Pesto Chicken Sandwich

• The Pesto Chicken Sandwich features grilled chicken, fresh mozzarella, and basil pesto in crispy ciabatta bread.
• This easy recipe takes 25–30 minutes, making it perfect for lunch or light dinners.
• Use homemade or store-bought pesto for maximum flavor and convenience.
• Grill chicken in advance for meal prep; assemble just before serving to keep it fresh.
• Pair the sandwich with chilled Vermentino wine, Caprese salad, or lemon ricotta cookies for a complete meal.

The secret is sturdy toasted bread like ciabatta, juicy grilled chicken, and a generous spread of basil pesto. Add fresh mozzarella and arugula to transform this into the ultimate Italian chicken sandwich.

• Prep Time (Homemade Pesto): 15 minutes
• Prep Time (Store-Bought Pesto): 5 minutes
• Cook Time: 15 minutes
• Total Time: 25–30 minutes
• Servings: 2
• Difficulty Level: Beginner
• Course: Lunch, Quick Dinner
• Cuisine: Italian-American

• 2 boneless, skinless chicken breasts
• ¼ teaspoon sea salt
• ⅛ teaspoon black pepper
• ⅛ teaspoon garlic powder

• 2 ciabatta rolls (or 1 small baguette, split)
• 1 tablespoon olive oil
• 4 slices fresh mozzarella
• ½ cup fresh basil pesto (homemade or high-quality store-bought)
• 1 ripe tomato, thinly sliced
• 2 cups arugula

• Cutting board
• Chef’s knife (for slicing chicken and tomato)
• Serrated knife (for ciabatta rolls)
• Meat mallet (to pound chicken evenly)
• Grill pan or sauté pan (to cook chicken and toast bread)
• Tongs (for flipping chicken)
• Meat thermometer (to check doneness)
• Pastry brush (to brush olive oil on bread)
• Small bowl (for pesto serving)
• Spatula (for pressing/assembling sandwiches)

• Place chicken breasts on a cutting board.
• Slice each breast horizontally with a chef’s knife to create thin cutlets.
• Use a meat mallet to pound lightly, ensuring even thickness.
• Season both sides with salt, pepper, and garlic powder.

• Heat a grill pan or sauté pan over medium-high heat.
• Add olive oil, using a pastry brush to coat the pan.
• Cook chicken cutlets 3–4 minutes per side with tongs until golden brown and cooked through (165°F checked with a meat thermometer).
• Transfer to a plate, top with mozzarella slices, and cover loosely with foil so cheese melts gently.

• Slice ciabatta rolls open with a serrated knife.
• Brush cut sides with olive oil using a pastry brush.
• Toast face-down in the same grill pan until golden and crisp.

• Spread pesto from a small bowl onto the top half of each roll.
• Layer with cheesy chicken, sliced tomato (cut with a chef’s knife), and arugula.
• Close gently and press lightly with a spatula. Serve immediately.

Making homemade is easier than you think. You need a few ingredients and time to put the love into the craft. The heart of every authentic pesto pasta recipe is fresh, homemade pesto. In Liguria, pesto is still made the old-fashioned way — by pounding basil, garlic, pine nuts, and cheese with a marble mortar and pestle. Nonna would always say that hand-pounded pesto carried the soul of the cook. The aroma of crushed basil fills the kitchen, and each swirl of olive oil turns the mixture into a silky green treasure.

If you don’t have time for tradition, a food processor makes the process quick and easy while still keeping all the bright, herbal flavor.

1. Prepare the Basil
2. Toast the Nuts (Optional)

   
   

   • Lightly toast pine nuts in a small skillet for depth. Pine nuts are classic, but walnuts or almonds work too.

   
   

3. Combine Ingredients

   
   

   • Add basil, 2 garlic cloves, nuts, and Parmesan Reggiano to a mortar or processor.

   
   

4. Add Olive Oil

   
   

   • Drizzle in high-quality extra virgin olive oil slowly, blending or pounding until smooth but textured.

   
   

5. Finish

   
   

   • Finish with salt and a squeeze of lemon juice for brightness.

   
   

This homemade pesto recipe creates the perfect base for pasta, sandwiches, and salads. Always remember: never cook pesto directly, always off-heat. Toss it with hot pasta and a splash of pasta water to create a creamy, glossy coating that clings beautifully. This vibrant sauce is perfect for pasta (Pesto Pasta), sandwiches, or as a dip.

This easy pesto chicken sandwich delivers Italian-inspired comfort in under 30 minutes. You’ll love the contrast of juicy chicken, creamy mozzarella, herby pesto, and crisp bread. Serve it hot and melty for dinner, or cool and packable for a picnic.

For the most flavorful results, always toast bread to prevent sogginess. Fresh mozzarella melts beautifully, but provolone or Gouda are excellent swaps. Grill chicken in advance for meal-prep, but assemble sandwiches fresh for best texture.

While pesto originates from Liguria, pairing it with chicken and ciabatta is a classic Italian-American adaptation. In Italy, panini culture celebrates fresh, simple layers — meat, cheese, herbs — pressed between rustic bread. This sandwich honors those roots while adapting them for modern kitchens.

Did you know that every recipe you enjoy is part of a bigger story?

In Italy, meals follow the traditional Italian meal structure, a sequence of courses from aperitivo to dolce that celebrates balance and flavor. Want to see where this sandwich fits into the rhythm of authentic Italian dining? [Explore our guide to the Traditional Italian Meal Structure here.]

• Beverage: A chilled glass of Vermentino wine – its citrus notes balance the basil and cheese.
• Appetizer: Caprese Salad– simple, elegant, and echo the sandwich flavors.
• Side: Italian potato salad with olive oil and parsley – adds a fresh, herby complement.
• Dessert: Lemon ricotta cookies – their brightness cuts through the savory richness.

• Bread Swaps: Try focaccia, sourdough, or baguette.
• Protein Variations: Use chicken thighs, shredded chicken, or rotisserie.
• Cheese Options: Provolone, Gouda, or Havarti instead of mozzarella.
• Spicy Kick: Mix Calabrian chili into the pesto or add spicy salami.
• Vegetarian: Swap chicken for grilled zucchini or eggplant.

• Verify your ingredients are all here and you're ready to begin.

• Slice each breast horizontally with a chef’s knife to create thin cutlets.
• Use a meat mallet to pound lightly, ensuring even thickness.

• Season both sides with salt, pepper, and garlic powder.

• Heat a grill pan or sauté pan over medium-high heat.
• Add olive oil, using a pastry brush to coat the pan.
• Cook chicken cutlets 3–4 minutes per side with tongs until golden brown and cooked through (165°F checked with a meat thermometer).

• Transfer chicken to a plate. Top each cutlet with slices of mozzarella.
• Cover loosely with foil and let the cheese melt gently from residual heat.
• I threw mine in the oven to broil to ensure my cheese melted. Careful not to dry out your chicken.

• Slice ciabatta rolls open with a serrated knife.
• Brush cut sides with olive oil using a pastry brush.

• Toast face-down in the same grill pan until golden and crisp.

• Layer the chicken with mozzarella, sliced tomatoes, and arugula.
• Spread pesto from a small bowl onto the top half of each roll.

• Layer with cheesy chicken, sliced tomato (cut with a chef’s knife), and arugula.
• Close gently and press lightly with a spatula. Serve immediately.

Yes. Grill chicken in advance and assemble just before serving to prevent soggy bread.

Ciabatta is classic, but focaccia, sourdough, or baguette work perfectly for Italian-style sandwiches.

Absolutely. Thighs are juicier, and shredded chicken is convenient for quick prep.

Fresh mozzarella is traditional. Provolone, Gouda, or Havarti add different creamy, melty textures.

Both are great. Homemade has brighter flavor, while store-bought makes this a simple Italian recipe.

Yes. Turn it into a grilled chicken pesto panini by pressing until cheese melts and bread crisps.

Always toast bread, and layer arugula and chicken before tomato and pesto to keep things crisp.

• Calories: 510 kcal
• Carbohydrates: 30 g
• Protein: 38 g
• Fat: 26 g
• Sodium: 720 mg
• Fiber: 2 g
• Sugar: 3 g

  
  

  • Values are approximate and may vary based on ingredients and portion size.

  
  

Dietary Tags: High Protein, Nut-Free (with nut-free pesto), Low Carb (with keto bread)

This grilled chicken pesto sandwich is everything you want in a quick Italian-inspired meal: crunchy bread, juicy chicken, creamy cheese, and the herbal kick of pesto.

Have you tried it yet? Drop your twist in the comments below, and don’t forget to tag on:

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