Pesto Chicken Melt Sandwich (Printable)

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

# 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 Make It:

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 - Place cutlets on the grill and cook for 3-4 minutes per side until golden and internal temperature reaches 165°F.
04 - Top each chicken cutlet with a slice of mozzarella cheese during the last minute of grilling. Cover briefly to allow the cheese to melt completely.
05 - While chicken is cooking, place ciabatta roll halves cut-side down on the grill and toast until lightly golden.
06 - Spread 1 tablespoon of pesto on the bottom half of each toasted ciabatta roll. Top with a cheesy chicken cutlet, add fresh basil and tomato slices if desired, and cover with the top half of the roll.
07 - Transfer sandwiches to serving plates and serve immediately while warm and melty.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you spent an hour in the kitchen.
  • The pesto soaks into the warm bread and creates this herby, garlicky base that makes every bite ridiculously satisfying.
  • You can prep the chicken in the morning and assemble everything in minutes when hunger strikes.
  • It's one of those meals that works for a quick lunch or feels special enough to serve guests on a sunny afternoon.
02 -
  • Slicing the chicken breasts horizontally is non negotiable, thick pieces take too long and dry out before the cheese melts properly.
  • Don't skip toasting the ciabatta, it's the only thing standing between you and a soggy, limp sandwich that falls apart halfway through.
  • If your grill runs hot, lower the heat slightly or the cheese will burn before it melts into that creamy layer you're after.
03 -
  • Let the chicken rest for a minute after grilling so the juices redistribute and every bite stays moist instead of leaking out onto your plate.
  • Warm your ciabatta rolls slightly before assembling if they've been sitting out, it makes the whole sandwich feel fresher and the pesto spreads more easily.
  • If you're making these ahead, grill the chicken and toast the bread, then assemble right before serving so nothing gets soggy or cold.
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