Chicken Pesto Sandwich (Printable version)
Grilled chicken, basil pesto, mozzarella and tomato tucked into toasted ciabatta for a satisfying Italian-American sandwich.
# List of ingredients:
→ 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
→ 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)
# Directions:
01 - Preheat a grill pan or skillet over medium-high heat.
02 - Slice chicken breasts horizontally to form thinner cutlets. Drizzle with olive oil and season both sides with salt and black pepper.
03 - Grill chicken cutlets for 4 to 5 minutes per side until thoroughly cooked and golden brown. Remove from heat, let rest for 2 minutes, then slice if desired.
04 - If desired, lightly butter the inside of each roll. Toast the cut 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 roll.
06 - Add grilled chicken, top with mozzarella slices, tomato rounds, and baby arugula or spinach.
07 - Cover with the remaining roll halves and serve warm or at room temperature.
# Expert Advice:
01 -
- The molten mozzarella stretches with every bite, a secret to an unexpectedly satisfying sandwich.
- I never stop making this because it's easy but feels like something special for lunch or dinner—even when my fridge is nearly empty.
02 -
- Once, I rushed the toasting and ended up charring the rolls beyond repair—it’s worth waiting for that perfect golden color.
- Slicing the chicken thinly is what prevents dry bites and makes layering a breeze.
03 -
- Letting the chicken rest a minute after grilling keeps every slice juicy instead of dry.
- Smear pesto on both sides of the roll if you truly love bold basil flavor—it’s a small move that makes a massive difference.