Grilled Chicken Pesto Sandwich (Printable)
Grilled chicken, basil pesto, mozzarella, tomato and arugula on toasted ciabatta — a savory Italian-inspired bite.
# Ingredient List:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground 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, to taste
12 - Black pepper, to taste
→ Sandwich Assembly
13 - 4 ciabatta or focaccia rolls, sliced
14 - 4 tablespoons prepared pesto
15 - 4 slices fresh mozzarella or provolone cheese
16 - 1 large tomato, sliced
17 - 1 cup arugula or baby spinach leaves
18 - Optional: Balsamic glaze for drizzling
# Steps:
01 - Preheat grill or grill pan to medium-high heat.
02 - Slice each chicken breast horizontally to create four thin cutlets.
03 - Coat chicken cutlets with olive oil, 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. Transfer to a plate and keep warm.
05 - In a food processor or blender, combine basil leaves, pine nuts, garlic, and Parmesan cheese. With the motor running, stream in olive oil until the mixture is smooth. Season with salt and black pepper.
06 - Lightly toast the sliced ciabatta or focaccia rolls on the grill or in a toaster until golden.
07 - Spread 1 tablespoon pesto on the bottom half of each roll. Layer with grilled chicken, a slice of cheese, tomato slices, and arugula or baby spinach.
08 - Drizzle with balsamic glaze if desired, cover with the top halves of rolls, and serve immediately while warm.
# Expert Advice:
01 -
- This pesto tastes so fresh that it makes even store-bought rolls taste restaurant-worthy.
- The sandwich is surprisingly quick to put together, busting that weeknight dinner rut without dirtying half your kitchen.
02 -
- If you forget to rest the grilled chicken, all those beautiful juices end up on the cutting board, not in your sandwich.
- Pesto turns dull if you over-blend or let it sit too long in the processor—pulse until just right, then scoop immediately.
03 -
- Toasting the bread right on the grill adds flavor and keeps things tidy—no extra pans to wash.
- A dash of pepper over the mozzarella right before closing the sandwich makes the whole thing pop.