Pesto Chicken Melt Sandwich (Printable Version)

Savory chicken, tangy pesto, and melty provolone are grilled on golden ciabatta for a warm, herbaceous meal.

# What You'll Need:

→ Fillings

01 - 4 tablespoons pesto
02 - 2 cups shredded cooked chicken breast
03 - 4 slices provolone cheese

→ Bread & Butter

04 - 4 slices ciabatta bread
05 - 2 tablespoons unsalted butter or vegetable oil, for grilling

# Directions:

01 - Generously spread pesto over one side of each bread slice. Layer shredded chicken and provolone cheese on two bread slices. Top each with a second bread slice, pressing gently, and coat the outer sides with butter or oil.
02 - Preheat a skillet over medium heat. Place sandwiches in the skillet and cook for 3 to 4 minutes per side until bread is golden brown and cheese has fully melted.

# Additional Tips::

01 -
  • Quick and easy enough for lunch or a light weeknight dinner
  • Outstanding for using up leftover rotisserie or meal-prepped chicken
  • Melty cheese and pesto add big flavor with minimal effort
  • Customizable for various diets with simple swaps
02 -
  • High in protein thanks to the chicken and cheese combo
  • Easy to adapt for gluten free or dairy free diets
  • Pesto brings antioxidants from fresh herbs
03 -
  • Butter all the way to the bread’s edges for the perfect crispy crust.
  • If you love a little tang spread a thin layer of aioli inside before adding chicken and cheese. Press gently with your spatula when grilling so everything melts evenly making for that classic cafe sandwich texture.
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