Can I use store-bought pesto instead of homemade?

Yes! Store-bought pesto works perfectly for this recipe. If you prefer homemade, simply blend fresh basil, garlic, Parmesan cheese, pine nuts, and olive oil.

What’s the best bread for this sandwich?

Ciabatta rolls are ideal because they have a sturdy crust and chewy texture that holds up well to the pesto and melted cheese. Sourdough or focaccia are great alternatives.

How do I make sure the chicken stays juicy?

Don’t overcook it. Use a meat thermometer and cook the chicken until it reaches 165°F. Let it rest for a few minutes before assembling the sandwich.

Can I make this sandwich ahead of time?

It’s best enjoyed fresh, but you can prepare the chicken in advance and store it in the fridge. Assemble and toast the sandwich just before serving for the best texture.

Chicken Pesto Sandwich

Name: Chicken Pesto Sandwich
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 2 large boneless, skinless chicken breasts; 1 tablespoon Italian seasoning; Salt, to taste; Freshly cracked black pepper, to taste; 1 tablespoon avocado oil; 4 ciabatta rolls, sliced in half horizontally; 4 tablespoons mayonnaise (optional); ⅓ cup pesto; 6 ounces fresh mozzarella, sliced; 4 Roma tomatoes, sliced; Avocado oil, for brushing

Description

This Chicken Pesto Sandwich with Mozzarella is a crispy, melty, and flavorful meal packed with juicy chicken, fresh tomatoes, and rich basil pesto. It’s beginner-friendly, ready in under 30 minutes, and perfect for a quick lunch or dinner.

Ingredients

Scale

For the Chicken

2 large boneless, skinless chicken breasts
1 tablespoon Italian seasoning
Salt, to taste
Freshly cracked black pepper, to taste
1 tablespoon avocado oil

For the Sandwiches

4 ciabatta rolls, sliced in half horizontally
4 tablespoons mayonnaise (optional)
⅓ cup pesto
6 ounces fresh mozzarella, sliced
4 Roma tomatoes, sliced
Avocado oil, for brushing

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Instructions

Prepare the Chicken: Place the chicken breasts on a cutting board and slice them horizontally to create four even cutlets. If needed, use a meat tenderizer or rolling pin to pound the thicker parts until evenly sized. Season both sides with Italian seasoning, salt, and black pepper.
Cook the Chicken: Heat a large skillet over medium-high heat and add the avocado oil. Once the oil is hot and shimmering, place the chicken cutlets in the pan. Sear for 3 to 5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer the chicken to a plate and let it rest.
Toast the Ciabatta Rolls: In the same skillet, place the ciabatta halves cut-side down and toast them for 1 to 2 minutes until golden brown. Remove from the skillet and set aside.
Assemble the Sandwiches: Spread mayonnaise on one side of each ciabatta roll and pesto on the other. Place a chicken cutlet on the mayo-coated side, then top with fresh mozzarella slices and Roma tomatoes. Close the sandwich with the pesto-covered side facing down.
Grill the Sandwiches: Lightly brush the tops of the sandwiches with avocado oil. Place them back in the skillet and press gently. Cook for 2 minutes per side until the bread is crisp and golden and the mozzarella is melted.
Serve and Enjoy: Remove from the skillet, slice in half, and serve warm.

Notes

To make this sandwich even crispier, use a panini press instead of a skillet.
For a low-carb option, replace ciabatta with lettuce wraps.
If you love extra heat, add a pinch of red pepper flakes to the pesto before spreading it on the bread.
Leftovers can be stored in the fridge for up to one day. Reheat in the oven at 350°F for the best results.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 sandwich
Calories: 541 kcal
Sugar: 3g
Sodium: 892mg
Fat: 33g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0.03g
Carbohydrates: 32g
Fiber: 2g
Protein: 28g
Cholesterol: 77mg