Grilled Chicken Pesto Sandwich (Print)
Grilled chicken with basil pesto, mozzarella, tomato, and arugula on ciabatta rolls
# What You 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 (store-bought or homemade)
→ 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)
# How to Make:
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/74°C). 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. Top each with a grilled chicken cutlet, a slice of mozzarella, tomato slices, and a handful of arugula or spinach.
06 - Optionally, spread mayonnaise on the top half of the rolls. Close sandwiches, slice in half, and serve immediately.
# Expert Advice:
01 -
- The warm, juicy chicken against cool, crisp vegetables creates that perfect texture contrast we all crave in sandwiches.
- Everything comes together in under 30 minutes, making it ideal for busy weekdays when you still want a real meal.
02 -
- Letting the chicken rest for those two minutes after grilling makes all the difference between juicy and dry meat.
- The pesto goes on the bottom bun so it soaks into the bread, while any mayo goes on top to keep everything cohesive.
03 -
- Pound the chicken slightly with a meat mallet before slicing for even more consistent thickness and tenderness.
- Let the assembled sandwich rest for 2 minutes before slicing so all the flavors can mingle and the cheese can melt completely.