Grilled Chicken and Pesto Sandwich
Sink your teeth into this delicious Grilled Chicken and Pesto Sandwich a flavorful, café-style meal that’s perfect for lunch or a quick dinner! Juicy grilled chicken is layered with fresh basil pesto, melty cheese, and crisp veggies, all tucked between perfectly toasted bread.
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
Instructions
- 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.
- 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.
- 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.