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Pesto Chicken Sandwich

A delicious and satisfying sandwich filled with grilled chicken, fresh mozzarella, and vibrant pesto, perfect for lunch or a quick dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken
  • 2 pieces chicken breasts Slice in half for even cooking.
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder
For the sandwich
  • 4 rolls ciabatta rolls Lightly brush with olive oil.
  • 1 tablespoon olive oil For toasting the rolls.
  • 4 slices fresh mozzarella Use fresh for best flavor.
  • 1/2 cup pesto Store-bought or homemade.
  • 1 piece tomato (sliced) For sandwich filling.
  • 2 cups arugula For freshness.

Method
 

Preparation
  1. Slice the chicken breasts in half to ensure even cooking.
  2. Sprinkle the chicken with salt, pepper, and garlic powder.
Cooking
  1. Grill or sauté the chicken until fully cooked.
  2. While the chicken is cooking, lightly brush the inside of the ciabatta rolls with olive oil.
  3. Toast the rolls on the grill or in a sauté pan until they’re golden brown.
  4. Once the chicken is cooked, place it on a cookie sheet and top each piece with mozzarella cheese.
  5. Put the sheet under the broiler until the cheese melts.
Assembly
  1. Spread pesto on the top half of each toasted roll.
  2. Assemble the sandwich by adding the chicken, tomato slices, and arugula.
  3. Close the sandwich and serve immediately.

Notes

Serve warm with a side of chips, salad, or fresh fruit. Leftovers can be stored in the refrigerator for up to two days and reheated in a toaster oven or grill.