Chicken Pesto Sandwich
Juicy Grilled Chicken, Vibrant Basil Pesto & Melted Cheese in Golden Bread
The Chicken Pesto Sandwich is a timeless favorite that perfectly balances freshness, comfort, and indulgence. It brings together tender chicken, fragrant basil pesto, creamy melted cheese, and crusty bread toasted to golden perfection. Every bite is layered with flavor: the herbal brightness of basil, the richness of olive oil and cheese, the savory depth of chicken, and the satisfying crunch of well-toasted bread.
This sandwich works beautifully as a hearty lunch, a casual dinner, or even a gourmet picnic option. It’s endlessly customizable, quick enough for a weekday meal, yet impressive enough to serve guests. Whether grilled in a pan, pressed like a panini, or baked in the oven, this sandwich always delivers.
Ingredients (Serves 4 sandwiches)
For the chicken:
- 2 large boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Optional: a squeeze of lemon juice
For the basil pesto (homemade):
- 2 packed cups fresh basil leaves
- 2 cloves garlic
- 40 g pine nuts (or walnuts)
- 60 g Parmesan cheese, freshly grated
- 120 ml extra virgin olive oil
- Salt and pepper to taste
(You can also use high-quality store-bought pesto if short on time.)
For assembling the sandwich:
- 4 ciabatta rolls, focaccia slices, or sourdough bread
- 200 g mozzarella, provolone, or fontina cheese
- 1 large tomato, sliced
- Fresh arugula or baby spinach
- Butter or olive oil for grilling
Preparing the Chicken
Start by preparing the chicken breasts. If they are thick, slice them horizontally to create thinner cutlets. This ensures even cooking and keeps the chicken juicy.
In a bowl, combine olive oil, salt, pepper, garlic powder, Italian seasoning, and lemon juice if using. Rub this mixture generously over the chicken, making sure every surface is coated. Let the chicken marinate for at least 15–20 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
Heat a grill pan or skillet over medium-high heat. Once hot, add the chicken and cook for 4–5 minutes per side, until golden brown and fully cooked through. The internal temperature should reach 75°C / 165°F.
Remove the chicken from the pan and let it rest for 5 minutes before slicing. Resting allows the juices to redistribute, keeping the meat tender and flavorful. Slice the chicken thinly against the grain.
Making the Basil Pesto
While the chicken rests, prepare the pesto. In a food processor, add basil leaves, garlic, pine nuts, and Parmesan cheese. Pulse a few times until roughly chopped.
With the processor running, slowly drizzle in the olive oil until the pesto becomes smooth but still slightly textured. Season with salt and freshly ground black pepper to taste.
The pesto should be vibrant green, fragrant, and rich. If it’s too thick, add a little more olive oil. If it’s too thin, add extra cheese or nuts.
Preparing the Bread
Slice the bread horizontally if not already cut. Lightly butter the outside of each slice or brush with olive oil. This step is crucial—it creates that irresistible golden crust when grilled.
If using ciabatta or focaccia, make sure the bread isn’t too thick; you want the filling to shine without overpowering it.
Assembling the Chicken Pesto Sandwich
Now comes the fun part—layering.
- Spread a generous layer of basil pesto on the inside of the bottom slice of bread.
- Add a layer of sliced chicken, distributing it evenly.
- Place slices of cheese over the chicken.
- Add tomato slices (lightly salted) and a handful of arugula or spinach.
- Spread a little more pesto on the top slice of bread, then close the sandwich.
Don’t overfill—balance is key. You want every bite to include all the elements.
Cooking the Sandwich
Pan-Grilled Method (Best for Crunch):
Heat a skillet or grill pan over medium heat. Place the sandwich in the pan and cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese is fully melted.
Panini Press:
Cook according to your press instructions, usually 4–6 minutes, until crisp and melty.
Oven Method:
Wrap the sandwich loosely in foil and bake at 180°C / 350°F for 10 minutes, then unwrap and bake another 5 minutes to crisp the bread.
Tips for the Perfect Chicken Pesto Sandwich
- Cheese matters: Mozzarella melts beautifully, provolone adds sharpness, and fontina brings richness.
- Add crunch: Thinly sliced red onion or toasted pine nuts add texture.
- Extra indulgence: Add a thin spread of mayonnaise or ricotta under the pesto.
- Spicy twist: A few chili flakes or a drizzle of chili oil elevate the sandwich.
- Healthy version: Use whole-grain bread and grill without butter.
Serving Suggestions
Serve the Chicken Pesto Sandwich hot and crisp, sliced in half. It pairs perfectly with:
- Sweet potato fries
- A light green salad with lemon vinaigrette
- Tomato soup
- Sparkling water or iced tea
Final Bite
When you bite into a Chicken Pesto Sandwich, you get everything at once: the crunch of toasted bread, the juicy warmth of chicken, the creamy melt of cheese, and the fresh, aromatic punch of basil pesto. It’s comforting yet fresh, simple yet sophisticated—a sandwich that never goes out of style 🌿🥪