I have to say, if there’s one sandwich that never fails to impress, it’s the Chicken Pesto Sandwich. A well-made sandwich feels like comfort food but with flair. And the combination of juicy chicken, fragrant pesto, and fresh mozzarella—all nestled between crispy ciabatta rolls—just takes this one over the top. Whether you’re planning a simple lunch at home or a quick, yet fancy, dinner, this is a recipe that’s sure to become a staple.

This sandwich is all about balancing flavors and textures: the earthy richness of pesto, the creamy melt of mozzarella, the tang of fresh tomatoes, and the slight crunch of toasted ciabatta. It’s satisfying without being overly heavy, and while it looks (and tastes!) like you’ve put a lot of effort into it, it’s surprisingly easy to whip up. I’m excited to walk you through how I make it—and maybe throw in a few of my kitchen hacks along the way!

A sandwich made for memorable moments

This Chicken Pesto Sandwich has a special place in my heart. The first time I made it was for an impromptu summer picnic. We were rushing to get out the door before sunset, and I threw together what I had in the fridge. The stars aligned that day: I had leftover chicken breasts, a jar of homemade pesto, and ciabatta rolls from the bakery down the street. We packed up the sandwiches, grabbed a bottle of wine, and headed to the park. As we sat there with the golden sun dipping below the horizon, that sandwich became the highlight of the evening—a bite of fresh, flavorful perfection. It’s been my go-to sandwich ever since, especially when I want to make something that feels special without too much fuss.

Where did this flavor-packed sandwich come from?

This sandwich is a bit of a fusion of Italian flavors with a modern twist. Chicken pesto sandwiches first gained popularity in cafes and bistros as part of the panini craze, but the base ingredients—pesto, mozzarella, tomatoes—are classic Italian staples. Pesto itself has ancient roots, with variations appearing as early as the Roman era. However, what we know today as pesto alla Genovese, made with basil, garlic, pine nuts, Parmesan, and olive oil, comes from the Liguria region of Italy. Combining pesto with chicken is more of a modern invention, but the pairing is seamless, as the fresh, herby sauce complements the richness of grilled or seared chicken.

Let’s talk ingredients: the essentials and the swaps

The beauty of this sandwich is that while it calls for a few key ingredients, they’re flexible and can easily be swapped depending on what you have on hand.

Chicken breasts: We’re using chicken breasts here for a lean, protein-packed filling. They’re seasoned with Italian spices and seared to perfection. If you don’t have chicken breasts, chicken thighs would work too, offering a juicier bite. You can even use rotisserie chicken for a shortcut!
Ciabatta rolls: These airy, crispy rolls are the ideal base for this sandwich. Ciabatta has that perfect crusty exterior and soft interior that holds up well to the juicy chicken and pesto. In a pinch, you could use sourdough or even a good baguette.
Pesto: Whether you use store-bought or homemade, pesto is the star of this sandwich. Its garlicky, herby punch pairs beautifully with chicken. If you’re out of basil pesto, don’t worry—you can use sun-dried tomato pesto or even arugula pesto for a spicier kick.
Fresh mozzarella: The creamy, mild mozzarella adds a luscious layer to this sandwich. Fresh mozzarella is key, as it melts beautifully without overwhelming the other ingredients. If mozzarella isn’t your thing, you can swap in provolone or even a slice of good ol’ cheddar for a more robust flavor.
Roma tomatoes: These tomatoes are firm and slightly sweet, adding a fresh bite. They’re in season throughout summer, but in the winter, you could substitute roasted red peppers for a sweeter, more intense flavor.

Must-have kitchen tools (and what you can skip)

For this recipe, having the right tools can make a world of difference:

Sharp knife: You’ll need this to slice the chicken breasts into cutlets and to prep the veggies. A dull knife can make this more frustrating than it needs to be.
Large skillet: This is where the magic happens. The skillet not only sears the chicken but also toasts the ciabatta and crisps up the sandwich at the end. If you have a grill pan, that works too, and it adds those pretty grill marks.
Meat thermometer: This tool is your best friend when cooking chicken. It ensures your chicken is perfectly cooked—juicy, but not overdone. Aim for an internal temperature of 160°F, and let the chicken rest briefly to finish cooking through.
Basting brush: This is handy for brushing the tops of the sandwiches with oil before they hit the skillet for their final toast. If you don’t have one, you can use a spoon to drizzle the oil.

Step-by-step: Let’s make this Chicken Pesto Sandwich

Alright, let’s jump into the kitchen and start cooking. Here’s how you can make this sandwich with ease, along with a few tips from my own experiences!

Prepare the chicken: Start by slicing the chicken breasts horizontally to create four thinner cutlets. This helps the chicken cook faster and more evenly. If you notice any thicker parts, give them a gentle pound with a meat tenderizer or rolling pin until they’re uniform. Season both sides with Italian seasoning, salt, and pepper.
Sear the chicken: Heat a tablespoon of avocado oil in your skillet over medium-high heat. When the oil is shimmering (not smoking), place your chicken in the skillet. Cook for 3-5 minutes per side until you get a nice golden sear. This not only locks in moisture but also adds great flavor. Use that meat thermometer to check when it hits 160°F, then transfer the chicken to a plate and set it aside.
Toast the ciabatta: Without cleaning the skillet, place the ciabatta rolls, cut side down, into the skillet. Toast them for 1-2 minutes until they’re just golden and crisp on the edges. That little bit of toast makes a big difference—trust me. Set the rolls aside and keep the skillet warm.
Assemble the sandwiches: Now, the fun part! Spread mayonnaise on one half of each ciabatta roll (this adds creaminess and balances the pesto’s richness). On the other half, spread a generous layer of pesto. Lay the chicken cutlets on the mayo side, then top them with fresh mozzarella slices, followed by tomato slices.
Final toasting: Brush the tops of the sandwiches with avocado oil, then place them back in the warm skillet. Cook each side for about 2 minutes, just enough to melt the mozzarella and warm everything through. When the cheese is gooey and the sandwiches are golden, you’re ready to dig in!

Variations: how to mix it up

There are so many ways you can tweak this recipe to make it your own:

Vegetarian option: Swap the chicken for grilled or roasted vegetables like zucchini, eggplant, and bell peppers. Add a sprinkle of goat cheese for an extra punch of flavor.
Low-carb version: Skip the ciabatta and turn this into a chicken pesto salad! Serve the chicken and toppings over a bed of arugula or spinach, and drizzle with extra pesto.
Vegan twist: Use plant-based chicken and dairy-free mozzarella. You can easily find vegan pesto or make your own using nutritional yeast instead of Parmesan.
Spicy kick: Mix a little sriracha or chili flakes into the mayonnaise for a spicy pesto sandwich. The heat pairs well with the creamy mozzarella.

How to serve it up

If you’re serving this at a casual dinner or picnic, you can keep things simple by cutting the sandwiches in half and serving them with a side salad or some roasted sweet potato fries. If you’re feeling fancy, try plating them with a light drizzle of balsamic glaze over the top—this adds a subtle sweetness that really complements the flavors.

Pair it with a drink

For drinks, I love pairing this sandwich with a crisp white wine like Sauvignon Blanc, which has enough acidity to cut through the richness of the pesto and mozzarella. If you prefer beer, a light lager or pilsner works beautifully. And if you’re going alcohol-free, a sparkling water with a squeeze of lemon keeps things light and refreshing.

Leftovers and storage tips

While these sandwiches are best fresh, you can store leftovers in the fridge for up to two days. Just make sure to wrap them tightly in foil or plastic wrap to keep the bread from getting soggy. To reheat, pop the sandwich in a warm oven or back in the skillet until it’s warmed through and the mozzarella melts again.

Scaling the recipe

This recipe makes four sandwiches, but it’s easy to adjust based on how many you need. For a smaller batch, simply halve the ingredients. If you’re feeding a crowd, you can double the chicken and rolls, but be sure to sear the chicken in batches so you don’t overcrowd the skillet.

FAQs

1. Can I make this sandwich ahead of time? Yes! You can cook the chicken and prep the pesto and tomatoes in advance, but I recommend toasting the ciabatta and assembling the sandwiches just before serving to keep them from getting soggy.

2. What can I use instead of ciabatta? Any sturdy bread will work! Sourdough, baguettes, or even focaccia would be delicious.

3. Can I use a different cheese? Absolutely! Provolone, gouda, or even a sharp cheddar would bring a different flavor profile to the sandwich.

4. How can I make my own pesto? Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil in a food processor. Adjust the seasoning with salt and pepper, and you’ve got homemade pesto!

5. What if I don’t have an avocado oil? Olive oil works perfectly as a substitute, and it adds a lovely Mediterranean flavor to the sandwich.

Chicken Pesto Sandwich Recipe