Pesto Chicken Melt Sandwich (Printable)

Grilled chicken with basil pesto, melted mozzarella, and toasted ciabatta. A satisfying 30-minute Italian-American sandwich.

# Ingredient List:

→ 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

# 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, ensuring internal temperature reaches 165°F.
04 - Place a slice of mozzarella cheese on each chicken cutlet during the last minute of grilling and cover briefly to help melt the cheese.
05 - While the chicken is grilling, toast the ciabatta rolls 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-coated 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.

# Tips from the Pros:

01 -
  • It comes together in 30 minutes but tastes like you spent an hour fussing over it.
  • The combination of crispy bread, juicy chicken, and that gooey cheese pull is pure comfort without being heavy.
  • You can make it fancy for guests or casual for a Tuesday night and it works either way.
  • Leftovers reheat beautifully in a skillet, which is rare for sandwiches.
02 -
  • Slicing the chicken breasts horizontally is not optional, thick chicken takes forever to cook and makes the sandwich awkward to eat.
  • Dont skip toasting the bread on the grill, that crispy surface is what keeps everything from turning into a soggy mess.
  • If your mozzarella is not melting fast enough, cover the grill or pan with a lid for 30 seconds to trap the heat.
03 -
  • Brush the ciabatta with a little garlic butter before toasting for an extra layer of flavor that makes the sandwich feel even more special.
  • If you are making these ahead, assemble them without the tomatoes, wrap tightly, and reheat in a skillet to bring back that crispy, melty magic.
  • Use a meat thermometer to check for 74 degrees Celsius, overcooked chicken turns rubbery and no amount of pesto can save it.
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