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Ultimate Grilled Chicken Pesto Sandwich

A tall, stacked cross-section of a grilled chicken pesto sandwich showing layers of chicken, melted cheese, tomato, and arugula on toasted bread.
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Make this ultimate grilled chicken pesto sandwich using fresh ingredients for a flavorful lunch or light dinner.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 slices ciabatta bread
  • 1/2 cup prepared basil pesto
  • 4 slices fresh mozzarella cheese
  • 1/2 cup baby arugula
  • 4 thin slices ripe tomato

Instructions

  1. Preheat your grill or grill pan to medium-high heat.
  2. Brush the chicken breasts with olive oil, then season both sides with salt and pepper.
  3. Grill the chicken for 5 to 7 minutes per side, until the internal temperature reaches 165 degrees Fahrenheit. Remove from the grill and let rest for 5 minutes before slicing thinly against the grain.
  4. Lightly toast the ciabatta bread slices on the grill or in a toaster until golden brown.
  5. Spread a generous layer of basil pesto on the inside of all four bread slices.
  6. On the bottom slices, layer the sliced grilled chicken, followed by the mozzarella cheese slices.
  7. Place the tomato slices and arugula on top of the cheese.
  8. Top with the remaining bread slices, pesto-side down.
  9. If you prefer melted cheese, place the assembled sandwiches back on the grill or in a panini press for 2 to 3 minutes until the cheese softens.
  10. Slice in half and serve immediately.

Notes

  • For a make ahead grilled chicken lunch, cook the chicken breasts up to two days in advance and store them in the refrigerator.
  • Use homemade pesto for the best flavor in your fresh chicken sandwich ideas.
  • This recipe works well with other bread types, but ciabatta holds up best to the moisture.

Nutrition

Find it online: https://juliameal.com/grilled-chicken-pesto-sandwich/