Chicken Pesto Sandwich (Print Version)
Grilled chicken, basil pesto, tomato and mozzarella on toasted ciabatta - ready in 30 minutes.
# 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 freshly ground 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 Steps:
01 - Preheat a grill pan or skillet over medium-high heat.
02 - Slice each chicken breast horizontally to yield thinner cutlets. Drizzle with olive oil and season both sides with salt and black pepper.
03 - Cook chicken cutlets for 4 to 5 minutes per side until cooked through with golden grill marks. Remove from pan, let rest for 2 minutes, then slice if desired.
04 - If desired, lightly butter the cut sides of each roll. Toast buttered sides on the grill pan or skillet until crisp and golden.
05 - Spread a generous layer of basil pesto onto the bottom half of each toasted roll.
06 - Layer sliced grilled chicken, fresh mozzarella, tomato slices, and baby arugula or spinach. Cap with the top half of the roll.
07 - Serve sandwiches warm or at room temperature.
# Expert Tips:
01 -
- This sandwich is secretly the perfect answer when you want something hearty but bright and fresh.
- The melty mozzarella and juicy chicken together make each bite feel a little special, even on an ordinary day.
02 -
- If you skip resting the chicken, the juices run everywhere and your bread gets soggy (I learned that quickly).
- Butter-toasting the bread was a game-changer—once I tried it, I never looked back.
03 -
- Slicing the chicken before grilling helps it cook evenly and keeps it juicy.
- A generous layer of pesto on the bread prevents it from going soggy and tastes amazing.