Pesto Chicken Melt Sandwich (Printable)

Grilled chicken breast topped with creamy basil pesto and melted mozzarella on toasted ciabatta rolls.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 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 (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 with an internal temperature of 165°F.
04 - Place a slice of mozzarella cheese on each chicken cutlet during the last minute of grilling and 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.
07 - Top each roll with a cheesy chicken cutlet. Add fresh basil leaves and sliced tomatoes if desired. Cover with the top half of the roll.
08 - Serve immediately while warm and melty.

# Expert Tips:

01 -
  • It tastes like something you'd order at a cafe but comes together in your own kitchen in half an hour.
  • The pesto does all the heavy lifting for flavor, so you don't need a long ingredient list or fancy techniques.
  • That moment when the cheese gets all stretchy and golden is pure magic every single time.
  • It's flexible enough to swap ingredients based on what you have or what you're craving that day.
02 -
  • Slicing the chicken breasts horizontally is the move that changed everything for me, thicker pieces take forever and dry out before they're done.
  • Don't skip toasting the bread on the grill, it makes all the difference between a soggy sandwich and one with real texture.
  • If your mozzarella isn't melting fast enough, just cover the grill with a lid or a piece of foil for 30 seconds and it'll cooperate.
  • Let the chicken rest for a minute before assembling so the juices redistribute and you don't end up with a puddle on your cutting board.
03 -
  • Press down gently on the sandwich with a spatula after assembling to help everything stick together and get a little extra crisp on the outside.
  • If you're grilling outdoors, throw some cherry tomatoes on skewers alongside the chicken for a smoky, blistered topping.
  • A light drizzle of balsamic glaze over the finished sandwich adds a sweet-tart note that takes it to the next level.
  • Use a meat thermometer to check the chicken, it's the only way to be sure it's cooked through without cutting into it and losing all the juices.
Go Back