Chicken Pesto Sandwich
A warm and easy chicken pesto sandwich made with tender chicken, basil pesto, melted mozzarella or provolone, tomato, and toasted bread.
Equipment
- skillet
- spatula or tongs
- knife
- cutting board
- Toaster oven or broiler
- spoon
Ingredients
Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 1 tsp Italian seasoning
- 4 ciabatta rolls, focaccia pieces, or sturdy sandwich rolls
- 0.5 cup basil pesto
- 8 slices mozzarella or provolone cheese
- 1 large tomato sliced
- 1 cup arugula or spinach optional
- 1 tbsp butter or olive oil for toasting, optional
- balsamic glaze optional
Instructions
- Season the chicken with salt, black pepper, garlic powder, and Italian seasoning.
- Heat olive oil in a skillet over medium heat.
- Cook the chicken for 5–7 minutes per side, or until golden and fully cooked.
- Transfer the chicken to a plate and let it rest for 5 minutes.
- Slice the chicken thinly.
- Slice the rolls in half and spread pesto on the inside of each roll.
- Add sliced chicken to the bottom half of each roll.
- Top the chicken with mozzarella or provolone cheese.
- Toast open-faced under the broiler or in a toaster oven until the cheese melts.
- Add tomato slices, arugula or spinach, and balsamic glaze if desired.
- Close the sandwiches, press gently, slice in half, and serve warm.
Notes
Pat tomato slices dry if they are very juicy. Use medium heat when cooking the chicken so it browns outside and stays juicy inside.