This deliciously smoky Chicken Pesto Sandwich hits the spot! Flavorful and protein-packed, it’s the perfect sandwich for lunch or dinner!
Oh HELLO there crusty bread with melty cheese, smokey chicken and the bright and zingy herby pesto!
I think I ❤️ you.
And, I think you’re going to love it too.
Honestly, I always forget about sandwiches. I’m too busy making epic, time-consuming recipes like low carb lasagna with zucchini noodles . But there is something so comforting about digging into a sammie sometimes, you know?
Why you will LOVE this recipe
One of the most underrated meals, in my personal opinion, is a good ol’ sandwich! Fixing up a sandwich for a meal is an awesome way to use up veggies, meat, cheese or your homemade dairy free pesto, and you can get so creative with all the toppings and sauces to make it juuust how you like it! Today’s chicken pesto sandwich recipe has quickly become a go-to in our house! From the zingy, fresh pesto to the smoky chicken goodness, I can’t get enough of the flavors, colors and textures and I KNOW you’ll love it too. On top of all that, it is crazy easy to put together- you’ll be enjoying these tasty sandwiches with your family in no time at all.
The items you’ll need to make a pesto chicken salad sandwich are all things colorful, flavor packed, and FRESH! Here’s what you will need to round up before getting started:
- Large Chicken Breast
- Olive Oil
- Salt and Pepper
- Ciabatta Rolls
- Prepared Pesto
- Mozzarella Cheese
- Roma Tomato
- Fresh Basil Leaves
How to make a Grilled Chicken Pesto Sandwich
Fire up the grill so that it can preheat. Place the chicken breast in between 2 sheets of parchment and pound it a bit. Rub it with olive oil and season with salt and pepper.
Grill the chicken on both sides, flipping once, until it is cooked. While the chicken cooks, throw the ciabatta rolls on the grill to toast up as well.
Spread the pesto evenly on the rolls. Divide the cheese between the rolls as well as the hot chicken. Top with tomato, arugula and basil.
Now it’s time to DEVOUR!
Chicken Pesto Sandwich Recipe Variations
As always, I encourage you to tweak this recipe to suit the needs of your family and friends! It can be easily modified to accommodate allergies and dietary preferences! Here’s how:
Make it Vegetarian: I recommend substituting the chicken breast for grilled tofu if you need this recipe to be vegetarian friendly!
Gluten Free: You can easily swap out the ciabatta rolls for your favorite gluten free rolls or bread of choice.
Keto/ Low Carb: For a lower carb option, serve the chicken, tomato, pesto and cheese overtop arugula and enjoy this meal as a salad!
Side Dish Ideas
What’s a sandwich without the perfect sides to make it a full meal deal? I love cooking up some air fryer potato chips or parsnip fries to enjoy alongside this sandwich. To add some more greens to your plate, a keto cucumber salad would also pair well with it!
Grilled Pesto Sandwich FAQ
For this recipe, I love using ciabatta rolls! However, any crusty style of bread would work great for this recipe. You can even use gluten free bread if needed!
Absolutely! Check out my basil spinach pesto recipe!
If you need to make them in advance, you can, as long as the bread is really thick. However, they are definitely BEST if made and enjoyed fresh, as the pesto can make the bread soggy after some time.
More delicious recipes for the grill
- caesar grilled chicken burger
- grilled pineapple paleo burger with curry cashew cream
- cajun grilled cod
- 1 Large chicken breast (about 12 oz)
- 1/2 Tbsp Olive oil
- Salt and pepper
- 2 Ciabatta rolls
- 1/4 cup Prepared pesto
- 2 Oz Mozzarella cheese
- 1 Roma tomato, sliced
- 2 Cups Arugula
- Fresh basil leaves
- Heat your grill for medium high heat.
- Place the chicken between two sheets of parchment paper and pound it about 3/4 inch thick. Rub with olive oil and sprinkle with salt and pepper
- Grill for about 5-6 minutes per side (the chicken breast should be 165 degrees F when cooked). Also, grill the ciabatta rolls face down for a few minutes until toasty
- Spread 1 Tbsp of pesto on each half of the rolls.
- Divide the cheese between the rolls, followed by the hot chicken breast.
- Top with sliced tomato, arugula and some fresh basil leaves and cover with the other half of the roll.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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