Chicken Pesto Sandwich (Printable)
Grilled chicken cutlets with pesto, mozzarella, and fresh veggies on warm ciabatta rolls.
# 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)
# How to Make It:
01 - Slice each chicken breast horizontally to create 4 thinner cutlets for even cooking.
02 - Toss chicken cutlets with olive oil, salt, and black pepper in a bowl until evenly coated.
03 - Heat a grill pan or skillet over medium-high heat. Cook chicken for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
04 - Place a slice of fresh mozzarella on each chicken cutlet during the last minute of cooking and cover briefly to melt.
05 - Butter the ciabatta rolls and toast cut-side down in a pan until golden, if desired.
06 - Apply a thin layer of mayonnaise to the bottom half of each roll, then spread 1 tablespoon of basil pesto over the mayo or directly onto the bread.
07 - Layer baby spinach or arugula, sliced tomato, and the warm chicken with melted mozzarella on the bottom halves. Cap with the top halves and serve warm.
# Expert Suggestions:
01 -
- It comes together faster than deciding what to order for takeout
- The combination of warm melty cheese and bright pesto hits every craving at once
02 -
- Overcooking the cutlets is the fastest way to ruin this sandwich since thin chicken goes from perfect to dry in about a minute
- Toasting the bread is not optional if you want the sandwich to hold together past the first bite
03 -
- Let the chicken rest for one minute after cooking so the juices redistribute before you stack everything
- Spread pesto all the way to the edges of the bread because every bite should have some