Save The smell of basil hits you before anything else. I was standing at the counter one Thursday evening, staring at leftover chicken and a half-empty jar of pesto, when it occurred to me that melted cheese could solve just about any dinner dilemma. I toasted some ciabatta, piled everything on, and pressed it together. That first bite, with the cheese still stretching between the bread, convinced me this wasn't just a fix, it was a keeper.
I made this for my neighbor once after she mentioned craving something hearty but not complicated. She stood in my kitchen watching me grill the chicken, asking if it was really that simple. When she took her first bite, she closed her eyes and said it reminded her of a sandwich she had in Florence. I didn't have the heart to tell her I'd never been.
Ingredients
- Boneless, skinless chicken breasts: Slicing them horizontally creates thinner cutlets that cook faster and fit perfectly on the rolls, plus they stay juicier.
- Olive oil: Brushing the chicken keeps it from sticking to the grill and adds a subtle richness that complements the pesto.
- Salt, black pepper, and Italian herbs: Just enough seasoning to let the chicken shine without competing with the pesto.
- Basil pesto: The heart of this sandwich, whether you make it yourself or buy a good jarred version, it brings herby, garlicky brightness.
- Mozzarella cheese: Fresh or low-moisture both work, but make sure it melts easily and stretches when you pull the sandwich apart.
- Ciabatta rolls: Their airy crumb and sturdy crust toast beautifully and hold up to all the melty, saucy goodness.
- Fresh basil leaves and sliced tomatoes: Optional, but they add a pop of color and a fresh contrast to the richness.
Instructions
- Prep the grill:
- Heat your grill pan or outdoor grill to medium-high so it's hot enough to get those nice char marks without drying out the chicken. You want to hear a sizzle when the meat hits the surface.
- Slice and season the chicken:
- Cut each breast in half horizontally to make four thin cutlets, then brush both sides with olive oil and season with salt, pepper, and Italian herbs if you like. Thin cutlets cook evenly and quickly, which means tender, juicy chicken every time.
- Grill the chicken:
- Lay the cutlets on the hot grill and cook for 3 to 4 minutes per side until golden with good grill marks and cooked through to 74°C. Resist the urge to press them down, let the heat do its work.
- Melt the cheese:
- Place a slice of mozzarella on each cutlet during the last minute of grilling and cover the grill briefly to trap the heat. The cheese will soften and start to melt into the chicken beautifully.
- Toast the ciabatta:
- While the chicken finishes, place the halved rolls cut-side down on the grill until lightly golden and crisp. This takes just a minute or two, so keep an eye on them.
- Spread the pesto:
- Slather about a tablespoon of pesto on the bottom half of each toasted roll. Don't be shy, the pesto is what makes this sandwich sing.
- Build the sandwiches:
- Top each pesto-smeared roll with a cheesy chicken cutlet, then add fresh basil and tomato slices if you're using them. Press the top half of the roll on gently.
- Serve immediately:
- These are best enjoyed right away while the cheese is still gooey and the bread is warm. The contrast between the crisp ciabatta and the tender chicken is perfect when it's fresh off the grill.
Save There was an afternoon when I made these for a quick lunch with friends, and we ended up sitting outside longer than planned, talking and laughing with crumbs on our plates. One of them said it felt like summer even though it was October. I think it was the basil and the sunshine that did it, but maybe it was just good company and melted cheese.
What to Do with Leftovers
If you have extra grilled chicken, slice it up and toss it into a salad or wrap it in a tortilla with some greens and more pesto. The ciabatta doesn't reheat as well once it's been assembled, so it's best to store the components separately. Wrap the chicken in foil and keep it in the fridge for up to three days, then reheat it gently in a skillet before building a fresh sandwich.
Ways to Mix It Up
Sometimes I swap the mozzarella for provolone or fontina when I want something a little sharper or nuttier. Sun-dried tomato pesto adds a sweet, tangy twist that works beautifully with the chicken. If you're feeding someone who doesn't eat meat, grilled eggplant or portobello mushrooms are hearty enough to stand in, and they soak up the pesto just as well. A handful of arugula tucked inside adds a peppery bite that balances the richness.
Pairing and Serving Ideas
This sandwich pairs beautifully with a crisp Italian white wine like Pinot Grigio or a sparkling water with a wedge of lemon if you want to keep it light. A simple side salad with a lemony vinaigrette or some roasted vegetables rounds out the meal without stealing the spotlight. If you're making this for a crowd, set out the components and let everyone build their own, it turns into a fun, interactive meal.
- Serve with a handful of kettle-cooked chips for crunch.
- A side of marinated olives or pickled vegetables adds a nice tangy contrast.
- For a heartier meal, pair it with a cup of tomato soup for dipping.
Save This sandwich has become one of those recipes I turn to when I want something satisfying without spending all evening in the kitchen. It's simple, but it feels special every time.
Recipe FAQs
- → Can I use fresh chicken breasts instead of pre-sliced cutlets?
Yes, simply slice your boneless chicken breasts horizontally to create thin cutlets about ½-inch thick. This ensures even cooking and faster grilling time.
- → What's the best way to melt the cheese evenly?
Place mozzarella slices on the chicken during the last minute of grilling, then cover your grill briefly with foil or a lid to trap heat and ensure the cheese melts completely.
- → How do I know when the chicken is fully cooked?
Use an instant-read thermometer to check the internal temperature reaches 74°C (165°F). The chicken should be golden brown and no longer pink inside when cut.
- → Can I make this sandwich without a grill?
Absolutely. Use a grill pan or cast iron skillet over medium-high heat for the chicken and ciabatta. You'll achieve similar grill marks and caramelization with excellent results.
- → What are good substitutes for basil pesto?
Try sun-dried tomato pesto, arugula pesto, or roasted red pepper spread for variation. You can also make your own pesto with fresh herbs from your garden for deeper flavor.
- → How should I store leftovers?
Store grilled chicken and pesto separately in airtight containers in the refrigerator for up to 3 days. Assemble fresh sandwiches as needed, reheating the chicken gently before serving.