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If you’re craving a sandwich that feels like a warm hug for your taste buds, this Grilled Chicken Sandwich with Pesto Recipe is exactly what you need. Juicy, perfectly seasoned grilled chicken meets the vibrant, herbaceous punch of basil pesto, all nestled between toasted sandwich rolls with fresh mozzarella, ripe tomato slices, and peppery arugula. It’s a combination that sings with fresh flavors and satisfying textures, making it an instant favorite for lunch, dinner, or basically any time you need a delicious pick-me-up.
Ingredients You’ll Need
Gathering the right ingredients is the first and most important step to creating a fantastic Grilled Chicken Sandwich with Pesto Recipe. Each component plays a crucial role in building the perfect balance of flavor, moisture, and freshness that makes this sandwich so irresistible.
- 2 boneless skinless chicken breasts: The star of the sandwich, providing juicy, lean protein.
- 1 tablespoon olive oil: Helps keep the chicken tender and adds subtle richness during grilling.
- 1 teaspoon salt: Essential for enhancing all the flavors in the chicken and the sandwich overall.
- 1/2 teaspoon black pepper: Adds a gentle spicy kick that cuts through the richness.
- 1/2 teaspoon garlic powder: Gives the chicken a savory depth without overpowering the pesto.
- 4 sandwich rolls or ciabatta buns, split: Toasted until crisp, these provide a hearty base to hold all the delicious fillings.
- 1/2 cup basil pesto: Bursting with fresh basil, pine nuts, garlic, and parmesan, this is the vibrant soul of the sandwich.
- 1 cup fresh mozzarella slices or shredded mozzarella: Melts slightly against the warm chicken, adding creamy texture and mild flavor.
- 1 cup fresh tomato slices: Juicy and bright, they bring a refreshing contrast to the richness.
- 1 cup fresh arugula or baby spinach: Offers peppery greens that add color and a little bite to each bite.
- Optional butter or olive oil for toasting bread: Gives the bread a golden, crispy edge and extra flavor.
How to Make Grilled Chicken Sandwich with Pesto Recipe
Step 1: Prepare the Grill and Chicken
Start by preheating your grill or grill pan to medium-high heat to create those perfect char marks and juicy, tender chicken. Brush the chicken breasts evenly with olive oil, then season them generously with salt, black pepper, and garlic powder. These simple seasonings lay a savory foundation that perfectly complements the bright pesto and fresh toppings.
Step 2: Grill the Chicken
Place the chicken on the hot grill and cook for 5 to 7 minutes per side. Keep an eye on it and make sure the internal temperature reaches 165°F to ensure it’s fully cooked through. The grilling adds smoky flavor and locks in moisture. Once done, remove the chicken and let it rest for a few minutes to keep every bite juicy and tender.
Step 3: Toast the Bread
Lightly toast your sandwich rolls on the grill until they become warm, lightly crisp, and fragrant. Brushing them with butter or olive oil before toasting can add an extra indulgent crunch that’s simply irresistible. This step balances the soft, melty interior with a satisfying outer crisp.
Step 4: Build the Sandwich
Spread the basil pesto generously on the cut sides of the toasted rolls—that fresh, vibrant flavor is the heart of this recipe! Layer the grilled chicken breasts onto the bottom halves, followed by fresh mozzarella for creaminess, juicy tomato slices for brightness, and a handful of peppery arugula or baby spinach for that fresh, crisp finish. Close the sandwich and get ready to enjoy a perfect harmony of flavors and textures.
How to Serve Grilled Chicken Sandwich with Pesto Recipe
Garnishes
To elevate your Grilled Chicken Sandwich with Pesto Recipe even more, consider a light drizzle of balsamic glaze or a squeeze of fresh lemon juice just before serving. These small touches brighten up the flavors beautifully and add a layer of unexpected sophistication without complicating your meal.
Side Dishes
This sandwich loves company! Pair it with crispy sweet potato fries, a tangy coleslaw, or a simple mixed greens salad dressed in lemon vinaigrette. These sides bring balance to the rich and savory flavors of the sandwich, making your meal memorable and well-rounded.
Creative Ways to Present
For a fun twist, slice your sandwich diagonally and serve it open-faced with an extra dollop of pesto on the side for dipping. You can also add pickled red onions or roasted peppers into the layers for a flavor boost and beautiful color contrast. Presentation can be simple yet stunning—sometimes the most inviting dishes are the ones that look effortlessly delicious.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap the sandwiches tightly in foil or plastic wrap and refrigerate them for up to 2 days. Keep ingredients like pesto and arugula separate if possible to avoid sogginess, then assemble or reheat just before enjoying again.
Freezing
This Grilled Chicken Sandwich with Pesto Recipe is best enjoyed fresh, but you can freeze the grilled chicken breasts separately. Wrap each breast individually in freezer-safe wrap and store for up to 3 months. Thaw in the refrigerator overnight before reheating and assembling the sandwich.
Reheating
To warm up your leftover grilled chicken, place it in a preheated oven at 350°F wrapped in foil until heated through. Toast or re-toast the sandwich rolls to bring back their crispiness and assemble fresh with pesto and toppings for the best results.
FAQs
Can I use a different type of bread for this sandwich?
Absolutely! While ciabatta or sandwich rolls work beautifully for their texture and size, you can swap in focaccia, baguette, or even a sturdy whole-grain bread. Just make sure it holds up well to grilling and the juicy fillings.
What if I don’t have a grill or grill pan?
No problem at all! You can cook the chicken on a stovetop skillet or bake it in the oven. The key is to get a nice golden color on the outside and ensure it’s fully cooked through. You can still toast the bread in a pan or oven for that satisfying crisp.
Can I make the pesto from scratch?
Definitely! Homemade pesto is fantastic and easy to whip up if you have fresh basil, garlic, pine nuts, Parmesan, and olive oil. Using fresh pesto will make your sandwich taste even brighter and fresher.
Is this sandwich suitable for special diets?
This classic Grilled Chicken Sandwich with Pesto Recipe is naturally gluten-containing because of the bread, but you can use gluten-free buns to accommodate that. For a vegetarian twist, substitute grilled portobello mushrooms or marinated grilled vegetables for the chicken.
How can I add extra flavor to the chicken?
Marinating the chicken beforehand in olive oil, lemon juice, garlic, and herbs can deepen the flavor. Alternatively, a light brush of balsamic glaze during the last minute of grilling adds a touch of sweetness and complexity you’ll love.
Final Thoughts
There’s something truly special about a sandwich that combines fresh, wholesome ingredients into one unforgettable bite, and this Grilled Chicken Sandwich with Pesto Recipe does just that. It’s easy to make, packed with flavor, and perfect for sharing—whether a casual lunch or a satisfying dinner. Give it a try and discover how effortless it is to elevate simple ingredients into a delicious meal you’ll want to make again and again.
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Grilled Chicken Sandwich with Pesto Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Grilled Chicken Sandwich with Pesto is a delicious and satisfying meal featuring juicy grilled chicken breasts seasoned with garlic and pepper, layered with fresh mozzarella, ripe tomato slices, and peppery arugula, all nestled inside toasted ciabatta buns spread generously with fragrant basil pesto. Perfect for a quick lunch or casual dinner, this sandwich combines fresh, vibrant flavors and wholesome ingredients for a mouthwatering experience.
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Sandwich:
- 4 sandwich rolls or ciabatta buns, split
- 1/2 cup basil pesto
- 1 cup fresh mozzarella slices or shredded mozzarella
- 1 cup fresh tomato slices
- 1 cup fresh arugula or baby spinach
- Optional: butter or olive oil for toasting bread
Instructions
- Preheat Grill: Preheat your grill or grill pan to medium-high heat to prepare for cooking the chicken evenly and achieving grill marks.
- Season Chicken: Brush the chicken breasts with olive oil, then season all over evenly with salt, black pepper, and garlic powder to enhance flavor.
- Grill Chicken: Place the chicken breasts on the grill and cook for 5 to 7 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat once done.
- Rest and Slice: Let the grilled chicken rest for a few minutes to keep it juicy, then slice it if preferred for easier sandwich assembly and eating.
- Toast Buns: Lightly toast the sandwich rolls on the grill until warm and slightly crispy for added texture and flavor.
- Assemble Sandwich: Spread a generous amount of basil pesto on the cut sides of each roll. Layer the grilled chicken on the bottom halves, followed by mozzarella slices, tomato slices, and fresh arugula.
- Serve: Close the sandwiches with the top halves of the rolls and serve immediately while warm for the best taste and texture.
Notes
- You can substitute grilled turkey breasts or large grilled portobello mushrooms for the chicken to vary the protein or make a vegetarian option.
- For extra flavor, drizzle with balsamic glaze or squeeze fresh lemon juice over the sandwich fillings before closing.
- Butter or olive oil the buns before toasting for a richer taste and golden crisp exterior.
