Chicken Pesto Sandwich Recipe

ByHugo Harnd
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Introduction

This Chicken Pesto Sandwich is a flavorful and satisfying meal perfect for lunch or a light dinner. Juicy chicken, fresh mozzarella, ripe tomatoes, and vibrant pesto come together on crispy toasted ciabatta for a delicious bite every time.

The image shows a grilled chicken sandwich cut in half and stacked on a white plate, placed on a white marbled surface. The sandwich has three visible layers starting with a toasted, slightly browned and crackly ciabatta bread on top. The next layer consists of green pesto sauce spread thinly on the bread's inner side, followed by bright red tomato slices and melted white cheese that softly drapes over the grilled white chicken breast in the middle, which is thick and juicy with a light char. The bottom layer is another spread of pesto on the inner part of the bottom ciabatta bread, which is also toasted golden brown with airy holes visible in the crust. The sandwich looks fresh, colorful, and appetizing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 large boneless, skinless chicken breasts (approximately 1 pound)
  • 1 tablespoon Italian seasoning
  • Salt (to taste)
  • Freshly cracked black pepper (to taste)
  • 1 tablespoon avocado oil
  • 4 ciabatta rolls (sliced in half horizontally)
  • 4 tablespoons mayonnaise (divided, optional)
  • ⅓ cup pesto (divided)
  • 6 ounces fresh mozzarella (sliced)
  • 4 Roma tomatoes (sliced)
  • Avocado oil (for brushing)

Instructions

  1. Prepare the chicken: Slice the chicken breasts horizontally to create 4 thin cutlets. Season both sides with Italian seasoning, salt, and freshly cracked black pepper.
  2. Cook the chicken: Heat 1 tablespoon avocado oil in a skillet over medium heat. Add the chicken cutlets and sear until cooked through and the internal temperature reaches 160°F, about 3-4 minutes per side. Remove from heat.
  3. Toast the ciabatta: In the same skillet, toast the ciabatta rolls, cut side down, until golden brown and crisp. Remove and set aside.
  4. Assemble the sandwiches: Spread mayonnaise on one half of each toasted roll (optional). Spread pesto on the other half. Layer the chicken cutlets, fresh mozzarella slices, and tomato slices onto the pesto-coated halves. Close the sandwich with the mayonnaise side.
  5. Cook the sandwiches: Brush the outside of each sandwich with avocado oil. Return to the skillet and cook over medium heat until the cheese melts and the bread is crispy, about 2-3 minutes per side.
  6. Serve: Slice the sandwiches if desired and serve warm for the best flavor.

Tips & Variations

  • For extra flavor, add fresh basil leaves or a drizzle of balsamic glaze inside the sandwich.
  • Substitute mozzarella with provolone or Swiss cheese for a different taste.
  • Use a grill pan to get beautiful grill marks and enhance flavor.
  • Make it vegetarian by replacing chicken with grilled portobello mushrooms.

Storage

Store leftover sandwiches wrapped in foil or in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or toaster oven to keep the bread crispy and cheese melted. Avoid microwaving to maintain texture.

How to Serve

The image shows a close-up of a sandwich with three layers on toasted bread with a golden-brown crust. The bottom layer has a creamy white cheese slice with some green pesto drizzled on top and slices of red tomatoes. The middle layer includes grilled chicken breast with a slightly charred surface, more cheese melting over it, and another drizzle of green pesto. The top bread piece is crisp with a slightly browned texture, covered in green pesto spread on the inside. The sandwich sits on a white marbled surface, with more sandwiches blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use precooked chicken for this sandwich?

Yes, precooked chicken can be used. Just warm it briefly in the skillet before assembling the sandwich to ensure it’s hot throughout.

Is it necessary to use mayonnaise?

No, mayonnaise is optional. It adds creaminess and moisture, but the sandwich is flavorful with just pesto as well.

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Chicken Pesto Sandwich Recipe

★★★★★

4.9 from 70 reviews
  • Author: Hugo
  • Total Time: 25 minutes
  • Yield: 4 sandwiches 1x
Print Recipe

Description

This Chicken Pesto Sandwich recipe features tender, seasoned chicken cutlets paired with fresh mozzarella, ripe tomatoes, and flavorful pesto on toasted ciabatta rolls. The sandwiches are finished with a light brushing of avocado oil and melted to perfection in a skillet, making for a deliciously warm and satisfying meal perfect for lunch or dinner.

Ingredients

Scale

Chicken

  • 2 large boneless, skinless chicken breasts (approximately 1 pound)
  • 1 tablespoon Italian seasoning
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 tablespoon avocado oil

Sandwich Assembly

  • 4 ciabatta rolls, sliced in half horizontally
  • 4 tablespoons mayonnaise, divided (optional)
  • ⅓ cup pesto, divided
  • 6 ounces fresh mozzarella, sliced
  • 4 Roma tomatoes, sliced
  • Avocado oil, for brushing

Instructions

  1. Prepare the Chicken: Slice the chicken breasts horizontally to create 4 thin cutlets. Season each cutlet evenly with Italian seasoning, salt, and freshly cracked black pepper to enhance the flavor.
  2. Sear the Chicken: Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the chicken cutlets and sear until they reach an internal temperature of 160°F, ensuring they are fully cooked and juicy.
  3. Toast the Ciabatta: Using the same skillet, toast the ciabatta roll halves until they turn golden brown and slightly crispy to provide a nice contrast in texture.
  4. Assemble the Sandwiches: Spread mayonnaise and pesto evenly across the cut sides of the toasted ciabatta rolls. Layer each sandwich with a cooked chicken cutlet, slices of fresh mozzarella, and Roma tomatoes. Top with the pesto-coated roll halves for extra flavor.
  5. Cook the Sandwiches: Brush the assembled sandwiches lightly with avocado oil. Place them back in the skillet and cook on medium heat until the mozzarella melts perfectly, creating a warm, gooey texture that binds the sandwich together.

Notes

  • To ensure even cooking, pound chicken breasts to an even thickness before slicing if needed.
  • Use fresh pesto for the best flavor, or substitute with store-bought if short on time.
  • For a spicy kick, add a few red chili flakes to the pesto spread.
  • Ensure the skillet is preheated properly to achieve a nice sear on the chicken and toasted bread.
  • Serve immediately after cooking for the best experience with melted cheese.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Sandwich
  • Method: Frying
  • Cuisine: Italian-American

Keywords: Chicken Pesto Sandwich, Grilled Chicken Sandwich, Italian Sandwich, Pesto Recipe, Mozzarella Sandwich

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