Pesto Chicken Melt Sandwich (Printable Copy)

Grilled chicken breast topped with basil pesto and melted mozzarella on toasted ciabatta rolls. Quick and satisfying.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 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 (about 3.5 oz total)

→ Bread

08 - 4 ciabatta rolls, halved

→ Garnishes

09 - Fresh basil leaves
10 - Sliced tomatoes

# How to Make:

01 - Preheat a grill pan or outdoor grill to medium-high heat.
02 - Slice chicken breasts horizontally in half to create 4 thin cutlets. Brush both sides with olive oil and season with salt, pepper, and dried Italian herbs.
03 - Place cutlets on the grill and cook for 3 to 4 minutes per side until golden and internal temperature reaches 165°F.
04 - During the final minute of grilling, place one slice of mozzarella on each chicken cutlet. Cover briefly to facilitate melting.
05 - While chicken cooks, place 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 with a cheesy chicken cutlet, fresh basil leaves, and sliced tomatoes as desired. Cover with the top half of the roll.
07 - Serve immediately while warm and the cheese remains melted.

# Expert Advice:

01 -
  • Everything cooks in under half an hour, so you can have dinner on the table before anyone gets impatient.
  • The combination of crispy bread, juicy chicken, and melted cheese hits every texture craving at once.
  • It tastes like you ordered from a bistro, but you made it in your own kitchen with ingredients you probably already have.
02 -
  • Slice the chicken breasts thin or they will take too long to cook and the bread will get cold while you wait.
  • Do not skip toasting the ciabatta, because the crunch is what makes the sandwich feel complete instead of just soft and squishy.
  • If your pesto is very oily, give it a quick stir before spreading so the flavor is evenly distributed and not just pooling on top.
03 -
  • Let the chicken rest for a minute after grilling so the juices redistribute and do not spill out all over the cutting board when you slice it.
  • If you are cooking for a crowd, set up a sandwich bar with the toasted rolls, grilled chicken, pesto, cheese, and toppings so everyone can build their own.
  • Brush the cut sides of the ciabatta with a little olive oil before toasting for extra crispness and flavor.
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