Chicken Pesto Sandwich (Printable)
Grilled chicken cutlets with fresh pesto and melted mozzarella on toasted ciabatta rolls.
# What You 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)
# How To Make:
01 - Slice each chicken breast horizontally to create 4 thinner cutlets for even cooking.
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 last minute of cooking, place a slice of fresh mozzarella on each chicken piece and cover briefly to melt.
05 - If desired, butter the cut sides of the ciabatta rolls and toast them in a pan until golden brown.
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 on each roll. Cap with the top half and serve immediately.
# Expert Tips:
01 -
- It comes together in thirty flat with zero fancy technique required
- The pesto and melted mozzarella do all the heavy lifting flavor wise so you look like you tried way harder than you did
02 -
- Overcooking the chicken cutlets is the easiest mistake here because they are thin and go from done to dry in about sixty seconds
- Letting the chicken rest even one minute before assembling keeps the juices on the meat instead of running into the bread
03 -
- Pat the chicken cutlets dry before seasoning so they actually develop a sear instead of steaming in the pan
- Warm the pesto slightly before spreading if it has been in the fridge because cold pesto tears soft bread