Start by preparing the chicken so it cooks evenly and stays juicy.

Place chicken breasts between two pieces of parchment paper.

Gently pound to an even thickness.

Season both sides with salt and black pepper.

This step ensures the chicken cooks uniformly and doesn’t dry out.

Heat olive oil in a skillet or grill pan over medium heat.

Add chicken to the hot pan.

Cook for 6–8 minutes per side, depending on thickness.

Cook until golden brown and fully cooked through.

Let the chicken rest for a few minutes before slicing. This keeps the juices inside and improves texture.

Lightly toasting the bread adds flavor and prevents sogginess.

Place ciabatta halves cut-side down on a dry skillet or under a broiler.

Toast until lightly crisp and golden.

The bread should be warm and crunchy on the outside, still soft inside.

Now it’s time to build layers.

Spread pesto evenly on the cut sides of the ciabatta.

Add sliced chicken on the bottom half.

Place cheese slices on top of the chicken.

For extra melt, place the assembled bottom halves under the broiler for 1–2 minutes until the cheese softens.

Add any optional toppings like tomatoes or greens.

Top with the remaining ciabatta halves.

Press gently, slice if desired, and serve warm.