Pesto Chicken Sandwich Recipe

5 from 35 votes

A grilled chicken breast served on a ciabatta roll with pesto, cheese, arugula and tomatoes.

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 501kcal

Pat chicken dry with paper towels. Drizzle with olive oil and spread over chicken.
2 chicken breasts, 1 tablespoon olive oil
Sprinkle chicken with salt, pepper, garlic powder, and thyme.
¼ teaspoon salt, ⅛ teaspoon pepper, ⅛ teaspoon garlic powder, ⅛ teaspoon dried thyme
Cook over a preheated grill for 3-4 minutes per side. Add the mozzarella and cook for 2-3 minutes until the chicken is fully cooked through (165°F) and the cheese is slightly melted. Remove from grill and set aside.
4 slices fresh mozzarella

Drizzle the inside of the ciabatta rolls with olive oil. Place rolls with the oil side down on a hot grill and cook just until toasted. Flip and warm the other side of the roll.
4 ciabatta rolls, 1 tablespoon olive oil
Spread a generous amount of pesto on the top half of the bun.
½ cup pesto
Assemble the sandwich by placing the chicken breast on the bottom bun, then the tomatoes, and topping with the arugula.
1 tomato, 2 cups arugula
Serve right away.

Directions and step-by-step photos for making this sandwich on the stovetop can be found above this recipe card in the post.

Slice your chicken breasts so they are an even thickness. This helps create consistent cooking times for each breast.
Cook the chicken to 165°F.
Adjust this recipe to the number of people you are serving
Don't skip toasting your bun. The toasting creates flavor, texture, and helps keep your bun from becoming soggy when adding all the sandwich ingredients.