Sandwiches
Grilled Chicken Pesto Sandwich
A toasted sandwich with juicy grilled chicken, fresh basil pesto, mozzarella, and tomato slices on ciabatta bread for a flavorful lunch or dinner.
Prep15 min
Cook10 min
Rest / chill0 min
Total25 min
Yield4 sandwiches
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Preheat grill or grill pan to medium-high heat.
- Brush chicken breasts lightly with olive oil and season with salt and pepper.
- Grill chicken 5-6 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes; slice thinly.
- Spread 1 tablespoon basil pesto on bottom halves of ciabatta rolls.
- Layer sliced chicken, mozzarella slices, and tomato on each roll.
- Replace tops, brush outsides of sandwiches with olive oil.
- Grill sandwiches on pan or press in grill for 3-4 minutes per side until bread is toasted and cheese melted.
- Slice in half and serve immediately.
A little kitchen know-how
Lightly brush the bread with olive oil before grilling to achieve a crispy crust.
Storage & leftovers
Assemble without tomato and pesto, wrap separately, and refrigerate up to 1 day. Assemble and grill just before serving for best texture.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.