Chicken Pesto Sandwich (Print Version)
Grilled chicken, basil pesto, mozzarella and tomato on toasted ciabatta for an easy, flavorful lunch.
# 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 freshly 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, for toasting bread)
# How to Cook:
01 - Preheat grill pan or skillet over medium-high heat.
02 - Slice chicken breasts horizontally to create thinner cutlets. Drizzle with olive oil and season with salt and black pepper.
03 - Grill chicken pieces for 4–5 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 and toast cut sides on the grill or skillet until golden.
05 - Spread a generous layer of basil pesto on the bottom portion of each roll.
06 - Layer grilled chicken, mozzarella slices, tomato, and baby arugula or spinach leaves. Top with the other half of the roll.
07 - Serve sandwiches warm or at room temperature.
# Expert Advice:
01 -
- The pesto sinks into the warm bread creating a garlicky, herb-kissed bite you secretly hope nobody else discovers.
- It's an easy way to feel like you’re out at your favorite café without leaving your own kitchen.
02 -
- One time I impatiently skipped resting the chicken and all the juices ran onto my cutting board—now I always give it two quiet minutes.
- Switching from plain rolls to ciabatta changed everything—the crunch is worth it.
03 -
- Letting the chicken rest before slicing means juicier sandwiches every time.
- Just a hint of butter on the bread before toasting transforms the flavor and adds a golden crunch.