Introduction

This Chicken Pesto Sandwich is a flavorful and satisfying meal that balances tender, seasoned chicken with fresh mozzarella, ripe tomatoes, and vibrant pesto. Perfect for lunch or a casual dinner, it’s easy to prepare and sure to please the whole family.

Chicken Pesto Sandwich Recipe - Recipe Image

Ingredients

2 large boneless, skinless chicken breasts (approximately 1 pound)
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 (divided, optional)
⅓ cup pesto (divided)
6 ounces fresh mozzarella (sliced)
4 Roma tomatoes (sliced)
Avocado oil (for brushing)

Instructions

Step 1: Slice the chicken breasts horizontally to create 4 thin cutlets. Season them evenly with Italian seasoning, salt, and freshly cracked black pepper.
Step 2: Heat 1 tablespoon of avocado oil in a skillet over medium heat. Sear the chicken cutlets until they are cooked through and reach an internal temperature of 160°F, about 4-5 minutes per side. Remove and set aside.
Step 3: In the same skillet, toast the ciabatta rolls cut side down until golden and slightly crispy. Remove and set aside.
Step 4: Spread mayonnaise on the bottom halves of the rolls and pesto on both the bottom and top halves, dividing evenly.
Step 5: Layer each sandwich starting with a chicken cutlet, then slices of fresh mozzarella, followed by tomato slices. Place the top half of the ciabatta on the stack.
Step 6: Brush the outsides of the assembled sandwiches with avocado oil. Return them to the skillet and cook over medium heat until the mozzarella melts and the bread turns crispy and golden, about 3-4 minutes per side.
Step 7: Remove from heat, slice if desired, and serve warm.

Tips & Variations

Use grilled chicken instead of skillet-seared for a smoky flavor.
Add fresh basil leaves or arugula for extra freshness and crunch.
Swap the mozzarella for provolone or Swiss cheese for a different taste.
For a lighter option, use whole-grain rolls or lettuce wraps instead of ciabatta.
If you like more heat, spread a thin layer of chili mayo or add sliced jalapeños.

Storage

Store leftover sandwiches wrapped tightly in plastic wrap or foil in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a toaster oven to keep the bread crispy and cheese melted.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pesto for this recipe?

Absolutely! Store-bought pesto works perfectly and saves time, but homemade pesto adds a fresh, vibrant flavor if you prefer.

How can I tell when the chicken is fully cooked?

The safest method is to use a meat thermometer; the internal temperature should reach 160°F. The chicken should no longer be pink inside and juices should run clear.

Chicken Pesto Sandwich Recipe

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★★★★★

4.9 from 115 reviews

This Chicken Pesto Sandwich features tender, seasoned chicken breasts seared to perfection and layered with fresh mozzarella, ripe tomatoes, and vibrant pesto sauce on toasted ciabatta rolls. Enhanced with a hint of mayonnaise and avocado oil for a rich, flavorful finish, this sandwich is an easy-to-make, satisfying meal perfect for lunch or dinner.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 sandwiches 1x
Category: Sandwiches
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

Chicken

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

Sandwich

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

Instructions

Prepare the Chicken: Slice the chicken breasts horizontally to create 4 thinner cutlets. Season them evenly on both sides with Italian seasoning, salt, and freshly cracked black pepper.
Sear the Chicken: Heat 1 tablespoon of avocado oil in a skillet over medium-high heat. Add the chicken cutlets and cook until they reach an internal temperature of 160°F and are nicely seared on both sides, about 4-5 minutes per side. Remove from the skillet and set aside.
Toast the Ciabatta Rolls: Using the same skillet, place the ciabatta roll halves cut-side down and toast them until golden and slightly crisp, about 2-3 minutes. Remove and set aside.
Assemble the Sandwiches: Spread mayonnaise and pesto on the toasted ciabatta halves as desired. Layer the seared chicken cutlets, fresh mozzarella slices, and tomato slices on the bottom halves, then top with the pesto-coated ciabatta halves.
Cook the Sandwiches: Brush the outside of the assembled sandwiches with avocado oil. Place them back in the skillet over medium heat and cook until the cheese begins to melt and the bread is golden brown, about 3-4 minutes per side. Press gently to help meld flavors and ensure even toasting.
Serve Warm: Remove the sandwiches from the skillet, slice if desired, and serve warm for the best flavor and texture.

Notes

Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 160°F.
For a spicier kick, add crushed red pepper flakes to the seasoning mix.
Substitute ciabatta with sourdough or focaccia rolls to vary the flavor and texture.
Mayonnaise is optional; it adds creaminess and moisture but can be omitted for a lighter version.
Leftover sandwiches can be stored wrapped in foil and reheated in a skillet or oven to preserve the crispness.

Keywords: Chicken pesto sandwich, Italian chicken sandwich, mozzarella sandwich, ciabatta sandwich, easy chicken recipes