Italian Chicken Pesto Sandwich
An Italian chicken pesto sandwich is a bistro-inspired, gourmet treat. Toasty bread pairs with juicy chicken and creamy pesto sauce in this recipe which makes an easy and quick dinner or lunch. This Italian sandwich, which is one of my favourites.
Servings: 6
Equipment
- Griddle Pan or Skillet
Ingredients
- 3 chicken breasts boneless and skinless, cut in half
- 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
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.
- Brush the grill pan with olive oil. Add the chicken and cook for 3 minutes per side.
- Preheat the oven to 375 degrees F.
- Heat a frying pan over medium high heat. Combine olive oil, cherry tomatoes, shallot, minced garlic, red pepper flakes, black pepper, 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.
- Combine melted butter and minced garlic. Brush bread with butter and place onto a baking sheet cut side up for 3 to 5 minutes to lightly toast.
- 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
Pat the chicken dry: Do this before seasoning to achieve perfect grill marks and better seasoning adherence.
Space your tomatoes: Don’t overcrowd the pan when cooking tomato relish—this ensures tomatoes blister instead of steaming.
Fresh is best: Use fresh pesto for the best, most vibrant flavor.
Space your tomatoes: Don’t overcrowd the pan when cooking tomato relish—this ensures tomatoes blister instead of steaming.
Fresh is best: Use fresh pesto for the best, most vibrant flavor.
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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