Grilled Chicken Pesto Sandwich (Printable)
Juicy grilled chicken and basil pesto with melted mozzarella, tomato and arugula on toasted ciabatta.
# 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 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 drizzling (optional)
# Steps:
01 - Preheat grill to medium-high heat.
02 - Using a sharp knife, butterfly and halve each chicken breast lengthwise to create four thin cutlets.
03 - Drizzle chicken with olive oil and season evenly with salt, black pepper, and garlic powder.
04 - Place chicken cutlets on the grill and cook for 4 to 5 minutes per side, or until fully cooked and internal temperature reaches 165°F. Set aside.
05 - In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese. With the motor running, stream in olive oil until the pesto is smooth. Season with salt and pepper to taste.
06 - Lightly toast the ciabatta or focaccia rolls on the grill or in a toaster until golden and crisp.
07 - Spread 1 tablespoon of pesto on the bottom half of each roll. Layer with grilled chicken, a slice of fresh mozzarella or provolone cheese, sliced tomato, and arugula or baby spinach.
08 - Drizzle with balsamic glaze if desired. Close the sandwiches with the top halves of the rolls and serve immediately while warm.
# Expert Advice:
01 -
- The secret here is layering the pesto so it soaks into the warm bread, which means flavor in every bite.
- It’s my go-to when I crave something hearty but still fresh and bright, and it never fails to impress guests—or me, on a random weeknight.
02 -
- Don’t rush the grilling—under or overcooked chicken will make everything flop, so check for that juicy doneness.
- I once forgot to toast the rolls and was shocked by how much texture that step adds; never skip it now.
03 -
- Let the chicken rest for a few minutes before slicing so it stays juicy in your sandwich.
- Stir just a pinch of extra Parmesan into the pesto right before using—it makes the greens pop.