This chicken pesto sandwich piles golden seared chicken cutlets, fresh mozzarella and juicy tomato slices onto toasted ciabatta with a generous spread of basil pesto. It takes about 30 minutes, uses one skillet and tastes like a deli sandwich you built yourself.
Slicing the chicken breasts into thin cutlets means they cook in minutes and stay tender, and toasting the rolls in the same pan keeps them crisp so the pesto and tomato do not turn them soggy.
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Why This Chicken Pesto Sandwich Recipe Works
Thin cutlets are the foundation. Cutting each breast in half horizontally gives pieces of even thickness that cook through quickly without drying out, and they fit neatly on a roll.
A simple seasoning of Italian seasoning, salt and pepper lets the pesto stand out. Toasting the cut side of the ciabatta in the pan with leftover chicken juices adds flavor and creates a barrier that keeps the sandwich from getting soggy.
Layering matters too. Mayonnaise and pesto go on the bread first, then the warm chicken, then mozzarella and tomato, so the cheese softens a little from the chicken heat.
Ingredients for Chicken Pesto Sandwich
- 1 pound boneless, skinless chicken breasts (about 2 medium)
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon avocado oil
- 4 ciabatta rolls, sliced in half horizontally
- 4 tablespoons mayonnaise, optional
- 1/3 cup basil pesto
- 6 ounces fresh mozzarella, sliced
- 2 Roma tomatoes, sliced
Chicken breasts. Slicing them into cutlets is what makes this a fast sandwich. Chicken thighs also work if you pound them to an even thickness.
Ciabatta rolls. Their crisp crust and airy crumb hold up to the juicy filling. Focaccia or a sturdy baguette can replace them.
Pesto. Use a good quality basil pesto, since it is the main flavor. Sun dried tomato pesto is a flavorful swap, using the same amount.
Fresh mozzarella. It melts softly and tastes milky and mild. Provolone adds a sharper bite.
How to Make Chicken Pesto Sandwich
1. Slice the chicken. Place the breasts on a cutting board and slice each one horizontally to make four even cutlets. Pound any thick spots to about a half inch.
2. Season the cutlets. Sprinkle both sides with the Italian seasoning, salt and pepper.
3. Sear the chicken. Heat the avocado oil in a large skillet over medium high heat. Cook the cutlets for 3 to 5 minutes per side, until golden and an instant read thermometer reads 165 degrees F.
4. Rest the chicken. Move the cutlets to a plate and let them rest for a couple of minutes.
5. Toast the rolls. Place the roll halves cut side down in the same skillet for 1 to 2 minutes, until lightly golden.
6. Build the sandwiches. Spread mayonnaise on the cut sides, then add a spoonful of pesto to each roll. Layer on the chicken, mozzarella and tomato, close the rolls and serve warm.
How to Serve Chicken Pesto Sandwich
Serve each sandwich with a handful of chips or a simple side salad. A bowl of easy creamy tomato basil soup makes it a classic soup and sandwich lunch.
For a picnic spread, add pesto pasta salad on the side. If you love pesto, you will also enjoy creamy pesto pasta or a toasty grilled cheese sandwich another night.
How to Store and Reheat Chicken Pesto Sandwich
The sandwiches are ideal fresh, but you can store the parts separately. Refrigerate the cooked chicken in an airtight container within two hours for 3 to 4 days, and keep the tomatoes, cheese and rolls apart so nothing gets soggy.
Reheat the chicken in a skillet or in the oven until it reaches 165 degrees F, then assemble fresh with toasted rolls.
Tips and Variations for Chicken Pesto Sandwich
Pound the cutlets evenly. Even thickness means every piece finishes cooking at the same time.
Use a thermometer. Pull the chicken at 165 degrees F for juicy, safe results rather than guessing.
Toast the bread. A golden crust blocks moisture and adds crunch.
Add peppery greens. Arugula or baby spinach adds freshness and a little bite.
Try avocado. A few thin slices make the sandwich creamier and more filling.
Make it a panini. Press the assembled sandwich in a hot pan or panini press until the cheese melts.
Season the tomatoes. A small pinch of salt on the slices pulls out their flavor.
The FDA lists the safe internal temperature for poultry in its safe minimum internal temperature chart.
Frequently Asked Questions About Chicken Pesto Sandwich
Can I make a chicken pesto sandwich with leftover chicken?
Yes. Slice or shred cooked chicken, warm it briefly in a skillet, and assemble the sandwich as written.
How do I keep the sandwich from getting soggy?
Toast the rolls and spread mayonnaise on the cut sides first. Add the tomatoes last and eat the sandwich soon after assembling.
Can I use homemade pesto?
Absolutely. Fresh basil pesto gives a bright flavor, and the amount stays the same.
What bread is ideal for a chicken pesto sandwich?
Ciabatta is ideal, but focaccia, a baguette or sturdy sourdough all hold the filling.
Can I serve a chicken pesto sandwich cold?
Yes. Let the chicken cool, slice it thinly and serve it as a cold sandwich for lunchboxes or picnics.
Chicken Pesto Sandwich with Mozzarella and Tomato
Equipment
- Large skillet
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts about 2 medium
- 1 tbsp Italian seasoning
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- 1 tbsp avocado oil
- 4 ciabatta rolls sliced in half horizontally
- 4 tbsp mayonnaise optional
- ⅓ cup basil pesto
- 6 oz fresh mozzarella sliced
- 2 Roma tomatoes sliced
Instructions
Cooking
- Slice the chicken. Cut each breast horizontally into 2 cutlets and pound thick spots to 1/2 inch.
- Season. Sprinkle both sides with the Italian seasoning, salt and pepper.
- Sear. Cook in the hot oil over medium high heat for 3 to 5 minutes per side until golden and 165 degrees F.
- Rest. Move the cutlets to a plate for 2 minutes.
- Toast the rolls. Place the roll halves cut side down in the skillet for 1 to 2 minutes until golden.
- Build. Spread mayonnaise and pesto on the rolls, then layer the chicken, mozzarella and tomato.
