Grilled Chicken Sandwich with Pesto is an easy bistro style dinner made with marinated chicken cutlets, smoked mozzarella, sun-dried tomatoes and arugula. Because the cutlets grill in about six minutes, this quick recipe suits weeknight dinners, a summer lunch or a light family supper.
Slicing the breasts lengthwise into thin cutlets is what makes this work, since a whole breast dries out before the center cooks. Three minutes per side is all a cutlet needs, so keep the grill pan hot and resist the urge to move them.
The pesto here blends arugula into the basil, which adds a peppery edge that plain basil pesto never brings. The cheese also melts under the broiler on the chicken itself, so it seals to the meat instead of sliding off the bread.
Grilled Chicken Sandwich with Pesto
Course: DinnerCuisine: American, ItalianDifficulty: Easy4
servings25
minutes20
minutes688
kcalChicken cutlets marinate in lemon, garlic and Italian seasoning, then grill six minutes and get broiled under smoked mozzarella. Split ciabatta gets slathered with homemade arugula basil pesto and layered with sun-dried tomatoes and fresh arugula leaves.
Ingredients
- For the Sandwich:
2 large skinless, boneless chicken breasts, sliced in half lengthwise into 4 thin cutlets
Olive oil
Pinch of salt
Pinch of black pepper
1 teaspoon Italian seasoning
½ teaspoon lemon zest
1 tablespoon lemon juice
2 cloves garlic, pressed
4 ounces smoked mozzarella (or plain), thinly sliced or grated
1 soft ciabatta loaf (14 to 16 ounces), cut into 4 equal pieces
4 tablespoons julienned sun-dried tomatoes (oil packed if possible)
1 cup micro arugula or regular arugula leaves
- For the Arugula-Basil Pesto Sauce:
4 ounces fresh basil leaves, stems removed
2 tablespoons pine nuts
3 tablespoons grated parmesan cheese
4 cloves garlic, smashed
1 teaspoon lemon zest
Juice of ½ lemon
½ teaspoon salt
⅛ teaspoon black pepper
½ cup arugula leaves
½ cup plus 2 tablespoons olive oil
Directions
- Marinate the chicken:Add the cutlets to a large bowl with about 2 tablespoons olive oil, a couple pinches of salt and pepper, the Italian seasoning, lemon zest, lemon juice and pressed garlic. Toss to coat and marinate 20 minutes, or overnight.
- Blanch the basil (optional):Bring a small pot of water to a boil and turn off the heat. Add the basil leaves for 5 to 10 seconds, drain, shock in ice water, then drain and pat dry.
- Make the pesto:To a food processor add the pine nuts, parmesan, garlic, lemon zest and juice, salt, pepper and 2 tablespoons olive oil. Process about 20 seconds until fairly smooth. Add the basil and arugula, then process another 30 to 45 seconds while drizzling in the ½ cup olive oil.
- Chill the pesto:Spoon into a jar or small bowl, cover and refrigerate until assembly.
- Grill the chicken:Heat a grill pan or outdoor grill over medium high. Grill the cutlets about 3 minutes per side, until golden and cooked through. Let them rest 10 minutes.
- Broil the cheese:Preheat the broiler and line a small baking sheet with foil. Set the cutlets on the sheet, top each with 1 ounce of mozzarella, and broil 3 to 5 minutes until fully melted.
- Assemble: Spread pesto generously on both the bottom and top pieces of bread. Add a cheesy cutlet to each bottom piece, top with about 1 tablespoon sun-dried tomatoes and a sprinkle of arugula, then close the sandwich and serve.
FAQs
Why rest the grilled chicken before melting the cheese?
Ten minutes off the heat lets the juices redistribute, so they stay in the cutlet instead of running onto the bread. The rest also drops the surface temperature slightly, which keeps the broiler from overcooking the chicken while the cheese melts. Use that window to make the pesto or slice the bread, since nothing else needs your attention right then.
Should you toast the ciabatta before assembling?
A light toast on the cut sides helps, because pesto is oily and soft bread soaks it up within minutes. Thirty seconds on the same grill pan is plenty, so the crumb firms up without turning the bread crunchy. Skip it if you are serving right away, since the sandwich holds together fine when eaten fresh.
What can you use instead of pine nuts in the pesto?
Walnuts are the usual swap and cost far less, though they bring a slightly bitter edge to the sauce. Almonds, cashews and sunflower seeds all work, and toasting whichever nut you choose deepens the flavor considerably. Sunflower seeds are the safest choice if anyone at the table has a tree nut allergy to consider.
How long does homemade pesto keep, and how do you keep it green?
Pesto holds about five days in the refrigerator, though the surface darkens within hours once air reaches it. Pour a thin layer of olive oil over the top before sealing the jar, which blocks that contact entirely. Freezing works well in ice cube trays, so you can pull out two tablespoons at a time for one sandwich.*
Can you assemble these sandwiches ahead of time?
Assembling more than an hour ahead is a mistake, because the pesto oil and tomatoes soften the bread quickly. Grill the chicken and make the pesto up to two days early, then keep both covered in the refrigerator. Melt the cheese and build the sandwiches just before eating, since the cheese firms up as it cools anyway.
