Grilled Pesto Chicken Melt (View Print Version)

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

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 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 (approximately 3.5 oz total)

→ Bread

08 - 4 ciabatta rolls, halved

→ Garnishes

09 - Fresh basil leaves
10 - Sliced tomatoes

# Method:

01 - Preheat grill pan or outdoor grill to medium-high heat until surface is hot and ready for cooking.
02 - Slice chicken breasts horizontally in half to create 4 thin cutlets. Brush both sides with olive oil and season evenly with salt, pepper, and dried Italian herbs.
03 - Place seasoned chicken cutlets on preheated grill and cook for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
04 - During the last minute of grilling, place one slice of mozzarella cheese on each chicken cutlet. Cover grill briefly to allow cheese to melt completely.
05 - While chicken finishes cooking, place ciabatta roll halves cut-side down on grill and toast until lightly golden, approximately 2-3 minutes.
06 - Spread 1 tablespoon basil pesto on the bottom half of each toasted ciabatta roll. Top each with a mozzarella-covered chicken cutlet.
07 - Layer fresh basil leaves and sliced tomatoes on top of each chicken cutlet if desired. Crown with top half of ciabatta roll and serve immediately while warm.

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen when you actually spent twenty minutes multitasking.
  • The pesto does all the heavy lifting for flavor, so there's no complicated seasoning or sauce to mess up.
  • Melted mozzarella on warm chicken is one of those combinations that just feels right, especially when the bread is crispy.
  • You can make it fancy enough for guests or lazy enough for a Tuesday night when you can't be bothered.
02 -
  • If you skip slicing the chicken breasts horizontally, you'll end up with thick pieces that take forever to cook and don't fit nicely in the roll.
  • Don't add the cheese too early or it will slide right off the chicken, wait until the last minute and cover the pan to help it melt.
  • Toast the bread cut side down directly on the grill, not in a toaster, because the grill adds flavor and the right amount of crunch.
03 -
  • Let the chicken rest for a minute after grilling before you add the cheese, it helps the juices settle and keeps everything moist.
  • Use a grill pan with ridges instead of a flat skillet so you get those char marks that add flavor and make it look restaurant quality.
  • If your ciabatta rolls are huge, scoop out some of the soft inside to make room for the chicken without the sandwich becoming too tall to bite.
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