Chicken Pesto Sandwich (Printable)
Grilled chicken cutlets layered 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 - During the last minute of cooking, place a slice of fresh mozzarella on each chicken cutlet and cover briefly to melt.
05 - If desired, butter the cut sides of the ciabatta rolls and toast in a pan until golden.
06 - Spread a thin layer of mayonnaise on the bottom half of each roll, then layer 1 tablespoon of pesto over the mayo.
07 - Layer baby spinach or arugula, a slice of tomato, and the warm chicken with melted mozzarella on the bottom half of each roll.
08 - Place the top half of each roll on the sandwich and serve warm.
# Expert Tips:
01 -
- It comes together faster than deciding what to order for takeout
- The melted mozzarella over warm pesto chicken is the kind of thing you crave at random hours
02 -
- Overcooking the cutlets turns them rubbery fast so pull them the moment they feel firm but still have a little give
- Putting the cheese on while the pan is still hot but off the direct flame gives you melt without burning the bottom
03 -
- Let the chicken rest for two minutes after cooking so the juices redistribute instead of flooding the bread
- Spread pesto on both halves of the roll to guarantee flavor in every single bite