Pesto Chicken Melt Sandwich (Printer-friendly)

Grilled chicken breast topped with basil pesto and melted mozzarella on toasted ciabatta. A satisfying Italian-American sandwich.

# What You'll Need:

→ Chicken

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

06 - 4 tablespoons basil pesto
07 - 4 slices mozzarella cheese (approximately 3.5 ounces)

→ Bread

08 - 4 ciabatta rolls, halved

→ Garnishes

09 - Fresh basil leaves
10 - Sliced tomatoes

# How-To 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 to 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 to facilitate melting.
05 - While chicken cooks, toast the ciabatta rolls cut-side down on the grill until lightly golden.
06 - Spread 1 tablespoon of pesto on the cut side of each bottom ciabatta roll half.
07 - Top each pesto-covered roll with a cheesy chicken cutlet. Add fresh basil leaves and sliced tomatoes if desired. Cover with the top half of each roll.
08 - Serve immediately while warm and cheese is melted.

# Expert Hints:

01 -
  • It comes together in half an hour but tastes like you spent all afternoon in the kitchen.
  • The pesto soaks into the warm bread and creates this addictive herby richness you cant stop thinking about.
  • Leftovers reheat beautifully in a skillet, crisping up the bread all over again.
  • You can swap almost anything and it still works, making it perfect for whatever you have on hand.
02 -
  • Slice the chicken breasts while they're still cold from the fridge, they're much easier to cut evenly that way.
  • Don't walk away from the grill, thin cutlets cook fast and can go from perfect to rubbery in a minute.
  • If your pesto is oily, give it a stir before spreading so you get the good herby paste, not just the oil slick on top.
  • Let the chicken rest for a minute before assembling so the juices redistribute and don't make your bread soggy.
03 -
  • Pound the chicken breasts lightly with a mallet before slicing if they're uneven, it makes cutting them in half much easier.
  • Grill extra chicken cutlets and keep them in the fridge, they reheat well and make weekday lunches instant.
  • Brush the cut sides of the ciabatta with a tiny bit of olive oil before grilling for extra crispness and flavor.
  • If you don't have a grill, a hot cast iron skillet works perfectly and gives you similar char and texture.
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