Grilled Chicken Breast Sandwich Recipe
Pesto mayo, lettuce, tomato, avocado, and fries.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Sandwich
For the Fries
Method
For the Sandwich
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Grill the Chicken
Heat olive oil on a grill pan over medium heat. Cook the chicken breasts for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes.
- 3
Make Pesto Mayo
In a small bowl, mix together the pesto and mayonnaise until well combined.
- 4
Assemble the Sandwich
Spread the pesto mayo on the inside of both bread rolls. Layer the lettuce leaves, grilled chicken, sliced tomato, and sliced avocado inside the rolls. Close the rolls and set aside.
For the Fries
- 5
Prepare the Potatoes
Wash and cut the potatoes into thin strips for fries.
- 6
- 7
Bake the Fries
Preheat the oven to 425°F (220°C). Spread the fries on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
