Grilled Pesto Chicken Melt

The grill was already hot when I realized I had no sandwich inspiration left in me. My neighbor had just dropped off a jar of homemade pesto, and I had chicken thawing on the counter. Sometimes the best meals happen when you stop overthinking and just layer good things together. That first bite, with the cheese still stretching between the bread and my mouth, made me wonder why I'd ever complicated lunch.

I started making these for my husband during his late work nights. He'd come home to the smell of toasted bread and basil, and I'd watch his shoulders drop as he sat down. It became our weeknight ritual, the kind of meal that says I care without needing a speech. Now when he texts running late, I know exactly what to pull out of the fridge.

Ingredients

• Boneless, skinless chicken breasts: Slicing them horizontally is the move that changed everything for me, thinner cutlets cook faster and fit the rolls perfectly.
• Olive oil: Brushing it on before grilling keeps the chicken from sticking and adds a subtle richness that soaks into every bite.
• Salt and black pepper: Simple seasonings let the pesto shine, but don't skip them or the chicken will taste flat.
• Dried Italian herbs: Optional, but they add a little extra warmth that makes the whole sandwich feel more intentional.
• Basil pesto: The soul of this sandwich, whether you make it yourself or buy a good jar, this is where all the flavor lives.
• Mozzarella cheese: It melts like a dream and has a mild creaminess that doesn't fight with the pesto.
• Ciabatta rolls: The crispy crust and airy inside hold up to all the juices without turning soggy.
• Fresh basil leaves and sliced tomatoes: Totally optional, but they add a brightness that makes each bite feel a little more alive.

Instructions

Get the grill ready:

Preheat your grill pan or outdoor grill to medium high heat. You want it hot enough to get those beautiful char marks without drying out the chicken.

Prep the chicken:

Slice each breast in half horizontally to make four thin cutlets, then brush both sides with olive oil and season with salt, pepper, and Italian herbs if using. Thin cutlets cook evenly and fast, which is the whole point of this meal.

Grill the chicken:

Place the cutlets on the hot grill and cook for 3 to 4 minutes per side until golden and cooked through to 74 degrees Celsius. During the last minute, lay a slice of mozzarella on each cutlet and cover briefly so it melts into a gooey layer.

Toast the bread:

While the chicken is grilling, place the ciabatta halves cut side down on the grill until lightly golden and crisp. This step adds texture and keeps the bread from getting soggy under all that pesto.

Assemble the sandwiches:

Spread a tablespoon of pesto on the bottom half of each toasted roll, then top with a cheesy chicken cutlet. Add fresh basil and tomato slices if you like, then close with the top half of the roll and press gently.

Serve immediately:

These are best enjoyed while still warm, when the cheese is stretchy and the bread is crisp. Grab napkins, you will need them.

Save

The first time I made these for friends, I panicked because I thought they were too simple. But watching everyone go quiet as they ate, then immediately ask for the recipe, taught me that good food doesn't need to be complicated. Sometimes a perfect sandwich is all anyone really wants.

Swaps and Substitutions

If you want to change things up, try sun dried tomato pesto for a deeper, tangier flavor, or swap mozzarella for provolone or fontina if you like a sharper cheese. I've also used grilled eggplant or portobello mushrooms instead of chicken when cooking for vegetarian friends, and it's just as satisfying. The beauty of this sandwich is that the formula works with whatever you have on hand.

What to Serve With It

I usually pair these with a handful of kettle chips or a simple arugula salad dressed with lemon and olive oil. A crisp Italian white wine is lovely if you're feeling fancy, but sparkling water with a squeeze of lemon is just as good. The sandwich is rich enough that you don't need much on the side, just something to balance the creaminess.

Storage and Reheating

These are really best eaten fresh, but if you have leftovers, store the chicken separately from the bread and pesto. Reheat the chicken gently in a skillet, then assemble a fresh sandwich with new bread. The original rolls will be too soggy to salvage, but the chicken holds up well in the fridge for up to two days.

• Store grilled chicken in an airtight container in the fridge for up to 48 hours.
• Keep pesto separate and spread it fresh when you're ready to eat.
• Reheat chicken in a covered skillet over low heat to keep it moist.

Save

This sandwich has saved more of my weeknights than I can count. I hope it does the same for you.

Recipe FAQs

→ How do I prevent the chicken from drying out?

Slice the chicken breasts horizontally to create thinner, even cutlets that cook quickly and stay moist. Don't overload the grill—maintain medium-high heat and cook only 3-4 minutes per side. Use an instant-read thermometer to verify doneness at 74°C (165°F) without overcooking.

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

Absolutely. Store-bought basil pesto works wonderfully and saves time. Check the label for allergens, especially tree nuts and dairy, then spread generously on the toasted ciabatta for maximum flavor.

→ What cheese alternatives work well in this sandwich?

Provolone and fontina are excellent substitutes for mozzarella, offering richer, more complex flavors. You can also try smoked gouda or fresh burrata for variation. Choose cheeses that melt smoothly for the best results.

→ Is this sandwich suitable for vegetarians?

Yes, grilled eggplant or portobello mushroom slices make delicious plant-based alternatives to chicken. Season and grill them the same way, then add the pesto and mozzarella for a satisfying vegetarian version.

→ How can I make this ahead for meal prep?

Prepare the grilled chicken and store it in the refrigerator for up to three days. Toast the ciabatta and assemble shortly before serving to keep the bread crispy. Alternatively, pack components separately and assemble fresh when ready to eat.

→ What beverages pair well with this melt?

A crisp Italian white wine like Pinot Grigio complements the pesto beautifully. For non-alcoholic options, try sparkling water with fresh lemon, iced tea, or a light Italian soda.