Grilled Pesto Chicken Melt (Print)

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

# What you'll 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 & 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 - 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 internal temperature reaches 165°F.
04 - Place one slice of mozzarella on each chicken cutlet during the last minute of grilling. Cover briefly to allow cheese to melt.
05 - Toast ciabatta roll halves cut-side down on grill until lightly golden.
06 - Spread 1 tablespoon of pesto on the bottom half of each toasted ciabatta roll.
07 - Top each pesto-covered roll with a cheesy chicken cutlet. Add fresh basil leaves and sliced tomatoes if desired. Cover with top roll half.
08 - Serve immediately while warm and melty.

# Expert Tips:

01 -
  • It tastes like you spent an hour in the kitchen but only takes half that time from start to finish.
  • The pesto does all the heavy lifting, so you get huge flavor without fussing over sauces or marinades.
  • That moment when the cheese melts over the hot chicken and seeps into the bread is pure comfort.
  • It works just as well on a weeknight as it does for a casual weekend lunch with friends.
02 -
  • Slicing the chicken breasts in half horizontally is non negotiable, thick breasts take forever to cook and often dry out before the inside is done.
  • Toast the bread on the grill, not in a toaster, it picks up a little smoky flavor and holds up way better under all the toppings.
  • Don't skimp on the pesto, a full tablespoon per sandwich makes sure every bite is flavorful and keeps the bread from feeling dry.
03 -
  • Let the chicken rest for a couple minutes after grilling before you build the sandwiches, it keeps the juices from running out and soaking the bread.
  • If your grill is too hot and the chicken is browning too fast, move it to a cooler spot or lower the heat, you want it cooked through without burning the outside.
  • Assemble the sandwiches right before serving, pesto and cheese don't wait well and the bread can get soggy if it sits too long.
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