Chicken Pesto Sandwich Recipe
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.
- 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
Find it online: https://thehungrymason.com/chicken-pesto-sandwich-recipe/
