Grilled Pesto Chicken Melt (Printable)

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

# What You 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 and 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

# How To Make It:

01 - Heat a grill pan or outdoor grill to medium-high heat until surface is hot.
02 - Slice chicken breasts in half horizontally to create 4 thin cutlets. Brush both sides with olive oil and season with salt, pepper, and dried Italian herbs.
03 - Place cutlets on heated grill and cook for 3-4 minutes per side until golden and internal temperature reaches 165°F.
04 - During the final minute of grilling, place one slice of mozzarella cheese on each chicken cutlet. Cover briefly to facilitate melting.
05 - While chicken cooks, place ciabatta roll halves cut-side down on grill until lightly golden brown.
06 - Spread 1 tablespoon of basil pesto on the bottom half of each toasted ciabatta roll.
07 - Top each pesto-spread roll with one cheesy chicken cutlet. Add fresh basil leaves and sliced tomatoes if desired. Cover with top roll half.
08 - Transfer sandwiches to serving plates and serve immediately while warm and cheese is melted.

# Expert Hints:

01 -
  • Everything comes together in under half an hour, which means you can have a restaurant quality sandwich on the table faster than delivery would arrive.
  • The contrast between the crispy toasted ciabatta and the creamy melted mozzarella creates a texture that keeps every bite interesting.
  • It's one of those recipes that looks impressive but requires almost no technical skill, perfect for when you want to feel like a capable cook without the stress.
  • Leftovers reheat beautifully in a skillet, so you can make extra and actually look forward to lunch the next day.
02 -
  • Slicing the chicken breasts horizontally is crucial, thick pieces won't cook evenly and will hang awkwardly off the bread.
  • Don't skip toasting the ciabatta or it will turn into a soggy mess the moment the warm chicken and pesto touch it.
  • Let the grill get properly hot before adding the chicken, otherwise you'll end up with steamed meat instead of those beautiful caramelized grill marks.
  • If your pesto seems oily when you open the jar, give it a good stir to reincorporate everything before spreading.
03 -
  • Pound the chicken breasts lightly before slicing if they're uneven in thickness, it makes cutting them horizontally much easier and safer.
  • Warm your pesto slightly in the microwave for about ten seconds before spreading, it becomes more fragrant and easier to work with.
  • If you're making these for a crowd, grill all the chicken and toast all the bread first, then let everyone assemble their own so the sandwiches stay hot.
  • A sprinkle of flaky sea salt on top of the melted cheese just before serving adds a little textural surprise that elevates the whole thing.
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