Introduction

This Chicken Pesto Sandwich is a flavorful and satisfying meal perfect for lunch or a casual dinner. Tender seasoned chicken breasts combine with fresh mozzarella, ripe tomatoes, and vibrant pesto on toasted ciabatta rolls for a deliciously fresh sandwich experience.

The image shows a close-up of a sandwich cut in half on a white plate, placed on a white marbled surface. The sandwich has a golden-brown toasted ciabatta bread with a soft texture and airy holes. Inside, there are four visible layers: at the bottom, a thick slice of lightly cooked white chicken breast, above it a slice of red roasted bell pepper, then a layer of creamy white melted cheese, topped with a green pesto spread that looks slightly chunky. Behind the sandwich, there are other whole sandwiches stacked, and in the background, a small bunch of bright red cherry tomatoes with green stems adds color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless, skinless chicken breasts (approximately 1 pound)
1 tablespoon Italian seasoning
Salt (to taste)
Freshly cracked black pepper (to taste)
1 tablespoon avocado oil
4 ciabatta rolls (sliced in half horizontally)
4 tablespoons mayonnaise (divided, optional)
⅓ cup pesto (divided)
6 ounces fresh mozzarella (sliced)
4 Roma tomatoes (sliced)
Avocado oil (for brushing)

Instructions

Step 1: Slice the chicken breasts horizontally to create 4 evenly-sized cutlets. Pound thicker parts if needed to ensure even thickness.
Step 2: Season the chicken cutlets generously on all sides with Italian seasoning, salt, and freshly cracked black pepper. Set aside.
Step 3: Heat a large skillet over medium-high heat. Add 1 tablespoon of avocado oil and swirl to coat the pan. Heat until the oil is hot and shimmering.
Step 4: Place the seasoned chicken cutlets in the skillet. Sear for 3 to 5 minutes on each side, or until the internal temperature reaches 160° Fahrenheit.
Step 5: Transfer the cooked cutlets to a large plate and set aside.
Step 6: Place the ciabatta rolls cut side down in the skillet. Toast for 1 to 2 minutes, until lightly golden. Work in batches if necessary. Remove and set aside.
Step 7: Keep the skillet warm over medium heat while assembling the sandwiches.
Step 8: Spread 1 tablespoon of mayonnaise on the inside of one half of each ciabatta roll.
Step 9: Spread approximately 1 ¼ tablespoons of pesto on the other half of each roll.
Step 10: Place one chicken cutlet on each mayonnaise-coated roll half.
Step 11: Layer 1 ½ ounces of sliced fresh mozzarella on top of each chicken cutlet.
Step 12: Add tomato slices, using one Roma tomato per sandwich.
Step 13: Top each sandwich with the pesto-coated roll half, pesto side facing down.
Step 14: Lightly brush avocado oil on the outside tops of the sandwiches.
Step 15: Place sandwiches in the skillet, oiled side down. Cook for 2 minutes, then flip and cook another 2 minutes until mozzarella melts and sandwiches are warmed through.
Step 16: Remove from skillet and serve immediately.

Tips & Variations

For extra flavor, add a layer of fresh basil leaves inside the sandwich before topping with mozzarella.
Use sun-dried tomato pesto for a richer, tangier taste.
Swap ciabatta rolls with focaccia or sourdough for a different texture.
If you prefer, grill the sandwiches in a panini press instead of using a skillet.

Storage

Store leftover sandwiches wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. Reheat in a skillet over low heat to gently melt the cheese and warm the sandwich without drying it out. Avoid microwaving to maintain the best texture.

How to Serve

The image shows four grilled chicken sandwiches on a white plate with a white marbled surface underneath. Each sandwich has two layers of golden-brown, slightly toasted ciabatta bread with a soft texture and grill marks on top. The bottom layer holds a piece of light brown grilled chicken breast with visible grill seasoning. Above the chicken, there is a thick slice of red tomato followed by melted white mozzarella cheese. A layer of green pesto sauce with a coarse texture sits on top of the cheese, slightly dripping over the sides. The sandwiches are closely placed, with one sandwich in the front sharply focused and the others softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this sandwich?

Yes, you can use pre-cooked chicken cutlets. Just warm them in the skillet or oven before assembling the sandwich to ensure everything is hot and the cheese melts properly.

Is this sandwich suitable for freezer storage?

It’s best enjoyed fresh, but you can freeze assembled sandwiches before toasting. Wrap them tightly and freeze up to 1 month. Thaw overnight in the refrigerator, then toast in a skillet or oven until heated through and cheese melts.