Chicken Pesto Sandwich (Printable)
Grilled chicken with fresh pesto and melted mozzarella on toasted ciabatta for a quick, flavorful meal.
# 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 of even thickness for uniform cooking.
02 - Toss the chicken cutlets in a small bowl with olive oil, salt, and black pepper until evenly coated.
03 - Heat a grill pan or skillet over medium-high heat. Cook the chicken cutlets for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
04 - During the final minute of cooking, place a slice of fresh mozzarella on top of each chicken cutlet and cover briefly to melt.
05 - If desired, butter the cut sides of the ciabatta rolls and toast them cut-side down in a pan until golden and crisp.
06 - Spread a thin layer of mayonnaise on the bottom half of each roll, then layer 1 tablespoon of basil pesto over the mayo.
07 - Layer baby spinach or arugula, a slice of tomato, and the warm chicken with melted mozzarella onto each bottom bun.
08 - Place the top half of each roll over the assembled ingredients and serve immediately while warm.
# Helpful Tips:
01 -
- It comes together in 30 minutes flat with almost zero fuss
- The pesto and melted mozzarella do all the heavy lifting for flavor
- It tastes like something from a deli but costs a fraction of the price
02 -
- Overcooking the cutlets is the fastest way to ruin this sandwich, so pull them the moment they feel firm to the touch
- Fresh mozzarella melts best when it has direct contact with hot chicken right off the pan
03 -
- Pound the cutlets to an even thickness before cooking so no piece dries out while another finishes
- Let the chicken rest for two minutes after cooking so the juices redistribute before you slice or stack