Toasted Pesto Chicken Sandwich
Golden toasted rolls stacked with juicy chicken, basil pesto, melty mozzarella, tomato, and peppery greens. A quick, craveable lunch or easy dinner.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil for the skillet
- 8 oz thin-sliced chicken breast pat dry
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 6 oz crusty sandwich rolls, split ciabatta or similar
- 2 tsp unsalted butter, softened for toasting
- 2 tbsp basil pesto
- 3 oz fresh mozzarella, sliced
- 4 oz ripe tomato, sliced
- 1 cup baby arugula or baby spinach
- 1 tbsp mayonnaise optional
- 1 tbsp grated Parmesan optional, for extra savoriness
- 1 tsp balsamic glaze optional drizzle
Instructions
Preparation Steps
- Slice the tomato and mozzarella, split the rolls, and pat the chicken dry.
- Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high.
- Sear chicken 3–4 minutes per side until browned and cooked through. Rest 2 minutes, then slice if thick.
- Reduce heat to medium. Spread butter on cut sides of the rolls and toast cut-side down until golden.
- Spread pesto and a thin layer of mayo on toasted rolls. Layer chicken, mozzarella, tomato, and arugula. Sprinkle Parmesan; drizzle balsamic if using.
- Return sandwiches to the skillet. Press lightly and toast 1–2 minutes per side until cheese softens and bread is crisp.
Notes
Try it with grilled chicken thighs, provolone cheese, or add roasted red peppers. For a panini-style finish, press with a heavy skillet for extra crunch. Leftovers keep refrigerated for 1 day; rewarm in a toaster oven to restore crispness.
This recipe is an original creation inspired by classic Toasted Pesto Chicken Sandwich flavors. All ingredient ratios and instructions are independently developed.