Chicken Pesto Sandwich (Printable version)
Grilled chicken with pesto and melted mozzarella on warm ciabatta.
# 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 make it:
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 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 top of each chicken cutlet and cover briefly to melt.
05 - If desired, spread butter on the cut sides of the ciabatta rolls and toast them cut-side down in a pan until golden.
06 - Spread a thin layer of mayonnaise on the bottom half of each roll, then layer 1 tablespoon of basil pesto over the mayo. If skipping mayo, spread the pesto directly on the bread.
07 - Layer each roll bottom with spinach or arugula, a sliced tomato, and the warm chicken cutlet with melted mozzarella. Cap with the top half of the roll and serve warm.
# Expert tips:
01 -
- It comes together in the time it takes to pour a glass of wine and set the table
- The combo of melted mozzarella and bright basil pesto hits every craving at once
02 -
- Overcooking the cutlets is the fastest way to ruin this sandwich so pull them the second they are done
- Letting the cheese melt on the chicken in the pan instead of assembling cold makes a huge difference in texture
03 -
- Pound the cutlets to an even thickness before cooking so no piece dries out while another finishes
- Let the chicken rest for one minute off the heat before assembling so the juices redistribute instead of running out onto the bread