Chicken Pesto Melt Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly them or pound to an even 1/2-inch thickness using a meat mallet or rolling pin between sheets of plastic wrap.

Season

Season both sides of the chicken evenly with salt, black pepper, and garlic powder.

Cook

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add the chicken breasts and cook 4–5 minutes per side (depending on thickness) until nicely browned and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice thinly or shred into bite-sized pieces.

In a small bowl, combine 1 tablespoon prepared basil pesto, 1 tablespoon mayonnaise, and 1 teaspoon lemon juice. Stir until smooth. Taste and adjust with a pinch of salt or extra pesto if desired.

Assemble sandwiches

Spread the pesto-mayo mixture evenly on one side of each of the 4 bread slices. Divide the sliced or shredded cooked chicken evenly over two of the slices. Top the chicken with sliced tomato, fresh basil leaves, and an even layer of about 1/2 cup shredded mozzarella per sandwich (split between two). Place the remaining bread slices on top, pesto side down, to form two sandwiches.

Butter and grill

Spread softened butter on the outer sides of each sandwich (both top and bottom). Heat a skillet or griddle over medium heat. Place the sandwiches in the skillet and cook 3–4 minutes per side, pressing gently with a spatula or a heavy pan, until bread is golden brown and cheese is melted. If the bread browns before the cheese melts, lower heat to medium-low and cover the pan for 1–2 minutes to encourage melting.

Serve

Remove sandwiches from the skillet and let rest 1 minute. Slice each in half if desired and serve warm.