Chicken Pesto Sandwich (Print Version)
Grilled chicken with basil pesto, mozzarella, tomato, and arugula on toasted 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
→ 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
# Steps:
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 to 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 the ciabatta rolls if desired for added texture and crunch.
05 - Spread a thin layer of pesto on the bottom half of each roll. Top with a grilled chicken cutlet, mozzarella slice, tomato slices, and a handful of arugula or spinach.
06 - Spread mayonnaise on the top half of the rolls, close the sandwiches, slice in half diagonally, and serve immediately.
# Expert Tips:
01 -
- comes together in under thirty minutes but tastes like something from a specialty café
- perfect for using up leftover grilled chicken or making ahead for busy weekdays
02 -
- letting the chicken rest for those 2 minutes makes a huge difference in juiciness
- room temperature pesto spreads so much easier than cold from the fridge
03 -
- pesto freezes beautifully in ice cube trays for future sandwiches
- whole wheat rolls work great if you want to feel slightly virtuous