Go Back
–+ servings
A sliced grilled chicken sandwich with pesto, sprouts, red onion, sun-dried tomatoes, and ciabatta bread is served on a plate with extra onion and sun-dried tomatoes on the side.
Print Recipe Add to Collection
Rate this Recipe!

Grilled Chicken Pesto Sandwich

Lemon-marinated grilled chicken with broiled smoked mozzarella, sun-dried tomatoes, pesto, and microgreens on soft ciabatta. Build this one right before you eat it.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings (1 sandwich each)
Calories: 643kcal
Author: Kita Roberts

Equipment

  • Grill or grill pan
  • Small rimmed baking sheet (line with foil)
  • Instant-read thermometer
  • tongs
  • Microplane or zester
  • Mixing bowl (medium, for marinating)

Ingredients

For the Chicken Marinade:

  • 2 chicken breasts boneless skinless breasts: sliced lengthwise into thin fillets about 1/4 to 1/2" thick. Use a meat mallet to evenout the thickness if needed.
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • pinch kosher salt
  • pinch black pepper
  • 1 teaspoon Italian seasoning
  • 2 cloves garlic: minced

For the Sandwiches:

  • 4 ounces mozzarella cheese sliced,. smoked mozarella, if you can find it
  • 4 ciabatta rolls or your favorite bread
  • 8 oz pesto sauce your favorite brand or homemad
  • 4 tablespoons sun-dried tomatoes julienned
  • 1 cup microgreens or micro-arugula or arugula

Instructions

Prep the Chicken

  • Slice each chicken breast lengthwise to make two thin fillets. Place in a medium bowl.
    Two raw chicken breasts, being sliced in half for even thickness, one seasoned with red pepper flakes, on brown paper with a kitchen knife beside them on a wooden board.

Marinate

  • Zest and juice the lemon. Add olive oil, lemon zest, lemon juice, kosher salt, black pepper, Italian seasoning, and minced garlic to the bowl. Mix with the chicken fillets, coating thoroughly. Allow to marinate for at least 20 minutes.
    Raw chicken breasts in a glass bowl with grated lemon zest, minced garlic, herbs, pepper, and two metal spoons, ready for marinating on a light surface.

Grill

  • Place a grill pan over medium-high heat (or use an outdoor grill). Grill chicken fillets about 3 minutes per side, until cooked through (165°F internal) and golden brown. Remove from heat.
    Four grilled chicken breasts on a square copper grill pan, placed on a light surface with a white cloth in the corner.

Broil with Cheese

  • Preheat broiler and line a small baking sheet with foil. Place grilled chicken fillets on the baking sheet and cover each with 1 oz of mozzarella cheese. Place under broiler for 3 to 5 minutes, until cheese is completely melted.
    Four pieces of chicken breast topped with melted cheese on a foil-lined baking sheet.

Build the Sandwich

  • Spread pesto sauce on the inside of each ciabatta roll, top and bottom. Place a cheesy grilled fillet onto the bottom slice of bread. Top with 1 tablespoon of julienned sun-dried tomatoes, a handful of microgreens, and the top of the roll.
    A hand adds sprouts to a sandwich with grilled chicken, melted cheese, pesto, and sun-dried tomatoes on a toasted ciabatta roll.

Notes

  • Store grilled chicken separately from bread and toppings. Keeps in the fridge up to 3 days.
  • Do not assemble ahead — the ciabatta softens quickly once pesto is applied.
  • Reheat chicken at 350°F for 8 to 10 minutes or in a skillet over medium heat.
  • Smoked mozzarella from a deli counter is worth the upgrade if you can find it.
Charcoal Grill: Set up a two-zone fire with coals banked to one side. Grill fillets over direct heat for 3 minutes per side until you hit 165°F internal and the crust is golden and firm. Move to indirect if they're coloring too fast before the center is done.
Gas Grill: Preheat all burners to high for 10 minutes, then reduce to medium-high before adding the chicken. Clean, oiled grates are non-negotiable here - a cold grate tears the fillet instead of releasing it. Grill 3 minutes per side; the chicken releases cleanly when it's ready to flip.
Grill Pan (Stovetop): Cast iron over medium-high, preheated for at least 3 minutes before the chicken touches it. Pat fillets dry before they go in - a wet fillet steams instead of sears, and you lose the crust. Work in batches if needed; crowding drops the pan temp and kills the color.

Nutrition

Serving: 1g | Calories: 643kcal | Carbohydrates: 36g | Protein: 39g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 1120mg | Potassium: 634mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1434IU | Vitamin C: 6mg | Calcium: 260mg | Iron: 2mg