Best Pesto Chicken Sandwich With Mozzarella
This sandwich combines tender, juicy chicken, rich pesto, creamy mozzarella, fresh tomatoes, and crisp arugula on toasted ciabatta rolls. Perfect for a quick lunch or dinner.
Equipment
- skillet or grill
- baking sheet
- knife
- spatula or tongs
Ingredients
- 2 boneless, skinless chicken breasts, halved
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 2 ciabatta rolls
- 4 tbsp basil pesto
- 4 slices fresh mozzarella
- 4 slices tomato
- 1 cup fresh arugula
Instructions
- Season chicken breasts with salt, pepper, and garlic powder.
- Heat olive oil in a skillet or preheat a grill.
- Cook chicken for 5-6 minutes per side or until fully cooked and juices run clear.
- Slice rolls in half and brush cut sides lightly with olive oil. Toast on a skillet or in the oven until golden brown.
- Place cooked chicken on a baking sheet and top each piece with mozzarella slices. Broil for 1-2 minutes until the cheese melts.
- Spread pesto evenly on both halves of toasted rolls. Layer the melted mozzarella chicken on the bottom half, then add tomato slices and arugula. Place the top half of the roll and serve immediately.
Notes
Pesto can be swapped for sun-dried tomato or cilantro pesto. Mozzarella can be replaced with provolone, gouda, or havarti. Arugula can be substituted with spinach or romaine. Use gluten-free rolls if desired.
Nutrition
Calories: 480kcalCarbohydrates: 35gProtein: 35gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 850mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 900IUVitamin C: 15mgCalcium: 300mgIron: 2.5mg
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