This Chicken Pesto Sandwich is the ultimate summer sandwich! It brings together superior Italian flavors including a bakery fresh ciabatta bun, balsamic marinated chicken breast, fresh mozzarella and tomatoes, plus an intensely herby pesto. You’ll want this one on repeat!
Tired of the same old ways of making chicken? This recipe is the exciting switch things up with vibrant fresh flavor recipe you need to try!
A classic chicken sandwich is great, but when you put an Italian spin on it I think it’s even better. The flavors are similar to the crave-worthy taste of a caprese salad or an excellent pesto pasta with the bonus of marinated grilled chicken and a fresh bun. This makes it even more hearty, filling and flavorful.
You’ll find that this Chicken Pesto Sandwich is a great option for both lunch or dinner. And if you like to plan ahead you may as well double the recipe, because this is one worthy of eating two days in a row!
Chicken Pesto Sandwich Recipe Ingredients2
Chicken breasts: You can use two large chicken breasts that have been halved through their thickness here to create four portions, or use 4 chicken cutlets.
Olive oil and olive oil cooking spray: This is used for the marinade to help flavors infuse into the chicken and to help keep the chicken moist. The spray is to help the rolls toast well.
White balsamic vinegar: I use white balsamic vinegar for a better color and milder flavor but you can also make the marinade with dark balsamic vinegar if that’s what you have.
Dried oregano: This just adds a little extra herbed flavor to the chicken.
Kosher salt and black pepper: Season the marinade with a fair amount.
Ciabatta rolls or foccacia rolls: Both are great options here, you want a hearty roll that will hold up to all the fillings.
Fresh mozzarella: Use a ball or log and cut yourself vs. using pre-sliced as those slices are too thick.
Prepared pesto: I recommend using homemade if you have the time, otherwise a store-bought refrigerated version would be the next best option.
Baby arugula: You can skip this it’s not a must for the sandwich, it just adds more greens and a little more flavor.
Roma tomatoes: Use nice red ripe tomatoes for an excellent sandwich.
How to Make a Chicken Pesto Sandwich
Marinade chicken: To a gallon size resealable bag add olive oil, white balsamic vinegar, oregano, salt and pepper. Shake to evenly distribute ingredients then place chicken in bag with marinade.
Seal bag while pressing air out then rub marinade over chicken. Transfer to fridge and let rest at least 30 minutes but no longer than 4 hours.
Grill the chicken: Preheat a gas grill over medium-high heat (400 to 425 °F).
Brush grill grates lightly with oil then grill chicken (with lid closed) until charred on bottom, about 4 to 6 minutes. Turn chicken then top with mozzarella slices and continue to cook chicken through, about 4 minutes longer (it should register 165 °F internally). Transfer to a plate and cover with foil, rest 5 minutes.
Toast the buns: Meanwhile spray rolls on split side with olive oil cooking spray then place rolls on grill cut side down. Grill until lightly toasted about 1 minute (can grill on opposite side also if preferred).
To assemble sandwiches: Spread pesto on split side of lower halves of the rolls.
Layer the arugula over the bottom halves, top each with a chicken breast with the cheese side up, layer on tomatoes.
Spread remaining pesto over cut side of top halves of the rolls then turn and press over sandwich. Serve right away.
Can I Make This Sandwich without a Grill?
Yes you can easily make this sandwich without a grill.
To do so simply toast the buns in the oven under the broiler on a baking sheet, and cook the chicken in a heavy 12-inch skillet over medium heat until cooked through (turning halfway).
Helpful Tips for the Best Sandwich
Marinating time: Marinate the chicken at least 30 minutes so it has time to take on some of the flavor. On the other hand however, don’t marinate the chicken breast longer than 4 hours or the acidic marinade can denature the proteins making it mushy.with
Use the best quality ingredients: The sandwich will only taste as good as the ingredients you use. With that said bakery fresh buns are best, seasonal tomatoes, and a homemade pesto or store-bought refrigerated.
Toast the bun: Don’t skip toasting the bun as this makes it more crisp and sturdy for all the fillings and adds more flavor.
Serve immediately: This is one of those recipes that should be served right away once complete, otherwise the bun gets soggy from all the fillings.
Possible Variations:
Use deli sliced chicken or turkey: If you are in a hurry this sandwich is also great with deli sliced chicken or turkey. Use a generous amount layered together, heat on one side in an oiled skillet. Then turn add the cheese on top, cover with a lid and let it melt.
Mozzarella subsistute: In place of mozzarella try another smooth melting mild cheese such as provolone or Monterey Jack.
Bread: If you can’t find ciabatta or foccacia rolls try making it on hearty sliced bread (such as sourdough) or wider baguette bread.
More Delicious Italian Inspired Chicken Recipes
Chicken Pesto Sandwich
The ultimate summer sandwich! It brings together a fair blend of superior Italian flavors including a bakery fresh ciabatta bun, balsamic marinated chicken breast, fresh mozzarella and tomatoes, plus an intensely herby pesto. You’ll want this one on repeat!
Servings: 4
Sandwiches
- 4 ciabatta or foccacia rolls, split
- Olive oil cooking spray
- 6 oz. fresh mozzarella, sliced 1/4-thick
- 1/2 to 3/4 cup prepared pesto (homemade or store-bought)
- 1 cup (slightly packed) baby arugula
- 2 medium roma tomatoes, sliced
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To a gallon size resealable bag add olive oil, white balsamic vinegar, oregano, salt and pepper. Shake to evenly distribute ingredients then place chicken in bag with marinade.
-
Seal bag while pressing air out then rub marinade over chicken. Transfer to fridge and let rest at least 30 minutes but no longer than 4 hours.
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To prepare sandwiches and grill chicken, preheat a gas grill over medium-high heat (400 to 425 °F).
-
Brush grill grates lightly with oil then grill chicken (with lid closed) until charred on bottom, about 4 to 6 minutes. Turn chicken then top with mozzarella slices and continue to cook chicken through, about 4 minutes longer (it should register 165 °F internally). Transfer to a plate and cover with foil, rest 5 minutes.
-
Meanwhile spray rolls on split side with olive oil cooking spray then place rolls on grill cut side down. Grill until lightly toasted about 1 minute (you can also grill on opposite side if preferred).
-
To assemble sandwiches spread pesto on split side of lower halves of the rolls. Layer the arugula over the bottom halves, top each with a chicken breast with the cheese side up, layer on tomatoes.
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Spread remaining pesto over cut side of top halves of the rolls then turn and press over sandwich. Serve right away.
Nutrition Facts
Chicken Pesto Sandwich
Amount Per Serving
Calories 657
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 9g56%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 127mg42%
Sodium 1434mg62%
Potassium 667mg19%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 3g3%
Protein 49g98%
Vitamin A 1388IU28%
Vitamin C 7mg8%
Calcium 294mg29%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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