Fresh, smoky, and full of flavor, this Chicken Pesto Sandwich is a deli-style culinary sensation!
I’ve never been much of a fast-food fan. Sure, back in college, I’d sometimes swing by Taco Bell after a night out, but greasy burgers and floppy fries just aren’t my thing. It’s not that I’m a culinary snob (hey, my favorite treat is gummy bears), but that kind of quick bite just doesn’t appeal to me. What I can’t pass up, however, is a properly made sandwich from a good deli. The kind made with fresh ingredients and wrapped in parchment paper like a special present.
One of my favorite sandwiches from the local deli is their chicken pesto sandwich. The friendly guy behind the counter makes it on the spot, chatting with me as he slices the crispy roll and layers it up with all the good stuff. Watching him assemble it is almost mesmerizing, inspiring even. So much so, that I decided to recreate that sandwich just for you. Just don’t tell Vinny (the friendly sandwich guy) I stole his idea.
This homemade version has everything I love about Vinny’s masterpiece: smoky flavor from the grilled chicken, a punch of freshness from the arugula and pesto, and just the right hint of sweetness from the tomatoes. Trust me—this is one heck of a fine sandwich!
Is This chicken pesto sandwich healthy?
Chicken breast is low in calories and fat but high in protein. Coupled with the arugula and tomatoes, which are a source of vitamins and minerals, this sandwich is as healthy as it is delicious.
To make this sandwich healthier, consider making your own pesto, so you know exactly what goes into it.
Look for quality ciabatta rolls or any whole-grain or sourdough roll made with only flour, water, yeast, and salt (that’s really the essence of good bread).
How Can I Tweak This Sandwich?
It’s perfect as is, but there are many ways to tweak the recipe. Use red pesto or a mayonnaise mix with either sriracha, lemon and pepper, chipotle paste, or Dijon mustard. Arugula can be quite peppery. If you’d like milder greens, try lamb’s lettuce or butter lettuce. Instead of tomatoes, you could use roasted red peppers (from a jar) or marinated artichokes. The mozzarella can be replaced with Provolone or Emmental.
How to make ahead and store
These chicken pesto sandwiches are best enjoyed fresh off the grill! Over time, the lettuce will wilt and the bread will become soggy.
Serving Suggestions
During the warmer months, I encourage you to cook as many meals as you can outdoors. It brings people together, gives you a reason to stand outside with the sun on your face, and results in the most delicious food.
If making these on the barbecue, I like to grill sweet potatoes to serve on the side, or just chunks of veggies like zucchini, broccoli, and asparagus. Other great pairings include homemade KFC Coleslaw and this Cucumber-Avocado Salad.
Recipe
Ingredients
- 1 large chicken breast (about 12 ounces)
- 1/2 tablespoon olive oil
- Sea salt
- Freshly ground black pepper
- 2 ciabatta rolls or other crusty rolls
- 1/4 cup pesto
- 2 ounces mozzarella cheese
- 1 Roma tomato sliced
- 2 cups arugula
- Fresh basil leaves
Instructions
- Preheat your grill to medium-high heat.
- Place the chicken between two sheets of parchment paper and pound it with a blunt, heavy object (like a cast-iron pan or rolling pin) until it is about 3/4-inch thick. Rub with olive oil and sprinkle with salt and pepper on both sides.
- Grill for about 5 to 6 minutes per side (if using a meat thermometer, the internal temperature should be 165℉ when cooked). While the chicken grills, also grill the ciabatta rolls face down for 2 minutes, or until toasted.
- Spread 1 tablespoon 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. Cover with the other half of the roll and serve.
- Enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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