Grilled Chicken Pesto Sandwich (Print Version)
Juicy grilled chicken with basil pesto, mozzarella, tomato and arugula on toasted ciabatta — ready in 30 minutes.
# What You Need:
→ Chicken Preparation
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder
→ Basil Pesto
06 - 1/2 cup fresh basil leaves, packed
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 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, optional, for drizzling
# How To Make It:
01 - Preheat the grill or grill pan to medium-high heat.
02 - Butterfly and halve each chicken breast lengthwise, creating 4 thinner cutlets.
03 - Drizzle cutlets with olive oil and sprinkle with salt, black pepper, and garlic powder on both sides.
04 - Place chicken on the grill and cook for 4–5 minutes per side until the internal temperature reaches 165°F. Remove from the grill and set aside.
05 - In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped. With the motor running, drizzle in olive oil until the pesto becomes smooth. Adjust seasoning with salt and pepper.
06 - Lightly toast the 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. Place a grilled chicken cutlet, a slice of mozzarella or provolone, tomato slices, and arugula or spinach over the pesto.
08 - Drizzle with balsamic glaze if desired, then close each sandwich with the top half of the roll. Serve immediately while warm.
# Handy Tips:
01 -
- The juicy grilled chicken meets fresh, peppery arugula and vibrant pesto in every bite—it feels like a secret shortcut to an Italian café lunch.
- This sandwich somehow impresses every guest, but comes together without fuss (even better, leftovers taste just as good the next day).
02 -
- Once, impatiently, I skipped toasting the bread and the whole sandwich became soggy before the second bite—don’t do it.
- If you blend the pesto too long, it’ll lose its vibrancy and turn oily—just pulse until creamy, not soupy.
03 -
- Always let grilled chicken rest for a couple minutes before slicing—it keeps the juices locked in.
- Brush the bread with a bit of olive oil before toasting for extra flavor and golden crunch.