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Grilled Chicken Pesto Sandwich with fresh arugula and sun-dried tomatoes on toasted ciabatta bread.
Maryam

Grilled Chicken Pesto Sandwich

Juicy grilled chicken, vibrant basil pesto, and melty mozzarella pressed between crusty bread for the ultimate summer lunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, lunch
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lb boneless skinless chicken breasts pounded to 1/2-inch thickness
  • 2 tbsp olive oil plus more for brushing
  • 1 tsp garlic powder
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
For Assembly
  • 1/2 cup basil pesto store-bought or homemade
  • 4 ciabatta rolls or sourdough bread sliced in half horizontally
  • 8 oz fresh mozzarella sliced 1/4-inch thick
  • 2 roma tomatoes sliced 1/4-inch thick
  • 2 cup baby arugula

Equipment

  • Grill Pan or Outdoor Grill
  • Pastry brush

Method
 

Prep the Chicken
  1. Pat chicken dry with paper towels. In a shallow dish, toss chicken with olive oil, garlic powder, salt, and pepper until evenly coated. Let sit at room temperature while you heat the grill.
Grill the Chicken
  1. Heat grill pan or outdoor grill to medium-high (about 400°F). Brush grates with oil. Grill chicken 5-6 minutes per side until charred in spots and internal temperature reaches 165°F. Transfer to a cutting board and rest 5 minutes, then slice against the grain into 1/2-inch strips.
Assemble and Grill the Sandwiches
  1. Spread 1 tablespoon pesto on the cut side of each bread half. Layer bottom halves with mozzarella, grilled chicken, tomato slices, and a handful of arugula. Close with top halves and press gently.
  2. Brush the outside of each sandwich lightly with olive oil. Return to grill pan or press and cook 3-4 minutes per side until bread is crisp and golden and cheese begins to melt. If cheese needs more time, cover loosely with foil for 1-2 minutes. Slice in half and serve warm.

Notes

Pounding the chicken ensures even cooking and tender results - do not skip this step. For a make-ahead option, grill the chicken up to 2 days ahead and refrigerate; assemble and grill sandwiches just before serving. Substitute provolone for mozzarella if you prefer a sharper, saltier melt.