Description
-
A vibrant and flavorful sandwich, the Chicken Pesto Sandwich features tender grilled chicken, fresh basil pesto, and crisp greens, all nestled between two slices of hearty bread. It’s a satisfying combination of savory and herby goodness—perfect for lunch or a light dinner.
Ingredients
For the Chicken Pesto Sandwich:
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 cup homemade or store-bought pesto (see instructions below for homemade pesto)
- 4 slices of your choice of bread (ciabatta, sourdough, or whole grain)
- 4 slices of provolone, mozzarella, or Swiss cheese (optional)
- Fresh basil leaves (optional)
- Tomato slices (optional)
- Arugula or spinach (optional)
For the Homemade Pesto:
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts
- 2 cloves garlic, peeled
- 1/2 cup Parmesan cheese, grated
- 1/2 cup extra virgin olive oil
- Salt and pepper, to taste
Instructions
Start by preparing the chicken breasts. Pat them dry with paper towels and season both sides generously with salt and pepper. Heat the olive oil in a skillet over medium heat.
Add the chicken breasts to the hot skillet and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). The chicken should be golden brown on the outside and juicy on the inside. Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it thinly.
While the chicken is cooking, prepare the pesto. In a food processor, combine the fresh basil leaves, pine nuts, garlic, Parmesan cheese, salt, and pepper. Pulse the ingredients a few times until they are coarsely chopped.
With the food processor running, slowly add the olive oil until the pesto is smooth and well combined. Taste and adjust the seasoning if necessary, adding more salt or pepper as desired.
While the chicken rests, prepare your bread. If you prefer a toasted sandwich, heat a skillet or griddle over medium heat. Place the slices of bread on the skillet and toast each side for 1-2 minutes or until golden and crispy. If you’re using a griddle, you can toast all the slices at once for convenience.
If you like a softer sandwich, you can skip toasting the bread and proceed to assemble the sandwich with fresh, un-toasted slices.
Once the chicken has rested, slice it into thin, even pieces. Spread a generous amount of pesto on one side of each slice of bread. If you’re using cheese, place a slice of provolone, mozzarella, or Swiss cheese on one slice of bread over the pesto.
Layer the sliced chicken evenly on top of the cheese. For added freshness and flavor, you can include optional ingredients like fresh basil leaves, tomato slices, or arugula. Top with the second slice of bread, pesto side down.
For a melty, crispy sandwich, place the assembled sandwiches back on the skillet or griddle. Grill for 2-3 minutes on each side until the bread is crispy and golden brown, and the cheese has melted. Press down lightly on the sandwiches with a spatula to ensure they toast evenly.
Once the sandwich is grilled to perfection, remove it from the heat and cut it in half. Serve immediately while the sandwich is warm and the cheese is perfectly melted. Pair it with your favorite side dish or enjoy it on its own.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 400-500 kcal
- Fat: 20-25g
- Carbohydrates: 35-40g
- Protein: 30-35g