Grilled Chicken Pesto Sandwich (Printable)
Juicy grilled chicken with basil pesto, mozzarella, tomato and arugula on toasted ciabatta—ready in 30 minutes.
# What You Need:
→ For the Chicken
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
→ For the 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 black pepper, to taste
→ For the Sandwich Assembly
12 - 4 ciabatta rolls or focaccia rolls, sliced horizontally
13 - 4 tablespoons prepared basil pesto
14 - 4 slices fresh mozzarella cheese or provolone cheese
15 - 1 large tomato, sliced
16 - 1 cup arugula or baby spinach leaves
17 - Balsamic glaze, optional, for drizzling
# Steps:
01 - Butterfly chicken breasts and cut in half lengthwise to obtain 4 even cutlets.
02 - Rub chicken cutlets with olive oil, salt, black pepper, and garlic powder for even seasoning.
03 - Preheat grill to medium-high heat. Cook chicken cutlets for approximately 4 to 5 minutes on each side, until thoroughly cooked and internal temperature reads 165°F. Set aside once cooked.
04 - In a food processor, combine basil leaves, pine nuts, garlic, and grated Parmesan. With the machine running, stream in olive oil until mixture is smooth. Season with salt and pepper.
05 - Lightly toast ciabatta or focaccia rolls using the grill or a toaster until golden and crisp.
06 - Spread 1 tablespoon pesto on bottom half of each roll. Layer with a grilled chicken cutlet, mozzarella or provolone, tomato slices, and arugula or baby spinach.
07 - Drizzle with balsamic glaze if desired, cap with the roll tops, and serve immediately while hot.
# Expert Advice:
01 -
- If you’ve ever wanted something both quick and impressive, this sandwich is your new ace in the hole.
- The mix of juicy chicken, herby pesto, and melty cheese delivers a flavor punch that always wins raves at my table.
02 -
- I learned early on not to overcook the chicken—it goes from juicy to dry in a flash on the grill.
- Tossing the greens in just a touch of olive oil before layering keeps them lively instead of wilting under warm ingredients.
03 -
- Pounding the chicken to just under half an inch thick ensures each piece cooks at the same pace—no dry edges, no raw spots.
- Grill extra chicken and pesto for salads or wraps the next day for zero-waste, maximum flavor.