Grilled Pesto Chicken Melt (Printable)

Grilled chicken breast layered with basil pesto and melted mozzarella on toasted ciabatta. A satisfying 30-minute Italian-American favorite.

# 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)

→ Bread

08 - 4 ciabatta rolls, halved

→ Garnishes

09 - Fresh basil leaves
10 - Sliced tomatoes

# Steps:

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, 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 the cheese melt.
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. Top each with a cheesy chicken cutlet.
07 - 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 like something from a fancy deli but comes together in your own kitchen in half an hour.
  • The pesto does all the heavy lifting for flavor, so you don't need a long marinade or complicated sauce.
  • Grilling the bread directly adds a smoky crunch that makes every bite feel intentional.
  • Leftovers reheat surprisingly well, and cold pesto chicken on ciabatta makes an excellent next day lunch.
02 -
  • Slicing the chicken breasts horizontally is non negotiable, thick cutlets will dry out before they cook through and won't fit nicely in the rolls.
  • Don't skip toasting the ciabatta directly on the grill, it adds a smoky flavor and creates a barrier that keeps the bread from turning soggy under the pesto.
  • If your mozzarella isn't melting fast enough, tent the chicken with foil or close the grill lid for 30 seconds to trap the heat.
03 -
  • Use a meat mallet to gently pound the chicken cutlets to an even thickness before grilling so they cook uniformly and stay tender.
  • If you don't have a grill, a hot cast iron skillet works just as well and gives you similar char and flavor.
  • Spread a thin layer of pesto on both halves of the bread for extra flavor, it won't make things soggy if the bread is toasted properly.
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