Chicken Pesto Sandwich (Print version)

Grilled chicken cutlets with basil pesto, mozzarella, tomato, and arugula on toasted ciabatta rolls.

# What you need:

→ Chicken

01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper

→ Pesto

05 - 1/3 cup basil pesto (store-bought or homemade)

→ Bread & Assembly

06 - 4 ciabatta or sandwich rolls, split
07 - 4 slices mozzarella cheese
08 - 1 large tomato, sliced
09 - 1 cup baby arugula or spinach leaves
10 - 2 tablespoons mayonnaise (optional)

# Directions:

01 - Preheat a grill pan or skillet over medium-high heat.
02 - Slice each chicken breast in half horizontally for thinner cutlets. Drizzle with olive oil and season with salt and pepper.
03 - Grill chicken cutlets for 3–4 minutes per side, or until fully cooked (internal temperature 165°F). Remove and let rest for 2 minutes.
04 - Toast ciabatta rolls lightly, if desired.
05 - Spread a thin layer of pesto on the bottom half of each roll.
06 - Top each with a grilled chicken cutlet, a slice of mozzarella, tomato slices, and a handful of arugula or spinach.
07 - Optionally, spread mayonnaise on the top half of the rolls.
08 - Close sandwiches, slice in half, and serve immediately.

# Expert advice:

01 -
  • It comes together in under 30 minutes but tastes like something from a cafe
  • The combination of warm chicken and cool fresh toppings creates perfect texture contrast
02 -
  • Letting the chicken rest for even 2 minutes makes a huge difference in juiciness
  • Room temperature pesto spreads much more evenly than cold pesto straight from the fridge
03 -
  • Warm your pesto slightly in the microwave for 10 seconds if it is too thick to spread easily
  • Place tomato slices on paper towels for a minute to prevent soggy bread

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