Description
A flavorful pesto chicken sandwich layered with juicy grilled chicken, basil pesto, fresh mozzarella, and tomato—served warm on toasted ciabatta or focaccia for the ultimate lunch or dinner upgrade.
Ingredients
2 boneless, skinless chicken breasts
Salt and pepper to taste
1 tbsp olive oil
1/3 cup basil pesto (store-bought or homemade)
4 slices fresh mozzarella cheese
1 large tomato, sliced
1/2 red onion, thinly sliced (optional)
4 ciabatta rolls or sandwich buns
Handful of arugula or spinach
Butter or oil for toasting buns
Instructions
1. Slice chicken breasts in half horizontally to create 4 thinner cutlets. Season with salt and pepper.
2. Heat olive oil in a skillet or grill pan over medium heat. Cook chicken 4–5 minutes per side, or until cooked through. Remove and let rest.
3. While chicken rests, toast buns in a pan or toaster with butter or oil until golden.
4. Spread pesto on the bottom half of each bun.
5. Top with grilled chicken, mozzarella slices, tomato, red onion (if using), and arugula.
6. Add the top bun, press gently, and serve warm. Optionally, grill the whole sandwich panini-style for melted cheese.
Notes
Substitute rotisserie chicken for a quick version.
Try sun-dried tomato pesto or add avocado slices for variation.
Wrap in foil and heat in the oven for a melty picnic-friendly sandwich.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Dish
- Method: Grilling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
Keywords: pesto chicken sandwich, grilled chicken pesto, mozzarella sandwich, easy lunch sandwich