Chicken Pesto Sandwich (Printable version)
Grilled chicken with basil pesto and melted mozzarella on toasted ciabatta rolls, ready in 30 minutes.
# What you'll need:
→ Meats
01 - 2 large boneless, skinless chicken breasts
→ Marinade & Seasonings
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Pesto
05 - 1/3 cup basil pesto (store-bought or homemade)
→ Sandwich Assembly
06 - 4 ciabatta rolls or sandwich buns
07 - 4 slices fresh mozzarella cheese
08 - 1 tomato, sliced
09 - 1/2 cup baby spinach or arugula
10 - 2 tablespoons mayonnaise (optional)
11 - 1 tablespoon butter, for toasting buns (optional)
# Directions:
01 - Slice each chicken breast horizontally to create 4 thinner cutlets for even cooking.
02 - Toss the chicken cutlets with olive oil, salt, and black pepper in a bowl until evenly coated.
03 - Heat a grill pan or skillet over medium-high heat. Cook the chicken for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
04 - Place a slice of fresh mozzarella on each chicken piece during the final minute of cooking and cover briefly to melt.
05 - Butter the ciabatta rolls and toast them cut-side down in a pan until golden and lightly crisp.
06 - Spread a thin layer of mayonnaise on the bottom half of each roll, then layer 1 tablespoon of basil pesto over the top.
07 - Stack spinach or arugula, sliced tomato, and the warm chicken with melted mozzarella on the bottom half. Crown with the top bun and serve immediately.
# Expert Tips:
01 -
- It comes together in 30 minutes flat with almost zero prep stress
- The combination of warm melted mozzarella and bright pesto hits every flavor craving at once
02 -
- Overcooking the cutlets is the fastest way to ruin this sandwich so pull them the moment they feel firm but still have a little give
- Toasting the buns in butter instead of plain makes a surprising difference in texture and flavor that you will notice right away
03 -
- Let the chicken rest for one minute after grilling before assembling so the juices redistribute instead of flooding the bread
- Spread pesto all the way to the edges of the bun because every bite should carry that basil punch