Chicken pesto sandwiches grill seasoned chicken breasts, then layer them with pesto, mozzarella, and tomato on toasted rolls, ready in about 25 minutes. Spreading pesto on both cut sides of the bun rather than just one means the sauce actually flavors every bite instead of concentrating on a single side.
Chicken Pesto Sandwiches
Ingredients
- 2 boneless, skinless chicken breasts, grilled and sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 tbsp basil pesto (store-bought or homemade)
- 4 slices mozzarella cheese
- 4 sandwich rolls or ciabatta buns
- 1 tbsp olive oil
- 1 tomato, sliced
- Fresh arugula or baby spinach (optional)
Instructions
- Season chicken breasts with salt and pepper. Grill or pan-cook over medium heat until fully cooked (about 6–7 minutes per side). Let rest and slice.
- Slice sandwich rolls in half. Lightly brush the insides with olive oil and toast in a skillet or under a broiler until golden.
- Spread pesto on both sides of each bun.
- Layer sliced chicken, mozzarella, tomato, and greens (if using) on the bottom half.
- Top with the other bun half, press gently, and serve warm or at room temp.
- Optional: Warm entire assembled sandwich on a skillet with a lid to melt cheese further.
Recipe Notes
- • Swap chicken for turkey or rotisserie leftovers to save time.
- • Add a drizzle of balsamic glaze for extra flavor.
- • Great with a side salad, chips, or roasted veggies.
Nutrition
- Serving Size
- 1 sandwich
- Calories
- 480
- Sugar
- 3g
- Sodium
- 650mg
- Fat
- 22g
- Saturated Fat
- 8g
- Unsaturated Fat
- 12g
- Trans Fat
- 0g
- Carbohydrates
- 36g
- Fiber
- 2g
- Protein
- 35g
- Cholesterol
- 95mg
Why the rolls are oiled before toasting
- Letting the grilled chicken rest before slicing, an implied step given the recipe calls for slicing after grilling, keeps its juices in the meat rather than running out onto the cutting board.
- Brushing the roll's interior with olive oil before toasting builds a barrier that helps keep the bread from getting soggy once the pesto and sliced tomato go on.
How to keep the sandwich from going soggy
- Toast the rolls until golden before assembling, as the instructions specify, rather than using them untoasted.
- Optionally warm the assembled sandwich in a skillet with a lid, per the recipe's own notes, to melt the cheese further if it didn't fully soften from the residual heat.
Troubleshooting
The cheese isn't melted enough.
Use the recipe's own optional step of warming the assembled sandwich in a skillet with a lid, which traps heat and melts the cheese further than simply layering it on warm chicken.
The sandwich is soggy.
Make sure the rolls are toasted and brushed with olive oil first, as the instructions specify, since this helps the bread hold up against the pesto and tomato.
Pesto seems too oily.
drain excess oil or blot with a paper towel before spreading.
These are best eaten warm or at room temperature soon after assembling. For later, store the components separately, refrigerate promptly and use within 3 to 4 days, reheating the chicken to 165°F (74°C) before building the sandwich.
Serve with a simple green salad, crisps, or a cup of soup.
Frequently asked questions
Can I make Chicken Pesto Sandwiches ahead of time?
Yes! Prepare components separately and store refrigerated. Assemble just before eating or that morning for lunch boxes, using parchment paper to prevent sogginess.
What’s the best bread for these sandwiches?
Ciabatta, sourdough, or focaccia work best as they’re sturdy enough to hold fillings without getting soggy when toasted.
Can I use store-bought pesto?
Absolutely! Quality store-bought pesto works perfectly, though homemade offers more flavor control and freshness.
How do I keep my sandwiches from getting soggy?
Toast bread first, create barriers with cheese or butter before adding wet ingredients, and place tomatoes between chicken and cheese rather than directly on bread.
What can I substitute for chicken in pesto sandwiches?
Great alternatives include grilled portobello mushrooms, roasted vegetables, turkey, or even firm tofu slices marinated in Italian dressing.
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