Grilled Chicken Pesto Sandwich (Print Version)
Grilled chicken with basil pesto, mozzarella, and fresh vegetables on toasted ciabatta rolls.
# Recipe Ingredients:
→ 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 (optional)
# Directions:
01 - Preheat a grill pan or skillet over medium-high heat.
02 - Slice each chicken breast in half horizontally for thinner cutlets. Drizzle with olive oil and season with salt and pepper.
03 - Grill chicken cutlets for 3–4 minutes per side, or until fully cooked (internal temperature 165°F). Remove and let rest for 2 minutes.
04 - Toast ciabatta rolls lightly, if desired.
05 - Spread a thin layer of pesto on the bottom half of each roll.
06 - Top each with a grilled chicken cutlet, a slice of mozzarella, tomato slices, and a handful of arugula or spinach.
07 - Optionally, spread mayonnaise on the top half of the rolls.
08 - Close sandwiches, slice in half, and serve immediately.
# Expert Advice:
01 -
- The warm chicken melts the mozzarella just enough while keeping the arugula crisp and fresh
- You can prep everything ahead and assemble in under 5 minutes when hunger strikes
02 -
- Don't skip resting the chicken after grilling, those juices need time to redistribute
- Toast your bread if you're planning to eat these later, it prevents that sad soggy sandwich situation
03 -
- Pound your chicken slightly uneven pieces cook evenly and sandwich construction is easier
- Room temperature ingredients meld together better than cold ones straight from the fridge