Save to Pinterest The smell of basil hitting a hot grill pan is what hooked me on this sandwich. I was trying to use up leftover pesto one weeknight, tossed it on some chicken I'd already started grilling, and watched the cheese bubble into golden pools around the edges. My neighbor leaned over the fence and asked what I was making because the smell had drifted across three yards. That's when I knew this wasn't just dinner, it was the kind of thing you'd want to share.
I made these for a small backyard gathering last summer, and people kept coming back to the kitchen asking if there were more. One friend, who usually picks at food, finished two whole sandwiches and texted me the next day for the recipe. It wasn't fancy, just good bread, melted cheese, and that bright pesto flavor cutting through everything. Sometimes the simplest combination is exactly what people crave.
Ingredients
- Boneless, skinless chicken breasts: Slicing them horizontally into thin cutlets is the secret to quick, even cooking and juicy results without drying out the meat.
- Olive oil: Brushing it on the chicken before grilling keeps everything moist and helps the seasonings stick beautifully to the surface.
- Salt, black pepper, and Italian herbs: A simple seasoning blend that doesn't compete with the pesto but adds just enough savory depth to the chicken.
- Basil pesto: This is where all the flavor lives, whether you make it yourself or grab a good jar from the store, it transforms the whole sandwich.
- Mozzarella cheese: It melts into creamy, stretchy layers that hold everything together and add richness without overwhelming the basil.
- Ciabatta rolls: The airy, crusty texture toasts perfectly and soaks up just enough pesto without getting soggy or falling apart in your hands.
- Fresh basil leaves and sliced tomatoes: Optional, but they add a pop of freshness and color that makes the sandwich feel more vibrant and complete.
Instructions
- Preheat the grill:
- Get your grill pan or outdoor grill to medium high heat so it's ready to sear the chicken with those beautiful golden char marks. A properly heated surface is what gives you that satisfying crust.
- Prepare the chicken:
- Slice each breast in half horizontally to create four thin cutlets, brush them with olive oil, and season both sides with salt, pepper, and Italian herbs. Thin cutlets cook faster and stay tender, which is exactly what you want in a sandwich.
- Grill the chicken:
- Place the cutlets on the hot grill and cook for 3 to 4 minutes per side until they're golden and reach an internal temperature of 74 degrees Celsius. Don't move them around too much or you'll lose that nice sear.
- Melt the cheese:
- Lay a slice of mozzarella on each chicken cutlet during the last minute of grilling and cover briefly to trap the heat. The cheese should get melty and start pooling around the edges.
- Toast the bread:
- While the chicken finishes, place the ciabatta halves cut side down on the grill until they're lightly golden and crisp. Toasting adds texture and keeps the bread from getting soggy under the pesto.
- Assemble the sandwiches:
- Spread a tablespoon of pesto on the bottom half of each roll, top with a cheesy chicken cutlet, then add fresh basil and tomato slices if you like. Cap it with the top half of the roll and press down gently so everything melds together.
- Serve immediately:
- These are best enjoyed warm when the cheese is still gooey and the bread is crisp. The flavors are brightest right off the grill.
Save to Pinterest One evening, my teenage son came home late from practice, and I reheated one of these sandwiches in a skillet to crisp it back up. He sat at the counter, ate it without saying a word, then looked up and said it was better than anything his friends' parents made. It's funny how food can say things you don't always know how to put into words.
Choosing Your Pesto
I've tried this with homemade pesto, jarred pesto, and even sun dried tomato pesto when I wanted a deeper, slightly sweeter flavor. Homemade is wonderful if you have fresh basil on hand, but honestly, a good quality store bought pesto works beautifully and saves you the cleanup. Just taste it first, some brands are saltier or more garlicky than others, and that will affect how much seasoning you add to the chicken. If you're feeling adventurous, try mixing in a spoonful of cream cheese to make the pesto even creamier and help it cling to the chicken better.
Swapping the Cheese
Mozzarella is classic because it melts so smoothly, but I've also made this with provolone when I wanted a sharper bite and fontina when I was feeling fancy. Provolone adds a little tang that pairs nicely with the basil, and fontina gets incredibly creamy and nutty as it melts. If you're avoiding dairy, there are some decent plant based mozzarella options now, though they don't stretch quite the same way. Whatever cheese you choose, make sure it's sliced thin enough to melt quickly without overcooking the chicken.
Making It Your Own
This sandwich is forgiving and loves a little improvisation. I've added roasted red peppers for sweetness, arugula for peppery crunch, and even a drizzle of balsamic glaze when I wanted something a bit more elegant. If you're vegetarian, grilled eggplant or thick slices of portobello mushroom work beautifully in place of the chicken and soak up the pesto like a dream. You can also turn this into a panini by pressing it in a hot skillet with a weight on top until the cheese oozes out the sides.
- Try spicy Calabrian chili pesto if you want a kick that wakes up your taste buds.
- Add a handful of baby spinach for extra color and a bit of iron without changing the flavor much.
- Serve with a simple side salad dressed in lemon and olive oil to balance the richness of the cheese.
Save to Pinterest This sandwich has become my go to when I want something that feels indulgent but doesn't require much effort or cleanup. It's proof that a few good ingredients and a hot grill can turn an ordinary evening into something worth remembering.
Your Questions Answered
- → How do I ensure the chicken stays juicy while grilling?
Slice the chicken breasts horizontally to create thinner cutlets that cook evenly in 3-4 minutes per side. This prevents the outside from drying out while waiting for the center to cook. Avoid pressing down on the chicken with the spatula, as this releases moisture. Use a meat thermometer to check for doneness at 74°C/165°F.
- → Can I make this sandwich ahead of time?
Grill the chicken and toast the ciabatta up to 2 hours in advance and store separately in airtight containers. Assemble just before serving to keep the bread crispy and the cheese warm. If you must prepare ahead, wrap loosely in foil and reheat gently in a 160°C oven for 5 minutes.
- → What are good substitutes for mozzarella?
Provolone offers a slightly sharper flavor, while fontina provides a nuttier taste and melts beautifully. Cheddar or Swiss cheese work well too, depending on your preference. For a creamier option, try fresh mozzarella or burrata cheese added after cooking.
- → Is homemade pesto better than store-bought?
Both work excellently. Homemade pesto offers fresher basil flavor and allows you to control salt and nut content, making it ideal for those with allergies. Store-bought saves time and provides consistent results. For enhanced flavor, try sun-dried tomato pesto or add roasted red peppers to either version.
- → How can I make this sandwich vegetarian?
Replace the chicken with grilled portobello mushroom caps or thick slices of eggplant seasoned the same way. Grill for 4-5 minutes per side until tender and lightly charred. The pesto and melted mozzarella provide rich, satisfying flavor that perfectly complements vegetables.
- → What wine pairs well with this sandwich?
A crisp Italian white wine like Pinot Grigio or Vermentino complements the basil pesto beautifully. For non-alcoholic options, sparkling water with fresh lemon or iced herbal tea works wonderfully. The light, fresh flavors balance the rich melted cheese and savory pesto.