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Chicken Pesto Sandwich Recipe

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★★★★★

4.8 from 111 reviews

This Chicken Pesto Sandwich recipe combines tender, juicy chicken cutlets with vibrant basil pesto, fresh mozzarella, ripe Roma tomatoes, and peppery arugula, all nestled inside toasted ciabatta rolls. Ready in just 30 minutes, it’s a flavorful and satisfying meal perfect for lunch or a quick dinner.

Ingredients

Scale

Chicken

  • 1.5 lbs boneless, skinless chicken breasts (about 2 medium breasts)
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper (freshly ground)

Sandwich

  • 2 ciabatta rolls
  • 0.5 cup prepared basil pesto
  • 4 oz fresh mozzarella cheese (sliced)
  • 1 Roma tomato (sliced, about 1–2 depending on size)
  • 1 cup fresh arugula or spinach

Instructions

  1. Prepare and season chicken: Carefully slice each chicken breast horizontally to create two thinner cutlets, which helps them cook faster and more evenly. Pat the cutlets dry with paper towels, then season both sides generously with salt and freshly ground black pepper.
  2. Cook the chicken: Heat the olive oil in a large skillet or grill pan over medium-high heat until shimmering. Add the seasoned chicken cutlets and cook for 4-6 minutes per side, or until they’re golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the pan and let it rest on a cutting board for 5 minutes. Then, slice the chicken against the grain into 0.5-inch strips.
  3. Prepare and toast the bread: While the chicken rests, slice your ciabatta rolls in half horizontally. If you like a little crunch, lightly toast the cut sides of the rolls in the same skillet used for cooking the chicken for 1-2 minutes until golden, or simply warm them in a toaster.
  4. Spread the pesto: Spread about 2 generous tablespoons of basil pesto evenly onto the bottom half of each ciabatta roll. The pesto is a key flavor component, so don’t be shy with it.
  5. Build your sandwich: Layer the sliced cooked chicken, fresh mozzarella cheese, and sliced Roma tomatoes on top of the pesto. Finish with a generous handful of fresh arugula or spinach for a peppery, fresh bite.
  6. Finish and serve: Place the top half of the ciabatta roll over your layered ingredients and gently press down to secure everything. Serve your Chicken Pesto Sandwiches immediately for the best taste, or wrap them tightly if taking them on the go.

Notes

  • For juicier chicken, let it rest after cooking to retain moisture.
  • You can substitute arugula with fresh spinach or mixed greens.
  • To add extra flavor, consider lightly brushing the toasted bread with garlic butter before spreading pesto.
  • Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
  • Sandwiches are best enjoyed fresh but can be wrapped tightly and refrigerated for up to a day.

Keywords: Chicken sandwich, Pesto sandwich, Italian sandwich, Quick lunch, Mozzarella sandwich

Find it online: https://tastybella.com/chicken-pesto-sandwich-recipe/