This chicken pesto sandwich might be my favorite sandwich of all time. Pesto is so fresh and flavorful, and it goes so well with juicy grilled chicken breasts and creamy mozzarella cheese. Topped with a little peppery arugula and fresh tomato slices, this ciabatta pesto chicken sandwich is one I’ll be eating all summer long!
Grilled Pesto Chicken Mozzarella Sandwich
This juicy grilled chicken sandwich is easily one of my favorite 30-minute meals because it balances fresh ingredients with smart, simple techniques. Ripe tomatoes, tender greens, and creamy mozzarella are my favorite toppings, and I love using toasted ciabatta bread because its sturdy texture holds up beautifully to the sauce and fillings.
By layering the pesto (I use it as a marinade, a brush-on sauce, and stirred into the mayo to create a creamy sauce), I get a deep, herbaceous flavor that perfectly complements the spicy bite of the fresh arugula. I pound my chicken breasts to an even thickness to keep them moist and juicy on the grill, and they turn out perfectly cooked every time!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Sauce Safety 101
Don’t forget to divide the basil pesto into two bowls before you start basting! It’s important to keep a clean container for mixing with the mayo and serving so that you don’t cross-contaminate your cooked sandwiches with raw chicken juices. I always set one bowl on the left for the raw chicken and one on the right for the sandwich assembly so I don’t have to give it a second thought!
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 Assembly:
- 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!
- Instant Pot:Add 1 cup of chicken broth to the inner pot, place the pesto-brushed chicken on the metal trivet, and cook on “MANUAL – HIGH PRESSURE” for 8-10 minutes.
- Air Fryer: Place the pesto-coated chicken in the basket and air fry at 375°F for 12-15 minutes, flipping halfway through.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make a Chicken Pesto Sandwich 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 the pesto-brushed chicken breasts pesto-side down on the preheated 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. As the chicken nears perfection, brush a final layer of basil pesto onto each breast (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 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 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!
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.
Leave a Reply