One of our ultimate sandwiches is this chicken pesto sandwich! It stars grilled chicken breast topped with herby basil pesto, fresh mozzarella, and ripe tomatoes, all nestled between two slices of crusty bread.
There’s nothing we love more than an over-the-top sandwich: and even better, one that’s pretty simple to put together. So here’s a new favorite for me and Alex: this chicken pesto sandwich!
Why we love this recipe: This sammie masterpiece combines our favorite juicy grilled chicken with grilled ciabatta bread, baby arugula, soft fresh mozzarella cheese, and juicy tomato slices. The best part, of course, is our herbaceous basil pesto. You know when you sink your teeth into a great sandwich and can’t help but exclaim “yum“? That’s this sandwich.
Tip: Want to serve a vegetarian version of this sandwich at the same time? Replace the grilled chicken with grilled portobello mushrooms or grilled eggplant.
Ingredients for a chicken pesto sandwich
A chicken pesto sandwich can be made in many ways: simply combine basil pesto with chicken on bread in any number of combinations! But we like it best as a variation on a Caprese sandwich: with fresh mozzarella and tomato to optimize the color, texture and flavor contrasts. It’s best if you can make this sandwich with homemade basil pesto, but purchased works in a pinch. Here are the ingredients you’ll need:
- Boneless skinless chicken breasts: Look for organic chicken if possible, in cutlets or breasts (and you can butterfly them before cooking).
- Spices & olive oil: A blend of garlic powder, onion powder, smoked paprika, salt and pepper is ideal for grilling for the chicken.
- Ciabatta bread: Ciabatta is a type of Italian bread that is soft and perfect for sandwiches! Avoid a French baguette, which can be tough to bite through. Any other type of artisan bread works: focaccia is especially good.
- Baby arugula: Arugula adds a crunch and peppery flavor. Look for baby arugula (sold in a box or bag): standard arugula sold in bunches is much too spicy.
- Tomato slices: Use only the best, juicy in season tomatoes.
- Basil pesto: Homemade pesto is key to the flavor. In our opinion, the best purchased option is refrigerated fresh pesto, found in the produce section.
💡Why buy organic chicken? We recommend buying organic since it’s the high-quality meat that is raised sustainably without chemicals. Organic standards require that the chickens have access to the outdoors and cannot be given antibiotics or growth hormones (happy chickens!).
Tips for cooking the chicken
The best chicken pesto sandwich uses grilled chicken, which infuses irresistible smoky notes into the flavor. But if you don’t have a grill, you can also pan fry the chicken! Here are a few notes:
- Butterfly the chicken first. Butterflying chicken is simply cutting it in half horizontally, which helps it to cook more evenly and results in a more juicy, well-seasoned breast.
- For best results, grill the chicken. Make our Grilled Chicken for the best flavor. This involves a 30 minute marinade time and 2 to 4 minutes per side on a grill preheated to high heat.
- Or, pan sear the chicken! You can do the same recipe in a skillet! Go to the instructions for cooking chicken in our Chicken Pasta Salad.
Homemade vs purchased pesto
This chicken pesto sandwich looks and tastes best with homemade basil pesto. But of course, this isn’t always possible. Here are a few pesto tips:
- Homemade pesto has the best flavor and color. Make a batch of basil pesto if you can. Other options are arugula pesto or kale pesto, which have a slightly spicier flavor, or even sun dried tomato pesto.
- Or try refrigerated fresh pesto, found in the produce section. In our taste tests, we’ve found this type of pesto tends has better flavor than pesto in jars. It’s often sold in tubes.
- Jarred pesto brands can taste bitter; consider adding lemon. Each brand has a different salt and acid level, and some taste very bitter and acidic. Adding a spritz of fresh lemon juice can help to improve the flavor.
Storing leftovers and make ahead tips
This chicken pesto sandwich is great for anytime, from cookouts to picnics to easy dinners. Alex and I were happy to find this sandwich one does hold up well over time, too! But here are a few tips:
- The tomato and mozzarella can make the bread soggy. If you layer the arugula under the mozzarella, it helps so this ingredient doesn’t come in contact with the bread. If you can, add the sliced tomato just before serving, or place the tomato between the chicken and cheese.
- If serving within 2 hours, refrigeration is not needed. Cooked chicken can sit up to 2 hours at room temperature.
- Otherwise, wrap and refrigerate or keep in a cooler until serving. The bread can become tough when refrigerated, so allow the sandwich to come to room temperature before serving.
More sandwich recipes
This chicken pesto sandwich is one of our favorite summer dinner recipes! It works for either lunch or dinner, making it super versatile for meals throughout the week. Here are a few more sandwich recipes you might enjoy:
Frequently asked questions
Absolutely! While mozzarella complements the flavors of the pesto and grilled chicken well, you can substitute it with provolone, fontina, or even burrata for a creamier texture.
Choose a bread that can hold up to the juicy chicken and pesto. Ciabatta, focaccia, or a crusty sourdough bread are all good options. You can also try a gluten-free bread if desired.
Get creative with your toppings! Here are some ideas:
Roasted red peppers
Caramelized onions
Arugula or spinach
Sliced avocado
Balsamic glaze
Description
One of our ultimate sandwiches is this chicken pesto sandwich! It stars grilled chicken breast topped with herby basil pesto, fresh mozzarella, and ripe tomatoes, all nestled between two slices of crusty bread.
- 2 boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
- ½ tablespoon olive oil, plus more for drizzling
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 4 slices ciabatta bread (or focaccia bread, or another artisan style bread)
- 1 cup baby arugula
- 2 tomato slices
- 2 tablespoons fresh basil pesto
- 4 oz fresh mozzarella, thinly sliced
- Pat the chicken dry with a paper towel. If not already butterflied, place your hand over the top of each chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!). Unfold the breast like a book, then cut along the fold to separate the two halves.
- Add the chicken to a container and add the olive oil, garlic powder, onion powder, smoked paprika, kosher salt, and a few grinds of black pepper. Mix with your hands until evenly coated. Cover and marinate in the refrigerator for 30 minutes (or up to 24 hours).
- Preheat a grill to high heat (450 to 550°F)*. Drizzle a bit of olive oil on the ciabatta bread.
- Grill the chicken breasts until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook until no longer pink in the center and the internal temperature is 165°F, 2 to 4 minutes. Remove to a platter and cover with foil. Allow to rest for 5 minutes for maximum juiciness.
- Grill the ciabatta until lightly browned, 1 to 2 minutes per side.
- Place the arugula in a bowl and mix with a small drizzle of olive oil and a pinch of kosher salt. To make the sandwich, on one slice of bread layer arugula, fresh mozzarella cheese, grilled chicken, pesto, and sliced tomato (seasoned with 2 pinches of salt). Top with the remaining bread slice and enjoy.
Notes
*You can also pan fry the chicken by cooking it in a skillet with olive oil over medium high heat for 2 to 4 minutes per side (skip the marinading time).
- Category: Main dish
- Method: Grilled
- Cuisine: Chicken
