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Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
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2 ciabatta rolls or sandwich buns, sliced
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1 large chicken breast, cooked and sliced
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¼ cup basil pesto
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4 slices fresh mozzarella (or provolone)
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1 small tomato, sliced
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1 tablespoon olive oil or butter (for toasting)
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Salt and black pepper, to taste
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Optional: arugula or baby spinach
Instructions
- Heat a skillet or panini press over medium heat.
- Lightly brush the cut sides of the bread with olive oil or butter.
- Spread pesto evenly on the inside of both halves of each roll.
- Layer with sliced chicken, mozzarella, tomato, and optional greens. Season lightly with salt and pepper.
- Close the sandwiches and place in the skillet or press.
- Cook for 3–5 minutes per side, until the bread is golden and the cheese is melted.
- Remove from heat, slice in half, and serve warm.
Notes
- Grilled or rotisserie chicken works great and saves time.
- Add roasted red peppers for extra sweetness.
- Swap mozzarella for smoked provolone for deeper flavor.
- Toasting the bread keeps the sandwich from getting soggy.
- Serve with chips, salad, or tomato soup.
This Chicken Pesto Sandwich is fresh, savory, and bursting with herby flavor. Juicy chicken is layered with vibrant basil pesto and melty cheese on toasted bread for the perfect balance of crisp and creamy. Easy to make and incredibly satisfying, it’s ideal for a quick lunch or casual dinner.
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