Save My neighbor Lucia stopped by one afternoon while I was flipping through an old cookbook, and she wrinkled her nose at the complicated recipes. She pulled out a jar of pesto from her bag and said, make something simple that tastes like summer. That day, I grilled chicken, melted cheese over it, and slathered pesto on toasted ciabatta. We ate standing at the counter, and she nodded with her mouth full, declaring it perfect.
I made these sandwiches for my book club once, thinking they were too simple to impress. Everyone kept reaching for seconds, and someone asked if I had catered. The truth is, good bread, juicy chicken, and real pesto do all the work. You just have to trust the ingredients and not overthink it.
Ingredients
- Boneless, skinless chicken breasts: Slicing them horizontally into thin cutlets is the secret to quick, even cooking and tender bites that fit perfectly inside the roll.
- Olive oil: Brushing it on the chicken before grilling keeps the meat juicy and helps the seasoning stick without any fuss.
- Salt, black pepper, and Italian herbs: A light hand with seasoning lets the pesto shine, but the herbs add a whisper of oregano and thyme that feels authentic.
- Basil pesto: This is the heart of the sandwich, whether you make it fresh or grab a good jarred version, just make sure it tastes bright and garlicky.
- Mozzarella cheese: Fresh mozzarella melts beautifully and stays creamy, but low moisture mozzarella works too if you want less mess.
- Ciabatta rolls: The airy crumb soaks up pesto and the crust gets crispy on the grill, giving you texture in every bite.
- Fresh basil leaves and sliced tomatoes: Optional, but they add a burst of color and freshness that makes the sandwich feel more complete.
Instructions
- Get the grill ready:
- Preheat your grill pan or outdoor grill to medium high heat so it is hot enough to get good char marks without drying out the chicken. A properly heated surface makes all the difference.
- Prep the chicken:
- Slice each chicken breast in half horizontally to create four thin cutlets, then brush both sides with olive oil and season with salt, pepper, and Italian herbs. Thin cutlets cook faster and stay tender.
- Grill the chicken:
- Place the cutlets on the grill and cook for 3 to 4 minutes per side until golden with nice grill marks and the internal temperature reaches 74 degrees Celsius. Resist the urge to move them around too much.
- Melt the cheese:
- During the last minute of grilling, lay a slice of mozzarella on each cutlet and cover the grill briefly to trap the heat. The cheese will soften and start to drape over the edges.
- Toast the bread:
- While the chicken is cooking, place the ciabatta rolls cut side down on the grill until they turn lightly golden and crisp. This step keeps the sandwich from getting soggy.
- Assemble the sandwiches:
- Spread a tablespoon of pesto on the bottom half of each toasted roll, then top with a cheesy chicken cutlet and any optional garnishes like basil or tomato. Press the top half of the roll down gently and serve right away while everything is still warm.
Save My husband once ate two of these standing over the sink, cheese stretching from his mouth to the sandwich, and declared it better than anything we had ordered at a bistro the week before. Sometimes the simplest meals are the ones that stick with you. This sandwich does not need fanfare, it just needs to be warm, melty, and made with care.
What to Serve Alongside
A handful of arugula tossed with lemon juice and olive oil cuts through the richness of the cheese and pesto without weighing you down. I also love serving these with a bowl of tomato soup for dipping, or a simple cucumber salad with red wine vinegar. If you are feeding a crowd, roasted potato wedges or a platter of marinated olives and pickled peppers round out the meal beautifully.
Storing and Reheating
These sandwiches are best eaten fresh, but if you have leftovers, wrap them tightly in foil and refrigerate for up to two days. Reheat them in a 180 degree Celsius oven for about ten minutes until the cheese softens again. The bread will not be as crisp, but the flavors will still be there. You can also grill extra chicken and store it separately, then assemble fresh sandwiches as needed.
Ways to Make It Your Own
Swap the basil pesto for sun dried tomato pesto or arugula pesto if you want a peppery twist. Provolone or fontina cheese melts just as beautifully as mozzarella and adds a slightly sharper flavor. If you are avoiding meat, thick slices of grilled eggplant or portobello mushrooms make a hearty vegetarian version that holds up just as well.
- Add roasted red peppers or a smear of balsamic glaze for extra sweetness.
- Use sourdough or focaccia if you cannot find ciabatta, just make sure the bread has some structure.
- Grill the sandwiches panini style after assembling for an even crispier exterior and melty center.
Save This sandwich has become my go to when I want something satisfying without spending the whole evening in the kitchen. It reminds me that good food does not have to be complicated, just honest and made with ingredients you actually want to eat.
Kitchen Tips & Answers
- → How do I prevent the chicken from drying out?
Slice the chicken breasts horizontally to create thinner cutlets, which cook more evenly and stay juicy. Avoid overcooking by checking the internal temperature reaches 74°C (165°F). Grilling over medium-high heat rather than high heat also helps retain moisture.
- → Can I use a regular skillet instead of a grill pan?
Yes, a skillet works well. Heat it over medium-high heat with a bit of oil and cook the chicken cutlets for 3-4 minutes per side until golden. You'll get a similar result, though you'll miss the grill marks. Toast the ciabatta in the same skillet after cooking the chicken.
- → What's the best way to melt the cheese on the chicken?
Place the mozzarella slice on the chicken during the last minute of grilling. Cover the grill with a lid or tent with foil to trap the heat and help the cheese melt evenly. This creates a perfectly melted layer without overcooking the chicken.
- → Can I make this sandwich ahead of time?
The components can be prepared ahead, but assemble the sandwich just before serving. Grill the chicken and toast the bread up to 2 hours earlier and store separately. This keeps the ciabatta crispy and the sandwich fresh rather than soggy.
- → What are good substitutes for basil pesto?
Try sun-dried tomato pesto for a tangier flavor, or use arugula pesto for a peppery note. You can also make a quick cilantro-lime pesto or use tapenade for Mediterranean flair. Adjust quantities based on the intensity of your chosen spread.
- → How do I make this vegetarian?
Substitute the chicken with grilled portobello mushroom caps or thick slices of eggplant. Season and grill them the same way as chicken, then top with mozzarella. The hearty texture of mushrooms or eggplant provides a satisfying alternative.