Chicken Pesto Sandwich
With fresh flavors and ciabatta bread, this chicken pesto sandwich makes lunch a breeze. This recipe is easy to prepare and assemble in less than 30 minutes! If you love caprese flavors, this hearty sandwich is fresh, filling always hits the spot.
This post contains affiliate links.
Chicken Pesto Sandwich Recipe
Have you ever had a restaurant meal so good you knew it would be trouble? The first time I had a sandwich similar to this chicken pesto sandwich, I knew I'd be back to have it again and again.
Then one day, I realized how easy it is to replicate at home.
I've made these sandwiches at home countless times. They are simple to assemble and the ingredients are usually lying around anyway. I like including chicken, but it's easy to make them vegetarian.
Not only is does this tasty twist on a traditional caprese sandwich combine my love for mozzarella cheese and fresh tomatoes, but it also adds in two of my favorite condiments, pesto and balsamic vinegar! The two really can't be over done so feel free to pile it on these sandwiches.
Why You'll Love this Recipe
This chicken sandwich recipe is going to become a lunch staple!
- Fresh and flavorful ingredients. With heirloom tomatoes, pesto, arugula and mozzarella, you know you're getting the best of the best.
- It's easy to customize. Swap out ingredients like arugula for other leafy greens, or swap regular pesto for walnut pesto.
- It's ready in under 30 minutes. Once the ingredients are prepped, it takes less than an hour to cook the chicken and assemble the sandwiches.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Mmm, yes please! I love anything pesto. This sandwich is perfect for an easy lunch! I need to get the ingredients and make it soon.
-Jenna
Ingredient Notes
With this being a relatively simple sandwich recipe, the key to making it restaurant quality is choosing fresh ingredients.
Boneless skinless chicken breasts are quick to cook on the stovetop. If you have leftover grilled chicken breast, save yourself some time and use it! Chicken thighs or even Instant Pot shredded chicken would be great as well.
Quality ingredients start with using fresh mozzarella cheese. You know it's top shelf if it's stored in liquid. This is the way authentic mozzarella is packaged, and when used correctly, it makes sandwiches, pasta, and salads to die for! Shredded mozzarella will work if you're in a pinch.
This sandwich would not be complete without tomatoes. While any tomato will work, heirloom tomatoes are best because of their sweet and juicy flavor.
My homemade pesto is so delicious, and it's super easy to make!
I like to use ciabatta rolls as the vessel for the sandwiches. They're sturdy, but still soft inside, and when they are brushed with olive oil and toasted in the oven, they really make this simple sandwich feel high quality.
Kaiser rolls and sourdough rolls are both good substitutes. If you're up for baking bread, this sandwich would also be delicious on homemade focaccia.
How to Make a Chicken Pesto Sandwich
These warm sandwiches are easy to whip up for lunch. You can cook the chicken in advance, then all you'll need to do is reheat it, toast the bread and assemble everything.
Scroll down to the recipe card for the full step by step instructions! ⬇️
- Cut the chicken breasts into cutlets. This helps ensure that the chicken cooks evenly and makes your sandwich easier to bite into.
- For two cutlets of equal thickness, slide a sharp knife through the center of each chicken breast.
- Season the chicken breasts on both sides with salt, garlic powder, onion powder and dried basil.
- Cook the chicken in olive oil over medium-high heat, about 4 to 5 minutes per side, until cooked through. Then, let it rest for 5 minutes so it can re-absorb its juices.
- While the chicken is resting, go ahead and prep the toppings.
- Slice and toast the ciabatta rolls. Just lightly brush them with olive oil and place them under the broiler, cut side up, for 1 to 2 minutes until golden. Keep a close eye on them so they don't burn!
- It's time to assemble the sandwiches! On the top half of each ciabatta roll, spread however much pesto your heart desires!
- On the bottom half of each roll, layer the arugula, chicken, mozzarella and tomato.
- Drizzle the sandwich with balsamic glaze if desired.
- Set the half with pesto spread on top and you're ready to eat!
Madison's Tips for Success
I've tested this recipe and have successfully made it many times. Use my tips to ensure that it turns out perfectly for you, too!
- The chicken is done when the internal temperature reaches between 160°F (71°F) and 165°F (74°C).
- When assembling your sandwiches, place the mozzarella on top of the warm chicken so it gets melty. This is especially helpful if you're using shredded mozzarella!
- If you're not planning to serve all of the sandwiches at once, only prepare the amount of rolls that you plan to eat right away. No one wants a soggy sandwich! Freshly toasting the bread will make any leftovers feel just as fresh as the first time you enjoyed it.
- When it comes to assembling the sandwiches, there is no strict formula to it. If you want more chicken, add more chicken! If you like a lot of pesto, you can add a lot of pesto!
Recipe FAQs
To prevent having leftover sandwiches, only toast enough ciabatta to assemble the sandwiches that will be eaten at the meal.
Store each of the ingredients in separate airtight containers in the refrigerator. The rolls can be stored at room temperature. If the mozzarella came stored in water, put it in a container with that liquid to help keep it fresh.
To assemble leftover sandwiches, proceed with the directions from slicing and toasting the ciabatta onward. Reheat the chicken on the stovetop or enjoy it cold - both options taste great!
Yes! It is certainly possible to prep many of the ingredients for these sandwiches ahead of time. That being said, the thing that really makes this recipe is how fresh the ingredients are.
You can cook and refrigerate or freeze the chicken ahead of time and reheat it in the microwave or stovetop. The same is true for your bread rolls, buy it ahead of time and freeze it until you are ready to make the sandwiches. For pesto, you can freeze it into cubes to make it easy to defrost when you're ready to make the sandwiches.
The tomato and mozzarella are best fresh. I would wait to buy those until you know you'll be making the sandwiches.
Serving Ideas
If you're serving sandwiches to a lot of people, it can be fun to lay out all the toppings and allow your guests to choose which ingredients to add. This is especially great if you're serving various dietary needs. For example, someone could leave off the chicken to make this recipe vegetarian or the cheese to make it dairy-free.
Another idea is to make sliders or mini sandwiches on slices of baguette, similar to bruschetta. Chicken pesto crostini would make a great party appetizer!
Chicken pesto sandwiches pack a lot of flavor all on their own and are almost like a salad in sandwich form. For that reason, I like to serve these sandwiches alongside oven roasted green beans or roasted broccolini instead of a simple salad. Though if you have a lot of extra toppings from these sandwiches, you could always serve a caprese salad on the side.
If you make and love this recipe, please leave a 
review below!
It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave comments and questions below!
Chicken Pesto Sandwich
Equipment
- Chef's Knife
Ingredients
- 1 pound chicken breasts (approximately 2)
- 1 medium tomato sliced into ¼-inch slices
- 8 ounces fresh mozzarella cheese sliced
- 1 cup spinach
- 2 tablespoons olive oil divided
- 2 tablespoons pesto
- 1 tablespoon balsamic vinegar to taste
- 4 servings ciabatta rolls or other hearty artisan bread
- ½ teaspoon salt
- ½ teaspoon ground pepper
Instructions
- Preheat oven to 350°F (177°C). Line a rimmed baking sheet with aluminum foil and set it aside.
- One at a time, cut 1 pound chicken breasts in half horizontally through the center, creating two thinner pieces of each breast.
- Set a large skillet over medium-high heat. When the pan is hot, add 1 tablespoons olive oil. When oil begins to shimmer, add the chicken cutlets.
- Cook for 3-5 minutes on each side, flipping as sides get brown to ensure they don't burn. Set cutlets aside on a plate once cooked for 5 minutes.
- In small bowl, mix remaining 1 tablespoons olive oil with ½ teaspoon salt and ½ teaspoon ground pepper.
- Use basting brush to spread olive oil mixture on inside of 4 servings ciabatta rolls. Place bread onto frying pan for 30 seconds or until grill marks can be seen.
- Remove bread and place onto baking sheet, face up. Spread 2 tablespoons pesto lightly on each piece of bread.
- Slice cooked chicken into ½-inch pieces. Layer sliced chicken, ¼ cup of the 1 cup spinach, sliced 1 medium tomato, and sliced 8 ounces fresh mozzarella cheese onto bread
- Drizzle 1 tablespoon balsamic vinegar over sandwich toppings.
- Bake in preheated oven for 7-10 minutes, until cheese begins to melt.
Notes
- Only toast and assemble the sandwiches you plan to eat right away. Store remaining ingredients separately in airtight containers in the fridge, keeping ciabatta at room temperature.
- If your mozzarella came packed in water, store it in that liquid to keep it fresh.
- Reheat the chicken on the stovetop or enjoy it cold when you're ready to reassemble.
Nutrition
2026 Update: This recipe is still a family favorite and has been updated to simplify the cooking instructions and add extra cooking tips for our readers. We hope you love it as much as we do!
Other Recipes with Pesto
My friends call me Mad and you can too. Here you'll find easy, wholesome recipes, and designed to share with those you love.
Goodness, this looks great. I LOOOOVE how crisp the bread is. Perfection!
Mmm, yes please! I love anything pesto. This sandwich is perfect for an easy lunch! I need to get the ingredients and make it soon.
#1 I AM LOVING YOUR NEW SPACE!
#2 This looks delicious
#3 i love your pictures!
Okay girl! These look SOOO good! YUM!
I need new lunch ideas, this looks so good! I'm currently eating a salad and wishing I had this sandwich, ahh food envy. 😉
YUUUUUUUUUUUUUUUUUUM!!!!
This is so wonderful Madison! Love the new site! I can't wait to see where this takes you!
xo, Shell