Chicken Pesto Sandwich (Print View)
Grilled chicken with basil pesto and mozzarella on toasted ciabatta, ready in 30 minutes.
# What You'll Need:
→ Meats
01 - 2 large boneless skinless chicken breasts
→ Marinade & Seasonings
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Pesto
05 - 1/3 cup basil pesto, store-bought or homemade
→ Sandwich Assembly
06 - 4 ciabatta rolls or sandwich buns
07 - 4 slices fresh mozzarella cheese
08 - 1 tomato, sliced
09 - 1/2 cup baby spinach or arugula
10 - 2 tablespoons mayonnaise, optional
11 - 1 tablespoon butter, for toasting buns, optional
# How To Make It:
01 - Slice each chicken breast horizontally to create 4 thinner cutlets of even thickness.
02 - Toss the chicken cutlets with olive oil, salt, and black pepper in a bowl until evenly coated.
03 - Heat a grill pan or skillet over medium-high heat. Cook the cutlets for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
04 - During the final minute of cooking, place a slice of fresh mozzarella on each cutlet and cover briefly to melt.
05 - Butter the cut sides of the ciabatta rolls and toast them in a pan over medium heat until golden, if desired.
06 - Spread a thin layer of mayonnaise on the bottom half of each roll, then layer 1 tablespoon of basil pesto over the top.
07 - Arrange a handful of spinach or arugula and a slice of tomato on each bottom bun, then place the warm chicken with melted mozzarella on top.
08 - Cap each sandwich with the top half of the roll and serve immediately while warm.
# Expert Hints:
01 -
- The pesto and melted mozzarella do something together that feels way more impressive than the actual effort involved
- It hits that perfect sweet spot between a quick weekday lunch and something you would happily serve to company
02 -
- Letting the chicken rest for even one minute before assembling keeps all that juice from flooding the bread
- Pesto brands vary wildly in saltiness so taste it before you spread and adjust your chicken seasoning accordingly
03 -
- Pound the cutlets to an even thickness if your knife work is uneven since uniform pieces cook at the same rate
- If you are making these for a crowd, grill all the chicken first and keep it warm in a low oven while you toast the bread in batches