Pesto Chicken Melt Sandwich (Printable)

Grilled chicken breast layered with basil pesto, melted mozzarella, and fresh basil on crispy ciabatta rolls.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lb 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 & 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 Steps:

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 - Grill chicken cutlets for 3-4 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 last minute of grilling. Cover briefly to help melt the cheese.
05 - While chicken is grilling, 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.
07 - Top each pesto-spread roll with a cheesy chicken cutlet. Add fresh basil leaves and sliced tomatoes if desired. Cover with the top half of the roll.
08 - Serve immediately while warm and melty.

# Expert Advice:

01 -
  • It tastes like something you'd order at a café but comes together in your own kitchen in under half an hour.
  • The pesto does all the heavy lifting for flavor, so you don't need a cupboard full of spices.
  • Melted mozzarella on warm grilled chicken is comfort food that doesn't feel heavy.
  • Ciabatta crisps up beautifully and holds everything without getting soggy.
02 -
  • Slicing the chicken breasts horizontally is not optional, thick cutlets will dry out before they cook through or stay raw in the center.
  • If your pesto is too thick, thin it with a tiny drizzle of olive oil so it spreads easily and coats every bite.
  • Don't skip toasting the bread, it keeps the sandwich from turning into a soggy mess and adds texture.
  • Let the chicken rest for a minute after grilling before building the sandwiches, it helps the juices settle.
03 -
  • Pound the chicken cutlets lightly with a mallet if they're uneven, it helps them cook at the same rate and prevents dry spots.
  • Warm your pesto slightly before spreading, it becomes silkier and easier to work with.
  • If you don't have a grill, a hot cast iron skillet works just as well and gives you a nice sear.
  • Use a spatula to press the top of the sandwich down gently after assembling, it helps everything meld together.
Go Back