Grilled Chicken Sandwich with Pesto Recipe

Ash Tyrrell

Grilled Chicken Sandwich with Pesto Recipe

I have to tell you, making this grilled chicken sandwich with pesto was such a delight! I was craving something fresh, flavorful, and simple to throw together for lunch. The combination of juicy grilled chicken, vibrant pesto, and a perfectly toasted bun just hits all the right notes.

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Prep Time 10

Cook Time 15

Servings: 2

Ingredients Method Notes

Ingredients

Chicken breasts – 2 boneless skinless (I like to pound them slightly for even grilling)
Salt – ½ teaspoon balances flavors and enhances the chicken’s natural taste
Black pepper – ¼ teaspoon freshly ground gives the best aroma
Olive oil – 1 tablespoon keeps the chicken juicy while grilling
Italian seasoning – 1 teaspoon adds a fragrant herb flavor without extra effort
Fresh mozzarella – 4 slices grate or slice fresh for a creamy texture
Basil pesto – 3 tablespoons homemade or store-bought, fresh pesto makes a big difference
Tomato – 1 medium sliced (choose ripe and firm tomatoes for better texture)
Arugula – 1 cup adds a peppery bite; don’t use pre-washed, frozen greens
Ciabatta or sandwich rolls – 2 toasted lightly for a crunchy exterior

Method

First, I season the chicken breasts with salt, pepper, and Italian seasoning. I like to brush them with olive oil so they stay juicy while grilling. Let them rest for a few minutes to absorb all the flavors.
Next, I heat my grill pan on medium-high and cook the chicken for about 5-6 minutes on each side. I check that it reaches an internal temperature of 165°F for safety. The goal is a golden-brown exterior with juicy meat inside.
While the chicken cooks, I slice the ciabatta and toast it lightly on the grill. This adds crunch and prevents the bread from getting soggy once I add the toppings.
I spread a generous layer of basil pesto on the bottom half of the bread. Then, I layer the grilled chicken, fresh mozzarella slices, tomato, and arugula. I finish with the top bun and press lightly.
Finally, I slice the sandwich in half and serve it warm. The melted mozzarella and vibrant pesto make every bite irresistible.

Notes

I always use fresh basil pesto instead of bottled; it brightens the flavor instantly.
Grilling the chicken with a little olive oil prevents sticking and adds a smoky touch.
I slice the sandwich just before serving to avoid soggy bread.
Using ripe, firm tomatoes enhances texture and taste.
If I want extra flavor, I sometimes marinate the chicken in pesto for 30 minutes before grilling.