Grilled Chicken Pesto Sandwich (Printable Version)
Juicy grilled chicken, basil pesto, mozzarella, 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, packed
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
→ For the Sandwich Assembly
12 - 4 ciabatta or focaccia rolls, sliced horizontally
13 - 4 tablespoons prepared pesto
14 - 4 slices fresh mozzarella or provolone cheese
15 - 1 large tomato, thinly sliced
16 - 1 cup arugula or baby spinach leaves
17 - balsamic glaze, for drizzling (optional)
# How to Make It:
01 - Preheat grill or grill pan to medium-high heat.
02 - Butterfly each chicken breast lengthwise, then halve to create four thinner cutlets.
03 - Drizzle chicken with olive oil and season evenly with salt, black pepper, and garlic powder.
04 - Grill chicken for 4 to 5 minutes per side until fully cooked and internal temperature reaches 165°F. Let rest briefly.
05 - In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan. Blend well while slowly streaming in olive oil until smooth; season with salt and black pepper.
06 - Lightly toast ciabatta or focaccia rolls on the grill or in a toaster until golden.
07 - Spread 1 tablespoon pesto onto the bottom half of each roll. Layer with grilled chicken, a cheese slice, tomato slices, and arugula or spinach.
08 - Drizzle with balsamic glaze if desired, close sandwiches with top halves, and serve immediately while warm.
# Expert Advice:
01 -
- There is a secret thrill in seeing the cheese soften instantly as it meets the hot grilled chicken.
- It has become my instant crowd-pleaser for lunch guests who crave something both fresh and filling.
02 -
- Once, I layered the cheese on too early, and it melted away to nothing—wait until the last second to add for perfect gooeyness.
- Letting the grilled chicken rest before slicing keeps all those savory juices right where you want them.
03 -
- If rushing, grilling both the chicken and bread at the same time saves precious minutes and keeps everything hot.
- Using a little of the reserved pasta water if your pesto looks too thick brings it back to that perfect spreadable consistency.