Chicken Pesto Sandwich Recipe

Packed with juicy chicken, bright basil pesto, creamy mozzarella, and zippy tomatoes, the Chicken Pesto Sandwich is everything you could possibly crave in a handheld meal. With crispy-tender ciabatta holding all those lovely layers together, this sandwich is both effortlessly simple and totally show-stopping. Perfect for lunch, dinner, or a weekend treat, it takes minimal fuss and rewards you with flavor in every bite. If you’re looking for something hearty, fresh, and downright craveworthy, this is the recipe you’ll want to make again and again.

Ingredients You’ll Need

Great ingredients are at the heart of every irresistible Chicken Pesto Sandwich—each component brings something special, from juicy chicken to a bright splash of homemade (or store-bought) pesto. Assemble these basics before you start, and you’ll be amazed at how each one layers on taste, texture, and color.

• Chicken breasts: Sliced and pounded thin, they cook quickly while staying perfectly juicy.
• Italian seasoning: A quick sprinkle amps up the chicken with herbs and savory flavor.
• Salt: Enhances all the flavors and keeps everything balanced.
• Freshly cracked black pepper: For a pop of peppery warmth in every bite.
• Avocado oil: Adds richness and helps achieve a golden sear, both for the chicken and the bread.
• Ciabatta rolls: Their chewy, airy structure stands up beautifully to the hearty fillings.
• Mayonnaise: Optional, but its creaminess complements the pesto and chicken.
• Pesto: The essential burst of herby, garlicky goodness that gives this sandwich its signature character.
• Fresh mozzarella: Melts into soft, pillowy perfection atop the hot chicken.
• Roma tomatoes: Juicy slices bring freshness and a touch of acidity to balance the rich fillings.
• Avocado oil (for finishing): Brushing the sandwiches before the final press delivers that irresistible crisp.

How to Make Chicken Pesto Sandwich

Step 1: Slice and Prepare the Chicken

Begin by laying out your chicken breasts on a cutting board. Use a sharp knife to slice each breast horizontally into two cutlets, giving you four even pieces. If any areas look thicker, a few gentle taps with a meat tenderizer or rolling pin will even them out—this ensures every bite cooks up juicy and tender, and that the chicken fits perfectly on the roll.

Step 2: Season the Chicken

Generously sprinkle Italian seasoning, salt, and freshly cracked black pepper over every surface of the chicken cutlets. Don’t skimp here! This quick seasoning step is where your Chicken Pesto Sandwich starts building big flavor. Set the seasoned cutlets aside while you preheat your skillet.

Step 3: Sear the Chicken

Place a large skillet over medium-high heat and add the avocado oil. Give the pan a swirl—the oil should shimmer when it’s ready. Gently nestle the chicken cutlets into the skillet, making sure they’re not crowded. Sear them for 3 to 5 minutes per side until they’re golden brown and the internal temp reaches 160°F.

Step 4: Rest the Chicken

Once the chicken is cooked through, transfer the cutlets to a large plate. This brief rest allows the juices to redistribute, ensuring every slice will be moist and flavorful. Keep the skillet handy for the bread!

Step 5: Toast the Ciabatta Rolls

With the heat still on medium, place the split ciabatta rolls cut-side down into the same skillet. Toast them for 1 to 2 minutes, just until they pick up a little color and crunch. If you need to work in batches, that’s totally fine—it’s worth it for that extra bite of texture!

Step 6: Assemble the Chicken Pesto Sandwich

Lay your toasted rolls on a board, cut-sides facing up. On the bottom half of each roll, slather a generous tablespoon of mayonnaise. On the top half, spread about 1 ¼ tablespoons of pesto. Top the mayo side with a cooked chicken cutlet, then layer on slices of fresh mozzarella and Roma tomato. Crown each stack with the pesto-spread roll so the herby pesto meets the juicy filling.

Step 7: Grill the Sandwiches

Lightly brush the tops of the sandwiches with a bit more avocado oil. Place them back in the skillet with the oiled side down. Cook for 2 minutes, then flip to toast the other side another 2 minutes, helping the mozzarella turn deliciously melty and the bread crisp up. Warm, gooey, and packed with flavor, your Chicken Pesto Sandwiches are now ready to devour!

How to Serve Chicken Pesto Sandwich

Garnishes

A sprinkle of flaky sea salt, a dusting of freshly cracked pepper, or a sprinkle of chopped basil on top can add that last burst of color and flavor. If you’re feeling fancy, a light drizzle of good olive oil over the finished Chicken Pesto Sandwich really takes it up a notch.

Side Dishes

This sandwich pairs beautifully with crisp kettle chips, a tangy arugula salad with lemon vinaigrette, or a warm bowl of tomato soup—it’s hearty enough to hold its own but always happy to share the plate. You can never go wrong with sweet potato fries or crunchy pickles on the side.

Creative Ways to Present

For parties or picnics, slice each Chicken Pesto Sandwich into halves or quarters and secure with toothpicks for easy, shareable bites. Stack the sandwiches on a wooden board with fresh basil and tomatoes scattered around for a truly inviting, rustic presentation.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers, wrap the sandwiches tightly in foil or place them in an airtight container. Store in the refrigerator for up to two days. Keep in mind, the bread might soften as it sits, but the flavors only get better!

Freezing

For longer storage, you can freeze the cooked chicken cutlets individually; just wrap them in plastic and then foil. For the full sandwich, freezing is possible, but the tomatoes and mozzarella may lose texture upon thawing. It’s best to freeze the components separately and assemble fresh when you’re ready.

Reheating

To reheat, unwrap your sandwich and pop it into a 350°F oven or toaster oven for about 10 minutes, or until the bread is crisp and the cheese is melty. Microwaving works in a pinch, but you’ll miss out on that irresistible crunch.

FAQs

Can I use store-bought pesto for the Chicken Pesto Sandwich?

Absolutely! Store-bought pesto is super convenient and works perfectly in this recipe. If you have homemade on hand, it’ll add extra fresh flavor, but high-quality pre-made pesto is a great shortcut.

Is there a good substitute for ciabatta rolls?

If you can’t find ciabatta, look for any sturdy, crusty bread like sourdough or even focaccia. The trick is to use something that can handle the juicy chicken and pesto without getting soggy.

Can I make the Chicken Pesto Sandwich vegetarian?

Definitely! Swap the chicken cutlets for grilled portobello mushrooms or thick slices of roasted eggplant. You’ll get a satisfying, hearty sandwich with all the same Italian-inspired flair.

How can I keep the chicken extra moist?

Pounding the chicken evenly and not overcooking are the secrets to juicy cutlets. Also, letting the chicken rest for a few minutes before assembling will keep those flavorful juices locked in.

What’s the best way to meal-prep the Chicken Pesto Sandwich?

Prepare the chicken, pesto, and sliced tomatoes ahead of time, and keep everything refrigerated. Assemble and grill the sandwiches just before serving for the freshest results. You can even toast the bread in advance to save a few minutes!

Final Thoughts

This Chicken Pesto Sandwich is the kind of meal you’ll want to make on repeat, whether for a quick family dinner or a laid-back lunch with friends. Every bite is packed with comfort and flavor. Gather your ingredients and treat yourself—you’re in for a seriously delicious sandwich!

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