Chicken Pesto Sandwich with Mozzarella

Chicken Pesto Sandwich Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken breasts: Slice the chicken breasts in half horizontally to create thin cutlets. They cook quickly and fit the buns much better than thick, full-size chicken breasts.
Garlic powder: Adds savory depth to the chicken seasoning.
Dried herbs: Classic Italian herbs, basil and oregano, enhance flavor and aroma.
Olive oil: Used for grilling and sautéing, providing richness.
Pesto: I prefer homemade basil pesto when I have fresh basil, but a good refrigerated store-bought pesto works well too. You’ll use it on both the chicken and the toasted buns.
Italian buns: Choose sturdy Italian rolls, ciabatta buns or focaccia that can hold the juicy chicken and tomato relish without falling apart.
Salted butter: Enhances flavor and helps toast the bread to golden perfection.
Fresh mozzarella: Fresh mozzarella or sliced bocconcini melts into a creamy layer over the chicken. Pat it dry before using so it doesn’t make the sandwich watery.
Cherry tomatoes: Cooking cherry tomatoes with shallot and garlic creates a warm, juicy relish that gives this sandwich more flavor than plain tomato slices.
Shallot: Shallot adds mild onion flavor and a little sweetness without overpowering the pesto.
Garlic: Provides pungent, savory notes throughout the dish.
Red pepper flakes: This ingredient adds a subtle heat and warmth.

How to Make this Grilled Chicken Sandwich

For more detailed instructions, with weights and measurements, jump to the printable recipe card.

Season the chicken: Pat the chicken cutlets dry and season both sides with garlic powder, basil, oregano, salt, and pepper.
Cook the chicken: Grill the chicken in a hot grill pan until browned and cooked through.
Make the tomato relish: Sauté the cherry tomatoes, shallot, garlic, red pepper flakes, and seasonings until the tomatoes begin to blister.
Melt the cheese: Spread pesto over the chicken, top with mozzarella, cover, and cook over low heat until melted.
Toast the buns: Brush the cut sides with garlic butter and bake until lightly golden.
Assemble the sandwiches: Add pesto, tomato relish, cheesy chicken, and fresh basil to the toasted buns.

Substitutions and Variations

Chicken thighs: Boneless, skinless thighs also work, although they may need a little longer to cook.
Different cheese: Try provolone or smoked mozzarella. If using burrata, add it after the chicken is cooked rather than trying to melt it in the pan.
Add some greens: Fresh arugula or baby spinach adds color and a slightly peppery flavor.
Add roasted peppers: Roasted red peppers pair especially well with pesto, mozzarella and grilled chicken.
Change the bread: Use ciabatta rolls, focaccia or a sliced Italian loaf.
Adjust the spiciness: Feel free to use less or more red pepper flakes.

Serving Suggestions

With a side dish: Potato chips, a sweet potato kale salad, an iceberg wedge salad, or perhaps some onion rings would be good with your Italian chicken pesto sandwiches. You might like some of my Italian veggie dishes too.
With a drink: Make your own Italian cream soda or enjoy a Starbucks copycat pink drink.

How to Store

Store: For the best results, store the chicken, tomato relish and buns separately in airtight containers in the refrigerator for up to 2 days. Fully assembled sandwiches are best eaten the same day.
Freeze: I don’t recommend freezing the assembled sandwiches, but the cooked chicken can be frozen separately.
Reheat: Warm the chicken and tomato relish in a skillet or microwave, then assemble them on freshly toasted buns. An assembled sandwich can also be reheated in a 350°F oven until warmed through, although the fresh basil should be added afterward.