Pesto Chicken Melt (Printable)

Grilled chicken with basil pesto and melted mozzarella cheese served on crispy toasted ciabatta rolls.

# What You'll Need:

→ Chicken

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

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

→ Bread

08 - 4 ciabatta rolls, halved

→ Garnishes

09 - Fresh basil leaves
10 - Sliced tomatoes

# How to Make It:

01 - Preheat grill pan or outdoor grill to medium-high heat.
02 - Slice chicken breasts 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 internal temperature of 165°F.
04 - Place one slice of mozzarella cheese on each chicken cutlet during the final minute of grilling. Cover briefly to facilitate melting.
05 - While chicken grills, place ciabatta roll halves cut-side down on grill until lightly golden and toasted.
06 - Spread 1 tablespoon basil pesto on the bottom half of each toasted ciabatta roll.
07 - Top pesto-spread ciabatta with one cheesy chicken cutlet. Add fresh basil leaves and sliced tomatoes as desired. Cover with top half of roll.
08 - Serve immediately while warm and melted.

# Expert Suggestions:

01 -
  • It tastes like you spent an hour in the kitchen but only takes thirty minutes start to finish.
  • The pesto seeps into every bite, making even plain chicken feel gourmet.
  • Melted mozzarella on grilled bread is a texture combination that never gets old.
  • You can double the recipe and have lunch sorted for tomorrow without any extra effort.
02 -
  • Don't skip slicing the chicken breasts thin, thick pieces take forever to cook and can dry out on the grill.
  • Let the grill pan heat fully before adding the chicken or it will stick and tear when you try to flip it.
  • If your mozzarella isn't melting fast enough, cover the grill with a lid or a piece of foil for thirty seconds.
  • Toast the ciabatta just until golden, not hard, or it becomes difficult to bite through.
03 -
  • Use a meat thermometer to check doneness, it takes the guesswork out and prevents overcooking.
  • Let the chicken rest for a minute after grilling before assembling, it stays juicier that way.
  • If you're grilling for a crowd, keep the cooked chicken warm in a low oven while you toast all the bread.
  • A little extra pesto never hurt anyone, drizzle some on top of the chicken before closing the sandwich if you're a pesto lover like me.
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