Grilled Pesto Chicken Melt (Printable)

Grilled chicken with basil pesto and melted mozzarella on toasted ciabatta rolls. Ready in just 30 minutes.

# 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

# How to Prepare:

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 to 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 and cover briefly to facilitate melting.
05 - While chicken grills, 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-spread roll with a cheesy chicken cutlet. Add fresh basil leaves and sliced tomatoes if desired, then cover with the top half of the roll.
08 - Serve immediately while warm and melty.

# Expert Suggestions:

01 -
  • It tastes like you spent an hour in the kitchen but you'll be done in thirty minutes flat.
  • The pesto does all the heavy lifting, turning plain chicken into something that feels special enough for guests.
  • Everything gets warm and melty and crispy all at once, which is basically the definition of comfort food.
  • You can make it on a weeknight without breaking a sweat or serve it at a casual weekend lunch and people will ask for the recipe.
02 -
  • Don't skip slicing the chicken breasts in half, thick cutlets take forever to cook and never fit right on the bread.
  • Toast the ciabatta directly on the grill, not in a toaster, the slight char and smokiness make the whole sandwich taste better.
  • If your mozzarella isn't melting fast enough, cover the grill with a lid or aluminum foil for thirty seconds to trap the heat.
03 -
  • Pound the chicken breasts lightly with a meat mallet before slicing if they're uneven, it helps them cook at the same rate and makes slicing easier.
  • Use a pastry brush to spread the pesto evenly on the bread, it prevents clumps and makes sure every bite has that herby punch.
  • Let the chicken rest for a minute after grilling before you assemble, it keeps the juices from running out and making the bread soggy.
Go Back