Chicken Pesto Sandwich (Printable)
Grilled chicken with fresh pesto and mozzarella on warm ciabatta rolls, ready in 30 minutes.
# What goes in:
→ Meats
01 - 2 large boneless, skinless chicken breasts
→ Marinade & Seasonings
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Pesto
05 - 1/3 cup basil pesto (store-bought or homemade)
→ Sandwich Assembly
06 - 4 ciabatta rolls or sandwich buns
07 - 4 slices fresh mozzarella cheese
08 - 1 tomato, sliced
09 - 1/2 cup baby spinach or arugula
10 - 2 tablespoons mayonnaise (optional)
11 - 1 tablespoon butter, for toasting buns (optional)
# Directions:
01 - Slice each chicken breast horizontally to create 4 thinner cutlets for even cooking.
02 - Toss chicken in a bowl with olive oil, salt, and black pepper until evenly coated.
03 - Heat a grill pan or skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
04 - During the final minute of cooking, lay a slice of fresh mozzarella on each chicken piece and cover briefly to melt.
05 - Butter the cut sides of the ciabatta rolls and toast in a pan until golden brown, if desired.
06 - Spread a thin layer of mayonnaise on the bottom half of each roll, then layer 1 tablespoon of pesto over the mayo or directly onto the bread.
07 - Layer spinach or arugula, a slice of tomato, and the warm chicken with melted mozzarella on each bottom roll. Cap with the top half and serve warm.
# Expert Advice:
01 -
- The combination of melty mozzarella and vibrant pesto makes every bite feel like a cafe sandwich but it comes together faster than ordering takeout
- Buttering and toasting the rolls is the small detail that elevates this from good to the kind of sandwich you crave on repeat
02 -
- Do not skip slicing the chicken thin because thick pieces will burn on the outside before the center finishes cooking
- Toasting the rolls with butter is not optional if you want the sandwich to hold together without falling apart in your hands
03 -
- Pat the chicken dry before seasoning so it gets a proper sear instead of steaming in the pan
- If your pesto is thick, stir in a teaspoon of olive oil before spreading so it layers evenly across the bread