Chicken Pesto Sandwich (Printable)
Grilled chicken, basil pesto, mozzarella, tomato and arugula layered on toasted ciabatta for a bright, satisfying lunch.
# What You'll Need:
→ Chicken Preparation
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 Assembly
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
# How to Cook:
01 - Heat a grill pan or skillet over medium-high heat.
02 - Slice each chicken breast horizontally to form thinner cutlets. Coat with olive oil and season evenly with salt and black pepper.
03 - Place chicken on the preheated grill pan or skillet. Cook for 4 to 5 minutes per side until thoroughly cooked and golden. Remove and allow to rest for 2 minutes, then slice if desired.
04 - If desired, lightly butter the inside of each roll. Toast cut sides face-down in the hot pan until golden brown.
05 - Generously spread basil pesto on the cut side of each bottom roll.
06 - Layer grilled chicken slices, mozzarella cheese, tomato slices, and arugula or spinach over the pesto. Cap with the remaining roll halves.
07 - Present sandwiches warm or at room temperature.
# Expert Advice:
01 -
- The pesto practically melts into the warm chicken and cheese, so every bite is packed with flavor.
- This simple meal feels fancy but comes together quickly—your secret weapon on hectic days.
02 -
- Once, I forgot to rest the chicken before slicing, and all the juicy goodness ran out—always let it rest a couple minutes first.
- Swapping in sun-dried tomato pesto one day made the whole sandwich taste brighter and even more irresistible.
03 -
- Letting the chicken rest before slicing locks in every bit of juiciness.
- Pesto directly on the bread melds everything together and makes the sandwich unforgettable.