Chicken Pesto Sandwich (Printer-friendly)
Grilled chicken with basil pesto and melted mozzarella on toasted ciabatta rolls.
# 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
11 - 1 tablespoon butter, for toasting buns
# How To Make It:
01 - Slice each chicken breast horizontally to create 4 thinner cutlets for even cooking.
02 - Toss the chicken cutlets with olive oil, salt, and black pepper in a small bowl until evenly coated.
03 - Heat a grill pan or skillet over medium-high heat. Cook the chicken cutlets for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
04 - Place a slice of fresh mozzarella on each chicken cutlet during the last minute of cooking and cover briefly to melt.
05 - Butter the cut sides of the ciabatta rolls and toast them in a pan cut-side down until golden.
06 - Spread a thin layer of mayonnaise on the bottom half of each roll, then spread 1 tablespoon of basil pesto over the mayo.
07 - Layer baby spinach or arugula, a slice of tomato, and the warm chicken with melted mozzarella on the bottom half of each roll.
08 - Place the top half of each roll over the layered fillings and serve immediately while warm.
# Expert Hints:
01 -
- The melted mozzarella locks the pesto against the chicken so nothing slides around when you take a bite
- It comes together in thirty minutes flat but tastes like something from a proper Italian deli counter
02 -
- Overcooking the cutlets is the easiest way to ruin this sandwich because thin chicken goes from perfect to dry in about sixty seconds
- Letting the chicken rest for even two minutes before assembling keeps the juices from flooding the bread
03 -
- Pound the chicken cutlets to an even thickness before cooking so no piece finishes before the others
- Use a fork to slightly mash the tomato slices onto the bread which releases their juice and prevents the sandwich from feeling dry in spots