Grilled Chicken Pesto Sandwich (Print View)
Juicy grilled chicken, basil pesto, fresh mozzarella, tomato and arugula on toasted ciabatta for an Italian-inspired sandwich.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
→ Pesto
06 - 1/2 cup fresh basil leaves
07 - 2 tablespoons pine nuts or walnuts
08 - 1 garlic clove
09 - 1/4 cup grated Parmesan cheese
10 - 1/4 cup olive oil
11 - Salt and pepper, to taste
→ Sandwich Assembly
12 - 4 ciabatta or focaccia rolls, sliced
13 - 4 tablespoons prepared pesto
14 - 4 slices fresh mozzarella or provolone cheese
15 - 1 large tomato, sliced
16 - 1 cup arugula or baby spinach leaves
17 - Balsamic glaze, optional, for drizzling
# How to Make:
01 - Preheat grill or grill pan to medium-high heat.
02 - Butterfly each chicken breast and slice in half lengthwise to produce 4 thin cutlets.
03 - Brush chicken with olive oil and season with salt, black pepper, and garlic powder.
04 - Grill cutlets for 4 to 5 minutes per side, until cooked through and internal temperature reaches 165°F. Remove and set aside.
05 - In a food processor or blender, combine basil leaves, pine nuts, garlic, and grated Parmesan. Process, then stream in olive oil until a smooth spread forms. Season to taste with salt and pepper.
06 - Lightly toast the sliced ciabatta or focaccia on the grill or in a toaster until golden.
07 - Spread 1 tablespoon pesto onto the bottom half of each roll. Layer grilled chicken cutlet, cheese slice, tomato slices, and arugula or spinach leaves.
08 - If desired, drizzle balsamic glaze over fillings. Cap with the top half of each roll and serve immediately while warm.
# Expert Suggestions:
01 -
- No one expects a simple sandwich to be this show-stopping—the homemade pesto is outrageously bright and herby.
- It&aposs the kind of meal that works just as well for casual lunches as it does for impromptu backyard gatherings.
02 -
- I once overcooked the chicken because I walked away for only a minute—a digital thermometer is my new must-have.
- Switching to ciabatta rolls stopped my sandwiches from getting soggy halfway through eating.
03 -
- Always let grilled chicken rest a few minutes before slicing—that’s how it stays juicy.
- A squeeze of lemon over the finished sandwich at the table perks up every bite.