Oh my goodness, I just found a collection of grilled chicken pesto sandwich recipes that I am absolutely obsessed with, and I bet you’ll love them too. Picture juicy chicken paired with flavorful pesto and fresh ingredients in every single bite. Whether you’re craving a classic version or something with a little twist, these recipes are sure to take your sandwich game to the next level. So many delicious options await! Are you ready to explore them all?
Classic Grilled Chicken Pesto Sandwich
The Classic Grilled Chicken Pesto Sandwich is a delicious, savory delight perfect for lunch or a light dinner. This sandwich combines the rich flavors of homemade pesto with tender, juicy grilled chicken breasts, all sandwiched between crispy, toasted ciabatta bread. The addition of fresh mozzarella and sun-dried tomatoes elevates the taste, bringing a balance of creaminess and a hint of sweetness.
Whether you’re preparing a meal for your family or hosting a casual get-together with friends, this sandwich will surely impress and satisfy everyone’s taste buds.
Creating this sandwich involves a few simple steps, including marinating and grilling the chicken to perfection, blending fresh basil pesto, and assembling the sandwich with the best ingredients for peak flavor. Each element of the sandwich can be prepared ahead of time, making it convenient for busy schedules.
This delightful meal serves 4-6 people, making it a great option for a small gathering or family meal. Below is the thorough list of ingredients and instructions to guide you through making this delectable Classic Grilled Chicken Pesto Sandwich.
Ingredients (Serves 4-6):
- 4 boneless, skinless chicken breasts
- 1 cup fresh basil leaves
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
- 1 loaf of ciabatta bread
- 8 slices fresh mozzarella
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 tablespoon balsamic glaze (optional)
Cooking Instructions:
- Prepare the Pesto: In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped. With the machine running, slowly add the olive oil in a steady stream until the mixture is smooth and emulsified. Season with salt and pepper to taste. Set aside.
- Marinate the Chicken: Season the chicken breasts with salt and pepper. Spread a thin layer of the prepared pesto over each side of the chicken breasts. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Grill the Chicken: Preheat your grill to medium-high heat. Lightly oil the grill grates. Place the marinated chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for a few minutes before slicing.
- Toast the Bread: Slice the ciabatta loaf into sandwich-sized pieces and lightly brush with olive oil. Place the bread slices on the grill for about 2 minutes per side, or until they’re toasted with grill marks.
- Assemble the Sandwich: Spread a generous amount of pesto on one side of the toasted ciabatta slices. Layer with sliced grilled chicken, fresh mozzarella, and sun-dried tomatoes. Drizzle with balsamic glaze if using. Top with another slice of bread.
- Serve and Enjoy: Cut the sandwiches in half and serve warm. Enjoy the combination of flavors and textures in every bite.
Extra Tips:
For the best results, use high-quality ingredients, especially fresh basil and good olive oil, as they greatly impact the flavor of the pesto. If possible, make the pesto a day ahead to enhance the flavors even more.
Additionally, feel free to experiment with different types of bread or cheese to suit your taste preferences. If you don’t have an outdoor grill, a grill pan or stovetop griddle works well for cooking the chicken and toasting the bread.
Make sure to let the chicken rest after grilling to retain its juices, resulting in tender and flavorful meat.
Sun-Dried Tomato and Pesto Chicken Sandwich
Grilled Chicken Pesto Sandwich with Sun-Dried Tomato is a delightful fusion of savory flavors and textures that will tantalize your taste buds. This sandwich combines the juicy goodness of grilled chicken, the aromatic punch of pesto, and the tangy-sweet notes of sun-dried tomatoes, all nestled between slices of hearty bread.
It’s a versatile dish perfect for lunch or dinner and can be enjoyed warm or cold.
The preparation involves marinating the chicken in a flavorful blend before grilling it to perfection. The pesto, made from fresh basil, garlic, pine nuts, and Parmesan cheese, adds a rich and herbaceous layer to the sandwich, while the sun-dried tomatoes provide a concentrated burst of flavor.
Assembling the sandwich is as simple as layering these components with fresh mozzarella and greens, creating a meal that’s as visually appealing as it’s delicious.
Ingredients (Serving Size: 4-6 people)
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup pesto sauce
- 1/2 cup sun-dried tomatoes, julienned
- 8 slices of ciabatta or sourdough bread
- 1 cup fresh mozzarella, sliced
- 1 cup fresh arugula or spinach
- 2 tablespoons balsamic glaze (optional)
Cooking Instructions
- Marinate the Chicken: Season the chicken breasts with salt and pepper. Drizzle olive oil over the chicken, ensuring each piece is well coated. Let them marinate for at least 30 minutes in the refrigerator for enhanced flavor.
- Grill the Chicken: Preheat your grill to medium-high heat. Place the marinated chicken on the grill and cook for 6-7 minutes on each side or until fully cooked and no longer pink inside. Remove from heat and let them rest for 5 minutes before slicing.
- Prepare the Bread: Lightly toast the slices of bread on the grill or in a toaster until they’re golden and slightly crispy.
- Assemble the Sandwich: Spread a generous amount of pesto on each slice of bread. Layer the grilled chicken slices, sun-dried tomatoes, and fresh mozzarella on one slice. Top with arugula or spinach.
- Finish and Serve: Place the other slice of bread on top to complete the sandwich. If desired, drizzle with balsamic glaze for an extra layer of flavor. Serve warm or at room temperature.
Extra Tips
For an extra depth of flavor, consider using a combination of sun-dried tomatoes packed in oil and those that are dry-packed. The oil-packed variety will add moisture and richness, while the dry-packed tomatoes will provide a more concentrated flavor.
Additionally, you can experiment with different types of bread; a crusty baguette or a soft brioche can offer different textures and tastes that complement the sandwich fillings beautifully.
Caprese Grilled Chicken Pesto Delight
The Caprese Grilled Chicken Pesto Delight is a mouthwatering sandwich that combines the classic flavors of a Caprese salad with succulent grilled chicken, all nestled between slices of artisan bread. This sandwich brings the fresh, vibrant tastes of basil pesto, ripe tomatoes, and creamy mozzarella to a whole new level with the addition of perfectly grilled chicken breast.
It’s an ideal choice for a hearty lunch or a casual dinner, providing a delectable balance of flavors and textures that will satisfy any palate. Perfect for a gathering of friends or a family meal, this recipe serves 4-6 people and can be prepared in a relatively short amount of time.
The combination of the herby pesto, juicy chicken, and fresh ingredients makes it both a healthy and delicious option. Whether you’re an experienced cook or a beginner, this Caprese Grilled Chicken Pesto Delight is simple to make and certain to impress.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup basil pesto
- 8 slices of fresh mozzarella cheese
- 4 large ripe tomatoes, sliced
- 8 slices of artisan bread (such as ciabatta or sourdough)
- 2 tablespoons balsamic glaze
- Fresh basil leaves, for garnish
Instructions:
1. Prepare the Chicken: Start by seasoning the chicken breasts with salt and pepper on both sides. Heat the olive oil in a grill pan or a skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until they’re fully cooked and have nice grill marks.
Remove from the heat and let rest for a few minutes before slicing.
2. Assemble the Sandwiches: Spread a generous amount of basil pesto on one side of each slice of bread. Layer the mozzarella cheese slices over the pesto on half of the bread slices. Next, add the sliced grilled chicken on top of the cheese.
Arrange the tomato slices over the chicken and drizzle with balsamic glaze.
3. Add the Final Touches: Top each sandwich with fresh basil leaves for extra flavor and aroma. Place the remaining bread slices on top to complete the sandwiches.
4. Grill the Sandwiches: Heat a large skillet or panini press over medium heat. Place the assembled sandwiches in the skillet and press down gently. Cook for about 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted.
If using a panini press, cook according to the manufacturer’s instructions.
5. Serve: Once the sandwiches are done, remove them from the heat and let them cool slightly. Cut each sandwich in half and serve warm.
Extra Tips:
To guarantee the chicken is juicy and flavorful, marinate it in a bit of olive oil, lemon juice, and garlic a few hours before grilling. If you prefer a vegetarian version, simply omit the chicken and add extra mozzarella or a layer of grilled vegetables.
For a more robust flavor, try using smoked mozzarella or adding a sprinkle of red pepper flakes to the pesto. Finally, if you don’t have access to a grill pan, a regular skillet or a sandwich press will work just as well for toasting the sandwiches to perfection.
Avocado Pesto Chicken Sandwich
The Avocado Pesto Chicken Sandwich is a delightful twist on the classic grilled chicken sandwich, combining the creamy richness of avocado with the vibrant flavors of pesto. This recipe is perfect for a satisfying lunch or a light dinner, providing a nutritious meal packed with healthy fats, protein, and fresh ingredients.
Ideal for a casual gathering or a family meal, these sandwiches are sure to impress with their colorful presentation and delicious taste.
This sandwich starts with tender grilled chicken breast, perfectly seasoned and cooked to juicy perfection. It’s then layered with a homemade avocado pesto, which adds a creamy, herbaceous punch. The pesto is made with fresh basil, ripe avocados, and a hint of garlic, creating a smooth and flavorful spread.
Serve the chicken and pesto on toasted ciabatta bread, along with fresh tomato slices and crisp lettuce, for a sandwich that’s as hearty as it’s delicious.
Ingredients (Serves 4-6):
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 4 ciabatta rolls or other crusty sandwich bread
- 2 ripe avocados
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- 1 large tomato, sliced
- 1 cup lettuce leaves
Instructions:
- Prepare the Chicken:
- Preheat your grill to medium-high heat. Brush each chicken breast with olive oil and season generously with salt and black pepper.
- Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from grill and let rest for 5 minutes before slicing.
- Make the Avocado Pesto:
- In a food processor, combine avocados, basil leaves, Parmesan cheese, pine nuts, garlic, and lemon juice. Pulse until the mixture is finely chopped.
- With the processor running, slowly add the extra virgin olive oil until the pesto is smooth and creamy. Season with salt and pepper to taste.
- Assemble the Sandwiches:
- Toast the ciabatta rolls until golden brown. Spread a generous amount of avocado pesto on the bottom half of each roll.
- Place a grilled chicken breast on top of the pesto. Add slices of tomato and lettuce leaves. Top with the other half of the roll.
- Serve:
- Serve immediately, while the chicken is still warm, and enjoy the flavorful combination of grilled chicken and avocado pesto.
Extra Tips:
For an extra burst of flavor, consider marinating the chicken breasts in olive oil, lemon juice, and herbs for at least 30 minutes before grilling. This will enhance the tenderness and flavor of the chicken.
You can also experiment with different types of bread, such as sourdough or whole grain, to suit your personal preference. If you want to add a bit of heat, a sprinkle of red pepper flakes in the avocado pesto can give the sandwich a spicy kick.
Spinach and Artichoke Pesto Chicken Sandwich
Grilled Chicken Spinach and Artichoke Pesto Sandwiches are a delightful twist on a classic favorite, offering a burst of flavors with every bite. The creamy spinach and artichoke pesto pairs beautifully with the juicy grilled chicken, creating a sandwich that’s both satisfying and rejuvenating. Perfect for lunch or dinner, this sandwich is sure to impress your family and friends with its gourmet taste and simplicity in preparation.
To make these sandwiches even more appealing, choose a fresh and crusty bread like ciabatta or a sourdough loaf. The bread is lightly toasted to provide a crunchy texture that complements the tender chicken and creamy pesto. With just a handful of ingredients, you can whip up this delicious meal in no time, making it an ideal recipe for busy weeknights or casual gatherings.
Ingredients (Serves 4-6 people):
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach leaves
- 1/2 cup marinated artichoke hearts, drained
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic
- Salt and pepper, to taste
- 6 slices of ciabatta or sourdough bread
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons butter
Cooking Instructions:
- Prepare the Pesto: In a food processor, combine the fresh spinach leaves, marinated artichoke hearts, Parmesan cheese, olive oil, and garlic. Blend until the mixture is smooth and creamy. Season with salt and pepper to taste, then set aside.
- Grill the Chicken: Season the chicken breasts with salt and pepper. Heat a grill pan or outdoor grill over medium-high heat. Cook the chicken for 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from heat and let rest for a few minutes before slicing into thin strips.
- Toast the Bread: Melt the butter in a large skillet over medium heat. Add the ciabatta or sourdough slices and toast them until golden brown on both sides. This should take about 2-3 minutes per side.
- Assemble the Sandwiches: Spread a generous amount of the spinach and artichoke pesto on one side of each toasted bread slice. Layer the sliced grilled chicken onto the pesto-covered bread. Sprinkle shredded mozzarella cheese over the chicken, then top with another slice of toasted bread.
- Melt the Cheese: Place the assembled sandwiches back on the skillet over low heat. Cover with a lid to help melt the cheese, cooking for an additional 3-4 minutes. Flip the sandwiches carefully to guarantee even heating, if necessary.
Extra Tips:
For an added layer of flavor, consider marinating the chicken in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before grilling. This will infuse the chicken with extra juiciness and zest.
You can also experiment with different kinds of cheese, such as provolone or gouda, to change up the taste profile of the sandwich. If you’re short on time, store-bought pesto can be a quick substitute, though making it from scratch offers a fresher taste.
Enjoy your grilled chicken spinach and artichoke pesto sandwiches with a side salad or your favorite chips for a complete meal.
Grilled Chicken Pesto Panini
Grilled Chicken Pesto Panini is a delicious and satisfying sandwich that combines tender grilled chicken with the rich, aromatic flavors of pesto sauce. This panini is perfect for a quick lunch or a delightful dinner, offering a gourmet twist on a classic sandwich. The combination of juicy, seasoned chicken and the vibrant, herby pesto creates a mouthwatering experience that will leave your taste buds wanting more.
Ideal for sharing, this recipe is designed to serve 4-6 people, making it a great option for family gatherings or casual get-togethers with friends.
The Grilled Chicken Pesto Panini isn’t only flavorful but also incredibly easy to make. It requires minimal ingredients, most of which you might already have in your pantry. The key to a great panini is in the grilling process, which melts the cheese and perfectly toasts the bread, creating a delightful crunch that contrasts beautifully with the tender chicken and creamy pesto.
Whether you’re a seasoned cook or a beginner looking to try something new, this recipe is straightforward and rewarding.
Ingredients (serves 4-6 people):
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 cup prepared basil pesto
- 8 slices of sourdough bread
- 8 slices fresh mozzarella cheese
- 2 medium tomatoes, sliced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
Cooking Instructions:
- Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a grill pan over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the pan and let them rest for a few minutes before slicing them into thin strips.
- Assemble the Panini: Spread a generous layer of pesto on one side of each slice of bread. On four slices, layer the grilled chicken strips, mozzarella cheese, tomato slices, and a sprinkle of Parmesan cheese. Top with the remaining bread slices, pesto side down.
- Grill the Panini: Heat a panini press or a skillet over medium heat. Spread butter on the outer sides of each sandwich. Place the sandwiches in the panini press or skillet. If using a skillet, press down with a heavy pan or spatula. Grill for about 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted.
- Serve: Once the paninis are crispy and the cheese is gooey, remove them from the heat. Slice each panini in half and serve immediately while warm and delicious.
Extra Tips:
- For an extra layer of flavor, consider marinating the chicken breasts in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before grilling.
- If you don’t have a panini press, a cast-iron skillet works just as well. Just remember to press down firmly for that perfect sear.
- Feel free to experiment with different types of bread such as ciabatta or focaccia for a unique twist on the classic panini.
- Make sure not to overfill the sandwiches, as this can make them difficult to grill evenly and prevent the cheese from melting properly.
Roasted Red Pepper and Pesto Chicken Sandwich
Roasted Red Pepper and Pesto Chicken Sandwich is a delicious and hearty meal that combines the smoky sweetness of roasted red peppers with the rich, herbaceous flavor of pesto. This sandwich is perfect for lunch or a light dinner and is certain to satisfy your cravings.
By grilling the chicken to perfection and layering it with fresh ingredients, you’ll create a delightful symphony of flavors that will have everyone asking for seconds. This recipe serves 4-6 people and is ideal for gatherings or family meals.
The key to success with this sandwich is the quality of ingredients, especially the pesto and roasted red peppers, which should be vibrant and fresh. With the right preparation and a bit of attention to detail, you can make a sandwich that stands out for its taste and presentation.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 cup basil pesto (store-bought or homemade)
- 2 roasted red peppers, sliced
- 1 cup fresh mozzarella, sliced
- 1/2 cup arugula or spinach
- 6 ciabatta rolls or sandwich buns
- 2 tablespoons balsamic glaze (optional)
Cooking Instructions:
- Prepare the Chicken: Begin by preheating your grill to medium-high heat. Brush the chicken breasts with olive oil and season both sides with salt and pepper. This will guarantee that the chicken is flavorful and moist.
- Grill the Chicken: Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.
- Assemble the Sandwiches: While the chicken is resting, slice the ciabatta rolls in half. Spread a generous amount of pesto on each half of the rolls. Layer the bottom half of each roll with sliced grilled chicken, followed by slices of roasted red pepper, fresh mozzarella, and a handful of arugula or spinach.
- Finish and Serve: Drizzle a bit of balsamic glaze over the top of the fillings, if using. Place the top half of the roll on the sandwich and press down gently. Serve the sandwiches warm, and enjoy the explosion of flavors.
Extra Tips: When making the Roasted Red Pepper and Pesto Chicken Sandwich, feel free to customize the ingredients to suit your taste. For added flavor, you can marinate the chicken in a mixture of olive oil, lemon juice, and herbs before grilling.
Additionally, consider toasting the ciabatta rolls on the grill for a few minutes to add a satisfying crunch to your sandwich. If you prefer a lighter option, substitute the ciabatta with whole-grain bread or a lettuce wrap.
Mediterranean Grilled Chicken Pesto Wrap
The Mediterranean Grilled Chicken Pesto Wrap is a delightful fusion of flavors that brings together the vibrant tastes of the Mediterranean with the classic appeal of a grilled chicken sandwich.
This wrap is perfect for a quick lunch or a light dinner, offering a satisfying balance of protein, fresh vegetables, and rich pesto. The grilled chicken is juicy and tender, while the pesto adds a fresh, herbal flavor that complements the other ingredients perfectly. Wrapped in a whole wheat tortilla, this dish not only tastes great but also provides a healthy option for those looking to enjoy a nutritious meal without compromising on flavor.
Ideal for serving 4-6 people, this recipe is simple to prepare and can be easily adapted to suit personal tastes or dietary needs. The combination of grilled chicken, vibrant vegetables, and creamy pesto makes every bite a delight, while the wrap’s portability means it can be enjoyed at home or on the go.
Whether you’re hosting a casual gathering or simply want to treat yourself to a gourmet meal at home, the Mediterranean Grilled Chicken Pesto Wrap is sure to impress.
Ingredients (Serving size: 4-6 people):
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- Salt and black pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 cup fresh basil pesto
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced black olives
- 1/2 red onion, thinly sliced
- 1 cup baby spinach leaves
- 1/2 cup crumbled feta cheese
- 4-6 whole wheat tortillas
Instructions:
- Marinate the Chicken: In a large bowl, combine the olive oil, salt, black pepper, dried oregano, and garlic powder. Add the chicken breasts and coat them evenly with the marinade. Cover the bowl with plastic wrap and let the chicken marinate for at least 30 minutes in the refrigerator.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Once hot, place the marinated chicken breasts on the grill. Cook for about 5-7 minutes on each side, or until the chicken is fully cooked and has nice grill marks. Remove from the grill and let them rest for a few minutes before slicing.
- Prepare the Vegetables: While the chicken is resting, prepare your vegetables. Halve the cherry tomatoes, slice the black olives and red onion, and wash the baby spinach leaves if necessary.
- Assemble the Wraps: Lay out the whole wheat tortillas on a clean surface. Spread a generous tablespoon of basil pesto over each tortilla. Place a handful of baby spinach leaves down the center of each wrap, followed by slices of grilled chicken.
- Add the Toppings: Evenly distribute the cherry tomatoes, black olives, red onion, and crumbled feta cheese over the chicken on each tortilla.
- Wrap and Serve: Fold the sides of the tortilla over the filling and roll the wrap tightly. Secure with toothpicks if necessary. Slice each wrap in half and serve immediately.
Extra Tips:
For an extra burst of flavor, consider adding a squeeze of fresh lemon juice over the assembled wraps before serving.
To save time, you can prepare the chicken in advance and store it in the refrigerator until needed. If you prefer a spicier wrap, add a dash of red pepper flakes to the pesto or sprinkle them over the chicken before grilling.
Additionally, feel free to customize the vegetables based on seasonal availability or personal preference, making this dish versatile and adaptable to any palate.
Pesto Chicken Club Sandwich
The Pesto Chicken Club Sandwich is a delightful fusion of flavors that brings together the savory and aromatic goodness of pesto with the tender juiciness of grilled chicken. This sandwich is layered with crispy bacon, fresh lettuce, ripe tomatoes, and creamy cheese, all nestled between perfectly toasted slices of bread. Ideal for a weekend lunch or a casual dinner, this sandwich isn’t just filling but also bursts with a medley of textures and tastes that will leave you wanting more.
Preparing this delectable dish is both straightforward and rewarding. The key is to verify that each component is prepared with care, from grilling the chicken to crispy perfection, to blending the pesto sauce with the right balance of ingredients. With this recipe, you’ll be able to serve a hearty meal that caters to the appetites of 4-6 people, making it perfect for family gatherings or small parties. Follow the detailed instructions below for a hassle-free cooking experience.
Ingredients (Serves 4-6):
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 6 tablespoons pesto sauce
- 12 slices of bacon
- 12 slices of bread (such as sourdough or ciabatta)
- 6 slices of cheddar or provolone cheese
- 2 ripe tomatoes, sliced
- 6 leaves of romaine or iceberg lettuce
- 2 tablespoons mayonnaise (optional)
- 2 tablespoons butter, softened
Cooking Instructions:
- Prepare the Chicken:
- Season the chicken breasts with salt and pepper. Heat the olive oil in a grill pan over medium heat. Add the chicken breasts and grill for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes, then slice each breast into strips.
- Cook the Bacon:
- In a separate skillet, cook the bacon slices over medium heat until crispy, about 5-7 minutes. Drain on paper towels to remove excess grease.
- Prepare the Bread:
- Spread butter on one side of each bread slice. In a clean skillet, toast the bread slices butter-side down over medium heat until golden brown. Alternatively, you can opt to toast the bread in a toaster.
- Assemble the Sandwich:
- Lay the toasted bread slices on a flat surface. Spread a tablespoon of pesto on the unbuttered side of each slice. On half of the slices, layer with lettuce, tomato slices, grilled chicken strips, bacon, and cheese. Top with another slice of bread, pesto side down. If desired, add a thin layer of mayonnaise before closing the sandwich.
- Final Touches:
- For a melty cheese effect, you can wrap the sandwiches in foil and place them in a preheated oven at 350°F (175°C) for 5 minutes, or until the cheese melts.
Extra Tips:
For the best results, use fresh, high-quality ingredients. Homemade pesto can elevate the flavor considerably compared to store-bought versions. If you’re a fan of heat, consider adding a slice of jalapeño or a sprinkle of red pepper flakes for a spicy kick.
To save time, you can also prepare the bacon and pesto sauce in advance. Additionally, experimenting with different types of bread and cheese can provide new and exciting flavor profiles for your Pesto Chicken Club Sandwich.
Grilled Chicken Pesto and Mozzarella Sub
Grilled Chicken Pesto and Mozzarella Sub is a delightful sandwich that combines the savory flavors of grilled chicken, creamy mozzarella, and aromatic pesto. Perfect for a casual lunch or a simple dinner, this sandwich is both satisfying and easy to prepare. The combination of gooey mozzarella and the fresh taste of homemade or store-bought pesto elevates the grilled chicken to a new level.
Additionally, the crusty sub roll provides the perfect vessel to hold all these flavorful ingredients together, guaranteeing each bite is as delicious as the previous.
Whether you’re hosting a small gathering or just craving a delectable sandwich, this Grilled Chicken Pesto and Mozzarella Sub is sure to impress. The recipe is designed to serve 4-6 people, making it perfect for a family meal or a small group of friends. With its simple ingredients and straightforward preparation, you’ll have this tasty dish ready in no time.
Ingredients for 4-6 servings:
- 4-6 sub rolls
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup pesto sauce
- 8 ounces mozzarella cheese, sliced
- 2 tomatoes, sliced
- Fresh basil leaves (optional)
- 1/4 cup grated Parmesan cheese
Cooking Instructions:
- Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a grill pan over medium heat. Add the chicken breasts and grill for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice char. Remove from heat and let rest for a few minutes before slicing.
- Preheat the Oven: Preheat your oven to 350°F (175°C). This will be used to lightly toast the sub rolls and melt the cheese.
- Assemble the Sandwiches: Slice the sub rolls in half lengthwise. Spread a generous amount of pesto sauce on the inside of each half. Layer with slices of grilled chicken and mozzarella cheese.
- Toast the Subs: Place the assembled subs on a baking sheet. Bake in the preheated oven for about 5-7 minutes, or until the cheese is melted and bubbly.
- Add Fresh Ingredients: Remove the subs from the oven. Top with slices of tomato and fresh basil leaves, if using. Sprinkle with grated Parmesan cheese for an extra punch of flavor.
- Serve: Cut each sub in half and serve warm. Enjoy the combination of flavors with a side salad or your favorite chips.
Extra Tips:
For the best results, use freshly made pesto if possible, as it will enhance the flavor of the sandwich considerably. If you’re short on time, store-bought pesto works well too.
Additionally, you can marinate the chicken breasts in olive oil and lemon juice for a few hours before grilling to add extra tenderness and flavor. To make the sandwich even more indulgent, consider adding a few slices of crispy bacon.
Finally, always let your grilled chicken rest before slicing to guarantee the juices are redistributed, keeping the meat moist and flavorful.
Spicy Jalapeño Pesto Chicken Sandwich
The Spicy Jalapeño Pesto Chicken Sandwich is a delightful fusion of flavors and textures, perfect for those who love a bit of heat in their meals. This sandwich combines juicy, grilled chicken breast with a zesty homemade jalapeño pesto, fresh vegetables, and melted cheese, all nestled between slices of your favorite bread.
It’s a satisfying and easy-to-make dish that’s sure to impress your family and friends at your next gathering or casual dinner night. This recipe serves 4-6 people, making it ideal for a small group or family meal.
The key to this sandwich is the spicy jalapeño pesto, which adds a vibrant kick that complements the grilled chicken perfectly. The sandwich is then assembled with fresh toppings like arugula or spinach, tomato slices, and gooey melted mozzarella, offering a balanced and flavorful bite in every mouthful.
Ingredients (Serves 4-6):
- 4 boneless, skinless chicken breasts
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 jalapeños, seeds removed for less heat
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
- 6-8 slices of bread (ciabatta or sourdough recommended)
- 1-2 tablespoons butter
- 6 slices of mozzarella cheese
- 1 cup arugula or spinach leaves
- 2 tomatoes, sliced
Cooking Instructions:
- Prepare the Jalapeño Pesto: In a food processor, combine basil leaves, parsley, Parmesan cheese, pine nuts, jalapeños, and garlic. Pulse until the mixture is finely chopped. Gradually add olive oil while pulsing until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
- Grill the Chicken: Season the chicken breasts with salt and pepper. Preheat your grill to medium-high heat. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink inside. Let the chicken rest for a few minutes before slicing it into strips.
- Assemble the Sandwiches: Spread a generous amount of jalapeño pesto on one side of each bread slice. Layer sliced chicken, mozzarella cheese, tomato slices, and arugula or spinach on half of the bread slices. Top with the remaining bread slices, pesto side down.
- Grill the Sandwiches: Heat a large skillet or griddle over medium heat. Lightly butter the outside of each sandwich. Grill each sandwich for about 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted.
- Serve: Remove the sandwiches from the skillet. Let them cool slightly before slicing them in half. Serve warm and enjoy the spicy, cheesy goodness.
Extra Tips: For added flavor, consider marinating the chicken breasts in a mixture of olive oil, lemon juice, salt, and pepper for at least an hour before grilling. If you prefer a milder pesto, you can reduce the number of jalapeños or remove their seeds entirely.
For a more decadent sandwich, try using a combination of cheeses like provolone or fontina along with mozzarella. Toasting the bread slightly before assembling the sandwich can also help keep it from getting soggy.
Balsamic Glazed Pesto Chicken Sandwich
The Balsamic Glazed Pesto Chicken Sandwich is a delicious and flavorful sandwich that combines the savory taste of grilled chicken with the aromatic punch of pesto and the tangy sweetness of balsamic glaze. This sandwich is perfect for a casual lunch or a more upscale dinner, offering a satisfying balance of textures and flavors. The balsamic glaze adds depth and sweetness, while the pesto brings a fresh, herbaceous element that complements the grilled chicken beautifully.
Ideal for a serving size of 4-6 people, this recipe will guide you through creating a delightful meal that’s sure to captivate your family or guests. The process involves marinating the chicken, preparing a homemade pesto, and assembling the sandwich with fresh ingredients and a touch of balsamic reduction. Follow the instructions below to create a Balsamic Glazed Pesto Chicken Sandwich that’s both satisfying and simple to make.
Ingredients for 4-6 Servings:
- 4 boneless, skinless chicken breasts
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 2 cloves garlic
- Salt and pepper to taste
- 4-6 ciabatta rolls or your favorite sandwich bread
- 1 cup arugula or mixed greens
- 1 large tomato, sliced
- 4-6 slices of mozzarella cheese
Cooking Instructions:
- Prepare the Balsamic Glaze: In a small saucepan, combine balsamic vinegar and honey. Cook over medium heat, stirring occasionally until the mixture thickens and reduces by half, about 10-15 minutes. Set aside to cool.
- Make the Pesto: In a food processor, combine fresh basil leaves, Parmesan cheese, olive oil, garlic, salt, and pepper. Blend until smooth. Adjust seasoning if necessary.
- Marinate the Chicken: Season the chicken breasts with salt and pepper. Brush each breast with a generous amount of pesto on both sides. Allow the chicken to marinate for at least 30 minutes in the refrigerator.
- Grill the Chicken: Preheat your grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side or until fully cooked and juices run clear. Remove from the grill and let rest for a few minutes.
- Assemble the Sandwich: Slice the ciabatta rolls and lightly toast them if desired. Spread additional pesto on the inside of each roll. Place a grilled chicken breast on the bottom half, followed by a slice of mozzarella cheese, arugula, and tomato slices. Drizzle with balsamic glaze.
- Serve: Cover with the top half of the roll and serve immediately. Enjoy your Balsamic Glazed Pesto Chicken Sandwich warm for the best flavor.
Extra Tips:
For the best results, make sure the chicken is evenly pounded to guarantee even cooking. If you prefer a spicier kick, add a pinch of red pepper flakes to the pesto.
Feel free to experiment with different types of bread or cheese to tailor the sandwich to your taste. The balsamic glaze can be made in advance and stored in the refrigerator for up to a week, making this dish even more convenient to prepare on a busy day.
Pesto Chicken and Bacon Sandwich
Grilled Chicken Pesto Sandwiches are a delightful and savory treat perfect for lunch or dinner. The combination of juicy grilled chicken, creamy pesto, and crispy bacon creates a mouthwatering flavor explosion that’s certain to satisfy your taste buds. Enjoy these sandwiches on a warm, toasted bun for an added layer of texture and flavor.
Whether you’re serving them at a family gathering or just treating yourself to a delicious meal, these sandwiches are guaranteed to impress.
The Pesto Chicken and Bacon Sandwich takes the classic grilled chicken sandwich to a whole new level. The homemade pesto sauce, with its rich blend of basil, garlic, and Parmesan cheese, pairs perfectly with the smoky bacon and tender chicken. This recipe serves 4-6 people and is a wonderful option for a casual meal with friends or family. The following ingredients and instructions will guide you in creating this delightful dish.
Ingredients (for 4-6 servings):
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 6 strips of bacon
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/4 cup pine nuts
- 1/2 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 6 sandwich rolls or buns
- 1 cup baby spinach leaves
- 1 cup sliced tomatoes
- Optional: slices of mozzarella cheese
Instructions:
- Prepare the Chicken: Begin by seasoning the chicken breasts with salt and pepper. Drizzle olive oil over them, making sure they’re evenly coated. This helps to keep the chicken juicy and flavorful when grilled.
- Grill the Chicken: Preheat your grill to medium-high heat. Grill the chicken breasts for about 6-7 minutes on each side, or until they’re fully cooked and have a nice char. Remove from the grill and let them rest for a few minutes before slicing.
- Cook the Bacon: In a skillet over medium heat, cook the bacon strips until they’re crispy. Remove them from the skillet and place them on a paper towel to drain excess grease.
- Make the Pesto Sauce: In a food processor, combine the fresh basil leaves, Parmesan cheese, garlic, and pine nuts. Pulse until the mixture is finely chopped. Slowly add the extra-virgin olive oil and lemon juice, continuing to blend until the pesto is smooth and well combined.
- Assemble the Sandwiches: Slice the sandwich rolls or buns and toast them lightly on the grill for added crunch. Spread a generous amount of pesto on the bottom half of each roll. Layer with slices of grilled chicken, bacon, baby spinach leaves, and tomato slices. Add mozzarella cheese if desired. Top with the other half of the roll.
- Serve and Enjoy: Serve the sandwiches warm, allowing the flavors to meld together. Enjoy with a side of salad or fries for a complete meal.
Extra Tips:
To guarantee maximum flavor, marinate the chicken breasts in olive oil, garlic, and lemon juice for a few hours before grilling. This will enhance the taste and tenderness of the chicken.
For a spicier kick, add a pinch of red pepper flakes to the pesto sauce. If you prefer a vegetarian option, simply omit the chicken and bacon, and add grilled vegetables such as zucchini or bell peppers.
Finally, remember that fresh ingredients make all the difference, so use the freshest basil and spinach you can find for the best results.
Grilled Chicken Pesto Flatbread Sandwich
Grilled Chicken Pesto Flatbread Sandwich is a delightful dish that combines the savory flavor of grilled chicken with the aromatic and rich taste of pesto sauce, all served on a warm and crispy flatbread. This sandwich is perfect for a quick lunch or a light dinner, offering a gourmet taste without the need for an elaborate cooking process.
The combination of tender chicken, fresh vegetables, and creamy mozzarella cheese makes it a satisfying and delicious meal that’s sure to satisfy any palate. This recipe is designed to serve 4-6 people, making it an ideal choice for a family meal or a small gathering.
The use of flatbread instead of traditional sandwich bread gives it a unique twist, allowing the flavors of the ingredients to shine through without being overpowered. The pesto sauce adds a vibrant green color and a burst of flavor that pairs perfectly with the grilled chicken, creating a harmonious balance that will have everyone coming back for more.
Ingredients (Serves 4-6):
- 4-6 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 6 flatbread pieces
- 1 cup pesto sauce
- 2 cups mozzarella cheese, shredded
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach leaves
- 1/2 red onion, thinly sliced
Cooking Instructions:
1. Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a grill pan over medium-high heat. Once the oil is hot, add the chicken breasts and grill them for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C) and are fully cooked.
Remove from the heat and let them rest for a few minutes before slicing them into thin strips.
2. Preheat the Oven: Preheat your oven to 375°F (190°C). This step guarantees that your flatbread will be warm and crispy by the time your sandwich is assembled.
3. Assemble the Sandwiches: Place the flatbread pieces on a baking sheet. Spread about 2 tablespoons of pesto sauce evenly over each piece of flatbread. Layer the sliced grilled chicken evenly over the pesto, followed by a generous sprinkle of mozzarella cheese.
4. Add Vegetables: Distribute the cherry tomatoes, baby spinach leaves, and red onion slices evenly over the chicken and cheese on each flatbread.
5. Bake the Sandwiches: Place the baking sheet in the preheated oven and bake for about 8-10 minutes, or until the cheese is melted and bubbly and the flatbread is slightly crispy.
6. Serve: Remove the sandwiches from the oven and allow them to cool slightly before cutting them in half or quarters for serving. Serve warm and enjoy!
Extra Tips:
For an added layer of flavor, consider marinating the chicken in a bit of lemon juice and garlic before grilling. This will give the chicken a zesty kick that complements the pesto beautifully.
Additionally, you can customize the vegetables to suit your taste or what you have on hand; roasted red peppers or artichoke hearts would make great additions. If you prefer a spicier kick, try adding a sprinkle of red pepper flakes or a drizzle of hot sauce before serving.
