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Delicious Grilled Chicken Pesto Sandwich
Alyssa

Delicious Grilled Chicken Pesto Sandwich

Enjoy a flavorful Grilled Chicken Pesto Sandwich with a savory pesto spread, grilled chicken, and fresh ingredients, perfect for a satisfying lunch or dinner.
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Ingredients Method

Ingredients
  

  • Grilled Chicken: 2 boneless skinless chicken breasts (about 1 pound) - The star of the dish, grilled chicken adds protein and a savory taste.
  • Olive Oil: 4 tablespoons 2 for seasoning the chicken and 2 for the pesto - A healthy fat that adds richness to both the chicken and pesto.
  • Seasonings: 1 teaspoon garlic powder 1 teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon dried oregano, salt & black pepper to taste - These spices enhance the chicken's flavor.
Pesto Ingredients:
  • 1 cup fresh basil leaves - The base of our pesto adding freshness and aromatic flavor.
  • ¼ cup grated Parmesan cheese - Adds creaminess and depth to the pesto.
  • 2 tablespoons pine nuts or walnuts - Provides a nutty flavor and texture.
  • 2 garlic cloves - Adds a robust flavor to the pesto.
  • ¼ cup olive oil - Brings together all the pesto ingredients creating a smooth sauce.
  • Salt & pepper to taste - Essential for balancing flavors.
For the Sandwich:
  • 4 ciabatta rolls or slices of sourdough - Offers a crusty exterior while being soft inside perfect for holding all the fillings.
  • 4 slices of cheese mozzarella or provolone - Melts beautifully and adds a creamy layer.
  • 2 medium tomatoes sliced - Juicy and fresh, providing a lovely burst of flavor.
  • 1 cup arugula or baby spinach - Adds a peppery freshness and nutrition.
  • 2 tablespoons mayonnaise optional - A creamy component that you can skip for a lighter version.

Method
 

  1. Prepare the Chicken:Begin by butterflying the chicken breasts to create even cooking. Then, mix 2 tablespoons of olive oil with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of smoked paprika, ½ teaspoon of dried oregano, and salt and pepper to taste. Brush this mixture generously over the chicken.
  2. Grill the Chicken:Preheat your grill to medium-high heat. Place the seasoned chicken on the grill and cook for 4-5 minutes on each side, ensuring the internal temperature reaches 165°F. Once cooked, remove the chicken and let it rest for about 5 minutes to retain moisture.
  3. Make the Pesto:In a food processor, combine 1 cup of fresh basil leaves, ¼ cup of grated Parmesan cheese, 2 tablespoons of pine nuts (or walnuts), and 2 garlic cloves. Pulse until finely chopped. Then, with the processor running, slowly drizzle in ¼ cup of olive oil until the mixture is smooth. Season with salt and pepper to taste.
  4. Toast the Bread:Lightly toast the ciabatta rolls or sourdough slices on the grill until golden brown, enhancing texture and flavor.
  5. Assemble the Sandwich:On one slice of the toasted bread, spread a generous amount of pesto. Layer it with the grilled chicken, a slice of cheese, fresh tomato slices, and a handful of arugula (or baby spinach). If desired, spread 2 tablespoons of mayonnaise on the other slice before placing it on top.
  6. Melt the Cheese (Optional):For a melty finish, preheat the grill again and place the assembled sandwiches on it for 1-2 minutes, or until the cheese is melted and bubbly.
  7. Serve:Once done, cut the sandwiches in half and enjoy them warm, paired with chips, a fresh salad, or a comforting bowl of soup!