Grilled Chicken Pesto Sandwich (Print version)
Juicy grilled chicken, basil pesto, mozzarella, tomato and arugula on toasted ciabatta for an Italian-style sandwich.
# What goes in:
→ Chicken Preparation
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
05 - 1/2 teaspoon garlic powder
→ Basil 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 black 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, for drizzling (optional)
# Cooking steps:
01 - Preheat a grill or grill pan to medium-high heat.
02 - Butterfly and halve chicken breasts lengthwise to create 4 even cutlets.
03 - Coat chicken cutlets evenly with olive oil, salt, black pepper, and garlic powder.
04 - Grill chicken for 4 to 5 minutes per side, until fully cooked and an internal temperature of 165°F is reached. Transfer to a plate and set aside.
05 - In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan. While processing, stream in olive oil until a smooth consistency forms. Season to taste with salt and black pepper.
06 - Lightly toast 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 a grilled chicken cutlet, a slice of mozzarella or provolone, tomato slices, and arugula or spinach.
08 - Drizzle with balsamic glaze if desired. Close each sandwich with the top half of the roll and serve immediately while warm.
# Tips from flavorandfeast:
01 -
- Pesto practically perfumes your hands as you spread it—and every bite delivers a burst of fresh basil.
- It comes together faster than most takeout orders and always looks impressive on the table.
02 -
- If you skimp on seasoning the chicken, the whole sandwich tastes flat—trust me, I learned after a rushed batch.
- Adding the pesto while the bread is still a little warm helps it soak in instead of sliding off the sides.
03 -
- Always grill a spare piece of chicken for next-day lunches; these sandwiches pack up perfectly.
- A squeeze of lemon in the pesto brightens the whole sandwich—it was a game changer for me.