Introduction

Few things in life are as satisfying as biting into a perfectly toasted sandwich—crispy on the outside, warm and melty on the inside, and bursting with bold, contrasting flavors. This Grilled Chicken and Pesto Sandwich with Sun-Dried Tomatoes is one such culinary experience. It’s a beautiful combination of juicy grilled chicken, fragrant basil pesto, sweet-tart sun-dried tomatoes, and melted cheese all tucked inside golden, toasted bread.

Inspired by Italian panini-style sandwiches, this recipe strikes the perfect balance between freshness and indulgence. The herby richness of the pesto, the intense flavor of sun-dried tomatoes, and the succulence of grilled chicken make every bite memorable. It’s a restaurant-quality meal that’s easy enough to make at home, whether you’re preparing lunch for one or feeding a small crowd.

Why We Love This Recipe

• Gourmet flavors in minutes
• Perfect for meal prep or quick lunches
• Incredibly versatile – use different breads, cheeses, or spreads
• High in protein and satisfying
• Elegant enough for brunch, simple enough for lunch

Whether you’re looking to impress your guests or simply treat yourself to something special, this sandwich is a must-try.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Calories (per sandwich)

• Approximate Calories: 450–550 kcal
  (Varies depending on bread, cheese, and pesto quantity)

Ingredients (Makes 2 Large Sandwiches)

For the Grilled Chicken:

• 2 boneless, skinless chicken breasts (or thighs)
• 1 tbsp olive oil
• Salt and black pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning or dried oregano

For the Sandwich Assembly:

• 4 slices of sourdough, ciabatta, focaccia, or artisan bread
• 3–4 tbsp basil pesto (homemade or store-bought)
• 1/4 cup sun-dried tomatoes (in oil), drained and sliced
• 4 slices of mozzarella or provolone cheese
• 1 tbsp butter (for toasting bread)

Optional Add-ins:

• Fresh arugula or spinach leaves
• Red onion slices
• Roasted red peppers

Step-by-Step Preparation

Step 1: Grill the Chicken

1. Pound the chicken breasts to even thickness.
2. Season with olive oil, salt, pepper, garlic powder, and Italian seasoning.
3. Heat a grill pan or skillet over medium-high heat.
4. Grill chicken for 5–6 minutes per side, or until fully cooked and juices run clear.
5. Let it rest for 5 minutes, then slice thinly.

Step 2: Prep the Bread

1. Spread pesto generously on one side of each slice of bread.
2. Layer one slice with grilled chicken, sun-dried tomatoes, and cheese.
3. Add any optional ingredients like arugula or onions.
4. Top with the second slice of bread, pesto side down.

Step 3: Grill the Sandwich

1. Heat butter in a skillet or sandwich press over medium heat.
2. Place the sandwich on the pan and press slightly with a spatula or grill weight.
3. Grill each side for 3–4 minutes until golden brown and cheese is melted.
4. Remove, slice in half, and serve hot.

How to Serve This Sandwich

• Serve hot and crispy, ideally with a side of:
  • Potato chips
  • Mixed green salad
  • Soup (like tomato basil or minestrone)
  • Pickles or olives for a Mediterranean flair
• Drizzle with a little extra pesto or balsamic glaze for a gourmet finish.

Tips & Variations

Tips:

• Let the grilled chicken rest before slicing to keep it juicy.
• Use fresh bread for best results, but day-old bread works great when toasted.
• Don’t overload the sandwich or it may fall apart during grilling.

Variations:

• Vegetarian Version: Use grilled zucchini, mushrooms, or roasted eggplant instead of chicken.
• Spicy Kick: Add sliced jalapeños or red pepper flakes to the pesto.
• Cheese Swap: Try goat cheese, fontina, or sharp cheddar for a different flavor profile.
• Wrap Version: Use a tortilla or flatbread to make a wrap instead of a sandwich.

Freezing & Storage

Storage:

• Store leftover grilled chicken in the fridge for up to 3 days.
• Assembled (but ungrilled) sandwiches can be wrapped and stored for 1 day.

Freezing:

• Not recommended to freeze fully assembled sandwiches, as sun-dried tomatoes and pesto may affect texture.
• You can freeze grilled chicken separately for up to 2 months and use it to assemble fresh sandwiches later.

Special Equipment Needed

• Grill pan or skillet
• Panini press (optional but helpful)
• Spatula or grill press
• Sharp knife for slicing chicken and bread

FAQs

1. Can I use rotisserie chicken instead?

Yes! Rotisserie chicken works beautifully and saves time. Just slice or shred and warm slightly before using.

2. Is it okay to use store-bought pesto?

Absolutely. Store-bought pesto is convenient and delicious. If time allows, you can make your own for extra freshness.

3. What bread is best for this sandwich?

Ciabatta, sourdough, focaccia, or any crusty artisan bread is ideal for holding the fillings and giving that satisfying crunch.

4. Can I make this sandwich in advance?

You can prep the ingredients in advance, but assemble and grill the sandwich just before serving for best texture.

5. What can I use instead of sun-dried tomatoes?

Roasted red peppers or fresh tomato slices can work, though you’ll lose that unique sweet-tart intensity that sun-dried tomatoes bring.

Conclusion

This Grilled Chicken and Pesto Sandwich with Sun-Dried Tomatoes is the epitome of elevated comfort food—simple ingredients brought together with bold, gourmet flavors. It’s easy enough for a weekday lunch yet impressive enough for entertaining. Each bite delivers juicy chicken, rich pesto, gooey cheese, and the sweet tang of sun-dried tomatoes—all hugged between crispy, golden bread.

If you’re ready to upgrade your sandwich game, this recipe is an absolute must-try. Whether you’re eating alone, feeding your family, or hosting friends for brunch, this sandwich will steal the show.

Grilled Chicken and Pesto Sandwich with Sun-Dried Tomatoes Recipes

Recipe by Elina JamesCourse: LunchDifficulty: Easy

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Ingredients

• For the Grilled Chicken:

• 2 boneless, skinless chicken breasts (or thighs)

• 1 tbsp olive oil

• Salt and black pepper to taste

• 1/2 tsp garlic powder

• 1/2 tsp Italian seasoning or dried oregano

• For the Sandwich Assembly:

• 4 slices of sourdough, ciabatta, focaccia, or artisan bread

• 3–4 tbsp basil pesto (homemade or store-bought)

• 1/4 cup sun-dried tomatoes (in oil), drained and sliced

• 4 slices of mozzarella or provolone cheese

• 1 tbsp butter (for toasting bread)

• Optional Add-ins:

• Fresh arugula or spinach leaves

• Red onion slices

• Roasted red peppers

Directions

• Step 1: Grill the Chicken Pound the chicken breasts to even thickness.Season with olive oil, salt, pepper, garlic powder, and Italian seasoning.Heat a grill pan or skillet over medium-high heat.Grill chicken for 5–6 minutes per side, or until fully cooked and juices run clear. Let it rest for 5 minutes, then slice thinly.
• Step 2: Prep the Bread Spread pesto generously on one side of each slice of bread.
• Layer one slice with grilled chicken, sun-dried tomatoes, and cheese.Add any optional ingredients like arugula or onions.Top with the second slice of bread, pesto side down.
• Step 3: Grill the Sandwich Heat butter in a skillet or sandwich press over medium heat. Place the sandwich on the pan and press slightly with a spatula or grill weight.Grill each side for 3–4 minutes until golden brown and cheese is melted.Remove, slice in half, and serve hot.

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