The Ultimate Grilled Chicken Sandwich with Pesto Recipe
I just made this grilled chicken sandwich with pesto, and it’s a game-changer. The flavors are so bright and savory, it honestly feels like a gourmet meal from a fancy bistro. The homemade pesto is simple to whip up and makes all the difference.
If you’re looking for other unique ideas, you could also explore our guide to making a Baked Lemon Herb Cod with Rice Pilaf Recipe. This sandwich, though, is my new go-to for a quick yet impressive lunch.
What You’ll Need: Ingredients
Gathering the right ingredients is the first step toward creating this masterpiece. High-quality components will elevate the taste from a simple sandwich to a memorable meal.
For the Sandwich:
- 2 large skinless, boneless chicken breasts, sliced into 4 thin cutlets. Thinner cutlets cook faster and more evenly.
- Olive oil. A good quality extra virgin olive oil works best for the marinade.
- Pinch of salt.
- Pinch of black pepper.
- 1 teaspoon Italian seasoning. This adds a nice, herby depth to the chicken.
- ½ teaspoon lemon zest. Use fresh zest for the brightest flavor.
- 1 tablespoon lemon juice. Freshly squeezed is always better than bottled.
- 2 cloves garlic, pressed. A garlic press releases the most flavor.
- 4 ounces smoked mozzarella, thinly sliced or grated. Smoked mozzarella offers a fantastic, earthy flavor, but regular works too.
- 1 soft ciabatta loaf (14-16 ounces). Look for a soft, pillowy loaf that’s easy to bite into.
- 4 tablespoons julienned sun-dried tomatoes. Those packed in oil are juicier and more flavorful.
- 1 cup micro arugula or regular arugula. This adds a fresh, peppery bite.
For the Arugula-Basil Pesto Sauce:
- 4 ounces fresh basil leaves, stems removed. Use the freshest basil you can find for the most vibrant pesto.
- 2 tablespoons pine nuts. Toast them lightly for a nuttier flavor.
- 3 tablespoons grated Parmesan cheese. Grate your own from a block for the best melt and taste.
- 4 cloves garlic, smashed.
- 1 teaspoon lemon zest.
- Juice of ½ lemon.
- ½ teaspoon salt.
- ⅛ teaspoon black pepper.
- ½ cup arugula leaves. This adds a peppery kick that complements the basil.
- ½ cup plus 2 tablespoons olive oil.
Note: This recipe makes enough for 4 delicious sandwiches.
Cooking Time
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
Equipment You Need
- Large Bowl: For marinating the chicken to infuse it with flavor.
- Food Processor: To blend the pesto ingredients into a smooth, vibrant sauce.
- Grill Pan or Outdoor Grill: For cooking the chicken until it’s golden and juicy.
- Small Baking Sheet: To melt the cheese over the grilled chicken under the broiler.
- Knife and Cutting Board: For slicing the chicken, bread, and other ingredients.
How to Make Grilled Chicken Sandwich with Pesto
Creating this sandwich is a straightforward process that combines a few simple components into one spectacular meal. From marinating the chicken to assembling the final product, each step builds layers of flavor. Just follow these instructions for a sandwich that will impress everyone.
Step 1: Marinate the Chicken
First, place your four chicken cutlets into a large bowl. Drizzle them with about two tablespoons of olive oil, a pinch of salt and pepper, the Italian seasoning, lemon zest, and lemon juice. Add the pressed garlic and toss everything together until the chicken is well-coated. Let it marinate for at least 20 minutes to absorb all those wonderful flavors.
Step 2: Prepare the Pesto
While the chicken marinates, it’s time to make the pesto. Add the pine nuts, Parmesan cheese, garlic, lemon zest and juice, salt, pepper, and two tablespoons of olive oil to a food processor. Process for about 20 seconds. Add the basil and arugula, then drizzle in the remaining half cup of olive oil while processing until smooth.
Step 3: Grill the Chicken
Heat your grill pan over medium-high heat. Place the chicken cutlets on the grill and cook for about 3-4 minutes per side. Since they are thin, they will cook quickly. You’re looking for a beautiful golden-brown color and for the chicken to be cooked through. Once done, let the chicken rest for a few minutes.
Step 4: Melt the Cheese
Preheat your broiler and line a baking sheet with foil. Place the rested chicken breasts on the sheet and top each one with a slice or a sprinkle of the smoked mozzarella cheese. Place the sheet under the broiler for just a couple of minutes, or until the cheese is bubbly and completely melted.
Step 5: Assemble Your Sandwich
It’s time for the final assembly. Cut your ciabatta loaf into four equal pieces and slice them open. Spread a generous amount of your fresh pesto on both the top and bottom halves of the bread. Place a cheesy chicken breast on the bottom piece, top it with sun-dried tomatoes and a handful of arugula, and cover with the top piece of bread.
Additional Tips for Making This Recipe Better
Having made this sandwich a few times, I’ve picked up a few tricks to make it even more delicious.
- I highly recommend marinating the chicken overnight. This gives the flavors more time to penetrate the meat, resulting in incredibly tender and flavorful chicken.
- Don’t be shy with the pesto! I found that a thick layer on both sides of the bread not only adds more flavor but also keeps the bread from getting soggy.
- I like to toast the ciabatta bread lightly on the grill for a minute before assembling. It adds a nice crunch and a bit of smoky flavor that complements the grilled chicken.
Variations to Try
This recipe is fantastic as is, but it’s also easy to adapt to your preferences or what you have on hand.
- Dairy-Free: Swap the mozzarella and Parmesan for your favorite dairy-free cheese alternatives. The result will be just as delicious.
- Different Greens: If you’re not a fan of arugula, try using fresh spinach or mixed baby greens instead.
- Flavor Add-ins: Add some sliced avocado for creaminess or a few slices of crispy bacon for a salty crunch. These kinds of additions make for wonderful dinner recipes throughout the week.
- Change the Bread: Focaccia, rustic sourdough, or even whole-wheat rolls are all great substitutes for ciabatta.
Serving Ideas
Presentation can make a simple meal feel special. Here are a few ways to serve your grilled chicken sandwich.
- Pair the sandwich with a side of sweet potato fries or a light pasta salad.
- Wrap the sandwiches in parchment paper for an easy-to-handle meal, perfect for picnics or packed lunches.
- For a truly memorable meal, consider serving a dessert like our Fluffy Banana Bread Muffins Recipe afterward.
- Garnish the plate with a sprig of fresh basil or a lemon wedge for a pop of color and freshness.
Calories Count
Nutritional information can vary based on specific ingredients, but here is an approximate breakdown per sandwich.
- Calories: 688
- Protein: 45g
- Carbohydrates: 50g
- Fat: 35g
How to Store the Grilled Chicken Sandwich with Pesto
- Storing leftovers properly ensures they stay fresh and tasty for your next meal.
- Restoring: It’s best to store the components separately in airtight containers in the refrigerator. The assembled sandwich can become soggy.
- Freezing: The grilled chicken and pesto can be frozen separately for up to 3 months. Thaw them in the refrigerator before using.
- Reheating: Gently reheat the chicken in a pan or microwave. Assemble the sandwich with fresh bread and cold pesto for the best texture.
Why You’ll Love This Recipe
Here are just a few reasons why this sandwich will quickly become a favorite in your household.
- Gourmet Flavor, Simple Prep: It delivers bistro-quality taste with steps that are easy for any home cook to follow.
- Incredibly Versatile: You can easily swap ingredients to suit your dietary needs or taste preferences.
- Perfect for Any Occasion: It’s great for a quick weeknight dinner, a weekend lunch, or even for entertaining guests.
- Fresh and Flavorful: The combination of homemade pesto, juicy chicken, and fresh greens is an unbeatable flavor explosion.
More Recipe Details
To ensure your sandwich-making experience is a success, here are a few more details. When making the pesto, blanching the basil leaves for 5-10 seconds in simmering water and then shocking them in an ice bath can help lock in that vibrant green color.
It’s an optional step but makes for a visually stunning sauce. Also, when choosing sun-dried tomatoes, the ones packed in oil tend to be more pliable and flavorful, but you can rehydrate dry-packed ones in warm water if needed.
Enjoy the process of creating a truly special meal right in your own kitchen
Grilled Chicken Sandwich with Pesto Recipe
Ingredients
Method
- First, place your four chicken cutlets into a large bowl. Drizzle them with about two tablespoons of olive oil, a pinch of salt and pepper, the Italian seasoning, lemon zest, and lemon juice. Add the pressed garlic and toss everything together until the chicken is well-coated. Let it marinate for at least 20 minutes to absorb all those wonderful flavors.
- While the chicken marinates, it’s time to make the pesto. Add the pine nuts, Parmesan cheese, garlic, lemon zest and juice, salt, pepper, and two tablespoons of olive oil to a food processor. Process for about 20 seconds. Add the basil and arugula, then drizzle in the remaining half cup of olive oil while processing until smooth.
- Heat your grill pan over medium-high heat. Place the chicken cutlets on the grill and cook for about 3-4 minutes per side. Since they are thin, they will cook quickly. You’re looking for a beautiful golden-brown color and for the chicken to be cooked through. Once done, let the chicken rest for a few minutes.
- Preheat your broiler and line a baking sheet with foil. Place the rested chicken breasts on the sheet and top each one with a slice or a sprinkle of the smoked mozzarella cheese. Place the sheet under the broiler for just a couple of minutes, or until the cheese is bubbly and completely melted.
- It’s time for the final assembly. Cut your ciabatta loaf into four equal pieces and slice them open. Spread a generous amount of your fresh pesto on both the top and bottom halves of the bread. Place a cheesy chicken breast on the bottom piece, top it with sun-dried tomatoes and a handful of arugula, and cover with the top piece of bread.