Nothing says late spring or summer like a Grilled Chicken Melt with pesto and sun‑dried tomato spread. Juicy grilled chicken thighs piled with melted fresh mozzarella, bright pesto, and tangy sun‑dried tomato spread on a toasted ciabatta roll is a warm‑weather dream. This Grilled Chicken Melt with Pesto and Sun‑Dried Tomato Spread is as beautiful as it is easy to prepare, making it perfect for casual entertaining.
If you remember the sun‑dried tomato spread I shared recently and the photograph of a sandwich dripping with it, this is the follow up you’ve been waiting for: the Grilled Chicken Melt with Pesto and Sun‑Dried Tomato Spread. When assembled, the sandwich fills the kitchen with an irresistible aroma that makes restraint difficult. The combination of ingredients—the tender grilled chicken, creamy melted mozzarella, fragrant pesto, and flavorful spread—makes it hard not to dig in immediately.
Beyond being tempting, these melts are fast, healthy, and straightforward. They use ingredients that are often on hand: fresh mozzarella, pesto, and sun‑dried tomato spread. Each shines in the sandwich, and if you prefer, you can use store‑bought versions for convenience—fresh mozzarella is widely available if making your own feels daunting.
Even if the weather hasn’t caught up with your mood, this sandwich brings the warmth of summer to the table. A simple grill and a few minutes of attention create a satisfying meal that works for weeknight dinners, backyard gatherings, or packed lunches.
Summer, here I come: Grilled Chicken Melt with Pesto and Sun‑Dried Tomato Spread in hand!
Cook’s Notes
- For the best melt and texture, use small fresh mozzarella balls (bocconcini) or slice a larger ball of fresh mozzarella. If fresh mozzarella isn’t available, use whole‑milk mozzarella that you grate yourself—avoid pre‑grated packaged cheese, which often contains anti‑clumping additives that prevent proper melting.
- Pesto works well whether it’s homemade or store‑bought. The fresher the pesto, the more vibrant the flavor.
- Ciabatta rolls are commonly found in grocery bakery sections or frozen in many stores. Toasting the rolls before assembling adds a pleasant crunch and prevents sogginess—don’t skip it.
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Grilled Chicken Melt with Sun-Dried Tomato Spread and Pesto
Rebecca Lindamood
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Ingredients
- 6 boneless skinless chicken thighs, trimmed of excess fat
- salt and pepper
- 6 ciabatta rolls halved as for sandwiches
- extra virgin olive oil
- 6 tablespoons Sun‑Dried Tomato Spread
- 6 tablespoons pesto (homemade or store‑bought)
- 6 slices fresh mozzarella about 6 ounces total
Instructions
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Lay the chicken thighs flat and season both sides generously with salt and pepper.
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Heat the grill to medium. Grill the thighs, turning once or twice, for 10–12 minutes or until the thickest part reaches 165°F. Just before removing from the grill, place a slice of mozzarella on each thigh so it can melt. While the cheese softens, drizzle olive oil on the cut sides of the ciabatta rolls and place them cut‑side down on the grill to toast. When the cheese is fully warmed and the rolls are toasted, transfer the thighs and rolls to a platter.
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Spread 1 tablespoon of sun‑dried tomato spread on the bottom half of each roll and 1 tablespoon of pesto on the top half. Use a spatula to place a chicken thigh (cheese side up) on each bottom roll half, then set the pesto‑topped roll half on top. Slice on the diagonal if you like and serve hot, warm, or at room temperature.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition with the exact ingredients you use if needed.
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This recipe originally published on May 12, 2014.
