This toasted chicken pesto sandwich brings the bistro right to your kitchen! Warm, toasty bread, juicy chicken and tomatoes, and creamy, melty mozzarella accented by Italian seasoning and buttery pesto.
What Makes This Chicken Pesto Sandwich So Good
- It’s an incredible hot sandwich option! Move over deli meat. This chicken pesto sandwich is full of amazing Italian flavors, and then it’s lightly toasted in a skillet to make the mozzarella nice and melty.
- It’s super filling but super light. Even with the oil in the pesto, you won’t feel weighed down after enjoying every bite.
Key Ingredients for Chicken Pesto Sandwich
Pesto – Pesto, from the Italian for “to pound or crush”, was originally made by crushing the ingredients with a mortar and pestle. Nowadays most people just use a food processor or a blender if they’re making their own. It’s a little oily, with garlic, basil, pine nuts, and a little Parmesan. No need to make your own if you don’t want to, though! Store-bought pesto is perfect for this chicken pesto sandwich.
Ciabatta – Oh, I love a good ciabatta! It might just be the perfect sandwich bread. It’s a traditional white Italian bread that’s a little dense and a little chewy, but has this amazing crust. You can use your favorite bread or roll in this recipe if ciabatta isn’t your thing, though. A nice sourdough would work, as would almost any Italian bread.
Chef’s Tips
- If you’ve got a panini press, fire it up! Instead of toasting your assembled sandwich in the frying pan toward the end, press it in the panini press. It’ll give you a beautiful even toast and press everything together into a melty, creamy, hot sandwich.
- Feel free to make this sandwich your own! You might enjoy adding a little arugula or spinach, using sun-dried tomatoes instead of Roma, or using Swiss or provolone instead of mozzarella.
What Do We Mean By “Healthy?”
Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.
Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!
More Easy and Delicious Recipes
- Instant Pot Sausage and Peppers
- Keto Grilled Cheese
- Marry Me Chicken
- Gluten Free Mozzarella Sticks
- Creamy Chicken Enchiladas
- Easy Sheet Pan Chicken Sausage
- Baked Chicken Meatballs
We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.
Chicken Pesto Sandwich
Equipment
- Large skillet
- Cutting board
- Sharp knife
- Internal meat thermometer
Ingredients
- 2 large boneless, skinless chicken breasts about 1 pound
- 1 tablespoon Italian seasoning
- salt & pepper to taste
- 1 tablespoon avocado oil plus more for finishing
- 4 ciabatta rolls
- 4 tablespoons mayonnaise divided, optional
- ⅓ cup pesto divided
- 4 Roma tomatoes sliced
- 6 ounces fresh mozzarella sliced
Instructions
- Slice chicken breasts in half lengthwise to create 3 chicken cutlets. Season both sides of each piece with Italian seasoning, salt, and pepper.
- In large pan, heat 1 tablespoon avocado oil over medium-high heat. Sear chicken on both sides for approximately 5 minutes, or until chicken reaches internal temperature of 165° Fahrenheit.
- Remove chicken from pan and replace with ciabatta roll halves. Toast for a minute or so on each side, until lightly golden. You may need to toast two rolls at a time depending on the size of your pan.
- To assemble, lay toasted ciabatta roll halves on cutting board. Spread 1 tablespoon of mayonnaise on one half of each roll (4 tablespoons total). Spread 1¼ tablespoons of pesto on other half of each roll (approximately ⅓ cup total).
- Add one cutlet of chicken to each sandwich.
- Add 1½ ounces of mozzarella to each sandwich (6 ounces total).
- Add slices of 1 Roma tomato to each sandwich (4 tomatoes total).
- Add the ciabatta roll with pesto to the rest of the sandwich. Lightly brush avocado oil on top roll, then return sandwiches to warm skillet. Cook each sandwich for 2 minutes per side, or until cheese has melted. Serve immediately and enjoy hot.
Notes
- Leftovers: Refrigerate any leftover sandwiches for one day.
- Reheating: For best results, wrap sandwiches in foil and heat in oven until food is heated through.
[…] Chicken Pesto Sandwich […]