The Grilled Chicken Sandwich with Pesto Recipe is a vibrant and satisfying meal that brings together juicy, herb-marinated chicken with the fresh, nutty zing of pesto, topped with melted mozzarella and ripe tomato slices, all hugged by a perfectly toasted sandwich roll. This sandwich isn’t just about convenience; it’s a delightful flavor experience that feels like a warm hug on a plate, perfect for lunch, dinner, or any time you crave something truly delicious and satisfying. With simple ingredients and straightforward steps, it’s a recipe that rewards you with impressive taste and texture every single time.
Ingredients You’ll Need
These ingredients are beautifully simple but essential, each playing a crucial role in making this sandwich a standout. From the tender grilled chicken to the peppery arugula and creamy mozzarella, every component adds layers of flavor and texture that come together effortlessly.
- 2 boneless, skinless chicken breasts (halved horizontally to make 4 thin cutlets): Thinner cutlets help the chicken cook quickly and evenly, locking in juicy flavor.
- 1/4 cup olive oil: Adds richness and helps the marinade penetrate the chicken perfectly.
- 2 tablespoons lemon juice: Brightens the marinade with a fresh citrus kick.
- 1 teaspoon garlic powder: Delivers savory depth without overpowering the other flavors.
- Salt and pepper to taste: Essential for balancing and enhancing every ingredient.
- 4 sandwich rolls or ciabatta buns: Choose sturdy bread that toasts well and holds all those delicious fillings.
- 4 tablespoons pesto (store-bought or homemade): The star of the show — herbaceous, nutty, and packed with flavor.
- 4 slices fresh mozzarella cheese: Melts beautifully, adding creamy texture and mild tang.
- 1 large tomato (sliced): Adds juiciness and a pop of freshness to each bite.
- 1/2 cup arugula or spinach: A peppery, leafy green touch that balances the richness.
- Butter or oil for grilling bread (optional): For that golden, crisp finish on the buns.
How to Make Grilled Chicken Sandwich with Pesto Recipe
Step 1: Marinate the Chicken
Begin by whisking together olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl. Pour this marinade over the chicken cutlets, ensuring each piece is well coated. Marinating for at least 30 minutes is key—it infuses the chicken with vibrant flavor and keeps it juicy when grilled.
Step 2: Preheat and Grill the Chicken
Heat your grill or grill pan to medium-high. Place the marinated chicken on the grill and cook for about 4 to 5 minutes per side. Look for those beautiful grill marks, and make sure the chicken is cooked through but still tender. This grilling imparts a wonderful smoky note that plays perfectly with the pesto.
Step 3: Toast the Sandwich Rolls
While the chicken rests to lock in juices, lightly toast your sandwich rolls on the grill or in a pan. Toasting adds texture and warmth, making the bread slightly crisp on the outside and soft inside—perfect for holding all the delicious fillings.
Step 4: Assemble Your Grilled Chicken Sandwich with Pesto Recipe
Spread a generous tablespoon of pesto on the bottom half of each toasted roll. Layer on the grilled chicken, followed by a slice of fresh mozzarella, ripe tomato slices, and a handful of arugula or spinach. Top with the other half of the roll, press gently, and serve immediately for the best melt and freshness.
How to Serve Grilled Chicken Sandwich with Pesto Recipe
Garnishes
To elevate your sandwich, consider adding a drizzle of balsamic glaze right before serving or a light smear of mayonnaise on the top bun for extra creaminess. Fresh basil leaves also complement the pesto beautifully if you want to boost the herbaceous notes.
Side Dishes
This sandwich is fantastic with crispy sweet potato fries or a bright green side salad. The natural sweetness and crunch of sweet potato fries balance the savory, cheesy layers, while a simple mixed greens salad brings freshness to the plate.
Creative Ways to Present
Try slicing the sandwich diagonally and securing each half with a colorful toothpick for a casual, snackable presentation. You can also serve open-faced on a wooden board with a small bowl of pesto for dipping—a playful twist that invites everyone to customize their bites.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap the sandwich tightly in parchment or foil and place it in the refrigerator. The flavors meld nicely after a few hours, but for best texture, store the fillings and bread separately, then assemble fresh before eating.
Freezing
While freshly grilled chicken is best, you can freeze the cooked chicken cutlets in an airtight container for up to two months. When ready to enjoy, thaw overnight in the fridge and reheat before assembling your sandwich.
Reheating
To reheat, warm the chicken gently in a skillet or microwave, then toast the bread separately. Avoid microwaving the entire assembled sandwich to keep the bread from becoming soggy and the cheese from overheating too much.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works wonderfully and saves time, though homemade pesto adds a fresher, more vibrant flavor. Either option makes the sandwich delicious.
What bread type works best for the grilled chicken sandwich with pesto recipe?
Ciabatta rolls or sturdy sandwich rolls hold up best to the juicy fillings without becoming soggy, but feel free to use your favorite sandwich bun or bread if you prefer.
Can I prepare this sandwich for a crowd?
Yes! The steps scale easily, and marinating the chicken ahead of time makes it a great option for gatherings. Just keep everything warm and assemble sandwiches just before serving.
Is this recipe suitable for a nut allergy?
Traditional pesto contains pine nuts, so check labels or make a nut-free version using sunflower seeds or omit nuts altogether to keep this sandwich nut-free friendly.
Any tips to make the chicken extra juicy?
Marinating the chicken for at least 30 minutes helps, and avoid overcooking on the grill. Letting it rest for a few minutes after grilling allows the juices to redistribute for maximum tenderness.
Final Thoughts
This Grilled Chicken Sandwich with Pesto Recipe is one of those dishes that feels like a treat but comes together so easily at home. Each bite bursts with fresh, savory, and herbaceous flavors that are sure to brighten your day. I hope you give it a try soon and enjoy it as much as I do—it’s a true winner in my recipe book!
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Grilled Chicken Sandwich with Pesto Recipe
- Total Time: 50 minutes
- Yield: 4 sandwiches 1x
- Diet: Nut-Free
Description
A delicious and easy-to-make grilled chicken sandwich featuring tender marinated chicken breasts, fresh pesto, melted mozzarella, ripe tomato slices, and peppery arugula, all served on toasted ciabatta buns. Perfect for a tasty summer lunch or quick dinner.
Ingredients
For the Chicken Marinade
- 2 boneless, skinless chicken breasts (halved horizontally to make 4 thin cutlets)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Sandwich
- 4 sandwich rolls or ciabatta buns
- 4 tablespoons pesto (store-bought or homemade)
- 4 slices fresh mozzarella cheese
- 1 large tomato, sliced
- 1/2 cup arugula or spinach
- Butter or oil for grilling bread (optional)
Instructions
- Marinate the chicken: In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper. Place the chicken cutlets in a shallow dish or zip-top bag and pour the marinade over them. Ensure each piece is coated well. Let the chicken marinate for at least 30 minutes to absorb the flavors.
- Preheat the grill: Heat a grill or grill pan over medium-high heat to ensure it is hot and ready for cooking to get nice grill marks and even cooking.
- Grill the chicken: Grill the chicken cutlets for 4 to 5 minutes on each side, or until they are cooked through and have distinct grill marks. The internal temperature should reach 165°F (74°C).
- Toast the buns: While the chicken is resting to retain its juices, lightly toast the sandwich rolls on the grill or in a pan for extra flavor and a crispy texture. Optionally, brush them with butter or oil before toasting.
- Assemble the sandwich: Spread 1 tablespoon of pesto on the bottom half of each toasted roll. Layer with a grilled chicken cutlet, a slice of mozzarella cheese, a few slices of tomato, and a handful of arugula or spinach. Top with the other half of the roll.
- Serve warm: Serve the sandwiches immediately while warm to enjoy the melted cheese and fresh ingredients at their best.
Notes
- You can substitute provolone or goat cheese for mozzarella for a different flavor.
- Add a smear of mayonnaise or a drizzle of balsamic glaze on the sandwich for extra richness and tang.
- Serve with sweet potato fries or a fresh side salad to complete the meal.
- Prep Time: 10 minutes (plus 30 minutes marinating)
- Cook Time: 10 minutes
- Category: Main Course, Sandwich
- Method: Grilling
- Cuisine: American, Italian-inspired
