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:
→ 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
→ Pesto
06 - 1/2 cup fresh basil leaves
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, to taste
12 - Ground black pepper, to taste
→ Sandwich Assembly
13 - 4 ciabatta or focaccia rolls, sliced
14 - 4 tablespoons prepared pesto
15 - 4 slices fresh mozzarella or provolone cheese
16 - 1 large tomato, sliced
17 - 1 cup arugula or baby spinach leaves
18 - Balsamic glaze, for drizzling (optional)
# How to Make It:
01 - Preheat grill to medium-high heat.
02 - Butterfly and slice chicken breasts lengthwise to create four thin cutlets.
03 - Coat chicken cutlets with olive oil, salt, black pepper, and garlic powder.
04 - Grill each chicken cutlet for 4 to 5 minutes per side, until internal temperature reaches 165°F. Set aside to rest.
05 - In a food processor, blend together basil leaves, pine nuts or walnuts, garlic, and Parmesan. Slowly add olive oil and process until smooth. Season with salt and black pepper.
06 - Lightly toast ciabatta or focaccia rolls on the grill or in a toaster.
07 - Spread one tablespoon pesto on the bottom half of each roll. Top with grilled chicken cutlet, cheese slice, tomato slices, and arugula or spinach.
08 - Drizzle with balsamic glaze if desired, close sandwiches, and serve immediately while warm.
# Expert Advice:
01 -
- That irresistibly messy, pesto-drenched bite tastes like a little luxury you can make yourself.
- Every layer brings its own punch of flavor, making every mouthful a small surprise.
02 -
- If you rush the chicken or don&apost let it rest before slicing, you&apossll lose all those precious juices on the cutting board.
- I once skimped on toasting the bread and found the sandwich soggy—never again!
03 -
- Using room temperature cheese gives you a creamier melt when it touches the hot chicken.
- Spreading pesto on both halves of the roll is messy—but also mind-blowingly delicious.