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Chicken Pesto Sandwich

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: easy lunch, grilled, panini
Servings: 4 sandwiches
Calories: 541kcal


  • Large skillet
  • Cutting board
  • Sharp knife
  • Internal meat thermometer


  • 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
  • cup pesto divided
  • 4 Roma tomatoes sliced
  • 6 ounces fresh mozzarella sliced


  • 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.
    Italian seasoned chicken cutlets in a pan
  • 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.
    Ciabatta rolls toasting in a 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.
    Ciabatta rolls with pesto and chicken on a cutting board
  • Add 1½ ounces of mozzarella to each sandwich (6 ounces total).
    Ciabatta rolls with chicken and mozzarella on a cutting board
  • Add slices of 1 Roma tomato to each sandwich (4 tomatoes total).
    Ciabatta roll with pesto, chicken, mozzarella, and tomatoes, on a cutting board
  • 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.


  • 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.
Recipe yields 4 sandwiches. Nutritional values shown reflect information for 1 sandwich with all ingredients. Macros may vary slightly depending on the specific brands of ingredients used.


Serving: 1sandwich | Calories: 541kcal | Carbohydrates: 32g | Protein: 28g | Fat: 33g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 892mg | Potassium: 407mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1268IU | Vitamin C: 9mg | Calcium: 278mg | Iron: 1mg | Net Carbs: 30g