Pesto Chicken Melt Sandwich (Print Version)

Grilled chicken with basil pesto, mozzarella, and toasted ciabatta in a flavorful sandwich.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds 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 (optional)

→ Pesto & Cheese

06 - 4 tablespoons basil pesto (store-bought or homemade)
07 - 4 slices mozzarella cheese (about 3.5 ounces total)

→ Bread

08 - 4 ciabatta rolls, halved

→ Garnishes (optional)

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 dried Italian herbs.
03 - Grill chicken cutlets for 3 to 4 minutes per side until golden and fully cooked (internal temperature 165°F).
04 - Place a slice of mozzarella cheese on each chicken cutlet during the last minute of grilling and cover briefly to melt.
05 - Toast the ciabatta rolls cut-side down on the grill until lightly golden while chicken is grilling.
06 - Spread 1 tablespoon of pesto on the bottom half of each toasted roll, top with cheesy chicken cutlets, then add basil leaves and sliced tomatoes if desired. Finish with the top half of the roll.
07 - Serve immediately while warm and the cheese is melty.

# Additional Tips::

01 -
  • It comes together in 30 minutes flat, which means weeknight dinner or impressive lunch without the stress.
  • Grilling the chicken and toasting the bread on the same heat source means less cleanup and everything stays warm.
  • That unexpected moment when you bite through melted mozzarella and taste fresh basil is exactly why this sandwich keeps showing up on my table.
02 -
  • Slicing the chicken horizontally before cooking is not optional—it's what transforms this from dry and tough into something genuinely tender and juicy.
  • Don't skip the thermometer check; it's the only way to know for certain the chicken is done without cutting into it and losing all those delicious juices.
  • Room temperature pesto spreads more easily than cold pesto straight from the fridge, so pull it out a few minutes before assembly.
03 -
  • If your ciabatta rolls are large, slice them in half horizontally to keep the sandwich manageable; thick rolls can overwhelm the delicate chicken.
  • The key to juicy chicken is not cooking it a second longer than needed—invest in an instant-read thermometer and use it religiously.
  • Prep your pesto, cheese, and tomato slices before you fire up the grill so assembly feels unhurried and everything stays warm.
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