Pesto Grilled Chicken Sandwich with Mozzarella
This bright, comforting sandwich layers succulent grilled chicken with aromatic basil pesto, creamy mozzarella, and crisp veggies on toasted bread. It’s quick enough for a weeknight dinner, yet special enough for weekend lunches. Expect a zippy, herb-forward bite with melty cheese and a satisfying crunch from the baguette.
Ingredients
- 2 skinless chicken breasts (boneless)
- 3 tablespoons pesto
- 4 slices fresh mozzarella
- 6 cherry tomatoes, halved
- 1 cup arugula or baby spinach
- 2 pieces ciabatta rolls or baguette halves
- 1 tablespoon olive oil
- to taste salt
- to taste black pepper
Instructions
- Pat the chicken breasts dry and season lightly with salt and pepper. Rub 1 tablespoon of pesto over each breast for a quick flavor boost.
- Heat a grill pan or skillet over medium-high heat and brush with a little olive oil. Grill the chicken 5–6 minutes per side, or until fully cooked through (internal temperature 165°F/74°C). Let rest for a few minutes, then slice thinly.
- While the chicken rests, lightly toast the bread until golden. If you like a little extra crunch, brush the cut sides with a touch more olive oil before toasting.
- Assemble each sandwich by layering arugula, sliced chicken, tomatoes, and mozzarella on the bottom half. If you’re using whole mozzarella slices, you can crown the chicken with one more slice for extra gooey goodness.
- Spread a thin layer of pesto on the inside of the top crust, add a light sprinkle of salt and pepper, then close the sandwich. If you prefer melted cheese all the way through, you can place the assembled sandwich back on the grill for 1–2 minutes to melt the mozzarella.
- Slice in half and serve immediately. Optional: drizzle with a tiny bit of balsamic glaze for a tangy finish.