Jul 13 2026
Restaurants›BellaBrava Bexley - Land O’Lakes›Chicken Pesto Melt Recipe

Chicken Pesto Melt Recipe

Inspired by BellaBrava Bexley - Land O’Lakes
Time1h 30m
Serves2

grilled chicken | fontina | basil pesto aioli | romaine | red onion, honey basil vinaigrette | housemade focaccia

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Ingredients

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Grilled Chicken

Pesto Aioli

Salad Components

Honey Basil Vinaigrette

Focaccia Bread

Cheese

Method

Grilled Chicken

  1. 1

    Prepare the Chicken

    Preheat your grill to medium-high heat. Rub the chicken breasts with olive oil, salt, and black pepper.

  2. 2

    Grill the Chicken

    Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest for a few minutes, then slice.

Pesto Aioli

  1. 3

    Make the Aioli

    In a small bowl, combine mayonnaise, basil pesto, minced garlic, and lemon juice. Mix well until all ingredients are fully incorporated.

Salad Components

  1. 4

    Prepare the Salad

    In a large bowl, combine the chopped romaine lettuce and sliced red onion. Toss gently.

Honey Basil Vinaigrette

  1. 5

    Make the Vinaigrette

    In a small bowl, whisk together honey, olive oil, apple cider vinegar, chopped fresh basil, salt, and black pepper. Adjust seasoning to taste.

Focaccia Bread

  1. 6

    Prepare the Dough

    In a large bowl, dissolve yeast in warm water and let it sit for about 5 minutes until frothy. Add flour, olive oil, and salt. Mix until a dough forms.

  2. 7

    Knead and Rise

    Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Place in an oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.

  3. 8

    Bake the Focaccia

    Preheat the oven to 425°F (220°C). Roll out the dough into your desired shape and place on a baking sheet. Drizzle with olive oil and make dimples with your fingers. Bake for 20-25 minutes or until golden brown.

Assemble the Chicken Pesto Melt

  1. 9

    Assemble the Melt

    Layer grilled chicken slices on the focaccia, spread the pesto aioli on top, add slices of fontina cheese, and then top with the romaine salad. Drizzle with honey basil vinaigrette.

  2. 10

    Serve

    Cut the sandwich in half and serve immediately.

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