Chicken Pesto Sandwich (Print version)
Grilled chicken, basil pesto, fresh tomato and mozzarella on toasted ciabatta for a quick, flavorful lunch or casual dinner.
# Ingredient List:
→ 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 (store-bought or homemade)
→ 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)
# How To Make It:
01 - Heat a grill pan or large skillet over medium-high heat.
02 - Slice each chicken breast horizontally to create thin cutlets. Drizzle with olive oil and season both sides evenly with salt and black pepper.
03 - Arrange chicken cutlets on the hot pan and grill for 4 to 5 minutes per side, or until fully cooked through and golden. Remove the chicken from heat and let rest for 2 minutes. Slice if desired.
04 - Optionally, spread butter on the inside surfaces of the ciabatta rolls. Toast the cut sides on the grill pan or skillet until golden and crisp.
05 - Spread a generous layer of basil pesto on the bottom half of each roll. Layer sliced grilled chicken, fresh mozzarella, tomato slices, and baby arugula or spinach leaves. Cap each sandwich with the top half of the roll.
06 - Serve each sandwich warm or at room temperature.
# Expert Advice:
01 -
- You can swiftly pull these together even when time is not on your side.
- Every bite is a juicy, cheesy, herby adventure that feels indulgent but fresh.
02 -
- Don't rush the chicken grilling—undercooked chicken is disappointing and unsafe.
- Letting the chicken rest before slicing makes a big difference in keeping things juicy.
03 -
- Slice the chicken while it's warm for easier assembly.
- Don't be shy with the pesto—it prevents the sandwich from drying out.