Chicken Pesto Sandwich (Print Version)
Grilled chicken, basil pesto, tomato and melted mozzarella on toasted ciabatta—simple, savory lunch or dinner.
# What You Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Pesto
05 - 1/3 cup basil pesto
→ Sandwich Components
06 - 4 ciabatta rolls or sturdy sandwich buns
07 - 8 slices fresh mozzarella cheese
08 - 1 large ripe tomato, sliced
09 - 1 cup baby arugula or spinach leaves
10 - 1 tablespoon butter, optional, for toasting bread
# Directions:
01 - Preheat grill pan or skillet over medium-high heat.
02 - Slice chicken breasts horizontally to create thin cutlets. Drizzle with olive oil and season both sides with salt and pepper.
03 - Place chicken cutlets on the hot grill or skillet. Cook for 4 to 5 minutes per side, until fully cooked and golden. Transfer to a plate and rest for 2 minutes. Slice if desired.
04 - If desired, spread butter on the cut sides of each roll. Toast on the grill or skillet, cut-side down, until golden and crisp.
05 - Spread a generous layer of pesto onto the bottom of each roll.
06 - Layer grilled chicken, fresh mozzarella slices, tomato, and arugula or spinach over the pesto. Cover with the top half of each roll.
07 - Serve sandwiches warm or at room temperature.
# Expert Tips:
01 -
- This sandwich is impossibly juicy and the pesto ties everything together like a well-kept secret.
- Even picky eaters can be coaxed into loving it—mostly thanks to that magical stretch of melted mozzarella.
02 -
- If you rush the chicken and skip letting it rest, the juices will spill out—take those extra two minutes.
- Brushing the bread lightly with butter before grilling keeps it from getting soggy and adds a surprising richness.
03 -
- Letting mozzarella come to room temperature before assembly helps it melt more evenly over the chicken.
- Always salt your tomato slices and let them drain for a minute—a tiny trick that keeps the sandwich from getting soggy.