Chicken Pesto Sandwich (Printable)
Grilled chicken with pesto, mozzarella, and fresh veggies on toasted ciabatta rolls.
# What You'll Need:
→ 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 - Halve each chicken breast horizontally to yield 4 thin cutlets of even thickness.
02 - Toss the chicken cutlets with olive oil, salt, and black pepper in a bowl until evenly coated.
03 - Heat a grill pan or skillet over medium-high heat. Cook the cutlets for 3 to 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 cutlet and cover briefly to melt.
05 - Butter the cut sides of the ciabatta rolls and toast in a pan until golden, if desired.
06 - Apply a thin layer of mayonnaise to the bottom half of each roll, then spread 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 the bottom half, then cap with the top half of the roll. Serve immediately.
# Expert Tips:
01 -
- The melted mozzarella locks the pesto against the chicken so every bite stays saucy instead of sliding apart
- It comes together in thirty flat which means weeknight dinners actually feel manageable
02 -
- Do not skip the mayo barrier under the pesto unless you plan to eat the sandwich immediately, otherwise the bread turns mushy within minutes
- Letting the chicken rest for even two minutes after cooking keeps the juices from flooding the bottom bun
03 -
- Pound the cutlets to an even thickness before cooking so no piece ends up dry on one end and underdone on the other
- Warm the pesto slightly in a small bowl before spreading, cold pesto tears soft bread apart