Chicken Pesto Sandwich Recipe
This Chicken Pesto Sandwich combines juicy, Italian-seasoned grilled chicken cutlets with fresh mozzarella, ripe tomatoes, and flavorful pesto on toasted ciabatta rolls. Perfectly seared and lightly toasted, each sandwich is brushed with avocado oil and cooked until the mozzarella melts to create a warm, satisfying meal ideal for lunch or a casual dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwiches
- Method: Stovetop
- Cuisine: Italian-inspired
Ingredients
Scale
Chicken
- 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
Bread and Spread
- 4 ciabatta rolls (sliced in half horizontally)
- 4 tablespoons mayonnaise (divided, optional)
- ⅓ cup pesto (divided)
- Avocado oil (for brushing sandwiches)
Toppings
- 6 ounces fresh mozzarella (sliced)
- 4 Roma tomatoes (sliced)
Instructions
- Prepare Chicken Cutlets: Place chicken breasts on a cutting board and slice horizontally to make 4 even cutlets. Pound any thick spots gently to ensure uniform thickness for even cooking.
- Season Chicken: Generously sprinkle Italian seasoning, salt, and black pepper over both sides of the cutlets. Set aside to let flavors meld.
- Heat Skillet and Add Oil: Warm a large skillet over medium-high heat. Add avocado oil and swirl to coat the pan evenly. Heat the oil until shimmering.
- Sear Chicken: Place the seasoned cutlets into the hot skillet. Cook each side for 3 to 5 minutes until golden, flipping once. Chicken should reach an internal temperature of 160° Fahrenheit.
- Rest Chicken: Transfer the cooked chicken cutlets to a plate and keep warm while preparing the bread.
- Toast Ciabatta Rolls: Place the cut side of the ciabatta rolls down in the skillet. Toast for 1 to 2 minutes until lightly golden. Work in batches if needed. Set toasted rolls aside.
- Assemble Sandwiches: Lay ciabatta halves cut side up. Spread 1 tablespoon mayonnaise on one half of each sandwich and 1 ¼ tablespoons pesto on the other half.
- Add Chicken and Toppings: Place one chicken cutlet on the mayonnaise-spread halves. Add 1 ½ ounces sliced mozzarella on top, then layer with slices of one Roma tomato per sandwich.
- Complete Sandwich: Top with pesto-coated halves, pesto side down, to close each sandwich.
- Cook Sandwiches: Lightly brush the top of each sandwich with avocado oil. Place sandwiches in the skillet, oil side down, and cook for 2 minutes. Flip and cook for an additional 2 minutes until mozzarella is melted and sandwiches are warmed through.
- Serve: Remove from skillet and serve immediately while warm and melty.
Notes
- Use a meat thermometer to ensure chicken is cooked safely to 160°F (the carryover heat will bring it to 165°F).
- Adjust seasoning on chicken and bread to your taste preferences.
- For added flavor, try using homemade pesto or a high-quality store brand.
- Serve sandwiches immediately to enjoy the melted mozzarella at its best.
- Substitute ciabatta with your favorite crusty bread if desired.
Keywords: Chicken pesto sandwich, Italian chicken sandwich, grilled chicken sandwich, ciabatta sandwich, mozzarella sandwich
Find it online: https://ricoloranz.com/chicken-pesto-sandwich-recipe/
