Italian Chicken Pesto Sandwich Recipe
Juicy grilled chicken topped with pesto and mozzarellaServed on toasted Italian bread with tomato relishAn easy Italian-style sandwich ready in 35 minutes
Ingredients
- 3 boneless skinless chicken breasts, cut in half
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon coarse black pepper
- 1 tablespoon olive oil
- ¼ cup basil pesto
- 6 Italian bread buns
- 3 tablespoons salted butter melted
- 1 teaspoon garlic minced
- 6 slices fresh mozzarella or large bocconcini
- 1 cup cherry tomatoes halved
- 1 shallot thinly sliced
- 2 cloves garlic minced
- Pinch red pepper flakes
- ½ teaspoon sea salt
- Fresh basil leaves for serving
Instructions
- Heat a grill pan over high heat.
- In a small bowl, mix garlic powder, dried basil, oregano, salt, and black pepper.
- Pat the chicken dry and season both sides evenly.
- Brush the grill pan with olive oil and grill chicken for about 3 minutes per side until cooked through.
- Preheat the oven to 375°F (190°C).
- Heat a frying pan over medium-high heat. Add cherry tomatoes, shallot, minced garlic, red pepper flakes, black pepper, sea salt, and olive oil. Sauté for 5 minutes until tomatoes blister.
- Spoon pesto over each chicken piece, spread gently, and top with mozzarella. Reduce heat to low, cover, and cook until cheese melts.
- Mix melted butter with minced garlic. Brush onto bread halves and toast in the oven for 3–5 minutes.
- Spread remaining pesto on bread. Add tomato relish, then chicken, and finish with fresh basil. Assemble and serve your Italian Chicken Pesto Sandwich warm.
Notes
Serve with roasted potatoes, a green salad, or soup. You can also turn this into a wrap or panini for variety.