Pesto Chicken Melt Sandwich (Printable)

Grilled chicken breast layered with creamy basil pesto and melted mozzarella on crispy toasted ciabatta bread.

# What You'll Need:

→ Chicken

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

# Directions:

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 with a lid to facilitate melting.
05 - While chicken is grilling, place ciabatta roll halves cut-side down on the grill until lightly golden brown.
06 - Spread 1 tablespoon of basil pesto on the cut side of each bottom ciabatta half.
07 - Top each pesto-lined ciabatta bottom with one cheesy chicken cutlet. Add fresh basil leaves and sliced tomatoes if desired. Crown with the top ciabatta half.
08 - Serve immediately while warm and cheese is melted.

# Expert Tips:

01 -
  • It tastes like youve been working in the kitchen for an hour, but youll be eating in thirty minutes flat.
  • The combination of crispy toasted bread, creamy pesto, and gooey cheese hits every texture craving at once.
  • Its flexible enough to make fancy for guests or casual for a solo dinner in your pajamas.
  • Leftovers reheat surprisingly well, which almost never happens with sandwiches.
02 -
  • Slicing the chicken breasts horizontally is non-negotiable, thick chicken takes forever to cook and often ends up dry on the outside and raw in the middle.
  • Dont skip toasting the ciabatta on the grill, that crispness is what keeps the sandwich from collapsing into a soggy mess.
  • Let the chicken rest for a minute after grilling before assembling, it helps the juices redistribute and makes every bite more tender.
03 -
  • If your grill is too hot and the chicken is browning too fast, move it to a cooler spot or lower the heat, you want it cooked through without burning.
  • Brush a little extra olive oil on the ciabatta before toasting for an even richer, crispier crust.
  • Make a double batch of grilled chicken and keep it in the fridge, then you can throw together these sandwiches in under ten minutes all week long.
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