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Delicious grilled chicken pesto sandwich with fresh basil and sweet potato fries on a wooden table, perfect for summer lunch.
Alyssa

Savor the Summer with an Irresistible Grilled Chicken Pesto Sandwich

The Grilled Chicken Pesto Sandwich is a flavorful, wholesome, and satisfying meal that combines juicy grilled chicken with the bold, aromatic notes of pesto.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 cup fresh basil leaves
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons pine nuts or walnuts for a budget-friendly option
  • 2 garlic cloves
  • ¼ cup olive oil
  • Salt and pepper to taste
  • 4 ciabatta rolls or slices of sourdough bread
  • 4 slices of mozzarella provolone, or your preferred cheese
  • 2 medium tomatoes sliced
  • 1 cup arugula or baby spinach
  • 2 tablespoons mayonnaise optional

Method
 

  1. Butterfly the chicken breasts by slicing them horizontally into two thinner pieces.
  2. In a small bowl, mix olive oil, garlic powder, onion powder, smoked paprika, oregano, salt, and black pepper. Brush the chicken with the seasoning mixture on both sides.
  3. Heat a grill or grill pan over medium-high heat. Lightly oil the grates or pan. Grill the chicken for 4–5 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes.
  4. In a food processor, combine basil, Parmesan cheese, pine nuts, garlic, olive oil, salt, and pepper. Pulse until smooth, scraping down the sides as needed. Adjust the consistency with a little more olive oil, if necessary.
  5. Slice the ciabatta rolls in half or use sourdough slices. Toast the bread lightly on the grill or in a skillet until golden brown.
  6. Spread a generous layer of pesto on the bottom slice of each piece of bread. Add a grilled chicken piece on top, followed by a slice of cheese. Layer with tomato slices and a handful of arugula. Spread mayonnaise on the top bread slice, if desired, and place it on top to complete the sandwich.
  7. Place the assembled sandwiches back on the grill or in a skillet for 1–2 minutes, covering with a lid, to melt the cheese.
  8. Cut the sandwiches in half and serve warm with chips, salad, or a bowl of soup.

Notes

  • Feel free to use any cheese of your choice.
  • Walnuts can be used instead of pine nuts for a budget-friendly option.
  • You can add other vegetables like bell peppers or onions for extra flavor.