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
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)
- 1/3 cup pesto (store-bought or homemade), divided
- 6 ounces fresh mozzarella, sliced
- 4 Roma tomatoes, sliced
- Avocado oil, for brushing (or olive oil)
Instructions
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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 1/2 inch).
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Season Chicken: Season the chicken cutlets generously on both sides with Italian seasoning, salt, and freshly ground black pepper.
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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.
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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.
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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 1/4 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 1/2 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.
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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.
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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.