Elevate your sandwich game with this incredible Grilled Pesto Chicken Sandwich, loaded with juicy grilled chicken, vibrant homemade basil pesto, and gooey melted smoked mozzarella. Nestled inside warm, crispy toasted ciabatta, every single bite is a mouthwatering balance of smoky, herbaceous flavor that will have everyone begging for seconds!
Jump to:
🌿 The Ingredients
Scratch-made components, fresh garden produce, and a zesty, herb-infused marinade come together in perfect harmony to elevate every single layer of this mouthwatering creation. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Chicken Breasts: Pound to an even thickness for fast, juicy grilling.
- Substitutions: Boneless chicken thighs, or grilled portobello mushrooms for a vegetarian option.
- Smoked Mozzarella: Slice thin for a fast, gooey melt over the hot chicken.
- Substitutions: Fresh mozzarella, smoked provolone, or smoked gouda.
- Homemade Pesto: Brings a bright, herbaceous punch to every bite.
- Substitutions: High-quality store-bought pesto (stir in a splash of fresh lemon juice) or sun-dried tomato pesto.
- Ciabatta Rolls: Sturdy and porous, keeping the sandwich crisp without getting soggy.
- Substitutions: Focaccia, thick-cut sourdough, or French baguettes.
- Arugula & Tomato: Arugula adds a peppery crunch, while seasoned tomatoes bring fresh acidity.
- Substitutions: Baby spinach instead of arugula; roasted red peppers instead of fresh tomatoes.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips and Tricks for the Perfect Chicken Sandwich
- Chill the Cheese for Perfect Slicing: Pop your smoked mozzarella block into the freezer for 15 minutes before running it through the deli slicer. Firm cheese cuts cleanly without tearing or sticking to the blade.
- Master the Cheese Melt: Smoked mozzarella has less moisture than fresh mozzarella, so cover the chicken cutlets with a grill lid, heat dome, or foil tent immediately after adding the cheese to trap steam and melt it to perfection.
- Prevent Soggy Bread: Season your tomato slices with salt and let them sit on paper towels for 5 minutes before assembling to draw out excess moisture.
- Create a Flavor Barrier: Generously butter and toast the inside of your ciabatta rolls until golden-crisp. This creates a barrier that keeps the pesto from soaking into the bread and making it soggy.
- Pound the Chicken Thin: Aim for a uniform ½-inch thickness. This ensures the chicken cooks in under 10 minutes on the grill, keeping it incredibly juicy while giving the cheese just enough time to melt without overcooking the meat.
- Make Pesto in Advance: You can make the homemade basil pesto up to 3 days ahead. Store it in a jar with a thin layer of olive oil on top to keep it vibrant green!
👩🏼🍳 How to Make Grilled Pesto Chicken Sandwich
- Step 1: Use your food processor to make the pesto sauce. Chill until ready to use.
- Step 2: Whisk the oil with the lemon juice, garlic, and seasonings in a small bowl for the chicken marinade.
- Step 3: Pound the chicken to ¼-inch thickness, place in a large plastic baggie, and pour in the marinade. Massage the marinade into the chicken. Chill in the fridge for 20 minutes, or up to 4 hours.
- Step 4: Slice the ciabatta rolls in half, butter them, and then toast them on the grill (preferably on a griddle over direct heat). Set aside.
- Step 5: Remove the chicken from the marinade and grill over direct heat for about 5 minutes per side.
- Step 6: Place the sliced mozzarella over the chicken (preferably on a griddle, cover, and cook until the cheese has nearly melted (smoked cheese doesn’t melt as fast).
- Step 7: Add a generous layer of the pesto sauce over the bottom of each toasted ciabatta roll.
- Step 8: Add the arugula, seasoned tomatoes (salt and pepper), grilled chicken with cheese, more pesto sauce, and the top half of the toasted ciabatta roll. Serve at once!
🍽️ How to Serve
- Serve Hot and Fresh: Enjoy these sandwiches immediately off the grill while the ciabatta is warm and crispy and the smoked mozzarella is gooey and melty.
- Slice on the Diagonal: Use a sharp serrated bread knife to slice each sandwich diagonally. Insert a wooden skewer or bamboo pick through each half to hold all the gorgeous layers securely in place.
- Pair with Classic Sides:
- Fries & Chips: Crispy garlic parmesan fries, sweet potato fries, or kettle-cooked potato chips.
- Fresh Salads: A light green salad with Dijon vinaigrette, a crisp Caesar salad, or a classic Italian pasta salad.
- Soup for Dipping: A warm bowl of roasted tomato basil soup makes an incredible dunking companion!
- Beverage Pairings: Pair with a crisp, chilled white wine (like a Sauvignon Blanc or Pinot Grigio), a refreshing pale ale, or an ice-cold glass of lemon-herbed iced tea.
🙋🏽♂️ Frequently Asked Questions
Can I make this grilled pesto chicken sandwich ahead of time?
You can prep the individual components ahead of time, such as marinating the meat and whipping up the basil sauce up to three days in advance. However, for the best texture, build and toast right before serving so the bread stays crisp and the smoked cheese remains warm and gooey.
How do I make a grilled pesto chicken sandwich without an outdoor grill?
A cast-iron grill pan or heavy skillet on the stovetop works brilliantly! Simply heat the pan over medium-high heat, cook the cutlets for 4 to 5 minutes per side, cover with a lid to melt the cheese, and toast the buttered rolls right in the same pan.
How do I keep the meat from drying out in a grilled pesto chicken sandwich?
Pounding the cutlets to an even ½-inch thickness ensures they cook rapidly and uniformly without drying out. Cook over high heat for just 4 to 5 minutes per side, and remove them from the heat as soon as an instant-read thermometer registers 165°F.
What is the best way to reheat a leftover grilled pesto chicken sandwich?
Remove the fresh arugula and tomato slices, then heat the rest of the meal in a 350°F oven or air fryer for 5 to 7 minutes until warm and crispy. Add the fresh vegetables back on just before eating to avoid soggy greens!
🥪 More Epic Sandwich Recipes
Ready to make the most epic chicken sandwich of all time? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Grilled Pesto Chicken Sandwich with Smoked Mozzarella
Tender marinated grilled chicken, bright homemade basil pesto, and gooey melted smoked mozzarella layered on warm, buttered ciabatta. The ultimate elevated hot sandwich!
Print
Pin
Rate
Servings: 4
Calories: 688kcal
Video
Equipment
- Grill gas, charcoal, or electric
- griddle for the grill optional, but helpful
Ingredients
Do Ahead
- 1 cup pesto sauce
For the Chicken and Marinade
- ¼ cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 2 large chicken breasts boneless, skinless – sliced in half to make 4 cutlets
For the Sandwiches
- 4 ciabatta rolls sliced in half
- 2 tablespoon unsalted butter
- 4 slices smoked mozzarella or more, if desired
- 1 cup baby arugula
- 2 large tomatoes sliced
- salt and pepper
Instructions
Do Ahead (up to 3 days)
- Make the pesto sauce.1 cup pesto sauce
Marinate and Prep the Chicken
- In a small bowl, whisk the oil with the lemon juice, garlic, oregano, basil, salt, and pepper.¼ cup extra-virgin olive oil, 1 tablespoon lemon juice, 2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon Kosher salt, ½ teaspoon black pepper
- Pound the butterflied chicken cutlets to ¼-inch thickness. Place them in a large plastic baggie (or a medium bowl) and add the marinade. Massage the marinade into the chicken and chill in the fridge for 20 to 30 minutes, or up to 4 hours.2 large chicken breasts
Make the Sandwiches
- Preheat your outdoor grill to medium-high heat. If desired, place a grill pan over the direct heat (or a large cast-iron skillet) for toasting the buns. See NOTES.
- Butter the buns and place them on the grill plate or directly on the grates over direct heat. Once golden and toasty, remove from the grill and set aside.4 ciabatta rolls, 2 tablespoon unsalted butter
- Meanwhile, remove the chicken from the marinade and place it on the grates over direct heat. Cook until fully cooked and grill marks are visible, about 5 minutes per side.
- Move the chicken to the grill pan (or just leave them on the grates) and place the cheese slices over the tops of the cutlets. Cook until mostly melted, 1-2 minutes. Remove from the grill.4 slices smoked mozzarella
- Smear a generous layer of the pesto sauce on each of the bottom buns. Add a layer of arugula and then tomato slices. Season the tomatoes with salt and pepper. Add the grilled chicken with mozzarella. Add another layer of pesto on the cut side of the top bun and add it to the sandwich. Slice in half, if desired, and serve immediately.1 cup baby arugula, 2 large tomatoes, salt and pepper
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- No Griddle for the Grill? No problem! Toast the buttered ciabatta directly on clean grill grates over low/indirect heat for 1 to 2 minutes, or set a cast-iron skillet or rimmed baking sheet right on the grill. To melt the cheese without a flat top, cover the chicken directly on the grates with the grill lid, a metal melting dome, or a tent of aluminum foil to trap the heat and steam.
- Make Ahead Tips: The pesto can be made up to 3 days in advance and stored in the fridge with a thin drizzle of olive oil on top to keep it vibrant green. The chicken can marinate in the refrigerator for up to 4 hours. The ciabatta rolls can be made 24 hours in advance, and the mozzarella needs to rest in the fridge for 1 week before slicing.
- Cheese Prep: For clean, even slices, pop your smoked mozzarella in the freezer for 15 minutes before running it through a deli slicer or slicing with a sharp knife.
- Internal Temp: Always cook the chicken cutlets until an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
Nutrition
Calories: 688kcal | Carbohydrates: 36g | Protein: 33g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 898mg | Potassium: 674mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2339IU | Vitamin C: 16mg | Calcium: 134mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!
Leave a Reply