This Grilled Chicken Pesto Sandwich will blow your mind! The flavor combination between the pesto, mozzarella and fire roasted peppers is incredible. This is the Ultimate Chicken Sandwich and a must try Summer favorite.
This could be my NEW favorite sandwich. I just bought this new 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.
Just use a regular skillet and it will still be just as good. It’s just that extra touch that makes it a little prettier. If you go with a regular pan, call it a toasty instead of a panini, so you don’t get publicly criticized.
If you're up for it, make my vegetarian pesto recipe along with this sandwich. It only takes 10 minutes to make and it is 100 times fresher than store bought.
Why You'll Love This Recipe:
- Easy. It's simple to make with step by step instructions.
- Tasty. The flavor combination is ridiculously good.
- 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 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- Sliced in half and sautéed to perfection.
Mozzarella Cheese- Delicate, milky cheese that has the ideal melt and pairs really well with pesto sauce.
Fire Roasted Red Peppers- For a subtle, smoky taste. These make such a difference in this recipe, so don't leave them out.
Pesto- Spreads onto this sandwich for the best flavor combination.
Butter- For transforming this sandwich into a toasty, grilled creation.
See the recipe card below for the full list of ingredients and quantities.
How to Make Grilled Chicken Pesto Sandwiches:
Step 1: Cook the Chicken Breast. Pat dry the chicken breast with a paper towel and season with salt, oregano and pepper. Into a large skillet over medium heat, add 1 tablespoon olive oil. Once heated, place chicken into skillet and cook about 4 minutes on each side until cooked entirely. Note: If you want grill marks like the chicken in step 2, use a grill pan with ridges.
The chicken should read 165 degrees on a meat thermometer or instant read thermometer. Place on a plate and set aside.
Step 2: Assemble the sandwiches: Add 2 tablespoons of pesto to each sandwich by spreading it on one side of each sandwich. Now, add two slices of fresh mozzarella, a few roasted red peppers & one of the thin chicken breasts onto each sandwich. Close it up.
Step 3: Get the grill pan, panini press or just a skillet ready. Heat the pan to medium heat and add 1 tablespoon of butter. This is important *Make sure if you are using a skillet like this, that the butter gets between each crevice. Otherwise, it cooks a little funny.
Add two sandwiches into the pan, then press onto the top of the sandwich with a flat lid or a burger press. Flip the sandwiches after three to four minutes on each side. Make sure to add one tablespoon of butter in between the flip.
Step 4: Slice each sandwich is half. Serve and enjoy with additional pesto on the side for dipping.
Expert Tips:
- Use good bread. Look for the Italian Round, Sourdough or Ciabatta slices in the fresh bread section of your grocery store.
- Remove as much water as possible from the roasted red peppers to avoid any soggy textures in the sandwich.
Pair this sandwich with this Ancient Grain Salad, Tomato and Cucumber Salad or Strawberry Pecan Salad.
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
Grilled Chicken Pesto Sandwich
- Total Time: 30 minutes
- Yield: 4 sandwiches 1x
Description
These pesto chicken sandwiches blew my mind. The flavor combination between the pesto, mozzarella and fire roasted peppers is AMAZING and ultimately makes this another must try recipe!
Ingredients
- 8 slices of good bread (the kind they make in the grocery store* the good kind* I used an Italian round loaf, which turned out marvelous)
- 2 chicken breast ( Carefully slice each breast in half lengthwise to create 2 skinny chicken breast, which made 4 total chicken breasts)
- 8 thin slices of fresh mozzarella cheese
- ½ cup of roughly chopped fire roasted red peppers from the jar
- 8 tablespoons of pesto sauce (I have a really great recipe for homemade pesto or you can use store bought)
- 8 tablespoons of butter (I like salted, but you go with whatever feels right)
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ⅛ teaspoon pepper
- 1 tbs olive oil
- A skillet or grill pan or panini press
Instructions
- Pat dry the chicken breast with a paper towel and season with salt, oregano, and pepper. Into a large skillet over medium heat, add 1 tablespoon olive oil. Once heated, place chicken into skillet and cook about 4 minutes on each side until cooked entirely. The chicken should read 165 degrees on a meat thermometer or instant read thermometer. Place on a plate and set aside.
- Add 2 tablespoons of pesto to each sandwich by spreading it on one side of each sandwich.
- Now, add two slices of fresh mozzarella, a few roasted red peppers & one of the thin chicken breasts onto each sandwich.
- Get the grill pan, panini press or just a skillet ready. Heat the pan to medium heat and add 1 tablespoon of butter. This is important *Make sure if you are using a grill pan like this, that the butter gets between each crevice. Otherwise, it cooks a little funny.
- Add two sandwiches in, then press onto the top of the sandwich with a flat lid or a burger press.
- Flip the sandwiches after three to four minutes on each side. Make sure to add one tablespoon of butter in between flipping.
- Remove from the skillet and slice in half. Serve and enjoy with additional pesto sauce if desired.
Notes
- Use good bread. Look for the Italian Round, Sourdough or Ciabatta slices in the fresh bread section of your grocery store.
- Remove as much water as possible from the roasted red peppers to avoid any soggy textures in the sandwich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: sandwiches
- Method: stove top
- Cuisine: Italian
Holly
This was heavenly!