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Ultimate Chicken Pesto Sandwich

A crispy, golden grilled sandwich featuring juicy chicken, fresh mozzarella, ripe tomatoes, and savory basil pesto on rustic ciabatta bread.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: Cafe Style, Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Components
  • 4 rolls Ciabatta or Focaccia squares halved horizontally
  • 2 large Chicken Breasts boneless, skinless
  • 0.5 cup Basil Pesto homemade or high-quality jarred
  • 8 oz Fresh Mozzarella sliced into rounds
  • 2 medium Tomatoes sliced
  • 2 tbsp Olive Oil for cooking chicken
  • 2 tbsp Butter for grilling sandwiches
Chicken Seasoning
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano

Equipment

  • Large Skillet or Panini Press
  • Chef's Knife
  • Cutting board
  • Spatula

Method
 

  1. Slice chicken breasts horizontally to create thin cutlets. Season both sides with salt, pepper, garlic powder, and oregano.
  2. Heat olive oil in a skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden and cooked through (165°F). Remove and let rest.
  3. While chicken rests, slice ciabatta rolls, mozzarella, and tomatoes.
  4. Spread generous amounts of pesto on the inside of both the top and bottom bread slices.
  5. Assemble sandwiches: Layer chicken on bottom bread, top with mozzarella slices, then tomato slices. Close with top bread.
  6. Wipe out the skillet and return to medium heat. Add butter and a splash of oil.
  7. Place sandwiches in skillet. Press down with a heavy spatula or another heavy pan. Cook 3-4 minutes until golden brown.
  8. Flip carefully, press down again, and cook for another 3-4 minutes until cheese is melted and bread is crispy. Serve hot.

Notes

For extra flavor, add a drizzle of balsamic glaze over the tomatoes before closing the sandwich.