Pesto Chicken Melt Sandwich (Printable)

Grilled chicken breast layered with basil pesto and melted mozzarella on warm 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

# How to Make It:

01 - Heat a grill pan or outdoor grill to medium-high temperature, approximately 400°F.
02 - Slice chicken breasts horizontally to create four thin cutlets of equal thickness. Brush both sides with olive oil and season evenly with salt, pepper, and dried Italian herbs.
03 - Place cutlets on the preheated grill and cook for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
04 - During the final minute of grilling, top each chicken cutlet with one slice of mozzarella cheese. Cover the grill briefly to allow cheese to melt completely.
05 - While chicken is grilling, place ciabatta roll halves cut-side down on the grill and toast until lightly golden, approximately 1-2 minutes.
06 - Spread 1 tablespoon of basil pesto on the bottom half of each toasted ciabatta roll. Top with a cheese-covered chicken cutlet.
07 - Layer fresh basil leaves and sliced tomatoes on each sandwich if desired. Cover with the top roll half and serve immediately while warm.

# Expert Tips:

01 -
  • It tastes like something you'd order at a cafe, but you can make it in your own kitchen in less than half an hour.
  • The combination of melted mozzarella and warm pesto is pure comfort without feeling heavy.
  • Everything gets cooked on the grill, so cleanup is minimal and the flavors are incredible.
  • You can prep the chicken ahead and assemble sandwiches in minutes when hunger strikes.
02 -
  • Slicing the chicken breasts horizontally is not optional, thick cutlets take too long to cook and can dry out before the cheese even thinks about melting.
  • Don't skip toasting the ciabatta on the grill, that crunch is what keeps the sandwich from turning into a soggy mess halfway through.
  • If your pesto is very oily, dab the surface with a paper towel before spreading, or it can slide right off the bread.
03 -
  • Let the chicken rest for a minute after grilling before assembling, it keeps the juices from running out and soaking the bread.
  • If you're making these for a crowd, grill all the chicken and toast all the bread first, then let everyone build their own sandwich at the table.
  • Leftover pesto chicken is incredible sliced cold on a salad the next day, so don't be afraid to make extra.
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