
Why You’ll Love This Recipe
The Chicken Pesto Sandwich is a delicious fusion of tender chicken, creamy pesto, and the perfect balance of bread and vegetables. The pesto adds a vibrant and herby flavor, which complements the juicy chicken beautifully. The sandwich can be customized to your liking by adding extra toppings such as cheese, tomatoes, or arugula. It’s a fantastic meal for a quick lunch or as a light dinner and can be made in a flash. Plus, the combination of grilled chicken and pesto is always a crowd-pleaser!
Ingredients
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2 boneless, skinless chicken breasts
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1/4 cup pesto (store-bought or homemade)
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4 slices of bread (ciabatta, sourdough, or whole grain)
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2 tablespoons olive oil (for grilling)
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1 cup fresh mozzarella cheese, sliced (optional)
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1/2 cup arugula or spinach (optional)
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1 medium tomato, sliced (optional)
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Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the chicken: Season the chicken breasts with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a skillet or grill pan over medium heat. Cook the chicken breasts for 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the pan and set aside to rest for a few minutes before slicing.
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Toast the bread: While the chicken is cooking, toast the bread slices in a separate pan or toaster until they are golden and crispy. You can brush the bread with a little olive oil for extra flavor.
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Assemble the sandwich: Spread a generous amount of pesto on each slice of toasted bread. Layer the sliced chicken on one slice of bread, followed by fresh mozzarella cheese, arugula (or spinach), and tomato slices. Top with the other slice of bread, pesto side down.
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Serve: Slice the sandwich in half and serve immediately. Enjoy!
Servings and Timing
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Servings: 2 sandwiches
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Prep time: 10 minutes
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Cook time: 15-20 minutes
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Total time: 25-30 minutes
Variations
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Add bacon: For an extra layer of flavor, add crispy bacon to the sandwich.
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Use grilled vegetables: Swap out the arugula for grilled vegetables like zucchini, bell peppers, or eggplant for a savory twist.
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Use different cheese: If you don’t have mozzarella, try using provolone or cheddar for a different taste.
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Spicy pesto: Add a few chili flakes or use a spicy pesto for an added kick.
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Gluten-free bread: For a gluten-free option, use gluten-free bread.
Storage/Reheating
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Storage: If you have leftover chicken pesto sandwiches, store the chicken and pesto separately from the bread to keep the bread from getting soggy. The chicken can be refrigerated for up to 3 days.
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Reheating: To reheat, warm the chicken in the microwave or a skillet, then toast the bread again before assembling the sandwich.
FAQs
1. Can I use store-bought pesto for this recipe?
Yes, you can definitely use store-bought pesto for convenience, but homemade pesto will offer a fresher and more flavorful result.
2. Can I grill the chicken instead of pan-frying it?
Absolutely! Grilling the chicken will give it a wonderful smoky flavor. Simply season and grill the chicken until cooked through.
3. How can I make the sandwich spicier?
To make the sandwich spicier, add some crushed red pepper flakes to the pesto or use a spicy pesto variation.
4. Can I use other types of bread?
Yes, you can use any type of bread you prefer. Ciabatta, sourdough, whole grain, or even a baguette would work well for this sandwich.
5. Can I make this sandwich ahead of time?
It’s best to assemble the sandwich just before serving to avoid the bread becoming soggy. However, you can prepare the chicken and pesto ahead of time and store them separately in the fridge.
6. Can I make this recipe vegetarian?
Yes, you can make this recipe vegetarian by using grilled vegetables, tofu, or halloumi cheese instead of the chicken.
7. Is this sandwich gluten-free?
To make this sandwich gluten-free, simply use gluten-free bread.
8. Can I add other toppings?
Feel free to add additional toppings such as caramelized onions, roasted red peppers, or olives to enhance the sandwich’s flavor.
9. Can I use grilled chicken leftovers?
Yes, leftover grilled chicken works perfectly for this recipe. Just slice it up and assemble the sandwich.
10. How do I store leftover pesto?
Leftover pesto can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze pesto for up to 3 months.
Conclusion
The Chicken Pesto Sandwich is a delightful combination of flavors and textures that’s sure to become a favorite. With juicy grilled chicken, creamy pesto, and optional toppings like fresh mozzarella and arugula, this sandwich is perfect for any meal. Easy to prepare and full of flavor, it’s a delicious way to enjoy a quick and satisfying lunch or dinner.
Print
- Total Time: 25-30 minutes
- Yield: 2 sandwiches
Description
A flavorful and hearty sandwich that combines juicy grilled chicken with rich, aromatic basil pesto, fresh mozzarella, and a variety of vegetables. This sandwich is perfect for a satisfying lunch or dinner with a burst of fresh ingredients and delicious flavors.
Ingredients
- 2 boneless, skinless chicken breasts
1/4 cup pesto (store-bought or homemade)
4 slices of bread (ciabatta, sourdough, or whole grain)
2 tablespoons olive oil (for grilling)
1 cup fresh mozzarella cheese, sliced (optional)
1/2 cup arugula or spinach (optional)
1 medium tomato, sliced (optional)
Salt and pepper, to taste
Instructions
- Season the chicken breasts with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a skillet or grill pan over medium heat. Cook the chicken breasts for 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the pan and set aside to rest for a few minutes before slicing.
- While the chicken is cooking, toast the bread slices in a separate pan or toaster until they are golden and crispy. You can brush the bread with a little olive oil for extra flavor.
- Spread a generous amount of pesto on each slice of toasted bread. Layer the sliced chicken on one slice of bread, followed by fresh mozzarella cheese, arugula (or spinach), and tomato slices. Top with the other slice of bread, pesto side down.
- Slice the sandwich in half and serve immediately. Enjoy!
Notes
- Add bacon: For an extra layer of flavor, add crispy bacon to the sandwich.
- Use grilled vegetables: Swap out the arugula for grilled vegetables like zucchini, bell peppers, or eggplant for a savory twist.
- Use different cheese: If you don’t have mozzarella, try using provolone or cheddar for a different taste.
- Spicy pesto: Add a few chili flakes or use a spicy pesto for an added kick.
- Gluten-free bread: For a gluten-free option, use gluten-free bread.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 80mg