Pesto Chicken Melt Sandwich (Printable)

Juicy grilled chicken with basil pesto and melted mozzarella on toasted ciabatta. A satisfying Italian-American sandwich ready in 30 minutes.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
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 (about 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 3-4 minutes per side until golden and cooked through, reaching an internal temperature of 165°F.
04 - Place a slice of mozzarella cheese on each chicken cutlet during the last minute of grilling. Cover briefly to help melt the cheese.
05 - While chicken is grilling, toast the ciabatta rolls cut-side down on the grill until lightly golden.
06 - Spread 1 tablespoon of pesto on the bottom half of each toasted ciabatta roll. Top each with a cheesy chicken cutlet, fresh basil leaves, and sliced tomatoes if desired. Cover with the top half of the roll.
07 - Serve immediately while warm and melty.

# Expert Advice:

01 -
  • It tastes like a restaurant splurge but uses ingredients you probably already have.
  • The pesto does all the flavor work so you can skip complicated marinades or sauces.
  • Everything cooks in under half an hour, meaning dinner is done before anyone gets restless.
  • Leftovers reheat beautifully in a hot skillet, staying crispy instead of soggy.
02 -
  • Slice the chicken breasts thin or they'll take forever to cook and dry out before the center is done.
  • Toast the ciabatta directly on the grill, not in a toaster, because the char adds flavor and the texture stays sturdy under all that pesto.
  • Don't skip covering the grill when melting the cheese or it'll just sit there looking sad instead of getting gooey.
03 -
  • Let the chicken rest for a minute after grilling so the juices redistribute and don't flood the bread when you bite in.
  • Warm your pesto slightly in the microwave before spreading so it goes on smoothly and melts into the bread instead of sitting on top in a stiff layer.
  • If you're making these ahead, grill everything but assemble right before serving so the bread stays crispy.
Return