Chicken Pesto Sandwich

Written by on in Simple

The ultimate summer sandwich! It brings together a fair blend of superior Italian flavors including a bakery fresh ciabatta bun, balsamic marinated chicken breast, fresh mozzarella and tomatoes, plus an intensely herby pesto. You’ll want this one on repeat!

Prep20minutes minutes
Cook12minutes minutes
Marinating30minutes minutes
Servings: 4

Ingredients

Chicken and Marinade

  • 2 (10 oz) boneless skinless chicken breasts, halved through the thickness and pounded even (creating 4 pieces total)
  • 2 Tbsp olive oil, plus more for grill
  • 2 Tbsp white balsamic vinegar (or dark)
  • 3/4 tsp dried oregano
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

Sandwiches

  • 4 ciabatta or foccacia rolls, split
  • Olive oil cooking spray
  • 6 oz. fresh mozzarella, sliced 1/4-thick
  • 1/2 to 3/4 cup prepared pesto (homemade or store-bought)
  • 1 cup (slightly packed) baby arugula
  • 2 medium roma tomatoes, sliced

Instructions

  • To a gallon size resealable bag add olive oil, white balsamic vinegar, oregano, salt and pepper. Shake to evenly distribute ingredients then place chicken in bag with marinade.
  • Seal bag while pressing air out then rub marinade over chicken. Transfer to fridge and let rest at least 30 minutes but no longer than 4 hours.
  • To prepare sandwiches and grill chicken, preheat a gas grill over medium-high heat (400 to 425 °F).
  • Brush grill grates lightly with oil then grill chicken (with lid closed) until charred on bottom, about 4 to 6 minutes. Turn chicken then top with mozzarella slices and continue to cook chicken through, about 4 minutes longer (it should register 165 °F internally). Transfer to a plate and cover with foil, rest 5 minutes.
  • Meanwhile spray rolls on split side with olive oil cooking spray then place rolls on grill cut side down. Grill until lightly toasted about 1 minute (you can also grill on opposite side if preferred).
  • To assemble sandwiches spread pesto on split side of lower halves of the rolls. Layer the arugula over the bottom halves, top each with a chicken breast with the cheese side up, layer on tomatoes.
  • Spread remaining pesto over cut side of top halves of the rolls then turn and press over sandwich. Serve right away.
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