Grilled Pesto Chicken Melt Sandwich (Print Version)

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

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 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 and Cheese

06 - 4 tablespoons basil pesto
07 - 4 slices mozzarella cheese (approximately 3.5 oz total)

→ 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 horizontally to create 4 thin cutlets. Brush both sides with olive oil and season with salt, pepper, and Italian herbs.
03 - Grill chicken cutlets for 3 to 4 minutes per side until golden and cooked through, reaching an internal temperature of 165°F.
04 - Place one slice of mozzarella cheese on each chicken cutlet during the final minute of grilling. Cover briefly to allow the cheese to melt.
05 - Toast the ciabatta roll halves cut-side down on the grill until lightly golden.
06 - Spread 1 tablespoon of pesto on the bottom half of each toasted ciabatta roll. Top each with a cheese-topped chicken cutlet. Add fresh basil leaves and sliced tomatoes if desired. Cover with the top roll half.
07 - Serve immediately while warm and melty.

# Additional Tips::

01 -
  • It tastes like you ordered from a fancy cafe, but you made it in your own kitchen in under half an hour.
  • The grilled chicken stays juicy, and the pesto soaks into every bite without making the bread soggy.
  • You can prep the chicken ahead and assemble these sandwiches in minutes when hunger strikes.
  • It works just as well on a weeknight as it does for a casual weekend gathering.
02 -
  • Don't skip slicing the chicken breasts horizontally, thick cutlets take forever to cook and can dry out before the inside is done.
  • Let the grill get fully hot before adding the chicken, or it will stick and tear when you try to flip it.
  • If your pesto is too thick, stir in a tiny drizzle of olive oil so it spreads easily on the bread.
03 -
  • Pound the chicken breasts lightly before slicing if they're uneven, it helps them cook at the same rate.
  • Use a meat thermometer to check doneness, it takes the guesswork out and prevents overcooking.
  • If you're using store-bought pesto, taste it first and add a squeeze of lemon juice if it tastes too heavy or oily.
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