Grilled Chicken Pesto Sandwich (Printable)
Grilled chicken, basil pesto, fresh mozzarella, tomato, and arugula on toasted ciabatta.
# Ingredient List:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
→ 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 black pepper, to taste
→ 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, optional, for drizzling
# How to Make:
01 - Set the grill or grill pan to medium-high heat.
02 - Butterfly and halve the chicken breasts lengthwise to yield 4 thin cutlets.
03 - Brush the chicken cutlets with olive oil. Sprinkle evenly with salt, black pepper, and garlic powder.
04 - Grill each cutlet for 4 to 5 minutes per side until thoroughly cooked and the internal temperature reaches 165°F.
05 - In a food processor or blender, combine basil leaves, pine nuts or walnuts, garlic, and Parmesan cheese. With the machine running, gradually pour in olive oil until a creamy consistency is achieved. Adjust seasoning with salt and pepper.
06 - Lightly toast the ciabatta or focaccia rolls on the grill or in a toaster until golden.
07 - Spread 1 tablespoon of pesto on each bottom roll half. Layer with a grilled chicken cutlet, a slice of cheese, tomato slices, and arugula or baby spinach. Drizzle with balsamic glaze if desired, and close with the top half of the roll.
08 - Present sandwiches immediately while warm for best flavor and texture.
# Helpful Tips:
01 -
- The pesto makes the whole kitchen smell like a sunlit Italian garden and gives a rich flavor you’ll never find in a jar.
- The combination is simple enough for busy nights but comes together with just enough flair to impress unexpected guests.
02 -
- If you rush the chicken or forget to rest it, you’ll lose all those perfect juices onto the cutting board.
- Grinding the pesto less than you think keeps little pops of nut and cheese that make the flavor way more interesting.
03 -
- Pound thicker chicken halves gently with a rolling pin for uniform grilling.
- Rub a clove of garlic on the warm bread right after toasting for a subtle boost.