Chicken Pesto Sandwich (Printable)
Grilled chicken, basil pesto, fresh tomato and melted mozzarella on toasted ciabatta—ready in 30 minutes.
# What You'll Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
→ Pesto
05 - 1/3 cup basil pesto
→ Sandwich Components
06 - 4 ciabatta rolls
07 - 8 slices fresh mozzarella cheese
08 - 1 large ripe tomato, thinly sliced
09 - 1 cup baby arugula or spinach leaves
10 - 1 tablespoon butter, optional
# How To Make It:
01 - Warm a grill pan or skillet over medium-high heat.
02 - Slice chicken breasts horizontally to form even, thinner cutlets. Drizzle with olive oil and season both sides with salt and ground black pepper.
03 - Grill chicken cutlets for 4 to 5 minutes per side until fully cooked and golden. Remove from heat, rest for 2 minutes, then slice if desired.
04 - If desired, lightly butter the inside of each ciabatta roll. Toast cut sides on the grill pan or skillet until golden.
05 - Evenly spread a generous layer of basil pesto onto the bottom half of each toasted roll.
06 - Layer grilled chicken, mozzarella slices, tomato, and baby arugula or spinach over the pesto. Top with the remaining half of each roll.
07 - Serve immediately while warm, or at room temperature if preferred.
# Expert Tips:
01 -
- The mix of pesto’s herby punch with tender chicken is nothing short of addictive.
- Perfect for a speedy lunch or last-minute dinner when you want something satisfying and fresh.
02 -
- Once I rushed and forgot to let the chicken rest—catastrophic juice loss, so always wait the two minutes.
- Switching the bread to a softer roll led to a very soggy lunch that had everyone reaching for forks; sturdy bread is non-negotiable.
03 -
- Letting the chicken rest before slicing really does keep it juicy—no skipping.
- If you want an even crispier sandwich, toast both sides of the bread with a hint of butter.