Description
This Chicken Pesto Sandwich is packed with juicy grilled chicken, fresh basil pesto, melted mozzarella, and ripe tomatoes, all served on toasted ciabatta or sourdough bread. It’s an easy, flavorful sandwich perfect for lunch or a light dinner!
Ingredients
Units
Scale
For the Sandwich:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 4 ciabatta rolls (or sourdough, focaccia, or baguette)
- 4 tbsp pesto (store-bought or homemade)
- 4 slices fresh mozzarella (or provolone)
- 1 large tomato, sliced
- 1/2 cup arugula or fresh basil leaves (optional)
- 2 tbsp mayonnaise (optional, for extra creaminess)
Instructions
Step 1: Prepare the Chicken
- Slice chicken breasts in half lengthwise to create thinner pieces.
- Season both sides with olive oil, salt, pepper, garlic powder, and Italian seasoning.
- Heat a skillet or grill pan over medium-high heat and cook the chicken for 4–5 minutes per side, or until cooked through (internal temp 165°F).
- Set aside to rest for 5 minutes.
Step 2: Assemble the Sandwiches
- Slice the ciabatta rolls in half and toast them lightly.
- Spread pesto on both halves of each roll. (Add mayo if using.)
- Layer grilled chicken, mozzarella, tomato slices, and arugula or basil leaves.
Step 3: Melt the Cheese (Optional)
- For an extra melty sandwich, place the assembled sandwich (without the top bun) under the broiler for 2 minutes until the cheese is melted.
Step 4: Serve & Enjoy
- Close the sandwich, slice in half, and serve warm!
Notes
- Make It Spicy: Add red pepper flakes or a drizzle of hot honey.
- Crispy Option: Use a panini press for a crunchy, pressed sandwich.
- Protein Swap: Use grilled turkey, rotisserie chicken, or a crispy chicken cutlet.
- Make-Ahead: Cook the chicken in advance and store it in the fridge for up to 3 days.