Grilled Chicken Pesto Sandwich (Printable View)
Juicy grilled chicken with basil pesto, melted cheese, 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
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 freshly ground black pepper, to taste
→ For the 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, for optional drizzling
# How-To Steps:
01 - Heat the grill or grill pan to medium-high temperature.
02 - Butterfly and halve the chicken breasts lengthwise to yield 4 even cutlets.
03 - Drizzle chicken with olive oil and season both sides with salt, black pepper, and garlic powder.
04 - Grill chicken cutlets for 4 to 5 minutes per side until cooked through and the internal temperature reaches 165°F (74°C). Set grilled chicken aside.
05 - In a food processor, combine basil, pine nuts, garlic, and Parmesan. With the machine running, drizzle in olive oil and process until smooth. Season with salt and black pepper to taste.
06 - Lightly toast the ciabatta or focaccia rolls cut sides down on the grill or in a toaster until just golden.
07 - Spread 1 tablespoon pesto on the bottom half of each roll. Layer with grilled chicken, a slice of mozzarella or provolone, tomato slices, and arugula or spinach.
08 - Optionally drizzle with balsamic glaze. Close with the top halves of the rolls and serve immediately while warm.
# Expert Advice:
01 -
- You get melty cheese and crisp bread with every bite – restaurant vibes, but at home.
- This sandwich handles wild weeknights or lazy weekends equally well, and you can riff on toppings without fear.
02 -
- If you rush the grilling and flip the chicken too soon, you lose that delicious crust – patience pays off.
- Once I tried assembling the sandwiches before grilling the bread and they turned out soggy; toast just before filling for the best crunch.
03 -
- Let the grilled chicken rest a minute before slicing to keep it from drying out.
- Spread the pesto edge to edge on the bread so every bite is super flavorful.