Chicken Pesto Sandwich Recipe

Warm and slice bread

Preheat a skillet or grill pan over medium heat. Lightly brush the cut faces of the ciabatta rolls with olive oil (or spread butter if using). Place cut-side down on the hot pan and toast 1–2 minutes until golden and slightly crisp. Remove and set aside.

Prepare chicken (if cold or thicker pieces)

If the cooked chicken breasts are cold or thickly sliced, warm them in the same skillet over medium-low heat for 2–3 minutes, just until warmed through. If desired, squeeze a little lemon over the chicken and season with 1/4 tsp salt and 1/8 tsp pepper, tossing gently to coat. Remove from heat.

Slice sun-dried tomatoes and mozzarella

If sun-dried tomatoes are in strips, slice into smaller pieces so they distribute evenly. Slice fresh mozzarella into 4–6 mm (about 1/8–1/4 inch) slices.

Spread 2 tablespoons of basil pesto evenly on the cut face of the bottom half of each toasted roll.

Layer about 1 cup of the sliced or shredded warm chicken onto each pesto-coated bottom half, dividing evenly between the two sandwiches.

Distribute the sliced sun-dried tomatoes over the chicken (about 3 pieces per sandwich), arranging them so each bite gets some.

Place fresh mozzarella slices on top of the sun-dried tomatoes, dividing the 6 oz between sandwiches so each has a generous layer.

Top the mozzarella with an even handful (about 1 cup) of arugula on each sandwich.

Drizzle about 1 tablespoon of balsamic glaze over the arugula on each sandwich. If you prefer a lighter touch, use less; taste and adjust.

Finish by seasoning with a light pinch of salt and a grind of black pepper over the arugula if desired.

Place the toasted top halves of the rolls on the sandwiches and press gently to compact.

If serving immediately, cut each sandwich in half on the diagonal and serve warm. If preparing to-go, wrap tightly to preserve structure; place balsamic glaze and extra pesto on the side if transporting longer than 30 minutes so bread doesn't get soggy.