Grilled Pesto Chicken Melt

The smell of basil always takes me straight back to my tiny galley kitchen on a Tuesday night when I had ten minutes to spare and a craving I couldn't ignore. I'd picked up a rotisserie chicken earlier that week, shredded some for salads, and then stared at the leftovers wondering what else they could become. That's when I spotted the jar of pesto shoved behind the mustard, and suddenly everything clicked into place. I slapped it all onto ciabatta with whatever cheese I had, toasted it under the broiler, and took my first bite standing over the sink. It was so good I made it again the next night, this time with fresh chicken, and it's been my go-to ever since.

I made this for my sister once when she came over unannounced, hungry and impatient. She sat at the counter scrolling through her phone while I grilled the chicken, and by the time I handed her the sandwich, she'd forgotten why she'd even stopped by. She took one bite, looked up, and said it was better than the fifteen-dollar version she'd paid for at that cafe downtown. I didn't tell her how easy it was, just let her think I was showing off.

Ingredients

• Boneless, skinless chicken breasts: Slicing them in half horizontally is the secret to quick, even cooking and makes them way easier to fit onto a roll without that awkward thickness.
• Olive oil: Brushing it on before grilling keeps the chicken from sticking and adds just enough richness without making things greasy.
• Salt, pepper, and Italian herbs: Simple seasoning is all you need here, the pesto brings plenty of flavor so don't overthink it.
• Basil pesto: This is where the magic happens, use a good quality jar or make your own if you're feeling ambitious, it coats everything in herby, garlicky goodness.
• Mozzarella cheese: Fresh or low-moisture both work, but I like the way low-moisture melts without getting watery.
• Ciabatta rolls: The crust gets crispy on the grill and the inside stays soft enough to soak up all that pesto without falling apart.
• Fresh basil and tomatoes (optional): I add these when I have them around, they make it feel a little fresher and brighter, especially in the summer.

Instructions

Get the grill ready:

Preheat your grill pan or outdoor grill to medium-high so it's nice and hot by the time the chicken hits it. You want to hear that sizzle the second the meat makes contact.

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 a pinch of Italian herbs if you've got them. Thin cutlets cook fast and fit perfectly on the rolls.

Grill the chicken:

Lay the cutlets on the grill and let them cook for three to four minutes per side until they've got those golden char marks and the inside reaches 74°C or 165°F. In the last minute, lay a slice of mozzarella on each cutlet and cover the grill briefly so the cheese gets all melty.

Toast the rolls:

While the chicken is going, split the ciabatta rolls and place them cut-side down on the grill until they're lightly golden and crispy. This step makes all the difference, nobody wants a soggy sandwich.

Assemble:

Spread a tablespoon of pesto on the bottom half of each toasted roll, then top with a cheesy chicken cutlet and any extras like fresh basil or tomato slices. Cap it with the top half of the roll and press down gently so everything melds together.

Serve:

Get these on plates while they're still warm and the cheese is gooey. They're best eaten right away, ideally with a napkin nearby.

Pin to Board

There was a Sunday afternoon when I made a batch of these for a group of friends who came over to watch a game. I wasn't trying to impress anyone, just needed something easy that I could throw together without missing the kickoff. But halfway through the first quarter, someone paused mid-bite and said it tasted like something you'd order at a bistro, and suddenly everyone wanted seconds. I didn't have enough chicken left, so I grilled up some mushrooms instead and those disappeared just as fast.

What to Serve With It

I usually keep it simple and serve these with a handful of kettle chips or a quick side salad with lemon vinaigrette. If I'm feeling fancy, I'll roast some cherry tomatoes with garlic and olive oil and spoon them alongside. A cold Italian white wine or even sparkling water with a wedge of lemon feels just right, especially if you're eating outside. The sandwich is rich enough on its own that you don't need much else to make it a full meal.

Make It Your Own

I've swapped the mozzarella for provolone when that's what I had in the fridge, and it added a sharper, slightly smoky flavor that I really liked. Sun-dried tomato pesto is another favorite twist, it brings a little sweetness and tang that pairs beautifully with the chicken. If you want to skip the meat altogether, thick slices of grilled eggplant or portobello mushrooms work surprisingly well and soak up the pesto just as nicely. I've even used leftover rotisserie chicken in a pinch, just warm it up with the cheese and you're good to go.

Storage and Leftovers

These are definitely best fresh, but if you have leftovers, store the components separately so the bread doesn't get soggy. Keep the grilled chicken in an airtight container in the fridge for up to three days, and reheat it gently in a skillet with a little extra cheese on top. Toast fresh bread when you're ready to eat and assemble as usual.

• Wrap any leftover chicken tightly and refrigerate within two hours of cooking.
• Pesto can be stored in the fridge with a thin layer of olive oil on top to keep it green and fresh.
• If you want to prep ahead, grill the chicken the night before and just reheat and assemble when hunger strikes.

Pin to Board

This sandwich has become one of those recipes I turn to when I want something satisfying without a lot of fuss. It's proof that you don't need a long ingredient list or complicated techniques to make something that feels really, really good to eat.

Recipe Questions & Answers

→ How do I prevent the chicken from drying out?

Slice the chicken breasts horizontally to create thinner cutlets that cook more evenly. This reduces cooking time and ensures the meat stays juicy. Grill for 3-4 minutes per side and monitor the internal temperature—remove from heat at 74°C (165°F) to avoid overcooking.

→ Can I make this without a grill?

Yes, use a grill pan or cast iron skillet on the stovetop at medium-high heat. You can also bake the seasoned chicken at 200°C (400°F) for 12-15 minutes. Toast the ciabatta rolls in the oven or under the broiler until golden.

→ What are good substitutes for mozzarella?

Provolone, fontina, and smoked gouda all work wonderfully. Provolone offers a slightly sharper flavor while fontina provides a creamier texture. Choose based on your preference for mild or more assertive cheese flavors.

→ How can I make this vegetarian?

Substitute the chicken with grilled eggplant slices or portobello mushroom caps. Season and grill them the same way, then top with mozzarella. Marinate the vegetables first in olive oil and herbs for extra flavor.

→ Can I prepare this ahead of time?

Grill the chicken and prepare components in advance, but assemble the sandwich just before serving for best results. The bread stays crispest when toasted fresh. Store cooked chicken in the refrigerator and reheat gently before assembling.

→ What wine pairs well with this sandwich?

Crisp Italian white wines like Pinot Grigio or Vermentino complement the fresh basil and mozzarella beautifully. Alternatively, sparkling water with fresh lemon offers a refreshing non-alcoholic option that balances the richness.