Chicken Pesto Sandwich with Grilled Chicken (Printable)
Juicy grilled chicken with basil pesto, mozzarella, tomato, and arugula on toasted ciabatta rolls.
# 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
→ Bread & Assembly
06 - 4 ciabatta or sandwich rolls, split
07 - 4 slices mozzarella cheese
08 - 1 large tomato, sliced
09 - 1 cup baby arugula or spinach leaves
10 - 2 tablespoons mayonnaise
# Directions:
01 - Preheat a grill pan or skillet over medium-high heat.
02 - Slice each chicken breast in half horizontally for thinner cutlets. Drizzle with olive oil and season with salt and pepper.
03 - Grill chicken cutlets for 3–4 minutes per side, or until fully cooked (internal temperature 165°F). Remove and let rest for 2 minutes.
04 - Toast ciabatta rolls lightly, if desired.
05 - Spread a thin layer of pesto on the bottom half of each roll. Top each with a grilled chicken cutlet, a slice of mozzarella, tomato slices, and a handful of arugula or spinach.
06 - Spread mayonnaise on the top half of the rolls, close sandwiches, slice in half, and serve immediately.
# Expert Suggestions:
01 -
- The pesto and melted mozzarella create this incredible creamy, herbaceous sauce right there on the bread
- Everything comes together in under 30 minutes but tastes like something from a proper Italian deli
02 -
- Slicing the chicken horizontally before grilling is the difference between dry, tough meat and juicy, tender cutlets
- Letting the chicken rest for even a couple of minutes keeps all those flavorful juices inside instead of on your cutting board
03 -
- Toast the cut side of your buns on the grill pan after the chicken comes off for extra flavor and texture
- Warm the mozzarella slightly by placing it on the hot chicken for 30 seconds before assembling