Save There's something about melted cheese stretching between two halves of a sandwich that just feels right. I made this one summer afternoon when the grill was already hot from burgers, and I had leftover pesto sitting in the fridge. What started as a quick lunch turned into something I craved for weeks after. The smell of toasted ciabatta mixed with basil still takes me back to that lazy, sunny day.
I first served these to friends who showed up unannounced, and I panicked because I had nothing planned. I threw together what I had, grilled everything quickly, and watched them devour these sandwiches without a word. One of them asked for the recipe before she even finished chewing. That's when I knew this wasn't just another sandwich.
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Ingredients
- Boneless, skinless chicken breasts: Slicing them horizontally makes them cook faster and creates the perfect size for the rolls.
- Olive oil: Brushing this on before grilling keeps the chicken from sticking and adds a subtle richness.
- Salt, black pepper, and Italian herbs: Simple seasoning that lets the pesto shine without competing for attention.
- Basil pesto: The star of the show, whether you make it yourself or grab a good jar from the store.
- Mozzarella cheese: Fresh slices melt beautifully and give you that gooey, stretchy pull everyone loves.
- Ciabatta rolls: Their sturdy crust holds up to the juicy chicken and doesn't fall apart in your hands.
- Fresh basil leaves and sliced tomatoes: Optional, but they add a bright, fresh finish that feels like summer.
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Instructions
- Get the grill ready:
- Preheat your grill pan or outdoor grill to medium-high heat so it's nice and hot when the chicken hits it. A hot surface gives you those gorgeous grill marks and locks in the juices.
- Prep the chicken:
- Slice each chicken breast in half horizontally to create four thin cutlets, then brush both sides with olive oil and season with salt, pepper, and Italian herbs if you're using them. Thin cutlets cook faster and stay tender.
- Grill the chicken:
- Place the cutlets on the grill and cook for 3 to 4 minutes per side, until they're golden and the internal temperature reaches 74°C or 165°F. Don't move them around too much or you'll lose those beautiful grill marks.
- Melt the cheese:
- Lay a slice of mozzarella on each chicken cutlet during the last minute of grilling, then cover briefly to help the cheese melt into a gooey layer. This step makes everything stick together perfectly.
- Toast the bread:
- While the chicken is grilling, place the ciabatta rolls cut-side down on the grill until they're lightly golden and crisp. Toasting them adds texture and keeps the bread from getting soggy.
- Build the sandwiches:
- Spread 1 tablespoon of pesto on the bottom half of each toasted roll, then top with a cheesy chicken cutlet. Add fresh basil leaves and sliced tomatoes if you like, then cover with the top half of the roll.
- Serve warm:
- Serve these sandwiches immediately while the cheese is still melty and the bread is warm. They're best enjoyed right off the grill.
Pin it One evening, I made these for my sister who was going through a tough week. She sat at my kitchen counter, quiet at first, then halfway through her sandwich she looked up and smiled. Sometimes food doesn't fix anything, but it can make a hard day feel a little softer. That's what this sandwich does for me now.
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Variations You Can Try
If you're in the mood to switch things up, swap the basil pesto for sun-dried tomato pesto or add a few roasted red peppers for a smoky sweetness. I've also used provolone instead of mozzarella when that's what I had, and it melted just as beautifully. For a vegetarian version, grill thick slices of eggplant or portobello mushrooms instead of chicken, they soak up the pesto and taste incredible.
Serving Suggestions
These sandwiches are hearty enough to stand alone, but I love pairing them with a simple arugula salad dressed with lemon and olive oil. A crisp Italian white wine or sparkling water with a squeeze of lemon makes it feel like a proper meal. If you're feeding a crowd, slice the sandwiches in half and serve them on a big platter, they disappear fast.
Storage and Make-Ahead Tips
You can grill the chicken a day ahead and store it in the fridge, then reheat it on the grill or in a skillet before assembling the sandwiches. The pesto and cheese can be prepped in advance too, making it easy to throw these together on a busy night. Just don't toast the bread until you're ready to eat, or it will lose its crunch.
- Store leftover grilled chicken in an airtight container in the fridge for up to three days.
- If you have leftover assembled sandwiches, wrap them tightly and reheat in a panini press or oven to bring back the crispness.
- Pesto keeps well in the fridge for a week, or you can freeze it in small portions for later use.
Pin it This sandwich has become one of those recipes I return to when I need something comforting but still exciting. I hope it finds a place in your kitchen too.
Frequently Asked Questions
- → How do I ensure the chicken stays juicy when grilling?
Slice the chicken breasts horizontally to create thinner cutlets that cook evenly and quickly. This reduces cooking time and helps retain moisture. Avoid overcooking by checking the internal temperature—it should reach 74°C (165°F). Brush with olive oil before grilling to add moisture and prevent sticking.
- → Can I use fresh basil pesto instead of store-bought?
Absolutely. Homemade pesto brings superior flavor. Blend fresh basil leaves with garlic, pine nuts, Parmigiano-Reggiano, and olive oil. Note that homemade pesto may contain tree nuts, so check for allergies. You can also make nut-free versions using seeds like sunflower or pumpkin.
- → What's the best way to melt the cheese evenly?
Place the mozzarella slice on the chicken during the last minute of grilling. Tent with foil or cover the grill briefly to trap heat and encourage melting. The residual heat from the chicken will also help soften the cheese slightly after you remove it from the grill.
- → Can I prepare this without a grill?
Yes. Use a grill pan or cast-iron skillet on the stovetop over medium-high heat. The technique remains identical—sear the chicken cutlets for 3-4 minutes per side until cooked through. You can also broil the chicken in your oven if preferred, then toast the bread in a toaster or skillet.
- → How do I prevent the ciabatta from becoming soggy?
Toast the rolls immediately before assembly to create a protective crust. Spread the pesto directly on the warm, toasted bread rather than room-temperature rolls. Assemble and serve right away while everything is warm, and avoid adding extra wet ingredients like tomatoes until the moment of serving.
- → What wines or beverages pair well with this sandwich?
A crisp Italian white wine like Pinot Grigio or Vermentino complements the basil and pesto beautifully. Sparkling water with fresh lemon offers a lighter option. For non-alcoholic choices, try iced herbal tea, lemonade, or a light Italian cream soda for refreshment alongside the rich sandwich.
