Pesto Chicken Melt Sandwich (Printable)

Grilled chicken breast with basil pesto and melted mozzarella on toasted ciabatta rolls. Quick, satisfying, and deliciously melty.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs total)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon dried Italian herbs

→ Pesto & Cheese

06 - 4 tablespoons basil pesto
07 - 4 slices mozzarella cheese (approximately 3.5 oz total)

→ Bread

08 - 4 ciabatta rolls, halved

→ Garnishes

09 - Fresh basil leaves
10 - Sliced tomatoes

# Directions:

01 - Preheat a grill pan or outdoor grill to medium-high heat.
02 - Slice chicken breasts in half horizontally to create 4 thin cutlets. Brush both sides with olive oil and season with salt, pepper, and Italian herbs.
03 - Grill chicken cutlets for 3 to 4 minutes per side until golden and cooked through, reaching an internal temperature of 165°F.
04 - Place one slice of mozzarella cheese on each chicken cutlet during the last minute of grilling. Cover briefly to facilitate melting.
05 - While the chicken grills, toast the ciabatta roll halves cut-side down on the grill until lightly golden.
06 - Spread 1 tablespoon of basil pesto on the cut side of each bottom ciabatta half.
07 - Top each pesto-spread base with a cheesy chicken cutlet. Add fresh basil leaves and sliced tomatoes as desired. Cover with the top ciabatta half.
08 - Serve immediately while warm and melted.

# Expert Advice:

01 -
  • Everything comes together in under half an hour, perfect for nights when takeout feels too slow.
  • The pesto seeps into the warm bread and melted cheese, creating pockets of flavor in every bite.
  • Grilling the chicken keeps it juicy while adding that smoky char you cannot get from a pan.
  • It feels indulgent enough for company but simple enough to make on a Tuesday.
02 -
  • Slicing the chicken horizontally is non-negotiable, thick breasts will char on the outside before cooking through and turn rubbery.
  • Let the chicken rest for a minute after grilling before assembling, this keeps the juices inside the meat instead of soaking into the bread.
  • If your grill runs hot, lower the heat slightly or move the chicken to a cooler zone to avoid burning the outside while the inside catches up.
03 -
  • If you do not have a grill, a hot cast-iron skillet works just as well and gives you similar char marks if you press the chicken down gently with a spatula.
  • Pesto can burn easily on the grill, so always spread it on the bread after toasting, never directly on the chicken before grilling.
  • For a vegetarian version, grill thick slices of eggplant or whole portobello mushrooms until tender and smoky, then layer them just like the chicken.
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