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!
Why You’ll Love This Recipe
- 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.
- 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.
- 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
- 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.
- Dress the Rolls: Split the ciabatta rolls in half lengthwise, and spread both sides with a thin layer of mayo, followed by pesto.
- 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.
- Toast: Use a toaster oven or a sandwich press to toast the sandwiches until the cheese is melted.
Add some fresh arugula or baby spinach leaves to add some color and extra veggies to the meal.
- 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.
Absolutely! Simply leave out the chicken and add some extra cheese, or replace the chicken with grilled or roasted veggies such as zucchini or eggplant.
You can use any type of cheese that you like on this sandwich. I always suggest staying away from shredded cheese and instead, grating your own from a block. It’s cheaper that way, and the flavor will be much better.
This is easy to do with a little bit of practice. Place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board. If your chicken breasts are especially thick, you may want to slice them into three pieces so that they cook more quickly.
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.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chicken Pesto Sandwich
- Toaster or Sandwich Press
- 2 chicken breasts boneless and skinless, sliced lengthwise into 4 cutlets and pounded thin.
- 2 teaspoons Italian seasoning
- salt and pepper to season the chicken
- 1 tablespoon olive oil
- 2 large ciabatta bread rolls or 3 sandwich size rolls
- 2 tablespoons mayonnaise
- ¼ cup prepared pesto homemade pesto is best, but jarred can be used
- 8 ounces fresh mozzarella cheese sliced
- 2 tomatoes sliced
- salt to season the tomatoes
- Season both sides of the chicken cutlets with Italian seasoning, salt, and pepper.
- Heat oil in a skillet over medium-high heat. When the oil is hot and shimmering, add the chicken and cook for 3-4 minutes on each side or until the chicken is browned and has an internal temperature of 165°F/74°C. Remove the cutlets from the pan and keep warm while you assemble the rest of the sandwiches.
- Split the ciabatta rolls in half lengthwise, and spread both sides with a thin layer of mayo followed by the pesto. Add the chicken cutlets to the bottom rolls, and top with mozzarella and tomato slices. Season the tomatoes with salt, and cover with the top half of the rolls.
- Toast the sandwiches in a toaster oven or sandwich press until the cheese is melty and the bread is toasted. Serve with chips or a side salad.
- This recipe makes two large sandwiches or can be made into 3 smaller ones. Feel free to double the recipe to feed the whole family if you need to.
- Use whatever method you like to toast the sandwiches. A panini press is a great option, as is a toaster oven or air fryer. You can even use the broiler in the oven if that’s easier.
- Feel free to change up the bread in this recipe. Thickly sliced sourdough bread, a crusty baguette, or focaccia will all be delicious.
- Instead of fresh mozzarella, try smoked mozzarella, or any of your favorite cheeses.
- To Store: Leftover sandwiches can be kept in the refrigerator for up to 2 days, but they are best eaten fresh.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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