Chicken Pesto Sandwich with Mozzarella

A Chicken Pesto Sandwich with Mozzarella is the ultimate handheld delight, combining tender chicken, creamy pesto, and gooey melted mozzarella on perfectly toasted bread. This sandwich is packed with bold flavors and is perfect for a quick lunch, dinner, or even a picnic.

With a balance of savory, cheesy, and fresh basil goodness, it’s sure to become a favorite go-to recipe.

Kitchen Equipment Needed

• Grill pan or skillet
• Mixing bowl
• Spatula
• Knife
• Baking sheet (optional)

Ingredients

• 2 boneless, skinless chicken breasts
• 4 slices of ciabatta or sourdough bread
• 1/2 cup (120ml) prepared pesto
• 4 slices of fresh mozzarella cheese
• 1/4 cup (30g) sun-dried tomatoes, chopped (optional)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp butter, softened

Directions

1. Prepare Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a grill pan or skillet over medium heat. Cook the chicken for 4–5 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Remove from the pan and let rest for 5 minutes before slicing thinly.
2. Toast the Bread: Spread butter on one side of each bread slice. In the same pan or a clean skillet, toast the buttered side of the bread until golden brown.
3. Assemble Sandwich: Spread pesto on the unbuttered side of each bread slice. Layer the sliced chicken, mozzarella, and sun-dried tomatoes (if using) on two of the bread slices. Top with the remaining bread slices, toasted side out.
4. Melt the Cheese: Return the sandwiches to the skillet. Cook over medium-low heat, pressing gently with a spatula, until the cheese melts and the bread is crispy, about 3–4 minutes per side.
5. Serve: Remove from heat, slice in half, and serve warm.

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Nutrition (Per Serving, Makes 2 Sandwiches)

• Calories: 450
• Protein: 37g
• Carbohydrates: 24g
• Fat: 23g

Expert Tips

• Grill for Extra Flavor: Grill the chicken outdoors for a smoky flavor.
• Customize Your Bread: Use focaccia, baguette, or even whole wheat bread for different textures and flavors.
• Make It Spicy: Add a drizzle of sriracha or crushed red pepper flakes to the pesto for a kick.

FAQs

Can I use store-bought pesto?
Yes, store-bought pesto works perfectly for this recipe. You can also make your own for a fresher flavor.

Can I substitute the chicken?
Absolutely! Try using turkey breast, grilled shrimp, or even roasted vegetables for a vegetarian option.

How do I prevent the sandwich from getting soggy?
Pat the mozzarella slices dry before assembling the sandwich, and toast the bread to create a barrier for the pesto.

Storing & Reheating

• To Store: Wrap sandwiches in foil and refrigerate for up to 2 days.
• To Reheat: Warm in a 350°F (175°C) oven for 10 minutes or in a skillet over low heat until heated through.

Substitutions & Variations

• Vegetarian Option: Replace chicken with grilled zucchini, roasted red peppers, and extra mozzarella.
• Cheese Alternatives: Swap mozzarella for provolone, gouda, or Swiss cheese for a unique twist.
• Low-Carb Option: Serve the chicken, pesto, and mozzarella over a bed of mixed greens instead of bread.

Chicken Pesto Sandwich with Mozzarella

A Chicken Pesto Sandwich with Mozzarella is the ultimate handheld delight, combining tender chicken, creamy pesto, and gooey melted mozzarella on perfectly toasted bread.

Print Recipe Pin Recipe

Equipment

• - Grill pan or skillet
• - Mixing bowl
• Spatula
• - Knife
• - Baking sheet (optional)

Ingredients

  

• - 2 boneless skinless chicken breasts
• - 4 slices of ciabatta or sourdough bread
• - 1/2 cup 120ml prepared pesto
• - 4 slices of fresh mozzarella cheese
• - 1/4 cup 30g sun-dried tomatoes, chopped (optional)
• - 1 tbsp olive oil
• - Salt and pepper to taste
• - 2 tbsp butter softened

Instructions

 

• **Prepare Chicken:** Season chicken breasts with salt and pepper. Heat olive oil in a grill pan or skillet over medium heat. Cook the chicken for 4–5 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Remove from the pan and let rest for 5 minutes before slicing thinly.
• **Toast the Bread:** Spread butter on one side of each bread slice. In the same pan or a clean skillet, toast the buttered side of the bread until golden brown.
• **Assemble Sandwich:** Spread pesto on the unbuttered side of each bread slice. Layer the sliced chicken, mozzarella, and sun-dried tomatoes (if using) on two of the bread slices. Top with the remaining bread slices, toasted side out.
• **Melt the Cheese:** Return the sandwiches to the skillet. Cook over medium-low heat, pressing gently with a spatula, until the cheese melts and the bread is crispy, about 3–4 minutes per side.
• **Serve:** Remove from heat, slice in half, and serve warm.