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Chicken Pesto Ciabatta Recipe
Ben Carraoli

Chicken Pesto Ciabatta Recipe

I just made this chicken pesto ciabatta sandwich and I’m excited to share how easy and delicious it turned out. From the moment I sliced into the toasted roll and saw the melted cheese and vibrant basil pesto, I knew this one would be a go-to.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts – I like full-sized pieces sliced in half horizontally so they cook faster and more evenly.
  • ¼ teaspoon salt – just enough to season the chicken without overpowering the other flavors.
  • ⅛ teaspoon pepper – a subtle black-pepper bite to balance the pesto’s richness.
  • ⅛ teaspoon garlic powder – adds that gentle garlic note without the fuss of fresh garlic.
  • 4 ciabatta rolls – these flat slightly crusty rolls are ideal because they crisp up on the grill (or in a pan) and won’t become soggy.
  • 1 tablespoon olive oil – used to brush the inside of the rolls so they toast nicely and get a light golden crunch.
  • 4 slices fresh mozzarella – fresh mozzarella melts into a creamy texture but keeps a clean mild flavor so the pesto and tomato shine through.
  • ½ cup basil pesto – you can use store-bought or homemade; the basil pesto is essential for that punch of herby-garlicky flavor.
  • 1 tomato sliced – choose a vine-ripened tomato if you can; good tomato quality really makes a difference.
  • 2 cups arugula – this peppery green adds a lively contrast to the creamy cheese and soft chicken.

Method
 

  1. I slice each chicken breast in half horizontally so they’re thinner and cook through more evenly. I season both sides with salt, pepper and garlic powder. Then I heat a grill or sauté pan with a little olive oil and cook until done and slightly golden.
  2. While the chicken rests, I brush the inside of each roll with olive oil, place them oil-side down on the hot grill (or in the pan), and toast just until the surface is crisp and lightly browned. This step is essential to avoid a soggy sandwich.
  3. On your cooked chicken, I place a slice of fresh mozzarella and either slide it under a broiler briefly (if indoors) or melt it on the grill. Once the cheese is melted, I spread about a generous tablespoon of pesto on the top half of each roll, place the chicken on the bottom half, add the sliced tomato and arugula, then crown it with the pesto-coated top bun. Serve immediately while warm and crisp.

Notes

  • Make sure the chicken breasts are even thickness so one piece doesn’t overcook while another is underdone.
  • Don’t skip toasting the rolls — that crunchy texture adds so much and keeps the sandwich from turning soggy.
  • Assemble just before serving to preserve the crispness of the bread and the vibrancy of the arugula and tomato.
  • If you want extra flavor, let the cooked chicken rest 2-3 minutes before slicing; it holds juices better.
  • A brush of extra virgin olive oil over the tomato slices adds shine and a little richness.