This pesto chicken sandwich might be my favorite sandwich of all time. Pesto is so fresh and flavorful, and it goes so well with juicy chicken and creamy mozzarella cheese. This is a sandwich I’ll be eating all summer long!
What’s in This Pesto Chicken Sandwich Recipe?
Juicy grilled chicken topped with creamy pesto mayo, fresh mozzarella cheese, and plenty of spicy arugula is such a tasty combination!
- Chicken: I like boneless, skinless chicken breasts, but thighs will also work.
- Basil Pesto: Use your favorite store-bought, or make your own.
- Mayonnaise: Mix this with more pesto to create a creamy sauce.
- Rolls: I like ciabatta rolls best, but sourdough bread also works, or use regular hamburger buns.
- Cheese: Fresh mozzarella cheese (the soft kind) makes the perfect topping for these sandwiches.
- Tomato: Adds a pop of freshness and juiciness.
- Arugula: Adds a vegetal and slightly bitter component that goes so well with the rich pesto and the creamy cheese.
Variations To Try
It’s so easy to change up this pesto chicken sandwich. Try using a different kind of pesto to spice things up. I love sun-dried tomato pesto or a creamy pesto and a drizzle of balsamic glaze!
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How to Store and Reheat
For best storage, store all components of pesto chicken sandwiches separately. The pesto chicken will keep for up to 3 days in an airtight container in the refrigerator. Reheat the chicken in a 350°F oven for 10-12 minutes, or until 165°F internally, then assemble the sandwiches.
How to Freeze
Freeze pesto chicken breasts on a lined baking sheet until solid, about 1-2 hours, then transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes from the Test Kitchen
Make sure to separate the pesto that you plan to use for the mayo from the pesto you brush the raw chicken with. We don’t want to cross-contaminate!
Pesto Chicken Sandwich Recipe
Ingredients
For the Pesto-Marinated Chicken
- 4 boneless, skinless chicken breasts
- ½ cup basil pesto store-bought or homemade
For the Pesto Mayo
- 3 tablespoons basil pesto
- ½ cup mayonnaise
For Assembly
- 4 ciabatta bread rolls or 8 slices of sourdough bread
- 8 ounces fresh mozzarella cheese sliced
- 1 tomato sliced
- 2 cups arugula
Equipment
- Grill or Indoor Grill Pan
Instructions
- To ensure even thickness of the chicken breast fillets, gently pound the thicker end to approximately ½-inch thickness, allowing for even cooking. This step guarantees tender and perfectly cooked chicken.4 boneless, skinless chicken breasts
- Preheat a grill pan or skillet over medium-high heat. As the pan heats up, preheat your oven to 200°F to keep the cooked chicken warm. Brush a layer of basil pesto on top of the pounded chicken breasts.½ cup basil pesto
- Place the pesto-brushed chicken breasts pesto-side down on the preheated pan. Brush an additional layer of pesto on the exposed side. Cook for about 5-6 minutes on each side until they are fully cooked through to a 165°F internal temperature. As the chicken nears perfection, brush a final layer of basil pesto onto each breast.
- Transfer chicken breasts onto a plate, then top them with slices of mozzarella and keep them warm in the oven until they're ready for assembly.8 ounces fresh mozzarella cheese
- While the chicken is resting, clean the pan by wiping it with a paper towel. Place the bread rolls with their cut sides down on the heated pan. Allow them to toast until they reach a delectable crunch.4 ciabatta bread rolls
- In a small bowl, whisk together the basil pesto and mayonnaise until well combined.3 tablespoons basil pesto, ½ cup mayonnaise
- Spread the pesto mayo on the top and bottom halves of the toasted rolls and top the bottom halves with arugula. Add chicken with mozzarella, tomato slices, and more arugula. Close the sandwich and enjoy!1 tomato, 2 cups arugula
Notes
How to Make a Pesto Chicken Sandwich Step by Step
Pound the Chicken: To ensure even thickness of the chicken breast fillets, gently pound the thicker end of 4 boneless, skinless chicken breasts to approximately ½-inch thickness, allowing for even cooking. This step guarantees tender and perfectly cooked chicken.
Brush the Chicken: Preheat a grill pan or skillet over medium-high heat. As the pan heats up, preheat your oven to 200°F to keep the cooked chicken warm. Brush a layer (from ½ cup) of basil pesto on top of the pounded chicken breasts.
Grill the Chicken: Place the pesto-brushed chicken breasts pesto-side down on the preheated pan. Brush an additional layer of pesto on the exposed side. Cook for about 5-6 minutes on each side until they are fully cooked through to a 165°F internal temperature. As the chicken nears perfection, brush a final layer of basil pesto onto each breast.
Melt the Cheese: Transfer chicken breasts onto a plate, then top them with slices of mozzarella (from an 8-ounce ball) and keep them warm in the oven until they’re ready for assembly.
Toast the Buns: While the chicken is resting, clean the pan by wiping it with a paper towel. Place 4 ciabatta bread rolls with their cut sides down on the heated pan. Allow them to toast until they reach a delectable crunch.
Make the Mayo: In a small bowl, whisk together 3 tablespoons of basil pesto and ½ cup of mayonnaise until well combined.
Assemble the Sandwiches: Spread the pesto mayo on the top and bottom halves of the toasted rolls and top the bottom halves with 2 cups of arugula. Add chicken with mozzarella, tomato slices (from 1 tomato), and more arugula. Close the sandwich and enjoy!
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