Name: Grilled Chicken Pesto Sandwich
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 1 tbsp olive oil; Salt and pepper, to taste; 1/4 cup pesto (store-bought or homemade); 4 slices fresh mozzarella or provolone cheese; 1-2 tomatoes, sliced; Fresh basil leaves (optional); 2-4 ciabatta rolls, focaccia, or sourdough bread slices; 2 tbsp butter or mayonnaise (for toasting)

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This grilled chicken pesto sandwich is a warm, satisfying, and flavorful meal that I can throw together quickly, whether I’m making lunch for myself or feeding a hungry group. Juicy grilled chicken, creamy pesto, melted cheese, and fresh toppings are all tucked inside crispy toasted bread—it’s the kind of sandwich I crave all year round.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between fresh and indulgent. The pesto adds a bright, herby punch, while the grilled chicken provides protein and heartiness. Melty cheese binds everything together, and I can customize the bread and toppings to suit whatever I have on hand. It’s simple, fast, and always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Olive oil
Salt and pepper
Pesto (store-bought or homemade)
Fresh mozzarella or provolone cheese
Tomatoes, sliced
Fresh basil leaves (optional)
Ciabatta rolls, focaccia, or sourdough bread
Butter or mayonnaise (for toasting the bread)

Directions

I season the chicken breasts with olive oil, salt, and pepper, then grill them on medium-high heat for about 6–7 minutes per side, until fully cooked and lightly charred.
Once grilled, I let the chicken rest for a few minutes, then slice it thinly or leave it in larger pieces depending on how hearty I want the sandwich to be.
I spread pesto generously on the inside of each bread slice.
I layer the grilled chicken, cheese, and tomato slices, and add fresh basil if I have it.
I close the sandwich, then lightly butter the outside of the bread (or brush it with olive oil) and grill it in a skillet or sandwich press until the bread is golden and the cheese is melted.
I let it cool slightly before slicing in half and serving warm.

Servings and timing

This recipe makes 2–4 sandwiches, depending on the size of the bread and chicken used.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I use arugula or spinach in place of basil when I want extra greens.
Sometimes I add roasted red peppers or caramelized onions for extra flavor.
I swap chicken for turkey, grilled tofu, or even a veggie burger when I want something different.
I use a different cheese like Swiss, Havarti, or even goat cheese depending on my mood.

storage/reheating

If I have leftovers, I store the assembled sandwich (ungrilled) in the fridge for up to 2 days.
To reheat, I grill it in a skillet or panini press until warmed through and the cheese melts.
I avoid microwaving—it makes the bread soggy and takes away from that nice crisp texture.

FAQs

Can I use store-bought pesto?

Yes, I often use store-bought pesto when I’m short on time. It still delivers great flavor. Homemade is a bonus, but not essential.

What kind of bread works best?

I like using ciabatta, focaccia, or sourdough because they hold up well to grilling and have great texture.

Can I use leftover grilled chicken?

Absolutely. I often use leftover grilled or roasted chicken, which makes this recipe even faster.

What’s the best cheese for this sandwich?

I usually go with fresh mozzarella or provolone for that gooey melt, but I’ve also used cheddar or fontina with great results.

Can I make this sandwich ahead of time?

I assemble it ahead, wrap it tightly, and refrigerate it. Then I just grill it fresh when I’m ready to eat for the best texture.

Conclusion

This grilled chicken pesto sandwich is one of those meals that feels gourmet without taking much effort. I love how versatile it is—I can play around with the ingredients based on what’s in my fridge, and it always turns out delicious. Whether I’m making lunch, a casual dinner, or a picnic meal, this sandwich never disappoints.