Pesto Chicken Melt Sandwich (Print View)

Grilled chicken breast with basil pesto and melted mozzarella on crispy ciabatta. A satisfying Italian-American sandwich ready in 30 minutes.

# Components:

→ 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 total)

→ Bread

08 - 4 ciabatta rolls, halved

→ Garnishes

09 - Fresh basil leaves
10 - Sliced tomatoes

# Directions:

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 with 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 help melt the cheese.
05 - While the chicken is grilling, toast the ciabatta rolls 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 Advice:

01 -
  • It tastes like you spent an hour in the kitchen but you're done in thirty minutes flat.
  • The combination of melted cheese and pesto creates this ridiculously satisfying richness without feeling heavy.
  • You can prep the chicken ahead and assemble these sandwiches in minutes when hunger strikes.
  • It's impressive enough for guests but easy enough for a weeknight when you're too tired to think.
02 -
  • Slicing the chicken breasts horizontally is non negotiable, thick cutlets will dry out before the cheese melts.
  • Don't skip toasting the bread on the grill, it's what keeps the sandwich from turning into a soggy mess.
  • Let the chicken rest for a minute before assembling so the juices redistribute and don't run all over your cutting board.
  • If your pesto is too thick, thin it with a teaspoon of olive oil so it spreads easily.
03 -
  • Pound the chicken cutlets gently with a meat mallet if they're uneven so they cook at the same rate.
  • Warm your pesto slightly before spreading, it makes it easier to work with and smells incredible.
  • If you don't have a grill, a hot cast iron skillet works just as well and gives you similar char.
  • Make extra chicken cutlets and keep them in the fridge for quick lunches all week long.
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