Grilled Chicken Pesto Sandwhich Recipe

Grilled Chicken Pesto Sandwhich Recipe tastes smoky, herby, cheesy, and a little messy in the best way, and it fits busy weeknights or casual weekend lunches in about 35 minutes. This recipe works for pesto lovers, sandwich fans, and anyone who wants something more exciting than plain grilled chicken. I ate versions of this in my tiny first apartment, standing over the sink, and it still feels like comfort food to me.

Why You Should Try This Grilled Chicken Pesto Sandwhich Recipe

This grilled chicken pesto sandwhich recipe gives you juicy chicken, garlicky basil pesto, melted cheese, and toasty bread in every bite. You get restaurant flavor with simple ingredients and a short ingredient list.

You can prep the chicken and pesto ahead, then build and grill the sandwiches when hunger hits. Kids, picky eaters, and food snobs usually agree on this one, which makes it a small miracle on busy nights.

“This grilled chicken pesto sandwhich recipe tastes like a cafe lunch at home, but with extra cheese and zero line to wait in. ★★★★★”

Ingredients You’ll Need

Chicken and marinade

• 2 medium boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets
• 2 tablespoons olive oil
• 1 tablespoon lemon juice or red wine vinegar
• 2 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon dried Italian seasoning or dried oregano

Pesto

• ½ cup basil pesto, store bought or homemade
  • Use a good refrigerated brand if possible, like Rana or Kirkland, for fresher flavor.
  • If you need a nut free option, pick a pesto labeled nut free or blend basil with pumpkin seeds.
• 1–2 tablespoons extra olive oil to loosen thick pesto

Bread and cheese

• 4 sandwich rolls, ciabatta, or sturdy sliced sourdough
  • Skip very soft white bread because it tears on the grill.
• 4–8 slices provolone, mozzarella, or Monterey Jack
  • I like provolone for a sharper flavor and great melt.
• 2 tablespoons softened butter or mayonnaise for spreading on the bread exterior

Optional add ins

• 1 medium tomato, sliced
• A handful of fresh spinach or arugula
• 2 tablespoons grated Parmesan for extra salty bite
• Pinch of red pepper flakes if you like a little heat

Pantry shortcuts

• Use rotisserie chicken instead of grilling raw chicken if you feel short on time. Toss shredded rotisserie chicken with warm pesto and pile it on the bread.
• Use jarred roasted red peppers in place of tomato slices for a sweet, smoky twist.

Equipment

• Grill pan, outdoor grill, or large skillet
• Small bowl for marinade
• Tongs
• Cutting board and sharp knife
• Small spatula or butter knife for spreading pesto and butter
• Meat thermometer if you want perfect doneness every time

Tips & Tricks

• Pound chicken cutlets to an even thickness so they cook quickly and stay juicy.
• Oil the chicken lightly instead of the pan to reduce smoke and sticking.
• Loosen thick pesto with a splash of olive oil so it spreads easily and does not clump.
• Toast the cut sides of the bread first, then build the sandwich, so the interior stays sturdy.
• Keep cheese slices at room temperature for a few minutes so they melt faster.
• Use medium heat on the grill or pan so the bread browns while the cheese melts and the chicken warms through.
• Slice the finished sandwhich on a slight angle for easier eating and a nicer presentation.
• Let the grilled chicken rest a few minutes before slicing so juices stay in the meat, not on the cutting board.

How to Make Grilled Chicken Pesto Sandwhich Recipe

Marinate the chicken

1. Place the chicken cutlets in a shallow bowl or zip bag.
2. Add olive oil, lemon juice, minced garlic, salt, pepper, and Italian seasoning.
3. Toss everything until the chicken coats evenly, then chill it for at least 15 minutes and up to 4 hours.

Grill the chicken

1. Heat a grill pan or outdoor grill over medium high heat.
2. Lay the chicken on the hot surface and cook 3 to 4 minutes per side until the internal temperature reaches 165°F and the outside shows nice grill marks.
3. Move the chicken to a plate, tent it loosely with foil, and let it rest while you prep the bread and pesto.

Prep the pesto and bread

1. Stir the pesto in a small bowl and add a little olive oil if it looks very thick.
2. Slice the rolls or bread if needed and open them like a book.
3. Spread a thin layer of butter or mayonnaise on the outside of each piece of bread, which will touch the pan.

Build the sandwiches

1. Spread a generous layer of pesto on the inside of each piece of bread.
2. Slice the rested grilled chicken into strips and divide it among the bottom pieces of bread.
3. Top the chicken with cheese slices, then add tomato, spinach, or arugula if you use them.
4. Close each sandwhich and press gently with your hand to help everything hold together.

Grill the sandwiches

1. Heat the grill pan or skillet over medium heat.
2. Place the sandwiches in the pan and cook 3 to 4 minutes on the first side until the bread turns golden and the cheese starts to melt.
3. Flip carefully with a spatula and cook another 3 to 4 minutes until the second side browns and the cheese melts completely.
4. Move the grilled chicken pesto sandwhich to a cutting board, rest 1 minute, then slice and serve warm.

What to Serve with Grilled Chicken Pesto Sandwhich Recipe

This grilled chicken pesto sandwhich recipe pairs nicely with a simple green salad, Caesar salad, or a crunchy coleslaw. You can add a side of kettle chips, roasted potatoes, or sweet potato fries for a more filling meal. Tomato soup, vegetable soup, or a light minestrone also match the pesto and grilled chicken flavors. Pour iced tea, lemonade, sparkling water, or flavored seltzer for a refreshing drink on the side.

Storage Options

• Store leftover grilled chicken pesto sandwhich halves in an airtight container in the fridge for up to 3 days.
• Keep the grilled chicken and pesto separate from the bread if you plan to store longer than a few hours, so the bread does not turn soggy.
• Freeze cooked chicken and pesto in separate freezer bags for up to 2 months, then thaw in the fridge overnight.
• Reheat the assembled sandwhich in a skillet over medium low heat or in a toaster oven until hot and crisp, and avoid the microwave if you want to keep the bread from turning rubbery.

Grilled Chicken Pesto Sandwich Recipe

Grilled Chicken Pesto Sandwich Recipe features juicy marinated chicken, garlicky basil pesto, melted cheese, and toasty bread for a smoky, herby, cheesy meal that comes together in about 35 minutes.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Chicken

Ingredients

  

• 2 medium boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets
• 2 tablespoons olive oil
• 1 tablespoon lemon juice or red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried Italian seasoning or dried oregano

• 1/2 cup basil pesto, store bought or homemade
• 1 tablespoon extra olive oil, plus more as needed to loosen thick pesto

• 4 sandwich rolls, ciabatta, or sturdy sliced sourdough
• 4 to 8 slices provolone, mozzarella, or Monterey Jack cheese
• 2 tablespoons softened butter or mayonnaise, for spreading on bread exterior

• 1 medium tomato, sliced
• handful of fresh spinach or arugula
• 2 tablespoons grated Parmesan cheese
• 1 pinch red pepper flakes

Instructions

 

1. Place the chicken cutlets in a shallow bowl or zip-top bag.
2. Add the olive oil, lemon juice or red wine vinegar, minced garlic, kosher salt, black pepper, and dried Italian seasoning or oregano.
3. Toss until the chicken is evenly coated, then refrigerate for at least 15 minutes and up to 4 hours.

1. Heat a grill pan or outdoor grill over medium-high heat.
2. Place the marinated chicken cutlets on the hot grill and cook for 3 to 4 minutes per side, until the internal temperature reaches 165°F and grill marks form.
3. Transfer the chicken to a plate, tent loosely with foil, and let rest while you prepare the bread and pesto.

1. Stir the basil pesto in a small bowl, adding a little olive oil if it looks very thick so it spreads easily.
2. Slice the rolls or bread if needed and open them like a book.
3. Spread a thin layer of softened butter or mayonnaise on the outside of each piece of bread, which will touch the pan or grill.

1. Spread a generous layer of pesto on the inside of each piece of bread.
2. Slice the rested grilled chicken into strips and divide evenly among the bottom pieces of bread.
3. Top the chicken with cheese slices, then add tomato slices, spinach, or arugula if using. Sprinkle with grated Parmesan and red pepper flakes if desired.
4. Close each sandwich and press gently with your hand to help it hold together.

1. Heat a grill pan or large skillet over medium heat.
2. Place the sandwiches in the pan and cook for 3 to 4 minutes on the first side, until the bread is golden and the cheese begins to melt.
3. Flip carefully with a spatula and cook another 3 to 4 minutes, until the second side is browned and the cheese is fully melted.
4. Transfer the sandwiches to a cutting board, rest for 1 minute, then slice on a slight angle and serve warm.

Notes

Nutrition Information
Approximate per sandwich (1 of 4): 620 calories; fat 31 g; saturated fat 9 g; carbohydrates 43 g; fiber 3 g; sugars 4 g; protein 41 g; sodium 1080 mg. Values will vary based on bread type, pesto brand, cheese choice, and exact portion sizes.