The Grilled Chicken Pesto Sandwich is a flavorful, wholesome, and satisfying meal that combines juicy grilled chicken with the bold, aromatic notes of pesto. Layered with fresh vegetables, melted cheese, and a crusty bread base, this sandwich is perfect for lunch, dinner, or even a hearty picnic option. It brings together Mediterranean-inspired ingredients to create a delicious balance of savory, creamy, and herbaceous flavors. The tender chicken, seasoned with a blend of spices, pairs beautifully with the bright, nutty pesto and the crunch of fresh arugula and tomatoes. Melty mozzarella or provolone cheese adds a creamy richness that takes this sandwich to the next level. Ideal for those who love bold yet balanced flavors, this sandwich is easy to prepare and endlessly versatile. Whether enjoyed fresh off the grill or packed for an outdoor outing, it’s a satisfying and crowd-pleasing choice for any occasion.
Why You’ll Love This Recipe
- Combines tender, grilled chicken with the rich, herbaceous flavor of homemade or store-bought pesto.
- Layers fresh, vibrant vegetables like tomatoes and arugula for added texture and nutrition.
- Uses melted mozzarella or provolone cheese to create a creamy, satisfying element.
- Flexible recipe that works with your favorite bread, from ciabatta rolls to sourdough slices.
- Perfect for meal prep, picnics, or quick weeknight dinners.
- Easy to customize with different toppings, sauces, or cheeses.
Preparation Time and Servings
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 sandwiches
- Serving Size: 1 sandwich
Nutritional Information (per serving)
- Calories: 450
- Carbohydrates: 32g
- Protein: 38g
- Fat: 17g
- Fiber: 3g
- Sugar: 3g
Ingredients
For the grilled chicken:
- 2 boneless, skinless chicken breasts (about 1 pound)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
For the pesto:
- 1 cup fresh basil leaves
- ¼ cup grated Parmesan cheese
- 2 tablespoons pine nuts (or walnuts for a budget-friendly option)
- 2 garlic cloves
- ¼ cup olive oil
- Salt and pepper, to taste
For the sandwich:
- 4 ciabatta rolls or slices of sourdough bread
- 4 slices of mozzarella, provolone, or your preferred cheese
- 2 medium tomatoes, sliced
- 1 cup arugula or baby spinach
- 2 tablespoons mayonnaise (optional)
Step-by-Step Instructions
- Prepare the Chicken:
- Butterfly the chicken breasts by slicing them horizontally into two thinner pieces.
- In a small bowl, mix olive oil, garlic powder, onion powder, smoked paprika, oregano, salt, and black pepper.
- Brush the chicken with the seasoning mixture on both sides.
- Grill the Chicken:
- Heat a grill or grill pan over medium-high heat. Lightly oil the grates or pan.
- Grill the chicken for 4–5 minutes per side or until the internal temperature reaches 165°F (74°C).
- Remove from the grill and let rest for 5 minutes.
- Make the Pesto:
- In a food processor, combine basil, Parmesan cheese, pine nuts, garlic, olive oil, salt, and pepper.
- Pulse until smooth, scraping down the sides as needed. Adjust the consistency with a little more olive oil, if necessary.
- Toast the Bread:
- Slice the ciabatta rolls in half or use sourdough slices.
- Toast the bread lightly on the grill or in a skillet until golden brown.
- Assemble the Sandwich:
- Spread a generous layer of pesto on the bottom slice of each piece of bread.
- Add a grilled chicken piece on top, followed by a slice of cheese.
- Layer with tomato slices and a handful of arugula. Spread mayonnaise on the top bread slice, if desired, and place it on top to complete the sandwich.
- Melt the Cheese (Optional):
- Place the assembled sandwiches back on the grill or in a skillet for 1–2 minutes, covering with a lid, to melt the cheese.
- Serve:
- Cut the sandwiches in half and serve warm with chips, salad, or a bowl of soup.
Ingredient Background
- Chicken Breast: A lean protein that cooks quickly and absorbs marinades well. Butterfly the breasts to ensure even cooking.
- Pesto: A traditional Italian sauce made from basil, cheese, garlic, nuts, and olive oil. It adds an herbaceous and nutty flavor to the sandwich.
- Ciabatta Rolls: Known for their light, airy texture and crisp crust, ciabatta is an excellent bread choice for hearty sandwiches.
- Mozzarella: A mild, creamy cheese that melts beautifully, balancing the bold flavors of pesto and chicken.
Technique Tips
- Butterfly the Chicken: Slicing the chicken in half reduces cooking time and ensures even grilling.
- Rest the Chicken: Letting the chicken rest after grilling allows the juices to redistribute, keeping it moist.
- Toast for Texture: Lightly toasting the bread prevents it from becoming soggy when layered with pesto and tomatoes.
- Custom Pesto: Add spinach, kale, or parsley to the pesto for extra greens or to stretch your basil supply.
Alternative Presentation Ideas
- Open-Faced Sandwich: Skip the top layer of bread and serve the sandwich open-faced for a lighter option.
- Slider Version: Use mini ciabatta rolls or dinner rolls to create bite-sized sandwiches, perfect for parties.
- Wrap It Up: Swap the bread for a whole-grain wrap or tortilla to turn this sandwich into a wrap.
Additional Tips for Success
- Pesto Substitutes: If you don’t have basil, try arugula, parsley, or cilantro for a unique twist.
- Cheese Choices: Swap mozzarella for Swiss, provolone, or gouda for a different flavor profile.
- Meal Prep: Grill extra chicken and make a double batch of pesto to use in salads, pasta, or wraps throughout the week.
Recipe Variations
- Caprese Twist: Add fresh mozzarella and a drizzle of balsamic glaze for a Caprese-inspired sandwich.
- Spicy Version: Include sliced jalapeños or a dash of chili flakes in the pesto for added heat.
- Vegetarian Option: Replace the chicken with grilled portobello mushrooms or roasted eggplant slices.
- Gluten-Free: Use gluten-free bread or wraps to make this recipe suitable for gluten-sensitive diets.
Freezing and Storage
- Refrigeration: Store leftover grilled chicken and pesto in airtight containers in the fridge for up to 3 days. Assemble fresh sandwiches as needed.
- Freezing: Freeze grilled chicken in individual portions for up to 3 months. Thaw in the refrigerator and reheat before assembling the sandwich.
- Pesto Storage: Keep homemade pesto in a sealed jar in the fridge for up to 1 week, or freeze in ice cube trays for longer storage.
Healthier Twist Ideas
- Whole-Grain Bread: Use whole-grain ciabatta or sourdough for added fiber and nutrients.
- Light Pesto: Substitute half of the olive oil in the pesto with plain Greek yogurt for a lower-fat option.
- More Veggies: Add roasted red peppers, avocado slices, or cucumber for extra vegetables.
Serving Suggestions for Events
- Casual Lunches: Serve the sandwich with a side of sweet potato fries or a fresh green salad.
- Picnics: Wrap the sandwiches in parchment paper and secure with twine for easy, mess-free transport.
- Game-Day Eats: Pair with chips, pickles, and a cold drink for a satisfying game-day meal.
Special Equipment
- Grill or Grill Pan: Essential for achieving the smoky, charred flavor on the chicken and bread.
- Food Processor: Simplifies the process of making smooth, creamy pesto.
- Meat Thermometer: Ensures the chicken is cooked to a safe internal temperature of 165°F (74°C).
Frequently Asked Questions
1. Can I use store-bought pesto?
Yes! Store-bought pesto works perfectly if you’re short on time, but homemade pesto offers fresher flavor.
2. What other bread works well?
Focaccia, baguette, or whole-grain sandwich bread are all great alternatives.
3. Can I cook the chicken on a stovetop?
Absolutely. Use a grill pan or skillet over medium heat and cook the chicken for 4–5 minutes per side.
4. Is there a dairy-free option?
Yes, use dairy-free pesto and cheese substitutes to make the sandwich dairy-free.
5. Can I make this sandwich vegetarian?
Replace the grilled chicken with marinated and grilled tofu, tempeh, or portobello mushrooms for a vegetarian version.
6. How can I reduce the calories?
Skip the cheese or use low-fat options, and opt for a lettuce wrap instead of bread to lower the calorie count.
7. Can I serve this cold?
Yes, the sandwich tastes great cold, making it an excellent option for packed lunches or picnics.
8. How do I keep the sandwich from getting soggy?
Toast the bread and layer arugula or spinach between the pesto and bread to prevent sogginess.
Conclusion
The Grilled Chicken Pesto Sandwich is a delightful mix of bold, fresh flavors and comforting textures. With juicy grilled chicken, vibrant pesto, creamy cheese, and crisp bread, it’s the perfect all-in-one meal that caters to any occasion. Whether you’re hosting a casual gathering, packing a picnic, or preparing a quick dinner, this sandwich is a versatile and satisfying option. Its flexibility allows for endless customization swap ingredients, add more vegetables, or experiment with different breads to suit your taste. This recipe is easy to make, yet delivers a restaurant-quality experience that’s perfect for impressing family and friends. Give it a try, and enjoy the gourmet experience right from your kitchen! The combination of simple preparation and delicious flavors ensures this sandwich will quickly become a staple in your meal rotation. With its balance of protein, fresh ingredients, and savory pesto, it’s a crowd-pleaser everyone will love.
Print
Grilled Chicken Pesto Sandwich
- Total Time: 35 minutes
- Yield: 4 sandwiches 1x
Ingredients
For the grilled chicken:
- 2 boneless, skinless chicken breasts (about 1 pound)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
For the pesto:
- 1 cup fresh basil leaves
- ¼ cup grated Parmesan cheese
- 2 tablespoons pine nuts (or walnuts for a budget-friendly option)
- 2 garlic cloves
- ¼ cup olive oil
- Salt and pepper, to taste
For the sandwich:
- 4 ciabatta rolls or slices of sourdough bread
- 4 slices of mozzarella, provolone, or your preferred cheese
- 2 medium tomatoes, sliced
- 1 cup arugula or baby spinach
- 2 tablespoons mayonnaise (optional)
Instructions
- Prepare the Chicken:
- Butterfly the chicken breasts by slicing them horizontally into two thinner pieces.
- In a small bowl, mix olive oil, garlic powder, onion powder, smoked paprika, oregano, salt, and black pepper.
- Brush the chicken with the seasoning mixture on both sides.
- Grill the Chicken:
- Heat a grill or grill pan over medium-high heat. Lightly oil the grates or pan.
- Grill the chicken for 4–5 minutes per side or until the internal temperature reaches 165°F (74°C).
- Remove from the grill and let rest for 5 minutes.
- Make the Pesto:
- In a food processor, combine basil, Parmesan cheese, pine nuts, garlic, olive oil, salt, and pepper.
- Pulse until smooth, scraping down the sides as needed. Adjust the consistency with a little more olive oil, if necessary.
- Toast the Bread:
- Slice the ciabatta rolls in half or use sourdough slices.
- Toast the bread lightly on the grill or in a skillet until golden brown.
- Assemble the Sandwich:
- Spread a generous layer of pesto on the bottom slice of each piece of bread.
- Add a grilled chicken piece on top, followed by a slice of cheese.
- Layer with tomato slices and a handful of arugula. Spread mayonnaise on the top bread slice, if desired, and place it on top to complete the sandwich.
- Melt the Cheese (Optional):
- Place the assembled sandwiches back on the grill or in a skillet for 1–2 minutes, covering with a lid, to melt the cheese.
- Serve:
- Cut the sandwiches in half and serve warm with chips, salad, or a bowl of soup.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Fat: 17g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 38g