 minutes—and is adaptable to ingredients I have on hand. I serve it warm sliced in half, often with a dipping sauce on the side. I’ll definitely make it again and hope it becomes a favorite in my kitchen too!