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Grilled Chicken Pesto Sandwich (with Mozzarella & Tomato!)

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This Grilled Chicken Pesto Sandwich is a flavor-packed and satisfying meal that's perfect for lunch, dinner, or a quick and easy weeknight option! Tender, seasoned chicken cutlets are grilled to perfection and layered with fresh mozzarella, juicy tomato slices, and a vibrant pesto, all nestled between toasted ciabatta rolls. I love how this recipe combines classic Italian flavors with the ease of a grilled sandwich. It's a delicious and customizable sandwich that's sure to become a new favorite!

Why You'll Love This Chicken Pesto Sandwich

  • Flavorful and Satisfying: The combination of grilled chicken, fresh mozzarella, pesto, and tomatoes creates a delicious and satisfying sandwich.
  • Easy to Make: This recipe uses simple ingredients and straightforward instructions.
  • Customizable: You can easily adjust the ingredients to your liking.
  • Perfect for Grilling: This sandwich is perfect for cooking on an outdoor grill or an indoor grill pan.
  • Quick Meal: Ready in under 30 minutes
Ingredients for Grilled Chicken Pesto Sandwich, including chicken breasts, ciabatta rolls, pesto, mozzarella, and tomatoes.

Ingredients for Chicken Pesto Sandwich

Here's what you'll need to make this delicious sandwich. The full list with measurements is in the recipe card below.

Chicken

  • Boneless, skinless chicken breasts (Meat)
  • Italian seasoning (Spice Blend)
  • Salt (Seasoning)
  • Freshly cracked black pepper (Spice)
  • Avocado oil (Oil)

Sandwiches

  • Ciabatta rolls, sliced in half horizontally (Bread)
  • Mayonnaise (divided, optional) (Condiment)
  • Pesto (divided) (Sauce)
  • Fresh mozzarella, sliced (Dairy)
  • Roma tomatoes, sliced (Vegetable)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Chicken Pesto Sandwich as is, but here are a few ideas for variations:

  • Different Cheese: Use provolone, fontina, or burrata instead of mozzarella.
  • Add Arugula or Spinach: Add some fresh arugula or spinach for extra greens.
  • Make it Spicy: Add a pinch of red pepper flakes to the chicken seasoning or use a spicy pesto.
  • Different Bread: Use focaccia, sourdough, or your favorite sandwich bread instead of ciabatta.
  • Add Roasted Red Peppers: Add some roasted red peppers for a sweet and smoky flavor.
Grilling the chicken cutlets for Grilled Chicken Pesto Sandwich.

How to Make Chicken Pesto Sandwich

Let me show you how easy it is to make this Grilled Chicken Pesto Sandwich:

Prepare the Chicken

  1. I place the boneless, skinless chicken breasts on a cutting board.
  2. I use a sharp knife to slice the chicken breasts horizontally to create 4 evenly-sized chicken cutlets. If needed, I pound thicker areas with a tenderizer or rolling pin until the cutlets are evenly thick all over.
  3. I generously sprinkle Italian seasoning, salt, and freshly cracked black pepper on all sides of the chicken cutlets, coating the chicken well. I set it aside.

Grill the Chicken

  1. I heat a large skillet (or grill pan) over medium-high heat.
  2. When the pan is warm, I add the avocado oil and swirl the pan to distribute the oil across the entire surface.
  3. I continue heating the pan until the oil is hot and shimmery.
  4. When the oil is hot, I place the seasoned chicken cutlets in the skillet.
  5. I sear the chicken for 3 to 5 minutes, then flip each cutlet over.
  6. I sear the chicken for 3 to 5 minutes more, until the internal temperature of the chicken reaches 160° Fahrenheit (71°C).
  7. Once the chicken reaches the target temperature, I carefully transfer the cutlets to a large plate and set them aside.

Toast the Ciabatta Rolls

  1. I place the halved ciabatta rolls in the skillet with the inside of the rolls facing down. I work in batches as needed, depending on the size of the skillet.
  2. I toast the ciabatta rolls for 1 to 2 minutes, just until the rolls are lightly golden.
  3. I remove the toasted rolls from the skillet and set them aside.
  4. I keep skillet warm

Assemble the Sandwiches

  1. I place the ciabatta rolls on a cutting board, with the insides of the rolls facing up.
  2. I cover one ciabatta roll half per sandwich with 1 tablespoon of mayonnaise, using 4 tablespoons total. I spread the mayonnaise out to cover the entire surface of the rolls.
  3. I cover the other ciabatta roll half per sandwich with 1 ¼ tablespoons of pesto, using ⅓ cup pesto total. I spread the pesto out to cover the entire surface of the rolls.
  4. I place one cutlet on top of each ciabatta half coated in mayonnaise.
  5. I place 1 ½ ounces of sliced mozzarella on top of each chicken cutlet.
  6. I place the tomato slices on top of the mozzarella, using 1 Roma tomato per sandwich.
  7. I top the sandwich with the ciabatta halves covered in pesto, so that the pesto is on the inside of the sandwich.

Grill the Sandwiches (Optional)

  1. I lightly brush avocado oil on top of the sandwiches.
  2. I place the sandwiches in the skillet with the avocado oil facing down.
  3. I cook each sandwich for 2 minutes, then flip the sandwiches over and cook for 2 minutes more, until the mozzarella is melted and the sandwiches are warmed through.

Serve

  1. I remove sandwiches
  2. Serve

Tips and Tricks for the BEST Sandwiches

Here are my secrets for making these sandwiches truly exceptional:

  • Pound the Chicken: Pounding the chicken to an even thickness ensures it cooks evenly and quickly.
  • Don't Overcook the Chicken: Cook the chicken just until it reaches an internal temperature of 160°F (71°C). It will continue to cook slightly as it rests.
  • Use Fresh Mozzarella: Fresh mozzarella has a creamy texture and a delicate flavor that's perfect for this sandwich.
  • Toast the Rolls: Toasting the ciabatta rolls adds a nice crunch and prevents them from getting soggy.
  • Good quality pesto:

How to Serve

This Grilled Chicken Pesto Sandwich is perfect for:

  • Lunch: A quick and easy lunch that's packed with flavor.
  • Dinner: A satisfying and flavorful dinner.
  • Picnics: Easy to transport and enjoy outdoors.
  • Game Day: A great sandwich for watching the game.
Grilled Chicken Pesto Sandwiches on a plate, ready to be enjoyed.

Make Ahead and Storage

You can cook the chicken ahead of time and store it in the refrigerator. Assemble the sandwiches just before grilling. Leftover sandwiches can be stored in the refrigerator for up to 2 days. Reheat in a skillet, in the oven, or in a panini press.

FAQs about Grilled Chicken Pesto Sandwich

  • Can I use a different type of bread?
    • Yes, you can use any type of sturdy bread you like, such as focaccia or sourdough.
  • Can I make this without the mayonnaise?
    • Yes, you can omit the mayonnaise or substitute it with another spread, like aioli or garlic butter.
  • Can I use store-bought pesto?
    • Yes, you can

Enjoy this flavorful, cheesy, and easy-to-make Grilled Chicken Pesto Sandwich! It's a perfect meal for any occasion.

Print
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Grilling the chicken cutlets for Grilled Chicken Pesto Sandwich.

Grilled Chicken Pesto Sandwich (with Mozzarella & Tomato!)

  • Author: Caoimhe Byrne
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 sandwiches 1x
  • Category: Main Course, Sandwich
  • Cuisine: Italian-Inspired
Print Recipe

Description

This Chicken Pesto Sandwich features juicy, Italian-seasoned chicken cutlets, fresh mozzarella, ripe Roma tomatoes, and flavorful pesto on toasted ciabatta rolls. It's a delicious and satisfying sandwich perfect for lunch or dinner.

Ingredients

Scale

For the Chicken:

  • 2 large boneless, skinless chicken breasts (approximately 1 pound total)
  • 1 tablespoon Italian seasoning
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon avocado oil (or olive oil)

For the Sandwiches:

  • 4 ciabatta rolls, sliced in half horizontally
  • 4 tablespoons mayonnaise (optional)
  • ⅓ cup pesto (store-bought or homemade), divided
  • 6 ounces fresh mozzarella, sliced
  • 4 Roma tomatoes, sliced
  • Avocado oil, for brushing (or olive oil)

Instructions

  • Prepare Chicken: Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each chicken breast horizontally to create two thinner cutlets, resulting in a total of 4 cutlets. If any areas of the cutlets are significantly thicker than others, pound them gently with a meat mallet or rolling pin to an even thickness (about ½ inch).

  • Season Chicken: Season the chicken cutlets generously on both sides with Italian seasoning, salt, and freshly ground black pepper.

  • Sear Chicken: Heat 1 tablespoon of avocado oil (or olive oil) in a large skillet (cast iron recommended) over medium-high heat. Once the oil is hot and shimmering, add the seasoned chicken cutlets to the skillet in a single layer. Sear the chicken for 3-5 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Remove the cooked chicken from the skillet and set aside on a plate.

  • Toast Ciabatta Rolls: While the chicken is cooking (or after), toast the ciabatta rolls. You can do this in the same skillet you used for the chicken (wipe it out first), in a separate skillet, in a toaster oven, or under the broiler. Place the halved ciabatta rolls, cut-side down, in the skillet (or on a baking sheet if using the broiler). Toast for 1-2 minutes, or until lightly golden brown. Work in batches if necessary.

  • Assemble Sandwiches:

    • Lay out the toasted ciabatta roll halves, cut-sides up.
    • Spread 1 tablespoon of mayonnaise (optional) on the bottom half of each roll.
    • Spread about 1 ¼ tablespoons of pesto on the top half of each roll.
    • Place one cooked chicken cutlet on top of the mayonnaise on each bottom roll half.
    • Top each chicken cutlet with about 1 ½ ounces of sliced fresh mozzarella.
    • Arrange tomato slices over the mozzarella.
    • Carefully place the top halves of the ciabatta rolls (pesto-side down) on top of the tomatoes to complete the sandwiches.

  • Grill Sandwiches (Optional): Lightly brush the tops of the assembled sandwiches with avocado oil (or olive oil). Place the sandwiches back in the skillet (or on a griddle) over medium heat. Cook for 2 minutes per side, or until the cheese is melted and the sandwiches are warmed through. This step is optional but recommended for a warm, melty sandwich.

  • Serve

Notes

  • Chicken: Pounding the chicken to an even thickness ensures that it cooks evenly.
  • Ciabatta Rolls: Ciabatta rolls are recommended for their crusty exterior and chewy interior, but you can use other types of rolls, such as focaccia or Italian rolls.
  • Pesto: Use your favorite store-bought or homemade pesto.
  • Mozzarella: Fresh mozzarella is recommended for its flavor and texture.
  • Tomatoes: Use ripe, flavorful Roma tomatoes.
  • Make-Ahead: You can cook the chicken ahead of time and store it in the refrigerator until ready to assemble the sandwiches.
  • Serving Suggestions: Serve these chicken pesto sandwiches with a side salad, chips, or soup.
  • Storage: Leftovers can be stored.

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