Chicken Pesto Sandwich (Print Version)
Grilled chicken with basil pesto, mozzarella, tomato and arugula on toasted ciabatta for a simple, savory meal.
# 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 black pepper
→ Pesto
05 - 1/3 cup basil pesto
→ Sandwich Components
06 - 4 ciabatta rolls or sturdy sandwich buns
07 - 8 slices fresh mozzarella cheese
08 - 1 large ripe tomato, sliced
09 - 1 cup baby arugula or spinach leaves
10 - 1 tablespoon butter
# How to Make It:
01 - Preheat grill pan or skillet over medium-high heat.
02 - Slice chicken breasts horizontally to obtain thin cutlets. Drizzle with olive oil, then season evenly with salt and black pepper.
03 - Grill chicken cutlets for 4 to 5 minutes per side until fully cooked and golden. Transfer to a plate and let rest for 2 minutes. Slice if desired.
04 - Optional: Spread butter lightly on the inside of each bun. Place cut sides down on the grill pan or skillet and toast until golden.
05 - Spread a generous layer of basil pesto onto the bottom half of each roll.
06 - Arrange grilled chicken, mozzarella slices, tomato slices, and arugula or spinach over the pesto. Cover with the top half of the roll.
07 - Serve the sandwiches warm or at room temperature.
# Expert Advice:
01 -
- Stacking every ingredient while the chicken is still warm makes the cheese irresistibly gooey.
- The flavors are bold but come together faster than you'd expect for something this satisfying.
02 -
- I once let the cheese sit too long before assembling and missed out on that perfect melted moment.
- Liberally brushing the bread with butter before toasting takes the whole sandwich up a notch.
03 -
- Tenting the grilled chicken with foil while it rests helps lock in moisture.
- Rubbing the inside of the bread with a cut garlic clove adds depth without overpowering the filling.