Pesto Chicken Melt Sandwich (Printer-Friendly)

Grilled chicken breast with basil pesto and melted mozzarella on toasted ciabatta. A satisfying Italian-American sandwich.

# What You’ll Need:

→ 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)

→ Bread

08 - 4 ciabatta rolls, halved

→ Garnishes

09 - Fresh basil leaves
10 - Sliced tomatoes

# How-To Steps:

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

# Expert Advice:

01 -
  • Everything cooks in under half an hour, so you can have dinner on the table before anyone gets cranky.
  • The pesto does all the heavy lifting for flavor, no long marinade or complicated sauce required.
  • It feels indulgent with all that melted mozzarella, but it's actually balanced and satisfying.
  • Leftovers reheat beautifully in a hot pan, keeping the bread crispy instead of soggy.
02 -
  • If your chicken breasts are uneven in thickness, pound them gently with a meat mallet before slicing so they cook at the same rate and don't end up dry on one end.
  • Don't add the cheese too early or it will melt completely off the chicken and onto the grill, leaving you with a cheesy mess and sad naked cutlets.
  • Toast the ciabatta on the grill, not in a toaster, because the slight char and smoky flavor tie everything together in a way a toaster just can't match.
03 -
  • Let the chicken rest for a minute or two after grilling before assembling the sandwiches, it keeps the juices inside the meat instead of soaking into the bread.
  • If your pesto separates or looks oily, stir in a teaspoon of warm pasta water or chicken broth to bring it back together into a creamy, spreadable consistency.
  • Use a grill press or a heavy pan to weigh down the sandwiches for the last 30 seconds on the grill, it creates a panini-style crisp and helps everything meld together beautifully.
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