Crispy Grilled Pesto Chicken Sandwich Easy Recipe with Fresh Mozzarella
A quick and easy grilled chicken sandwich featuring crispy chicken breasts coated with fresh basil pesto, layered with creamy fresh mozzarella, and served on crusty ciabatta or sourdough rolls. Perfect for a flavorful and satisfying casual meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6 oz / 170 g each), flattened slightly
- 1/4 cup (60 ml) fresh basil pesto, homemade or store-bought
- 4 oz (115 g) fresh mozzarella, sliced
- 2 large ciabatta or sourdough rolls
- 2 tablespoons (30 ml) olive oil, divided
- Salt and pepper, to taste
- 1 medium tomato, sliced (optional)
- A handful of arugula or baby spinach
- A splash of lemon juice (optional)
Instructions
- Pat chicken breasts dry with paper towels. Using a meat mallet or rolling pin, gently pound each breast to about 1/2 inch (1.3 cm) thickness for even cooking (3-5 minutes).
- Brush both sides of chicken breasts lightly with 1 tablespoon (15 ml) olive oil and season with salt and freshly ground pepper. Spread 2 tablespoons (30 ml) of fresh basil pesto evenly over one side of each breast.
- Preheat grill pan over medium-high heat for 3-4 minutes until hot and lightly smoking.
- Place pesto-coated side of chicken down on the pan. Grill for 4-5 minutes without moving to develop a crust. Flip carefully and cook for another 4-5 minutes until cooked through and internal temperature reaches 165°F (74°C).
- Slice ciabatta or sourdough rolls in half horizontally. Brush cut sides with remaining 1 tablespoon (15 ml) olive oil and toast on grill pan or toaster oven until golden and crispy, about 2-3 minutes.
- Assemble sandwich by layering arugula or baby spinach on bottom half of roll, then grilled chicken breast (pesto side up), fresh mozzarella slices (about 2 oz / 60 g per sandwich), and optional tomato slices. Optionally, squeeze lemon juice over the top.
- Top with other half of roll and press gently. For melty mozzarella, warm assembled sandwich in oven or under broiler for 1-2 minutes, watching carefully. Serve immediately.
Notes
Pat chicken dry before seasoning to ensure crispiness. Avoid overcrowding the pan to prevent steaming. Lower heat if pesto starts to burn. Let chicken rest a few minutes after grilling to lock in juices. For melty mozzarella, warm sandwich briefly in oven or broiler instead of grilling assembled sandwich to avoid soggy bread.
Nutrition
- Serving Size: 1 sandwich
- Calories: 475
- Sugar: 3
- Sodium: 650
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 38
Keywords: grilled chicken sandwich, pesto chicken, fresh mozzarella sandwich, quick lunch, easy dinner, crispy chicken, basil pesto, ciabatta sandwich