Chicken Pesto Sandwich (Print Version)
Grilled chicken cutlets with basil pesto, mozzarella, tomato, and arugula on ciabatta rolls.
# 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 ground black pepper
→ Pesto
05 - 1/3 cup basil pesto (store-bought or homemade)
→ 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 (optional)
# How-To Steps:
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/74°C). 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.
06 - Top each with a grilled chicken cutlet, a slice of mozzarella, tomato slices, and a handful of arugula or spinach.
07 - Optionally, spread mayonnaise on the top half of the rolls.
08 - Close sandwiches, slice in half, and serve immediately.
# Expert Tips:
01 -
- The pesto and warm chicken create this incredible aroma that fills your kitchen
- It comes together in under 30 minutes but tastes like something from a deli
- You can customize it with whatever cheese and greens you have on hand
02 -
- Slicing the chicken horizontally instead of pounding it flat keeps the texture tender and prevents it from becoming tough
- Letting the chicken rest for even two minutes makes a huge difference in juiciness
- Toasting the bread prevents it from getting soggy when you add the tomatoes and pesto
03 -
- If your pesto is thick, stir in a teaspoon of olive oil to make it easier to spread
- Room temperature chicken cooks more evenly than cold straight from the fridge