Pesto Chicken Melt Sandwich (Printable)

Juicy grilled chicken breast topped with basil pesto and melted mozzarella, served on toasted ciabatta for a satisfying crunch.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs total)
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

# Directions:

01 - Preheat a grill pan or outdoor grill to medium-high heat until surface is hot and ready for cooking.
02 - Slice chicken breasts horizontally in half 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 facilitate melting.
05 - While chicken cooks, place ciabatta roll halves cut-side down on the grill until lightly golden, approximately 2 minutes.
06 - Spread 1 tablespoon basil pesto on the cut side of each ciabatta bottom half. Top with a cheesy chicken cutlet.
07 - Layer fresh basil leaves and sliced tomatoes on each chicken piece if desired. Crown with the top half of the ciabatta roll.
08 - Transfer to serving plates and serve immediately while warm and cheese remains melted.

# Helpful Hints:

01 -
  • It tastes like restaurant quality but comes together in your own kitchen in under 30 minutes.
  • The combination of crispy bread, tender chicken, and melted cheese creates the perfect texture contrast in every bite.
  • You can customize it endlessly with different pestos, cheeses, or toppings depending on what you have on hand.
  • It works equally well for a quick weeknight dinner or a casual lunch with friends.
02 -
  • Slicing the chicken breasts horizontally is non-negotiable, thick pieces won't cook through without drying out the outside.
  • Toast the ciabatta directly on the grill for the best texture, a toaster just doesn't give the same sturdy, flavorful crust.
  • Don't skip covering the chicken when melting the cheese, the trapped heat makes all the difference between barely melted and perfectly gooey.
03 -
  • If your grill is running too hot and the outside of the chicken is browning before it cooks through, move it to a cooler spot or lower the heat slightly.
  • Letting the chicken rest for a minute or two after grilling helps the juices redistribute, so they don't all spill out when you bite into the sandwich.
  • Spread the pesto all the way to the edges of the bread so every bite gets that herby, garlicky goodness.
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