Go Back
Golden chicken pesto sandwich cut in half showing melted mozzarella, pesto, and sliced tomatoes on toasted ciabatta

Chicken Pesto Sandwich

A crispy grilled chicken pesto sandwich made with seasoned chicken cutlets, fresh mozzarella, Roma tomatoes, and herby pesto on golden ciabatta rolls. Ready in 30 minutes and perfect for weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts about 1 lb, sliced horizontally into 4 cutlets
  • 1 tbsp Italian seasoning
  • salt to taste
  • freshly cracked black pepper to taste
  • 1 tbsp avocado oil plus more for grilling
  • 4 ciabatta rolls sliced in half horizontally
  • 4 tbsp mayonnaise optional
  • 1/3 cup pesto fresh refrigerated preferred over jarred
  • 6 oz fresh mozzarella sliced
  • 4 Roma tomatoes sliced

Equipment

  • Large skillet
  • Meat thermometer
  • Cutting board
  • Sharp knife
  • Spatula

Method
 

  1. Slice the chicken breasts horizontally to create 4 thin cutlets. Season both sides generously with Italian seasoning, salt, and black pepper.
  2. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the chicken cutlets and sear for 3 to 5 minutes per side, until golden and cooked through to an internal temperature of 160 degrees F. Remove from skillet and set aside to rest.
  3. Place the halved ciabatta rolls cut-side down in the same skillet and toast for 1 to 2 minutes until golden. Watch carefully as they can brown quickly.
  4. Spread mayonnaise on one half of each roll and pesto on the other half.
  5. Layer the cooked chicken, sliced mozzarella, and tomato slices on the rolls. Close the sandwiches.
  6. Brush the tops of the sandwiches with avocado oil. Place them back in the skillet over medium heat and grill for 2 to 3 minutes per side, pressing down gently with a spatula, until the cheese is melted and the bread is golden and crispy on both sides.

Notes

Store leftover chicken cutlets separately from the bread in an airtight container for up to 3 days. Reheat chicken in a skillet over medium heat and assemble with fresh rolls for best texture. Leftover chicken also works great sliced over salads or pasta.