There’s nothing quite like a sandwich that hits all the right notes—flavorful, melty, crispy, and satisfying. Enter the Chicken Pesto Sandwich with Mozzarella, a creation that brings together tender, juicy chicken, creamy mozzarella, bright pesto, and juicy tomatoes, all nestled between perfectly toasted ciabatta rolls. It’s the kind of meal that feels gourmet but is actually super easy to whip up, whether you’re looking for a quick lunch or a casual dinner option.
This sandwich is one of my go-to recipes, and for good reason. I first made it during a busy weeknight when I didn’t feel like spending too much time in the kitchen but still craved something comforting and fresh. From the very first bite, it became a household favorite. It’s versatile, customizable, and hits that perfect balance between hearty and light. Plus, the combination of basil pesto and mozzarella gives it an irresistible Italian-inspired flair.
If you’re someone who enjoys simple yet flavorful recipes, this one’s for you. And don’t worry if you’re new to cooking—this recipe is straightforward, and I’ll guide you through each step to make sure it turns out perfectly every time.
Why You’ll Love This Chicken Pesto Sandwich Recipe
First off, it’s easy. This recipe doesn’t require any fancy techniques or hard-to-find ingredients, which means you can throw it together even on your busiest days. The chicken cooks up quickly, and assembling the sandwiches is a breeze.
Second, it’s packed with flavor. The pesto brings a herby, garlicky punch, while the mozzarella adds a creamy, melty goodness that’s hard to resist. The toasted ciabatta rolls add a slight crunch, making every bite perfectly balanced in texture.
This sandwich is also family-friendly and totally customizable. Kids love the cheesy chicken combo, while adults appreciate the fresh pesto and tomato layers. You can easily adjust the ingredients to suit your preferences—swap out the mozzarella for provolone or add a handful of arugula for some peppery greens.
Lastly, it’s versatile. Serve it as a quick lunch, a satisfying dinner, or even cut it into smaller portions for a party appetizer. No matter the occasion, this sandwich is sure to impress.
Preparation Time and Servings
Total Time: 30 minutes
Servings: 4 sandwiches
Calories per serving: Approximately 450
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts (about 1 lb)
- 1 tablespoon Italian seasoning
- Salt and freshly cracked black pepper, to taste
- 1 tablespoon avocado oil (or olive oil)
For the Sandwich
- 4 ciabatta rolls, sliced in half horizontally
- 4 tablespoons mayonnaise (optional)
- ⅓ cup pesto (store-bought or homemade)
- 6 ounces fresh mozzarella, sliced
- 4 Roma tomatoes, sliced
- Additional avocado oil for toasting
Step-by-Step Instructions
Prepare the Chicken
Begin by slicing each chicken breast horizontally to create four thin cutlets. This helps the chicken cook faster and more evenly. Next, season both sides of each cutlet with Italian seasoning, salt, and freshly cracked black pepper.
Cook the Chicken
Heat a large skillet over medium-high heat and add the avocado oil. Once the oil is hot, place the chicken cutlets in the skillet. Cook them for about 3–5 minutes per side, or until they’re golden brown and fully cooked (the internal temperature should reach 160°F). Remove the chicken from the skillet and set it aside on a plate.
Toast the Bread
Using the same skillet, add the ciabatta roll halves, cut side down, and toast them for 1–2 minutes until they’re golden and slightly crispy. Toasting the bread not only adds flavor but also helps it hold up better when layered with the juicy fillings.
Assemble the Sandwiches
Now for the fun part—assembling your sandwiches! Start by spreading mayonnaise (if using) on one half of each roll and a generous layer of pesto on the other. On the mayo-coated side, layer a chicken cutlet, followed by a few slices of fresh mozzarella and Roma tomatoes. Finish by placing the pesto-coated half of the roll on top.
Toast the Sandwiches
To take these sandwiches to the next level, lightly brush the outsides with a bit of avocado oil. Place the assembled sandwiches back in the skillet and cook for 2 minutes per side over medium heat. This will crisp up the bread even more and melt the mozzarella to gooey perfection. If you have a panini press, now’s the time to use it for that extra touch of sandwich magic!
Serve and Enjoy
Once the sandwiches are toasted and the mozzarella is beautifully melted, it’s time to dig in. Serve them warm, and don’t forget to grab a napkin—you’re going to need it for this delightfully messy, cheesy creation.
Tips for the Best Chicken Pesto Sandwich
- Use fresh mozzarella: Fresh mozzarella is key for that creamy, melty texture. If you can’t find it, you can substitute it with provolone or even shredded mozzarella, but the fresh stuff really takes this sandwich to the next level.
- Drain the tomatoes: Roma tomatoes can sometimes release a lot of moisture. To avoid soggy sandwiches, lightly pat the tomato slices with a paper towel before adding them.
- Make your own pesto: While store-bought pesto works great, making your own is surprisingly easy and adds a fresh, homemade touch. Simply blend fresh basil, garlic, pine nuts, Parmesan cheese, olive oil, and a pinch of salt in a food processor.
- Toast the bread properly: Don’t skip the step of toasting the ciabatta rolls. This not only enhances the flavor but also provides a sturdy base for all the delicious fillings.
- Add greens: For an extra burst of freshness, try adding a handful of arugula or baby spinach to your sandwich.
Recipe Variations
- Vegetarian Option: Swap the chicken for grilled portobello mushrooms or a thick slice of roasted eggplant. These options pair beautifully with the pesto and mozzarella.
- Gluten-Free: Use gluten-free bread or rolls to make this recipe gluten-free without compromising on flavor.
- Extra Spicy: Add a pinch of crushed red pepper flakes to the pesto or sprinkle them over the chicken for a little heat.
- Herb Variations: Try experimenting with different herbs in your pesto, such as parsley or cilantro, for a unique twist.
How to Serve the Chicken Pesto Sandwich
This Chicken Pesto Sandwich is incredibly versatile when it comes to serving options:
- Pair it with a side of crispy sweet potato fries or baked potato wedges for a hearty meal.
- Serve it alongside a light, fresh salad like arugula with lemon vinaigrette for a balanced and refreshing combination.
- For a cozy, comforting meal, pair it with a warm bowl of tomato soup—the ultimate match made in heaven.
Storage and Reheating
If you happen to have leftovers, wrap the sandwiches tightly in foil and refrigerate them for up to one day. To reheat, place the foil-wrapped sandwiches in a preheated oven at 350°F for about 10 minutes or until heated through. This method helps keep the bread crispy while warming the fillings.
Special Equipment for this Chicken Pesto Sandwich
- Skillet or Panini Press: A non-stick skillet works great, but if you have a panini press, it will make toasting the sandwiches even easier and give them those beautiful grill marks.
- Sharp Knife: For slicing the chicken and tomatoes evenly, a sharp knife is essential.
- Meat Thermometer: To ensure the chicken is cooked to perfection, a meat thermometer is helpful.
Frequently Asked Questions
Can I make this sandwich ahead of time?
Yes, you can prep the chicken and toast the bread ahead of time. Store the components separately and assemble the sandwiches just before serving for the best texture and flavor.
What’s the best way to slice fresh mozzarella?
Use a sharp knife or a cheese slicer to get even slices. If the mozzarella is very soft, chilling it briefly in the freezer can make slicing easier.
Can I freeze the cooked chicken?
Absolutely! Cooked chicken cutlets can be frozen in an airtight container for up to three months. Thaw them overnight in the fridge and reheat before assembling the sandwiches.
Conclusion
This Chicken Pesto Sandwich with Mozzarella is everything you could want in a sandwich—flavorful, satisfying, and oh-so-easy to make. Whether you’re preparing it for a casual dinner, a quick lunch, or even a picnic, it’s sure to become a favorite. I hope you’ll give this recipe a try and experience just how delicious a simple sandwich can be. If you do, don’t forget to let me know how it turned out! You can share your creation on social media and tag me—I can’t wait to see your cheesy, melty masterpieces. Happy cooking!
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Chicken Pesto Sandwich with Mozzarella: A Delicious and Quick Meal
- Total Time: 30 minutes
- Yield: 4 sandwiches 1x
- Diet: Halal
Description
A quick and delicious sandwich featuring tender chicken breasts, creamy mozzarella, flavorful pesto, and fresh tomatoes, all served on crispy toasted ciabatta rolls. Perfect for lunch or dinner, this easy recipe is packed with flavor and customizable for any occasion.
Ingredients
- For the Chicken:
- 2 large chicken breasts (boneless, skinless)
- 1 tbsp Italian seasoning
- Salt and black pepper, to taste
- 1 tbsp avocado oil
- For the Sandwich:
- 4 ciabatta rolls (sliced in half)
- 4 tbsp mayonnaise (optional)
- ⅓ cup basil pesto
- 6 oz fresh mozzarella (sliced)
- 4 Roma tomatoes (sliced)
- Avocado oil (for toasting)
Instructions
- Slice the chicken breasts into four thin cutlets. Season with Italian seasoning, salt, and pepper.
- Heat avocado oil in a skillet over medium-high heat. Cook chicken for 3–5 minutes per side until golden and cooked through. Remove and set aside.
- Toast the ciabatta rolls in the same skillet, cut side down, for 1–2 minutes.
- Spread mayo on one half of each roll and pesto on the other. Add chicken, mozzarella, and tomatoes.
- Brush the outside of the sandwiches with oil and toast in the skillet for 2 minutes per side until crispy and the cheese is melted.
- Serve warm and enjoy!
Notes
- Use fresh mozzarella for the best texture and flavor.
- Roma tomatoes can be swapped for sun-dried tomatoes for a richer taste.
- For extra crunch, toast the bread in a panini press.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet or Panini Press
- Cuisine: Italian-Inspired