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Grilled Chicken Pesto Sandwich

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This grilled chicken pesto sandwich is a quick and satisfying meal combining juicy grilled chicken, herby pesto, melted cheese, and fresh toppings between crispy toasted bread. It’s perfect for lunch, dinner, or a casual gathering and easy to customize.

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)

Instructions

  1. Season chicken breasts with olive oil, salt, and pepper.
  2. Grill on medium-high heat for 6–7 minutes per side, until fully cooked and lightly charred.
  3. Let the chicken rest for a few minutes, then slice thinly or keep in larger pieces as desired.
  4. Spread pesto on the inside of each bread slice or roll.
  5. Layer grilled chicken, cheese, tomato slices, and fresh basil if using.
  6. Close the sandwich and butter or brush the outside of the bread with olive oil.
  7. Grill the sandwich in a skillet or sandwich press until golden brown and cheese is melted.
  8. Let cool slightly, slice in half, and serve warm.

Notes

  • Use leftover grilled or roasted chicken to save time.
  • Try arugula, spinach, or roasted red peppers for extra flavor and texture.
  • Experiment with different cheeses like Havarti, Swiss, or goat cheese.
  • Store ungrilled sandwiches in the fridge for up to 2 days.
  • Reheat by grilling, not microwaving, to keep the bread crispy.

Nutrition

Find it online: https://cookedbymaya.com/grilled-chicken-pesto-sandwich/