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Chicken Pesto Sandwich Recipe

Chicken Pesto Sandwich Recipe
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4.8 from 13 reviews

Make delicious Chicken Pesto Sandwiches featuring tender, seasoned chicken breasts topped with fresh mozzarella, tomato slices, and homemade or jarred pesto on toasted ciabatta bread. This satisfying sandwich combines savory Italian flavors with a melty, cheesy finish, perfect for a quick lunch or easy dinner.

Ingredients

Chicken and Seasoning

  • 2 chicken breasts, boneless and skinless, sliced lengthwise into 4 cutlets and pounded thin
  • 2 teaspoons Italian seasoning
  • Salt and pepper, to season the chicken
  • 1 tablespoon olive oil

Bread and Spread

  • 2 large ciabatta bread rolls or 3 sandwich-size rolls
  • 2 tablespoons mayonnaise
  • ¼ cup prepared pesto (homemade or jarred)

Sandwich Fillings

  • 8 ounces fresh mozzarella cheese, sliced
  • 2 tomatoes, sliced
  • Salt, to season the tomatoes

Instructions

  1. Season the Chicken: Season both sides of the chicken cutlets evenly with Italian seasoning, salt, and pepper to enhance flavor.
  2. Cook the Chicken: Heat olive oil in a skillet over medium-high heat until hot and shimmering. Add the chicken cutlets and cook for 3-4 minutes per side or until golden brown and fully cooked, reaching an internal temperature of 165°F (74°C). Remove from pan and keep warm.
  3. Prepare the Bread: Slice the ciabatta rolls in half lengthwise. Spread a thin layer of mayonnaise on both cut sides, followed by a layer of the prepared pesto for rich flavor infusion.
  4. Assemble the Sandwich: Place the cooked chicken cutlets on the bottom halves of the rolls. Top with slices of fresh mozzarella and tomato. Sprinkle a little salt over the tomatoes to bring out their sweetness.
  5. Toast the Sandwich: Cover with the top halves of the rolls and toast the sandwiches in a toaster oven, panini press, air fryer, or under the broiler until the cheese melts and the bread is crisp and golden brown.
  6. Serve: Enjoy your Chicken Pesto Sandwich warm, paired with chips or a fresh salad for a complete meal.

Notes

  • This recipe yields two large sandwiches or three smaller sandwiches; feel free to double it for more servings.
  • You can use a panini press, toaster oven, air fryer, or broiler to toast the sandwiches depending on what’s available to you.
  • Swap ciabatta bread with thickly sliced sourdough, crusty baguette, or focaccia for a different texture and flavor.
  • Try smoked mozzarella or your favorite cheese varieties if you prefer a different taste profile.
  • Store leftover sandwiches in the refrigerator for up to 2 days, but enjoy them fresh for best flavor and texture.

Nutrition

Find it online: https://flavorspath.com/chicken-pesto-sandwich-recipe/