Description
This Chicken Pesto Sandwich is a flavorful, hearty meal featuring juicy grilled chicken, fresh basil pesto, melted mozzarella, and ripe tomatoes, all layered on crusty ciabatta bread. It’s perfect for a quick lunch or an easy dinner that’s packed with fresh, bold flavors.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 4 tablespoons basil pesto (store-bought or homemade)
- 4 slices of fresh mozzarella cheese
- 1 large tomato, sliced
- 1 cup baby spinach or arugula (optional)
- 2 ciabatta rolls (or sandwich rolls of choice), sliced in half
- Butter (optional, for toasting the bread)
Instructions
- Prepare the Chicken:
- Season both sides of the chicken breasts with salt, pepper, and a drizzle of olive oil.
- Grill or pan-cook the chicken over medium heat for 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for a few minutes, then slice it thinly.
- Assemble the Sandwiches:
- Spread about 1 tablespoon of pesto on the inside of each bread slice.
- Layer the sliced chicken on the bottom halves of the rolls.
- Top with mozzarella slices, tomato slices, and spinach or arugula (if using).
- Place the top halves of the bread over the fillings.
- Toast the Sandwich (Optional):
- Lightly butter the outside of the bread if you prefer a crispy finish.
- Grill the sandwich in a panini press or on a skillet over medium heat for 2-3 minutes per side until the bread is golden and the cheese has melted.
- Serve:
- Slice in half and serve warm. Enjoy!
Notes
- You can swap ciabatta for sourdough, focaccia, or any crusty bread.
- Add avocado slices or roasted red peppers for extra flavor.
- For a spicy kick, add a dash of red pepper flakes to the pesto.