Description
A delicious Chicken Pesto Sandwich recipe that combines tender chicken, fresh mozzarella, and vibrant pesto for a flavorful meal.
Ingredients
Scale
- 2 chicken breasts (or 2 cups shredded rotisserie chicken for convenience)
- 2 tablespoons olive oil
- Salt and black pepper (to taste)
- 1 teaspoon garlic powder (optional)
- 4 slices of bread (ciabatta, sourdough, or focaccia work great)
- 4 tablespoons pesto sauce (homemade or store-bought)
- 4 slices mozzarella cheese (fresh or shredded)
- 1 medium tomato, thinly sliced
- A handful of fresh spinach or arugula
- Butter (for toasting, optional)
Instructions
- Season chicken breasts with olive oil, salt, pepper, and garlic powder. Heat a skillet over medium-high heat. Cook chicken for 5–7 minutes per side, until golden and fully cooked (internal temp 165°F / 74°C). If using rotisserie chicken, skip this step and shred it instead. Slice or shred the chicken into bite-sized pieces.
- Slice your bread in half. (Optional) Spread a thin layer of butter and toast it on a skillet or panini press until lightly crispy.
- Spread 1 tablespoon of pesto on each bread slice. Layer with sliced chicken, followed by mozzarella cheese, tomato slices, and spinach/arugula. Top with the second slice of bread.
- If you want it melty, grill the whole sandwich in a skillet or panini press for 2–3 minutes per side until the cheese softens. Slice in half and serve warm.
Notes
- Add roasted red peppers for extra flavor.
- Use whole-grain bread for a healthier version.
- Swap mozzarella for provolone or gouda for a different cheesy twist.
- Spread a little mayo mixed with pesto if you like it creamier.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg