Go Back
Grilled Chicken Sandwich with Pesto Recipe
Ben Carraoli

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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Calories: 688
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.