Pesto Chicken Melt

The smell of basil always takes me straight back to a weeknight when I was too tired to think but too hungry to order in. I had chicken thawing, a jar of pesto in the fridge, and a hunch that melted cheese could fix just about anything. That sandwich came together faster than I expected, and when I bit into it, still warm and oozing mozzarella, I realized I'd stumbled onto something I'd make again and again. It's the kind of meal that feels special without any fuss.

I made this for my brother once when he stopped by unannounced, still in his work clothes and clearly starving. He ate standing at the counter, didn't say much, just nodded between bites. When he finally looked up, he asked if I'd opened a new restaurant or something. I laughed, but I also saved the recipe.

Ingredients

• Boneless, skinless chicken breasts: Slicing them horizontally into thin cutlets is the secret to quick, even cooking and tenderness in every bite.
• Olive oil: Brushing it on the chicken before grilling keeps the meat juicy and helps the seasoning stick.
• Salt, black pepper, and Italian herbs: Simple seasoning that lets the pesto shine without competing for attention.
• Basil pesto: This is where all the flavor lives, so use a good quality jar or make your own if you have fresh basil on hand.
• Mozzarella cheese: It melts beautifully and stays creamy, not greasy, which is exactly what you want on a hot sandwich.
• Ciabatta rolls: Their airy crumb soaks up just enough pesto while the crust gives you that satisfying crunch.
• Fresh basil leaves and sliced tomatoes: Optional, but they add brightness and a little extra color that makes the sandwich feel complete.

Instructions

Get the grill ready:

Preheat your grill pan or outdoor grill to medium high heat so it's hot enough to give the chicken those beautiful char marks. A properly heated surface also prevents sticking.

Prep the chicken:

Slice each chicken breast in half horizontally to create four thin cutlets, then brush both sides with olive oil and season with salt, pepper, and Italian herbs. Thin cutlets cook fast and stay tender.

Grill the chicken:

Place the cutlets on the hot grill and cook for three to four minutes per side until golden and cooked through to an internal temperature of 74 degrees Celsius. Don't move them around too much or you'll lose those nice grill lines.

Melt the cheese:

Lay a slice of mozzarella on each chicken cutlet during the last minute of grilling, then cover briefly to help the cheese melt into a gooey layer. This step makes all the difference.

Toast the bread:

While the chicken is grilling, place the ciabatta rolls cut side down on the grill until lightly golden and crisp. Toasting adds texture and keeps the bread from getting soggy.

Assemble the sandwiches:

Spread one tablespoon of pesto on the bottom half of each toasted roll, then top with a cheesy chicken cutlet. Add fresh basil leaves and sliced tomatoes if you're using them, then cover with the top half of the roll.

Serve immediately:

These sandwiches are best enjoyed warm, when the cheese is still melty and the bread is crisp. Grab a napkin, you'll need it.

Save

One evening, I served these sandwiches outside on the patio with a bowl of chips and some cold lemonade. The sun was setting, the air smelled like grilled bread and basil, and nobody said much because we were all too busy eating. That's when I knew this recipe wasn't just dinner, it was a moment worth repeating.

Make It Your Own

I've swapped the basil pesto for sun dried tomato pesto when I wanted something a little richer, and it worked beautifully. You can also tuck in some roasted red peppers or arugula for extra layers of flavor. If you're cooking for someone who doesn't eat chicken, grilled portobello mushrooms or thick slices of eggplant make a surprisingly hearty substitute. The pesto and melted cheese do most of the heavy lifting, so feel free to experiment.

What to Serve Alongside

These sandwiches are filling on their own, but a simple green salad with lemon vinaigrette balances the richness nicely. I've also served them with sweet potato fries or a handful of kettle cooked chips when I wanted something more casual. A crisp Italian white wine or sparkling water with a wedge of lemon makes it feel like a proper meal, even on a weeknight. Keep it simple and let the sandwich be the star.

Storing and Reheating

If you have leftovers, store the chicken and bread separately so the ciabatta doesn't get soggy. The grilled chicken keeps well in the fridge for up to three days and reheats nicely in a hot pan with a splash of water to keep it moist. You can also wrap the assembled sandwich in foil and warm it in a low oven, though it won't be quite as crisp as when it's fresh.

• Wrap leftover chicken tightly and refrigerate within two hours of cooking.
• Reheat gently to avoid drying out the meat.
• Toast fresh bread if you're reassembling the sandwich the next day for better texture.

Save

This sandwich has become my go to when I want something satisfying without spending all evening in the kitchen. I hope it brings you as many easy, delicious dinners as it's brought me.

Recipe Questions & Answers

→ How do I ensure the chicken stays juicy while grilling?

Butterfly the chicken breasts horizontally to create thinner cutlets that cook evenly in 3-4 minutes per side. Avoid overcooking by checking that the internal temperature reaches 74°C (165°F). The thin cutlets ensure quick, even cooking without drying out the meat.

→ Can I use store-bought pesto instead of homemade?

Yes, store-bought basil pesto works perfectly and saves time. Use quality brands for the best flavor. If making homemade, blend fresh basil, garlic, pine nuts, Parmesan, and olive oil for a more vibrant taste.

→ What cheese alternatives work best for this sandwich?

Provolone and fontina are excellent substitutes for mozzarella, offering richer, more complex flavors. Fresh mozzarella can also be used but may not melt as smoothly as the sliced version. Choose cheeses that melt well for the best texture.

→ How can I make this vegetarian?

Replace the chicken with grilled eggplant slices or portobello mushroom caps. Grill them with the same oil and seasoning mixture until tender and lightly charred. Top with mozzarella and proceed as directed for a satisfying vegetarian version.

→ Can I prepare this ahead of time?

The chicken can be grilled and refrigerated up to 2 days ahead. Assemble just before serving to keep the ciabatta crispy and the mozzarella warm and melty. Reheat the chicken gently on the grill for a few minutes before assembling.

→ What wine pairs well with this sandwich?

A crisp Italian white wine like Pinot Grigio or Vermentino complements the basil pesto and grilled chicken beautifully. Sparkling water with lemon is a refreshing non-alcoholic option that balances the richness of the melted cheese.