Pesto Chicken Melt Sandwich (Printable Version)

Grilled chicken breast layered with basil pesto and melted mozzarella on crispy toasted ciabatta rolls. Ready in 30 minutes.

# What You'll Need:

→ 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 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 a slice of mozzarella cheese on each chicken cutlet during the last minute of grilling. Cover briefly to allow cheese to melt
05 - While chicken is grilling, toast the 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
07 - Top each pesto-spread 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

# Expert Tips:

01 -
  • It feels fancy but comes together faster than ordering takeout, and youll actually enjoy making it.
  • The pesto does all the heavy lifting for flavor, so theres no complicated seasoning or sauces to worry about.
  • Leftovers reheat beautifully, and the sandwich tastes just as good cold the next day if youre in a rush.
02 -
  • Slicing the chicken breasts horizontally is not optional, thick cutlets take forever to cook and often dry out before the cheese even melts.
  • Dont skip toasting the ciabatta, it makes the difference between a sandwich that falls apart in your hands and one that holds its shape with confidence.
  • If your pesto is too thick, stir in a tiny splash of olive oil to loosen it up so it spreads easily without tearing the bread.
03 -
  • Let the chicken rest for a minute after grilling before building the sandwich so the juices redistribute and you dont end up with a soggy roll.
  • If youre making these ahead, wrap them tightly in foil and reheat in a 180 degree Celsius oven for ten minutes to bring back that melty, toasty magic.
  • Use tongs to flip the chicken instead of a fork so you dont pierce the meat and let all the juices escape.
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