Chicken Pesto Sandwich (Printable view)
Grilled chicken with pesto and mozzarella on toasted ciabatta for a quick, flavorful lunch.
# 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
# Steps:
01 - Slice each chicken breast horizontally to create 4 thinner cutlets of even thickness.
02 - Toss the chicken cutlets in a 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 cutlet and cover briefly to allow the cheese to melt.
05 - Butter the cut sides of the ciabatta rolls and toast them in a pan cut-side down until golden, if desired.
06 - Spread a thin layer of mayonnaise on the bottom half of each roll, then layer 1 tablespoon of basil pesto over the mayo or directly onto the bread.
07 - Layer baby spinach or arugula, a slice of tomato, and the warm chicken with melted mozzarella onto the bottom half of each roll. Crown with the top half and serve warm.
# Expert Advice:
01 -
- It comes together in thirty minutes flat which means weeknight dinners actually feel possible
- The combination of melty cheese and bright pesto hits that perfect rich and fresh balance every single time
02 -
- Overcooking the cutlets is the fastest way to ruin this sandwich since thin chicken goes from perfect to dry in about thirty seconds
- Letting the chicken rest even briefly before assembling gives the juices time to redistribute instead of flooding the bread
03 -
- Pound the cutlets to an even thickness before cooking so no piece ends up overdone on one end and underdone on the other
- A smear of mayo on the outside of the bread before toasting creates the most incredible crispy crust you have ever tasted