Grilled Pesto Chicken Melt Sandwich (Printable version)

Grilled chicken breast with basil pesto and melted mozzarella on toasted ciabatta. A satisfying 30-minute Italian-American classic.

# Needed ingredients:

→ Chicken

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

→ Bread

08 - 4 ciabatta rolls, halved

→ Garnishes

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 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 internal temperature reaches 165°F.
04 - Place 1 slice of mozzarella cheese on each chicken cutlet during the last minute of grilling. Cover briefly to facilitate melting.
05 - While chicken grills, toast ciabatta roll halves cut-side down until lightly golden.
06 - Spread 1 tablespoon of basil pesto on the bottom half of each toasted ciabatta roll.
07 - Top each pesto-covered roll with a cheesy chicken cutlet. Add fresh basil leaves and sliced tomatoes if desired. Cover with top half of roll.
08 - Serve immediately while warm and cheese is melted.

# Expert Suggestions:

01 -
  • It tastes like a fancy café sandwich but comes together faster than ordering takeout.
  • The pesto seeps into the warm bread and creates little pockets of flavor you chase with every bite.
  • You can prep the chicken ahead and assemble these melts in minutes when hunger strikes.
  • Its hearty enough to feel like a real meal but light enough that you wont need a nap afterward.
02 -
  • Do not skip slicing the chicken breasts horizontally, thick cutlets take too long to cook and can dry out before the centers are done.
  • Let the grill pan heat for a full 3 minutes before adding the chicken, a cold pan will cause sticking and uneven browning.
  • Toast the ciabatta just until golden, over toasting makes it too hard to bite through and the whole sandwich becomes a messy struggle.
03 -
  • Use a meat thermometer to check the chicken, guessing doneness by color alone can lead to overcooked, dry cutlets.
  • Press down on the assembled sandwich with your palm before serving, it helps all the layers stick together and makes every bite more cohesive.
  • If you do not have a grill, a hot cast iron skillet works just as well and gives you similar char and flavor.
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