Ingredients

Scale

2 boneless, skinless chicken breasts, grilled and sliced

1/2 tsp salt

1/4 tsp black pepper

4 tbsp basil pesto (store-bought or homemade)

4 slices mozzarella cheese

4 sandwich rolls or ciabatta buns

1 tbsp olive oil

1 tomato, sliced

Fresh arugula or baby spinach (optional)

Instructions

1. Season chicken breasts with salt and pepper. Grill or pan-cook over medium heat until fully cooked (about 6–7 minutes per side). Let rest and slice.

2. Slice sandwich rolls in half. Lightly brush the insides with olive oil and toast in a skillet or under a broiler until golden.

3. Spread pesto on both sides of each bun.

4. Layer sliced chicken, mozzarella, tomato, and greens (if using) on the bottom half.

5. Top with the other bun half, press gently, and serve warm or at room temp.

6. Optional: Warm entire assembled sandwich on a skillet with a lid to melt cheese further.

Notes

• Swap chicken for turkey or rotisserie leftovers to save time.

• Add a drizzle of balsamic glaze for extra flavor.

• Great with a side salad, chips, or roasted veggies.

Author: Mila Bryn
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Lunch, Dinner, Sandwich
Method: Grilling, Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 sandwich
Calories: 480
Sugar: 3g
Sodium: 650mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 35g
Cholesterol: 95mg

Keywords: chicken pesto sandwiches, easy pesto chicken sandwich, fresh chicken sandwich recipe, mozzarella pesto sandwich