Grilled Pesto Chicken Melt (Print Version)

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

# Ingredients List:

→ 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

# 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 3-4 minutes per side, until golden and cooked through with internal temperature reaching 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-lined ciabatta bottom 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 Tips:

01 -
  • It comes together in less time than waiting for delivery and tastes twice as good.
  • The pesto does all the flavor work so you can look like a genius without breaking a sweat.
  • Melted mozzarella on warm chicken is one of those combinations that never gets old.
  • You can make it fancy for guests or scarf it down alone over the sink.
02 -
  • Slicing the chicken breasts horizontally is non negotiable, thick pieces will dry out before they cook through.
  • Don't skip toasting the bread on the grill, it's the difference between a soggy mess and a sandwich with structure.
  • Let the chicken rest for a minute before assembling so the juices redistribute and don't soak the bread.
03 -
  • Pound the chicken cutlets lightly with a meat mallet if they're uneven, it helps them cook at the same rate.
  • Use a good quality pesto, the cheap stuff tastes like salted grass and will ruin the whole sandwich.
  • Add a drizzle of balsamic glaze on top of the tomatoes for a sweet acidic kick that cuts through the richness.
Go Back