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Chicken Pesto Sandwich Recipe

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This Chicken Pesto Sandwich recipe features tender grilled chicken breasts marinated in a flavorful blend of olive oil, white balsamic vinegar, oregano, salt, and pepper, then topped with fresh mozzarella, pesto, baby arugula, and ripe Roma tomatoes. Served on toasted ciabatta or focaccia rolls, this sandwich combines smoky, cheesy, and fresh flavors for a delicious and satisfying meal perfect for lunch or dinner.

Ingredients

Marinade and Chicken

  • 2 (10 oz) boneless skinless chicken breasts, halved through the thickness and pounded even (creating 4 pieces total)
  • 2 Tbsp olive oil, plus more for grill
  • 2 Tbsp white balsamic vinegar (or dark balsamic vinegar)
  • 3/4 tsp dried oregano
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

Sandwich Assembly

  • 4 ciabatta or focaccia rolls, split
  • Olive oil cooking spray
  • 6 oz fresh mozzarella, sliced 1/4-inch thick
  • 1/2 to 3/4 cup prepared pesto (homemade or store-bought)
  • 1 cup slightly packed baby arugula
  • 2 medium Roma tomatoes, sliced

Instructions

  1. Prepare the Marinade and Chicken: In a gallon-size resealable bag, combine 2 tablespoons of olive oil, 2 tablespoons of white balsamic vinegar, 3/4 teaspoon of dried oregano, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Shake the bag to distribute the ingredients evenly. Add the halved and pounded chicken breasts to the bag, seal it while pressing the air out, and rub the marinade over the chicken to coat thoroughly. Refrigerate and let marinate for at least 30 minutes, but no longer than 4 hours.
  2. Preheat the Grill: Prepare a gas grill by heating it to medium-high heat (400 to 425 °F). Lightly brush the grill grates with olive oil to prevent sticking.
  3. Grill the Chicken: Place the marinated chicken on the grill with the lid closed. Cook until the bottom side is charred, about 4 to 6 minutes. Flip the chicken over, top each piece with sliced fresh mozzarella, and continue grilling for approximately 4 more minutes, or until the chicken reaches an internal temperature of 165 °F and the cheese begins to melt. Remove chicken from the grill, transfer to a plate, cover with foil, and let rest for 5 minutes.
  4. Toast the Rolls: Spray the cut sides of the ciabatta or focaccia rolls lightly with olive oil cooking spray. Place the rolls cut side down on the grill and toast for about 1 minute until lightly browned. Optionally, grill the outer side briefly if desired.
  5. Assemble the Sandwiches: Spread prepared pesto on the bottom halves of the toasted rolls. Layer baby arugula over the pesto, then top with a grilled chicken breast (cheese side up), and add slices of Roma tomato.
  6. Finish and Serve: Spread the remaining pesto on the cut side of the top halves of the rolls. Place the tops over the sandwiches, pressing down gently. Serve the sandwiches immediately for the best flavor and texture.

Notes

  • Marinate chicken for at least 30 minutes to enhance flavor but avoid exceeding 4 hours to prevent texture changes.
  • Use a meat thermometer to ensure chicken is cooked safely to 165 °F internal temperature.
  • Feel free to substitute fresh mozzarella with another melting cheese like provolone if preferred.
  • Pesto can be homemade or store-bought depending on convenience and flavor preference.
  • Grill the rolls just until lightly toasted to keep them from becoming too hard or dry.
  • For a spicier kick, add red pepper flakes to the pesto or on the chicken before grilling.

Find it online: https://justsosavory.com/chicken-pesto-sandwich-recipe/