Name: Chicken Pesto Sandwich
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 large boneless, skinless chicken breasts (approx. 1 lb); 1 tablespoon Italian seasoning; Salt, to taste; Freshly cracked black pepper, to taste; 1 tablespoon avocado oil; 4 ciabatta rolls, sliced in half horizontally; 4 tablespoons mayonnaise, divided (optional); ⅓ cup pesto, divided; 6 ounces fresh mozzarella, sliced; 4 Roma tomatoes, sliced; Avocado oil

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If you’re craving a sandwich that’s bursting with flavor, look no further than this Chicken Pesto Sandwich. With warm, toasty ciabatta bread, juicy chicken, creamy mozzarella, and vibrant pesto, this recipe is everything you could want in a quick and satisfying meal.

Whether you’re looking for an easy lunch or a hearty dinner, this sandwich is guaranteed to hit the spot.

Why You’ll Love This Recipe

Quick and Simple: Ready in just 30 minutes, this recipe is perfect for busy weeknights or when you need a meal in a pinch.
Full of Flavor: Italian seasoning, fresh pesto, and melty mozzarella come together to create a sandwich that’s anything but boring.
Customizable: You can easily tweak the ingredients to suit your preferences or dietary needs.

Ingredients You’ll Need

For the Chicken:

2 large boneless, skinless chicken breasts (approximately 1 pound)
1 tablespoon Italian seasoning
Salt, to taste
Freshly cracked black pepper, to taste
1 tablespoon avocado oil

For the Sandwiches:

4 ciabatta rolls, sliced in half horizontally
4 tablespoons mayonnaise (optional)
⅓ cup pesto
6 ounces fresh mozzarella, sliced
4 Roma tomatoes, sliced
Avocado oil (for brushing and cooking)

Equipment

To make this recipe, you’ll need:

A cutting board
A sharp knife
A large skillet
An internal meat thermometer
A large plate
A basting brush

Step-by-Step Instructions

Prepare the Chicken

Slice and Tenderize: Place the two chicken breasts on a cutting board. Using a sharp knife, slice them horizontally to create four evenly-sized cutlets. If some areas are thicker than others, use a meat tenderizer or rolling pin to pound them to an even thickness.
Season: Generously coat both sides of the chicken cutlets with Italian seasoning, salt, and freshly cracked black pepper. Set aside.
Cook the Chicken: Heat a large skillet over medium-high heat. Add 1 tablespoon of avocado oil and swirl it around to coat the pan evenly. Once the oil is hot and shimmery, place the chicken cutlets in the skillet. Sear each side for 3 to 5 minutes until the internal temperature reaches 160°F. Use an internal meat thermometer for accuracy.
Rest the Chicken: Transfer the cooked chicken to a large plate and set aside to rest while you prepare the other components of the sandwich.

Toast the Ciabatta Rolls

Place the halved ciabatta rolls in the skillet with the cut sides facing down. Depending on the size of your skillet, you may need to work in batches.
Toast for 1 to 2 minutes until the bread is lightly golden and crispy. Remove from the skillet and set aside. Keep your skillet warm for assembling the sandwiches.

Assemble the Sandwiches

Spread the Condiments: Lay the toasted ciabatta rolls on a cutting board with the insides facing up. Spread 1 tablespoon of mayonnaise on one half of each roll (optional). On the other half, spread about 1¼ tablespoons of pesto.
Layer the Ingredients:

Place one chicken cutlet on top of each roll half that has mayonnaise.
Add 1½ ounces of sliced mozzarella on top of each chicken cutlet.
Layer slices of Roma tomato over the mozzarella (using one tomato per sandwich).

Close the Sandwiches: Top each sandwich with the ciabatta half spread with pesto, ensuring that the pesto side is on the inside of the sandwich.

Cook and Serve

Lightly brush avocado oil on top of each sandwich to help it crisp up in the skillet. Place the sandwiches back in the warm skillet with the oiled side facing down.
Cook for about 2 minutes until golden brown, then flip and cook for another 2 minutes until the mozzarella is melted and everything is heated through.
Remove from the skillet and serve immediately while warm and gooey!

Tips for Success

Use Fresh Ingredients: Fresh mozzarella and high-quality pesto make all the difference in flavor.
Don’t Skip Resting the Chicken: Letting the chicken rest after cooking ensures it stays juicy and tender when you assemble your sandwiches.
Customize Your Sandwich: Add arugula for a peppery bite or swap out ciabatta for sourdough if that’s your preference!

Storing and Reheating Leftovers

If you have any leftovers (though we doubt you will!), refrigerate them for up to one day. To reheat, wrap the sandwiches in foil and heat them in an oven until warmed through—this helps maintain their texture and flavor without drying them out.

Nutritional Information

Each sandwich contains approximately:

Calories: 541 kcal
Protein: 28g
Fat: 33g (10g saturated fat)
Carbohydrates: 32g (2g fiber, 3g sugar)
Sodium: 892mg
Potassium: 407mg

(Note: Nutritional values are estimates based on listed ingredients and may vary depending on specific brands.)

Final Thoughts

This Chicken Pesto Sandwich is everything you need for a quick yet indulgent meal that doesn’t compromise on flavor or satisfaction. With its crispy bread, juicy chicken, creamy cheese, and vibrant pesto, it’s bound to become a favorite in your household. Give it a try today—you won’t regret it!

Got any tips or variations you’d like to share? Let us know in the comments below!

Chicken Pesto Sandwich

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Author: Noura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 sandwiches 1x
Category: Sandwiches
Method: Skillet
Cuisine: Italian
Diet: Non-Vegetarian

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Description

Warm, toasty bread, juicy chicken and tomatoes, and creamy, melty mozzarella accented by Italian seasoning and buttery pesto.

Instructions

Prepare the Chicken:

Slice each chicken breast horizontally to create 4 evenly-sized cutlets. Pound thicker areas if needed to ensure even thickness.
Generously season chicken cutlets with Italian seasoning, salt, and pepper.
Heat a large skillet over medium-high heat. Add avocado oil and swirl to coat the pan.
Once the oil is hot, sear chicken cutlets for 3-5 minutes per side until the internal temperature reaches 160°F (71°C).
Transfer chicken to a plate and set aside.

Toast the Ciabatta Rolls:

Place ciabatta rolls in the skillet, cut side down. Toast for 1-2 minutes until lightly golden.
Remove from the skillet and set aside.

Assemble the Sandwiches:

Spread 1 tablespoon mayonnaise on one half of each ciabatta roll.
Spread 1 ¼ tablespoons pesto on the other half of each roll.
Place one chicken cutlet on top of the mayonnaise-covered side.
Add 1 ½ ounces sliced mozzarella on top of each chicken cutlet.
Layer sliced Roma tomatoes over the mozzarella.
Place the pesto-covered ciabatta half on top.

Grill the Sandwiches:

Lightly brush avocado oil on the top of each sandwich.
Place sandwiches in the skillet, oiled side down, and cook for 2 minutes per side until the mozzarella melts and the sandwich is warmed through.
Serve immediately.