Description
A quick and delicious grilled pesto chicken sandwich featuring juicy chicken breasts, fresh mozzarella, arugula, and tomatoes on ciabatta rolls. Perfect for a light lunch or dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1/2 cup (120g) basil pesto
- 4 slices fresh mozzarella cheese
- 1 large ripe tomato, sliced
- 1 cup fresh arugula
- 4 ciabatta rolls
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly cracked black pepper to taste
- Red pepper flakes (optional)
Instructions
- Place chicken breasts between plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
- Preheat grill to medium-high heat or heat a grill pan over medium-high heat. Brush grates with oil.
- Brush chicken with olive oil and grill for 5-6 minutes per side, or until internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes.
- While chicken rests, slice ciabatta rolls and toast them lightly on the grill or in a toaster oven.
- Slice the rested chicken diagonally.
- Spread pesto on the bottom half of the roll. Layer sliced chicken and fresh mozzarella on top.
- Add tomato slices, season with salt and pepper, and top with arugula and red pepper flakes if desired.
- Place top half of roll on sandwich, press gently, slice in half, and serve immediately.
Notes
Pound chicken to even thickness for uniform cooking. Pat fresh mozzarella dry to prevent sogginess. Let chicken rest after grilling to retain juices. Toast bread to prevent it from becoming soggy from the pesto and tomato juices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 3
- Protein: 32
Keywords: grilled pesto chicken sandwich, easy lunch, meal prep, ciabatta sandwich, high protein lunch, quick dinner