Description
This Chicken Pesto Sandwich features tender, marinated grilled chicken breasts topped with fresh mozzarella, pesto, arugula, and ripe tomatoes, all served on toasted ciabatta rolls. Perfect for a flavorful and satisfying lunch or light dinner, this recipe combines the smokiness of grilled chicken with the fresh, herby notes of pesto and the peppery crunch of arugula.
Ingredients
Chicken Marinade
- 2 (10 oz) boneless skinless chicken breasts, halved through the thickness and pounded even (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
Sandwich Assembly
- 4 ciabatta or focaccia rolls, split
- Olive oil cooking spray
- 6 oz fresh mozzarella, sliced 1/4-inch 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
- Marinate Chicken: In a gallon-sized resealable bag, combine olive oil, white balsamic vinegar, dried oregano, kosher salt, and black pepper. Shake to mix evenly, then add the pounded chicken breasts to the bag. Seal the bag, pressing out excess air, and rub the marinade over the chicken pieces. Refrigerate for at least 30 minutes and up to 4 hours to develop flavor.
- Preheat Grill: Heat a gas grill over medium-high heat, aiming for 400 to 425 °F. Prepare the grill grates by brushing lightly with olive oil to prevent sticking.
- Grill Chicken: Place the marinated chicken on the grill and cook with the lid closed until charred on the bottom, about 4 to 6 minutes. Flip the chicken and top each piece with mozzarella slices. Continue grilling for another 4 minutes or until the chicken reaches an internal temperature of 165 °F. Remove chicken and tent with foil to rest for 5 minutes.
- Toast Rolls: Spray the cut sides of the ciabatta rolls with olive oil cooking spray. Place the rolls cut-side down on the grill and toast for about 1 minute, or until lightly browned and crisp. Optionally, grill the other side for additional texture.
- Assemble Sandwiches: Spread pesto generously on the bottom halves of the toasted rolls. Layer with baby arugula followed by the grilled chicken breasts with mozzarella side up. Add sliced roma tomatoes on top.
- Finish and Serve: Spread remaining pesto on the top halves of the rolls, then place them cut-side down over the assembled sandwich layers. Press gently and serve immediately for the best taste and texture.
Notes
- Marinate chicken between 30 minutes and 4 hours; longer marinade will enhance flavor but avoid more than 4 hours to prevent meat texture issues.
- Use a meat thermometer to ensure chicken is perfectly cooked to 165 °F internal temperature.
- Ciabatta rolls are preferred for their crusty exterior and soft interior, but focaccia is a good alternative for a thicker, softer sandwich.
- Adjust pesto quantity based on your preference—more pesto will provide richer herbaceous flavor.
- For an optional touch, add sliced red onions or roasted peppers for extra flavor and texture.