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Grilled chicken sandwich with fresh vegetables and pesto on ciabatta bread.

Perfect Pesto Chicken Sandwiches

This Pesto Chicken Sandwich is the ultimate combination of juicy, grilled chicken, vibrant basil pesto, and crisp, toasted bread. It's a simple yet flavorful meal perfect for lunch, dinner, or even a quick snack on the go. Topped with fresh tomatoes, arugula, and gooey melted cheese, this sandwich offers the perfect balance of savory and fresh flavors. Whether served warm or cold, this sandwich is a satisfying choice for any occasion!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: lunch
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • For the Chicken:
  • 2 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tbsp lemon juice optional, for extra flavor
  • For the Pesto or use store-bought:
  • 2 cups fresh basil leaves
  • 2 cloves garlic
  • ¼ cup Parmesan cheese grated
  • ¼ cup pine nuts or walnuts for a budget-friendly option
  • ½ cup extra virgin olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • For the Sandwich:
  • 4 slices ciabatta sourdough, or brioche (toasted)
  • ½ cup pesto homemade or store-bought
  • 1 large tomato sliced
  • ½ cup arugula or spinach
  • 4 slices mozzarella or provolone cheese
  • 1 tbsp balsamic glaze optional, for drizzling

Equipment

  • Grill pan or skillet
  • Food processor (for homemade pesto)
  • Cutting board
  • Sharp knife
  • Spatula or tongs
  • Measuring cups and spoons
  • Toaster or oven (for toasting bread)

Method
 

  1. Prepare the Chicken:
  2. Flatten the chicken breasts slightly for even cooking.
  3. Season both sides with salt, pepper, Italian seasoning, garlic powder, and onion powder. Drizzle with olive oil and lemon juice for extra flavor.
  4. Heat a grill or skillet over medium heat and cook the chicken for 4-5 minutes per side, until golden brown and the internal temperature reaches 165°F (75°C).
  5. Remove from heat and let it rest for a few minutes before slicing.
  6. Make the Pesto (If Using Homemade):
  7. In a food processor, blend basil, garlic, Parmesan, and pine nuts until finely chopped.
  8. Gradually drizzle in olive oil while blending until the pesto is smooth.
  9. Season with salt and pepper to taste. Set aside.
  10. Assemble the Sandwich:
  11. Lightly toast the bread for a crunchy texture.
  12. Spread a generous layer of pesto on both slices of bread.
  13. Layer arugula or spinach, tomato slices, grilled chicken, and cheese.
  14. Drizzle with balsamic glaze for added flavor (optional).
  15. Top with the second slice of bread and press gently.
  16. Serve & Enjoy:
  17. Serve warm or cold, with your favorite side dish like a fresh salad, roasted veggies, or soup.

Notes

Variations: Try different cheeses like gouda or brie for unique flavors.
Spicy Twist: Add a drizzle of spicy mayo or sriracha for heat.
Low-Carb Option: Serve the chicken and pesto over lettuce instead of bread.
Meal Prep Friendly: Make extra grilled chicken and pesto to assemble sandwiches quickly throughout the week.
Let me know if you need any tweaks!