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–+ servings
a pesto chicken sandwich on a wooden cutting board.
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Chicken Pesto Sandwich Recipe

This juicy grilled chicken pesto sandwich is my favorite 30-minute meal! Juicy grilled chicken breasts topped with zesty pesto mayo, tomatoes, arugula, and fresh mozzarella cheese.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, lunch, Main Course, Sandwiches
Cuisine: American, Italian
Servings: 4 sandwiches
Calories: 929kcal
Author: Becky Hardin

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
    two raw chicken breasts on a cutting board with a meat mallet after being pounded to even thickness.
  • 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
    two raw pesto-coated chicken breasts on a cutting board.
  • 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.
    grilling pesto-coated chicken breasts on a grill.
  • 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
    2 grilled pesto chicken breasts topped with mozzarella cheese on a black plate.
  • 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
    2 split ciabatta buns on a grill.
  • In a small bowl, whisk together the remaining basil pesto and mayonnaise until well combined.
    3 tablespoons basil pesto, ½ cup mayonnaise
    pesto mayo on both sides of toasted ciabatta rolls.
  • 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
    2 open pesto chicken sandwiches on a cutting board, piled high with toppings.

Notes

*Chicken thighs also work well, but take a few minutes longer to grill. For a quick option, toss some store-bought rotisserie chicken with the basil pesto.
**Sliced sourdough also tastes great, or make it a wrap with tortillas. For a low-carb option, use lettuce instead of buns.
Becky's Top Tips:
  • 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!
Storage: Store chicken sandwich components separately in airtight containers in the refrigerator for up to 3 days. Freeze pesto chicken breasts for up to 3 months.

Nutrition

Serving: 1sandwich | Calories: 929kcal | Carbohydrates: 33g | Protein: 70g | Fat: 56g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 211mg | Sodium: 1481mg | Potassium: 1032mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1817IU | Vitamin C: 9mg | Calcium: 387mg | Iron: 2mg