Chicken Pesto Sandwich (Print Version)

Grilled chicken cutlets with basil pesto and melted mozzarella on warm ciabatta rolls.

# What You 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 Prepare:

01 - Slice each chicken breast horizontally to create 4 thinner cutlets for even cooking.
02 - In a small bowl, toss the chicken cutlets with olive oil, salt, and black pepper until evenly coated.
03 - Heat a grill pan or skillet over medium-high heat. Cook the chicken 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 top of each chicken piece and cover briefly to melt.
05 - If desired, butter the cut sides of the ciabatta rolls and toast them in a pan cut-side down until golden and crisp.
06 - Spread a thin layer of mayonnaise on the bottom half of each roll, then layer 1 tablespoon of basil pesto over the mayo or directly onto the bread.
07 - Layer baby spinach or arugula, a slice of tomato, and the warm chicken with melted mozzarella on each bottom bun. Top with the remaining half of the roll and serve warm.

# Expert Advice:

01 -
  • It hits that perfect balance of warm melty cheese against cool peppery greens so every bite feels like it was planned by someone who really cares
  • The whole thing comes together in thirty minutes flat which means it works for a lazy Tuesday or when friends show up hungry and unannounced
02 -
  • Overcooking the chicken cutlets is the easiest mistake here because they are thin and go from perfect to dry in about sixty seconds so set a timer if you tend to walk away
  • Putting the cheese on while the chicken is still in the pan instead of assembling first means the cheese melts into the meat instead of just sitting on top cold
03 -
  • Let the chicken rest for two minutes after cooking so the juices redistribute instead of flooding out when you bite into the sandwich
  • Pat the tomato slices dry with a paper towel before assembling because excess moisture is the number one reason these get soggy

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