Chicken Pesto Sandwich (Printer-friendly)
Grilled chicken with pesto, mozzarella, and fresh vegetables on ciabatta
# What You’ll Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
→ Pesto
05 - 1/3 cup basil pesto (store-bought or homemade)
→ Bread & Assembly
06 - 4 ciabatta or sandwich rolls, split
07 - 4 slices mozzarella cheese
08 - 1 large tomato, sliced
09 - 1 cup baby arugula or spinach leaves
10 - 2 tablespoons mayonnaise (optional)
# How-To Guide:
01 - Preheat a grill pan or skillet over medium-high heat.
02 - Slice each chicken breast in half horizontally for thinner cutlets. Drizzle with olive oil and season with salt and pepper.
03 - Grill chicken cutlets for 3-4 minutes per side, or until fully cooked (internal temperature 165°F). Remove and let rest for 2 minutes.
04 - Toast ciabatta rolls lightly, if desired.
05 - Spread a thin layer of pesto on the bottom half of each roll.
06 - Top each with a grilled chicken cutlet, a slice of mozzarella, tomato slices, and a handful of arugula or spinach.
07 - Optionally, spread mayonnaise on the top half of the rolls.
08 - Close sandwiches, slice in half, and serve immediately.
# Expert Advice:
01 -
- Its the perfect balance of warm savory chicken and cool fresh toppings
- Comes together in under 30 minutes but tastes like something from a deli counter
02 -
- Letting the chicken rest before assembling keeps all those juices inside instead of dripping onto your bread
- Room temperature pesto spreads much more evenly than cold from the fridge
03 -
- Spread pesto on both top and bottom buns for maximum flavor in every bite
- Warm the assembled sandwich in a panini press for melty nextlevel results