Chicken Pesto Sandwich (Print Version)
Grilled chicken with pesto and melted mozzarella on warm toasted 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 Steps:
01 - Slice each chicken breast horizontally to create 4 thinner cutlets of even thickness for uniform cooking.
02 - Toss the chicken cutlets in a small bowl with olive oil, salt, and black pepper until evenly coated.
03 - Heat a grill pan or skillet over medium-high heat. Cook the chicken for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
04 - During the final minute of cooking, place a slice of fresh mozzarella on each chicken piece and cover briefly to melt.
05 - If desired, spread butter on the cut sides of the ciabatta rolls and toast them cut-side down in a pan until golden.
06 - Spread a thin layer of mayonnaise on the bottom half of each roll, then layer 1 tablespoon of basil pesto over the mayo.
07 - Stack baby spinach or arugula, sliced tomato, and the warm chicken with melted mozzarella on the bottom half of each roll.
08 - Place the top half of the roll over the layered fillings and serve immediately while warm.
# Expert Tips:
01 -
- It comes together in 30 minutes flat with zero fancy techniques
- The combination of warm melted mozzarella and bright basil pesto hits every flavor note you want at once
02 -
- Overcooking the cutlets is the fastest way to ruin this sandwich since thin pieces go from perfect to dry in about a minute
- Letting the cheese melt on the chicken instead of assembling cold and reheating makes a huge difference in texture
03 -
- Pound the cutlets to an even thickness with a mallet or heavy skillet so every piece cooks at the same rate
- Let the chicken rest for one minute off the heat before assembling so the juices redistribute instead of running out onto your bread