This pesto chicken sandwich is one of my favorite summertime lunches! I coat chicken breasts in pesto, cook them on the grill, then layer them on ciabatta buns with melty mozzarella, tomato, and a creamy pesto mayo sauce. This sandwich is ready in 25 minutes for a fresh and tasty meal!
Grilled Pesto Chicken Breast Sandwich with Mozzarella and Pesto Mayo
I love making grilled chicken sandwiches when I need a healthier meal, and adding bright pesto sauce into the mix has really leveled things up! I use a store-bought pesto for convenience, but feel free to make something homemade. Either way, it’s the perfect shortcut to incredible flavor!
I brush pesto directly onto the chicken breasts as they cook, so they soak up tons of flavor on the grill. I also mix it with mayo to create a super creamy pesto sauce that makes each chicken sandwich ultra-delicious. Finished with mozzarella cheese, thick tomato slices, and peppery arugula, these ciabatta sandwiches are packed full of Italian flavors!
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Chicken Pesto Sandwich Recipe
Equipment
- Grill or Indoor Grill Pan
Ingredients
For the 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 the Sandwiches:
- 4 ciabatta bread rolls (**)
- 8 ounces fresh mozzarella cheese (sliced)
- 1 tomato (sliced)
- 2 cups arugula
Instructions
- Wrap the raw chicken breasts in plastic wrap, and pound them to an even ½-inch thickness with a meat mallet for more even cooking.4 boneless, skinless chicken breasts
- Preheat a grill, grill pan, or skillet over medium-high heat (375-450°F). As the grill/pan heats up, preheat your oven to 200°F to keep the cooked chicken warm. Measure out the basil pesto into a small dish, then brush a layer of it on top of the pounded chicken breasts.½ cup basil pesto
- Place the pesto-brushed chicken breasts pesto-side down on the preheated grill/pan. Brush an additional layer of pesto on the exposed side. Grill for about 5-6 minutes on each side, or until they are fully cooked through to 165°F. In the last 2 minutes of cooking, brush on a final layer of basil pesto.
- Transfer chicken breasts onto an oven-safe 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 remaining 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
- Make sure to keep the basting basil pesto separate from the pesto for the finishing sauce to prevent cross-contamination of raw chicken juices onto the sandwiches.
- Optionally, add the mozzarella to the chicken during the last 2 minutes of grilling and cover the pan with a lid or foil to melt.
- Spread the mayo generously on both sides of the toasted bread to prevent the tomato juices or pesto oil from soaking in.
- Add a drizzle of balsamic glaze on top for a Caprese chicken sandwich.
- Serve this hearty sandwich with a side salad, pasta salad, french fries, or potato chips!
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Watch one of our trusted recipe testers make this!
Krista shows us how easily this fresh and zesty pesto sandwich comes together.
How to Make Pesto Chicken Sandwiches Step by Step
Pound the Chicken: To ensure even thickness of the chicken breast fillets, wrap in plastic wrap, and 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 your grill, a grill pan, or a skillet over medium-high heat (375-450°F). As the pan heats up, preheat your oven to 200°F to keep the cooked chicken warm. Separate ½ cup of basil pesto into a small bowl to prevent cross-contamination. Brush a layer of the basil pesto over the chicken breasts.
Grill the Chicken: Place chicken breasts pesto-side down on the preheated pan. Then brush an additional layer of pesto on the exposed side. Grill for about 5-6 minutes on each side, or until they are fully cooked through to 165°F. When they’re nearly finished, brush a final layer of basil pesto onto each piece (I did this in the last 2 minutes).
Melt the Cheese: Transfer chicken breasts onto an oven-safe 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. Alternatively, for meltier cheese, you can place the cheese slices on the chicken during the last 2 minutes of grilling, right after you brush on that last bit of pesto. Cover with a lid or foil until melted.
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 Pesto Mayo: In a small bowl, whisk together 3 tablespoons of basil pesto (from the jar, not the contaminated bowl you used to flavor the chicken!) 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, then 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!
How to Store, Freeze, and Reheat
For best storage, store all components of each grilled chicken pesto sandwich separately. The pesto chicken will keep for up to 3 days in an airtight container in the refrigerator or for 3 months in the freezer. Reheat the chicken in a 350°F oven for 10-12 minutes, or until 165°F internally, then assemble the sandwiches.
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