Chicken Pesto Sandwich
This fresh and hearty sandwich combines grilled chicken, creamy mozzarella, and bright pesto for a perfect lunch.
recipesbynani.comThis sandwich is a favorite in my kitchen because it tastes just like a caprese salad with an extra hearty twist. The balsamic marinated chicken adds a lovely tang that pairs perfectly with the fresh basil pesto and melted cheese.
I love making these on toasted ciabatta buns for that nice crunch. If you are having friends over for a casual meal, these sandwiches are always a hit and come together very quickly.
🧺 Ingredients
- 2 chicken breasts
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 ciabatta buns
- 4 tablespoons basil pesto
- 4 slices fresh mozzarella cheese
- 1 large tomato, sliced
- 1 handful fresh arugula
- Salt and black pepper to taste
👩🍳Instructions
- 1
In a small bowl, mix the balsamic vinegar, olive oil, salt, and pepper. Add the chicken breasts and let them marinate for at least 15 minutes.
- 2
Heat a grill pan or skillet over medium heat and cook the chicken for about 6 minutes per side until it is cooked through.
- 3
Slice your ciabatta buns in half and toast them until they are lightly golden.
- 4
Spread a generous layer of pesto on the inside of each bun.
- 5
Place the cooked chicken on the bottom bun, then top with a slice of mozzarella, tomato slices, and a handful of arugula.
- 6
Add the top bun and serve while the chicken is still warm.
💡 Tips
To make these even more flavorful, you can quickly melt the mozzarella on the chicken in the pan before assembling. Store any leftover chicken in an airtight container in the fridge for up to three days, but keep the bread separate so it does not get soggy.
Made this recipe? Let us know how it went.
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