Chicken Pesto Sandwich (Print Version)
Grilled chicken with basil pesto, mozzarella, tomato, and arugula on ciabatta rolls.
# 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 ground black pepper
→ Pesto
05 - 1/3 cup basil pesto (store-bought or homemade)
→ Bread & Assembly
06 - 4 ciabatta or sandwich rolls, split
07 - 4 slices mozzarella cheese
08 - 1 large tomato, sliced
09 - 1 cup baby arugula or spinach leaves
10 - 2 tablespoons mayonnaise (optional)
# How to Make It:
01 - Preheat a grill pan or skillet over medium-high heat.
02 - Slice each chicken breast in half horizontally to create thinner cutlets. Drizzle with olive oil and season both sides with salt and pepper.
03 - Place chicken cutlets on the hot grill pan. Cook for 3–4 minutes per side until fully cooked, reaching an internal temperature of 165°F. Remove from heat and let rest for 2 minutes.
04 - Lightly toast ciabatta rolls on the grill pan or in a toaster for added texture and warmth.
05 - Spread a thin layer of pesto on the bottom half of each roll. Top with grilled chicken, mozzarella slice, tomato slices, and a handful of arugula or spinach.
06 - Optionally spread mayonnaise on the top half of the rolls. Close sandwiches, slice in half diagonally, and serve immediately.
# Expert Advice:
01 -
- Everything comes together in under 30 minutes but tastes like it took way more effort than it actually did
- The pesto and mozzarella combination is one of those perfect matches that never gets old no matter how often you make it
02 -
- Letting the chicken rest after grilling is absolutely crucial for keeping it tender and juicy
- Toast the ciabatta first if you want extra crunch, but do it before adding the pesto so the bread can handle the moisture
03 -
- Thinly slicing the tomatoes prevents them from making the bread too soggy too quickly
- Room temperature ingredients help the flavors meld together better than cold ones straight from the fridge