Chicken Pesto Sandwich
Ingredients
For the Sandwich:
- 2 chicken breasts, grilled or pan-seared (sliced or shredded)
- 2 tbsp basil pesto (homemade or store-bought)
- 4 slices mozzarella or provolone cheese
- 2 ciabatta rolls (or sourdough, focaccia, or baguette)
- 1 tbsp butter or olive oil (for toasting)
Optional Add-Ins:
- 4 slices tomatoes or roasted red peppers
- ½ cup arugula or baby spinach
- 1 tbsp aioli or balsamic glaze (for extra flavour)
Instructions
Step 1: Prepare the Chicken
- Grill Method: Season chicken breasts with salt and pepper, then grill over medium heat for 4–5 minutes per side until fully cooked. Let rest for 5 minutes before slicing.
- Pan-Sear Method: Heat a skillet over medium-high heat with a little oil. Cook chicken for 4–5 minutes per side until golden brown and cooked through. Let it rest, then slice.
- Shredded Chicken Option: Use leftover rotisserie chicken or shredded grilled chicken for a quick alternative.
Step 2: Assemble the Sandwich
- Slice the ciabatta rolls in half.
- Spread 1 tablespoon of pesto on the bottom half of each roll.
- Layer grilled chicken on top of the pesto.
- Add 1–2 slices of mozzarella or provolone on each sandwich.
- (Optional) Add tomato slices, roasted red peppers, or arugula for extra flavour.
- Spread a thin layer of aioli or balsamic glaze on the top half of the bread (optional).
Step 3: Toast the Sandwich
- Panini Press or Skillet: Heat a panini press or a large skillet over medium heat. Lightly butter or drizzle olive oil on the outside of the bread. Cook for 3–5 minutes on each side, pressing gently until golden brown and crispy.
- Oven Method: Preheat oven to 375°F (190°C). Bake the sandwiches for 8–10 minutes or until the cheese is melted and the bread is lightly toasted.
Step 4: Serve & Enjoy
- Slice the sandwiches in half and serve immediately.
- Pair with fries, a fresh salad, or soup for a complete meal.
- Drizzle with balsamic glaze for an extra flavour boost.
Nutrition
Calories: 550kcal
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