This Chicken Pesto Sandwich is the best Summer Sandwich and the flavors will blow your mind! It's loaded with grilled chicken, pesto, mozzarella and balsamic tossed greens. This is the Ultimate Chicken Sandwich and a must try Summer favorite.
This could be my NEW favorite sandwich. I just bought this new grill pan, and I was so excited to try it out and let me just say, it delivered.
If you don’t have ridges on your pan or a panini press, don’t worry about it. They will still taste amazing.
If you're up for it, make my pesto dipping sauce recipe for this sandwich. The pesto sauce only takes 10 minutes to make and it is 100 times fresher than store bought.
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Why You'll Love This Recipe:
- Easy. It's simple to make with step by step instructions.
- Tasty. The flavor combination is ridiculously good and amazing for Summer.
- Quick. It only takes 30 minutes to make.
- A Crowd Favorite. Just like my Ciabatta Chicken Sandwich, this sandwich will 100% impress.
Looking for more easy dinner ideas? Try this Creamy Vegetable Pasta, Buffalo Chicken Quesadillas, Pesto Ricotta Pasta, and Chicken Fajita Wraps.
Ingredients:
Italian Round or a Sourdough- A good bread makes all the difference in this recipe. I highly suggest a freshly baked loaf from the grocery store. I used an Italian Round loaf and it was incredible.
Chicken Breast- I like using thinner chicken breasts for this recipe or you can slice them in half if they're really thick. They're marinated in oil and vinegar with lots of Italian spices to make them more tasty.
Mozzarella Cheese- Delicate, milky cheese that has the ideal melt and pairs really well with pesto sauce. Fresh mozzarella slices are best for this recipe.
Pesto- Spreads onto this sandwich for the best flavor combination. It has fresh flavors of basil, which is amazing in the Summer. Try this Pesto Cream Pasta too!
Butter- For transforming this sandwich into a toasty, grilled creation.
Spring Mix-An optional topping, but I love to toss these greens in oil and vinegar and add to my sandwich before serving. It brings in acidity and texture.
See the recipe card below for the full list of ingredients and quantities.
Substitutions and Variations:
Homemade pesto sauce or store-bought is perfectly fine for this recipe.
Want more veggies? Add in roasted red peppers or a tomato slice.
The mozzarella can be substituted with shredded parmesan or pecorino cheese.
The Spring mix can be substituted with Baby Arugula or Baby Spinach.
How to Make Chicken Pesto Sandwiches:
Step 1: Place the chicken breast in a large bowl and pour in 2 tablespoons olive oil, 1 teaspoon balsamic vinegar and the spice mixture of salt, red pepper flakes, oregano, basil and paprika. Toss to coat the chicken and allow it to set on the countertop for 10-15 minutes.
Step 2: Into a small bowl, add two handfuls of spring mix, 1 tablespoon olive oil and 2 teaspoons of balsamic vinegar. Toss to combine and set aside.
Step 3: Prepare a large skillet over medium low heat. Add the chicken breast to the pan and cook for 4-5 minutes on each side until the internal temperature reaches 165 degrees.
Step 4: Transfer the chicken to a plate and tent with foil for 5 minutes.
Step 5: Slice the chicken breasts into strips.
Step 6: Assemble the sandwiches by spreading 1 tablespoon of pesto on the inside of 1 slice of bread. Top with chicken slices, 2-3 slices of fresh mozzarella, then close sandwich with the other slice of bread. Repeat with all three sandwiches.
Step 7: Add 1-2 tablespoons of butter into a grill pan or griddle over medium heat and melt. Place the sandwiches onto the grill pan and cook for a few minutes on each side to toast the bread. When flipping, you may need to add additional butter for a nice golden color.
Step 8: Once the sandwiches come off the pan, open them up and add on the mixed greens, if desired.
Step 9: Slice in half and enjoy!
Expert Tips:
- Use good thick bread. Look for the Italian Round, Sourdough or Ciabatta slices in the fresh bread section of your grocery store.
- If the butter gets burnt in the pan, make sure to wipe it out and start over. Burnt butter will taste bitter and turn your bread into an ugly greasy color.
- I like to add the oil and balsamic greens after cooking on the grill pan, so they stay fresh and not soggy.
Pair this sandwich with this Ancient Grain Salad, Tomato and Cucumber Salad or Strawberry Pecan Salad.
Recipe FAQs:
These are best served fresh, but if you have leftovers, I recommend wrapping them individually in foil and storing the fridge for up to 2 days.
To reheat, place on a cookie sheet, with the sandwich still wrapped in foil, into a 350 degree oven for 10-15 minutes until warm.
More Sandwich Recipes You Will Love:
If you tried this Chicken Pesto Sandwich Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Chicken Pesto Sandwich
- Total Time: 40 minutes
- Yield: 3 sandwiches 1x
Description
This Chicken Pesto Sandwich will blow your mind. The flavor combination between the pesto, mozzarella and balsamic greens is AMAZING and a must try Summer recipe.
Ingredients
- 3 thin Chicken breasts, trimmed and patted dry
- 3 tablespoons olive oil
- 3 teaspoons balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon paprika
- ⅛ teaspoon red pepper flakes
- Two handfuls of Spring Mixed Greens
- 8 ounces fresh mozzarella cheese, sliced into 6-9 slices
- 3 tablespoons of pesto sauce (I have a really great recipe for homemade pesto or you can use store bought)
- 6 slices of good thick bread (the kind they make in the grocery store* the good kind* I used an Italian round loaf)
- 2-4 tablespoons of salted butter
Instructions
- Place the chicken breast in a large bowl and pour in 2 tablespoons olive oil, 1 teaspoon balsamic vinegar and spice mixture of salt, red pepper, oregano, basil and paprika. Toss to coat the chicken and allow it to set on the countertop for 10-15 minutes.
- Into a small bowl, add two handfuls of spring mix, 1 tablespoon olive oil and 2 teaspoons of balsamic vinegar. Toss to combine and set aside.
- Prepare a large skillet over medium low heat. Add the chicken breast to the pan and cook for 4-5 minutes on each side until the internal temperature reaches 165 degrees.
- Transfer the chicken to a plate and tent with foil for 5 minutes.
- Slice the chicken breasts into strips.
- Assemble the sandwiches by spreading 1 tablespoon of pesto on the inside of 1 slice of bread. Top with chicken slices, 2-3 slices of fresh mozzarella, then close sandwich with other slice of bread. Repeat with all three sandwiches.
- Add 1-2 tablespoons of butter into a grill pan or griddle over medium heat and melt. Place the sandwiches onto the grill pan and cook for a few minutes on each side to toast the bread. When flipping, you may need to add additional butter for a nice golden color.
- Once the sandwiches come off the pan, open them up and add on the mixed greens, if desired.
- Slice in half and enjoy!
Notes
- Use good thick bread. Look for the Italian Round, Sourdough or Ciabatta slices in the fresh bread section of your grocery store.
- If the butter gets burnt in the pan, make sure to wipe it out and start over. Burnt butter will taste bitter and turn your bread into an ugly greasy color.
- I like to add the oil and balsamic greens after cooking on the grill pan, so they stay fresh and not soggy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Italian
Holly says
This was heavenly!