Grilled Pesto Chicken Melt Sandwich (Printer View)

Grilled chicken breast with creamy basil pesto and melted mozzarella on crispy toasted ciabatta rolls.

# What you'll need:

→ 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

# Method:

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 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 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 comes together in half an hour but tastes like you labored over it for hours.
  • The pesto seeps into the warm bread and the melted mozzarella creates those irresistible cheese pulls.
  • You can dress it up with tomatoes and basil or keep it stripped down to three ingredients and still feel completely satisfied.
02 -
  • Slicing the chicken breasts horizontally is not optional, thick pieces will dry out before the cheese melts and the bread gets soggy waiting.
  • Toast the ciabatta cut side down directly on the grill, it only takes a minute and the crunch it adds is what separates a good sandwich from a great one.
  • Let the chicken rest for a minute before assembling so the juices redistribute, otherwise they will soak into the bread and make it mushy.
03 -
  • Pound the chicken cutlets lightly with a meat mallet if they are uneven in thickness, it ensures they cook at the same rate and stay juicy.
  • Brush the cut sides of the ciabatta with a little olive oil before grilling for extra flavor and crunch.
  • If your pesto tastes too sharp, stir in a teaspoon of honey or a squeeze of lemon juice to balance it out.
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