Grilled Chicken Melt with Sun-Dried Tomato Spread and Pesto Recipe
Introduction
This Grilled Chicken Melt with Sun-Dried Tomato Spread and Pesto is a flavorful and satisfying sandwich perfect for lunch or a casual dinner. Juicy grilled chicken thighs are paired with melted fresh mozzarella, bright pesto, and tangy sun-dried tomato spread, all nestled in toasted ciabatta rolls. It’s an easy way to elevate a simple grilled chicken into something special.
Ingredients
- 6 boneless skinless chicken thighs, trimmed of excess fat
- Salt and pepper
- 6 ciabatta rolls, halved
- 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
- Step 1: Sprinkle both sides of the chicken thighs generously with salt and pepper.
- Step 2: Preheat the grill to medium heat. Place the chicken thighs on the grill and cook, turning a few times, for 10-12 minutes, until the internal temperature reaches 165°F.
- Step 3: Just before removing the chicken, place one slice of mozzarella on each thigh to melt as the chicken finishes cooking.
- Step 4: Meanwhile, drizzle olive oil on the cut sides of the ciabatta rolls and toast them on the grill until golden.
- Step 5: Transfer the melted cheese chicken thighs and toasted rolls to a platter. Spread 1 tablespoon of sun-dried tomato spread on the bottom half of each roll and 1 tablespoon of pesto on the top half.
- Step 6: Place a chicken thigh, cheese side up, on each bottom roll half. Top with the pesto-covered roll half and, if desired, slice the sandwiches on the diagonal. Serve hot, warm, or at room temperature.
Tips & Variations
- For extra flavor, marinate the chicken thighs briefly in olive oil, garlic, and herbs before grilling.
- Try swapping the ciabatta for focaccia or sourdough for a different texture.
- Use provolone or fontina cheese if you prefer a milder melt than mozzarella.
- Add fresh basil leaves inside the sandwich for an herbal lift.
Storage
Store any leftover sandwiches wrapped tightly in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to keep the bread from becoming soggy and to melt the cheese again nicely.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well. Cook them just until the internal temperature reaches 165°F, as they can dry out faster than thighs.
Is it okay to prepare this sandwich ahead of time?
You can grill the chicken and toast the rolls ahead, but assemble the sandwich just before serving to keep the bread from becoming soggy.
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Grilled Chicken Melt with Sun-Dried Tomato Spread and Pesto Recipe
- Total Time: 25 minutes
- Yield: 6 sandwiches 1x
Description
A delicious and hearty Grilled Chicken Melt featuring juicy boneless chicken thighs topped with melted fresh mozzarella, sun-dried tomato spread, and vibrant pesto, all served on toasted ciabatta rolls. This recipe combines smoky grilled flavors with rich, creamy, and tangy spreads for a satisfying sandwich perfect for any meal.
Ingredients
Chicken and Bread
- 6 boneless skinless chicken thighs, trimmed of excess fat
- 6 ciabatta rolls, halved
- Extra virgin olive oil, for drizzling
- Salt, to taste
- Pepper, to taste
Spreads and Cheese
- 6 tablespoons Sun-Dried Tomato Spread
- 6 tablespoons pesto (homemade or store-bought)
- 6 slices fresh mozzarella (about 6 ounces total)
Instructions
- Season the Chicken: Lay out the chicken thighs on a flat surface and sprinkle both sides generously with salt and pepper, ensuring even seasoning.
- Preheat the Grill and Cook Chicken: Heat your grill to medium temperature. Once heated, place the chicken thighs on the grill. Grill for 10-12 minutes, turning a couple of times, until the internal temperature reaches 165°F, indicating the chicken is fully cooked.
- Add Mozzarella and Toast Rolls: Just before removing the chicken, place a slice of fresh mozzarella on each thigh to melt. Simultaneously, drizzle olive oil over the cut sides of the ciabatta rolls and place them on the grill to toast until golden and warm.
- Assemble the Sandwiches: Remove the chicken and toasted rolls from the grill. Spread 1 tablespoon of sun-dried tomato spread on the bottom half of each roll and 1 tablespoon of pesto on the top half. Place the chicken thigh, cheese side up, onto the bottom half and top with the pesto-covered roll half. Optionally, slice the sandwiches diagonally for serving.
- Serve: Enjoy the sandwiches hot, warm, or at room temperature for a flavorful, satisfying meal.
Notes
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- You can use homemade or store-bought pesto depending on convenience.
- For extra flavor, consider marinating the chicken thighs briefly in olive oil and herbs before grilling.
- These sandwiches can be served with a side salad or chips for a complete meal.
- Leftover chicken and spreads can be stored separately and used within 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Italian-American
Keywords: grilled chicken sandwich, chicken melt, sun-dried tomato spread, pesto sandwich, mozzarella sandwich, grilled chicken recipes
