Grilled Pesto Chicken Melt (Print version)

Juicy grilled chicken with basil pesto and melted mozzarella on crispy toasted ciabatta. A delicious main dish ready in 30 minutes.

# Required ingredients:

→ 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 and 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 make it:

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, reaching 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 pesto-spread 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 tastes restaurant fancy but comes together faster than ordering takeout.
  • The pesto does all the flavor work so you can look like a genius with minimal effort.
  • That moment when the cheese melts over the hot chicken is pure kitchen magic.
  • It works for a quick lunch or when you need to impress someone without breaking a sweat.
02 -
  • Slicing the chicken breasts thin is non-negotiable, thick cutlets will dry out before they cook through or stay raw in the middle.
  • Don't put the cheese on too early or it will slide right off, wait until that last minute when the chicken is almost done.
  • Toast the bread properly because a soft roll will turn into a soggy mess once the juices start flowing.
03 -
  • Let the chicken rest for a minute after grilling before building the sandwich so the juices redistribute and don't make everything soggy.
  • Warm your pesto slightly before spreading, it glides on easier and the flavors bloom when it's not fridge-cold.
  • If you're making these for a crowd, grill all the chicken and toast all the bread first, then assemble quickly so everyone eats at the same time while everything is hot.
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