This deliciously smoky Chicken Pesto Sandwich hits the spot! Flavorful and protein-packed, it’s the perfect sandwich for lunch or dinner!
Why you will LOVE this recipe
One of the most underrated meals, in my personal opinion, is a good ol’ sandwich! Fixing up a sandwich for a meal is an awesome way to use up veggies, meat and cheese and you can get so creative with all the toppings and sauces to make it juuust how you like it! Today’s chicken pesto sandwich recipe has quickly become a go-to in our house! From the zingy, fresh pesto to the smoky chicken goodness, I can’t get enough of the flavors, colors and textures and I KNOW you’ll love it too. On top of all that, it is crazy easy to put together- you’ll be enjoying these tasty sandwiches with your family in no time at all.
The items you’ll need to make a pesto chicken salad sandwich are all things colorful, flavor packed, and FRESH! Here’s what you will need to round up before getting started:
Large Chicken BreastOlive OilSalt and PepperCiabatta RollsPrepared PestoMozzarella CheeseRoma TomatoArugulaFresh Basil Leaves
How to make a Grilled Chicken Pesto Sandwich
Prepare: Fire up the grill so that it can preheat. Place the chicken breast in between 2 sheets of parchment and pound it a bit. Rub it with olive oil and season with salt and pepper.
Grill: Grill the chicken on both sides, flipping once, until it is cooked. While the chicken cooks, throw the ciabatta rolls on the grill to toast up as well.
Assemble: Spread the pesto evenly on the rolls. Divide the cheese between the rolls as well as the hot chicken. Top with tomato, arugula and basil.
Enjoy: Now it’s time to DEVOUR!
Chicken Pesto Sandwich Recipe Variations
As always, I encourage you to tweak this recipe to suit the needs of your family and friends! It can be easily modified to accommodate allergies and dietary preferences! Here’s how:
Make it Vegetarian: I recommend substituting the chicken breast for grilled tofu if you need this recipe to be vegetarian friendly!
Gluten Free: You can easily swap out the ciabatta rolls for your favorite gluten free rolls or bread of choice.
Keto/ Low Carb: For a lower carb option, serve the chicken, tomato, pesto and cheese overtop arugula and enjoy this meal as a salad!
Side Dish Ideas
What’s a sandwich without the perfect sides to make it a full meal deal? I love cooking up some air fryer potato chips or parsnip fries to enjoy alongside this sandwich. To add some more greens to your plate, a keto cucumber salad would also pair well with it!
Grilled Pesto Sandwich FAQ
What Kind of Bread is best?For this recipe, I love using ciabatta rolls! However, any crusty style of bread would work great for this recipe. You can even use gluten free bread if needed!
Can I use Homemade Pesto?Absolutely! Check out my basil spinach pesto recipe!
Can I make them in advance?If you need to make them in advance, you can, as long as the bread is really thick. However, they are definitely BEST if made and enjoyed fresh, as the pesto can make the bread soggy after some time.
More delicious recipes for the grill
Caesar grilled chicken burger grilled pineapple paleo burger with curry cashew cream
Chicken Pesto Sandwich
This deliciously smoky Chicken Pesto Sandwich hits the spot! Flavorful and protein-packed, it’s the perfect sandwich for lunch or dinner!Course lunch Cuisine American Prep Time 10 minutes Cook Time 15 minutes Servings 2 People Calories 622 kcal
1 Large chicken breast(about 12 oz)
1/2 tbsp Olive oil
Salt and pepper
2 Ciabatta rolls
1/4 cup Prepared pesto
2 Oz Mozzarella cheese
1 Roma tomato,sliced
2 Cups Arugula fresh basil leaves
Heat your grill for medium high heat.Place the chicken between two sheets of parchment paper and pound it about 3/4 inch thick. Rub with olive oil and sprinkle with salt and pepper
Grill for about 5-6 minutes per side (the chicken breast should be 165 degrees F when cooked). Also, grill the ciabatta rolls face down for a few minutes until toasty
Spread 1 Tbsp of pesto on each half of the rolls.
Divide the cheese between the rolls, followed by the hot chicken breast.
Top with sliced tomato, arugula and some fresh basil leaves and cover with the other half of the roll.
Calories: 622 kcal Carbohydrates: 40g Protein: 51gFat: 30g Saturated Fat: 7g Polyunsaturated Fat: 0.6g Monounsaturated Fat: 5.9Cholesterol: 127mgSodium: 1000mg Potassium: 117 mm Fiber: 3g Sugar: 3gp Vitamin A: 19U Vitamin C: 6mgCalcium: 1mgIron: 6mg
For This Recipe, I recommend:
Kyocera Ceramic Knife Set (SO SHARP GUYS!)
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