Chicken Pesto Sandwich (Printable)
Grilled chicken topped with basil pesto, mozzarella, tomato and arugula on toasted ciabatta for a quick satisfying meal.
# What You'll Need:
→ 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
→ 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:
01 - Heat a grill pan or skillet over medium-high heat until hot.
02 - Slice the chicken breasts horizontally to create thin cutlets. Drizzle with olive oil and season both sides with salt and black pepper.
03 - Grill the chicken cutlets for 4 to 5 minutes per side until cooked through and golden. Remove from heat and rest for 2 minutes before slicing if preferred.
04 - Lightly butter the cut sides of each roll. Toast, buttered side down, on the grill or skillet until golden brown.
05 - Spread a generous amount of pesto on the bottom half of each roll. Layer grilled chicken, mozzarella slices, tomato slices, and arugula or spinach on top. Cover with the upper half of the roll.
06 - Serve sandwiches warm or at room temperature.
# Expert Tips:
01 -
- Stacking these layers feels like building a homemade café treat just for you
- It fits for a lazy lunch or as a quick dinner guests will think took hours
02 -
- Don’t rush the chicken or you’ll miss that juicy finish and golden top
- Toasting the bread keeps the whole sandwich from turning soggy, especially if you use fresh tomatoes
03 -
- Pound chicken out to even thickness so every piece cooks perfectly
- Use parchment under your bread while toasting to avoid sticking and easy cleanup