Italian Chicken Pesto Sandwich
This Italian chicken pesto sandwich combines juicy grilled chicken, melted mozzarella, basil pesto and warm tomato relish on a toasted garlic butter bun. It is a quick, satisfying lunch or dinner that is ready in just 30 minutes.
Servings: 6
Equipment
- Griddle Pan or Skillet
Ingredients
- 3 chicken breasts sliced in half horizontally to make 6 thin cutlets
- ½ Teaspoon garlic powder
- ½ Teaspoon dried basil
- ½ Teaspoon salt
- ½ Teaspoon oregano dried
- 1 Tablespoon olive oil
- 1/4 Cup pesto
- 6 buns Italian bread
- 3 Tablespoon salted butter
- 1 Teaspoon garlic minced
- 6 Slices fresh mozzarella or large bocconcini
- 1 Cup cherry tomatoes halved
- 1 shallot thinly sliced
- 2 Cloves garlic minced
- Pinch red pepper flakes
- ½ Teaspoon black pepper coarse
- ½ Teaspoon sea salt
- 12 basil leaves fresh
Instructions
- Heat a grill pan over high heat.
- Combine garlic powder, basil, pepper, salt, and oregano in a small bowl or ramekin.
- Pat chicken dry, then season both sides with seasoning.
- Cook for about 3 minutes per side, or until the thickest part reaches 165°F. Let the chicken rest for 3 minutes while you toast the buns.
- Preheat the oven to 375 degrees F.
- Heat a frying pan over medium high heat. Combine cherry tomatoes, shallot, minced garlic, red pepper flakes, and sea salt in a mixing bowl and mix well. Add to the pan. Sauté for 5 minutes, or until cherry tomatoes start to blister.
- Add a dollop of pesto to the top of each chicken and spread. Next, top with mozzarella. Lower heat to low and cover the pan. Cook until the cheese is melted and blanketing the chicken.
- Preheat the oven to 400°F. Arrange the buns cut side up on a baking sheet.
- Combine melted butter and minced garlic. Brush the cut sides with garlic butter and bake for 4 to 6 minutes, or until lightly golden around the edges.
- Remove bread. Spread remaining pesto over the bread. Add tomato relish to the bottom slice of bread, then the chicken, and top with a couple leaves of fresh basil. Secure with a sandwich pick.
Notes
Use thin chicken cutlets: Slice the breasts horizontally so they cook quickly and evenly without becoming dry.
Pat everything dry: Pat the chicken dry before seasoning and blot excess moisture from the fresh mozzarella to prevent a soggy sandwich.
Don’t crowd the tomatoes: Give the tomatoes room in the skillet so they blister and soften instead of steaming.
Toast the buns: Toasting creates a barrier between the bread and the juicy tomato relish, helping the sandwich hold together better.
Pat everything dry: Pat the chicken dry before seasoning and blot excess moisture from the fresh mozzarella to prevent a soggy sandwich.
Don’t crowd the tomatoes: Give the tomatoes room in the skillet so they blister and soften instead of steaming.
Toast the buns: Toasting creates a barrier between the bread and the juicy tomato relish, helping the sandwich hold together better.
Nutrition
Calories: 445kcal | Carbohydrates: 37g | Protein: 25g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 1069mg | Potassium: 316mg | Fiber: 2g | Sugar: 6g | Vitamin A: 718IU | Vitamin C: 7mg | Calcium: 183mg | Iron: 11mg
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