Chicken Pesto Sandwich

This amazing homemade Chicken Pesto Sandwich features tender chicken topped with melty mozzarella cheese, juicy tomatoes, and fresh basil pesto. It’s easy to make this cafe-style sandwich at home!

I am a huge pesto fan! It’s the ultimate condiment and is particularly delicious on bread, pasta, and starchy potatoes. I love making chicken and pasta with pesto and gnocchi with pesto, but this Chicken Pesto Sandwich might be my new favorite way to enjoy this yummy green sauce.

This homemade pesto sandwich with chicken reminds me of a sandwich I used to order at a cafe near my home. It’s a little bit fancy, but still feels rustic and homemade.

You can throw this meal together in around 20 minutes too, so it’s an easy lunch or dinner for a busy weeknight.

Make this recipe to serve 2-3 people, or simply double it to serve a larger group. Everyone is going to love these chicken pesto sandwiches!

If you’re looking for a vegetarian option, try my Caprese Sandwiches with Pesto Aioli.

Why You’ll Love This Recipe

1. No Grill Required– You can grill the chicken for pesto sandwiches if you want to, but I’m cooking it in a skillet. It’s easier this way and doesn’t require any special equipment.
2. Amazing Flavor– I can’t get enough of the garlicky, herby flavor of homemade basil pesto! I put it on everything, but it is especially delicious paired with mozzarella and tomatoes in this sandwich.
3. Versatile Recipe – Use this recipe to make up your own delicious sandwiches, and add your own special touches. Try pressing the sandwiches in a panini press or using thick-cut sourdough in place of the ciabatta. You could even turn this chicken sandwich with pesto into a wrap!

Ingredients In Chicken Pesto Sandwiches

Having all of the ingredients prepped and ready will make the process of assembling the chicken sandwiches super simple!

Complete list of ingredients and amounts can be found in the recipe card below.

• Chicken Cutlets – To make 2 large sandwiches I’m using two boneless, skinless chicken breasts that I’ve cut into thin slices. You can also buy cutlets already sliced from the butcher.
• Seasonings – I’m using a simple mixture of Italian Seasoning, salt, and pepper to make the chicken cutlets super tasty.
• Olive Oil – Rather than grilling the chicken, I am cooking it in a skillet. Olive oil helps to brown the chicken and keep it from sticking.
• Ciabatta Rolls – I love these ciabatta breads that I found that are long like submarine rolls. You can also use regular sandwich-sized rolls if that’s what you can find at the bakery. If you use sandwich-sized rolls, you should be able to make 3 chicken sandwiches with these ingredients.
• Mayo and Pesto – We’ll generous coat the inside of the rolls with both mayonnaise and pesto. I highly suggest using fresh pesto that you make yourself but jarred can also work. You can also make your own Mayo, but you certainly don’t have to. These tasty spreads will ooze into the nooks and crannies of the ciabatta bread. Yum!
• Mozzarella cheese – fresh mozzarella is so good on this chicken sandwich! Pick up a ball and slice it up fresh.
• Tomatoes – good quality tomatoes can make or break a sandwich. Look for juicy tomatoes with lots of flavor. If your tomatoes are smaller, you’ll need two of them, or use one large beefsteak or heirloom tomato.

How To Make Chicken Sandwiches with Pesto

1. Cook the Chicken: Season the cutlets with Italian seasoning, salt, and pepper. Heat the olive oil in a skillet, and then add the chicken and cook for 3-4 minutes per side or until they are browned and the internal temperature is 165°F/74°C. Remove the cutlets from the pan and keep them warm while you assemble the other ingredients.
2. Dress the Rolls: Split the ciabatta rolls in half lengthwise, and spread both sides with a thin layer of mayo, followed by pesto.

1. Fill the Sandwiches: Add the chicken cutlets to the bottom rolls, cutting into pieces if necessary. Then add sliced mozzarella and sliced tomatoes. Season with salt, then cover with the tops of the rolls.
2. Toast: Use a toaster oven or a sandwich press to toast the sandwiches until the cheese is melted.

Recipe Tips

• You can toast your sandwiches any way that’s easy for you. A panini press, toaster oven, or air fryer can do the job, or you can use your oven broiler.
• Feel free to grill the chicken if you’d like to. I’ve done this sandwich both ways and it’s delicious no matter how I cook the chicken cutlets.
• Try different cheeses, such as smoked mozzarella, Havarti, swiss, or gouda.
• Use a different bread. This sandwich will be amazing on any type of rustic, crusty bread. Try sourdough, baguette, or focaccia.

Sandwich Storing Tips

Sandwiches are best if they’re enjoyed right away. If you have leftovers, they can be stored in the fridge for up to 2 days.

To prepare this recipe ahead of time, cook the chicken cutlets and store them in an airtight container in the fridge. When you are ready to assemble the sandwiches, gently reheat the chicken in a skillet first, then follow the rest of the recipe.

What To Serve With Chicken Pesto Sandwiches

You can serve this sandwich with a side of chips or a simple side salad to create an easy lunch or dinner.

If you’d like to have something a bit different on the side, try my baked potato wedges, or easy oven fries. You can serve them with a mixture of mayo and pesto for dipping!

Soup and sandwiches are always a great combination. I think that these chicken sandwiches would be delicious with a bowl of Italian Wedding Soup or Jerusalem Artichoke Soup.

FAQs

This toasted chicken pesto sandwich is so delicious! Hang on to this recipe (Pin It!) so that you are ready to make it the next time you’re craving the perfect chicken sandwich.