Pesto Chicken Sandwich Recipe
Mesquite Grilled Chicken Breast, House Made Pesto Sauce topped with Mozzarella Cheese, Tomatoes and Red Onions.
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.
Chicken
Pesto Sauce
Sandwich Assembly
Method
Prepare Chicken
- 1
Marinate the Chicken
In a bowl, mix olive oil and mesquite grill seasoning. Coat the chicken breasts with this mixture and let it marinate for at least 30 minutes.
- 2
Grill the Chicken
Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from grill and let rest.
Make Pesto Sauce
- 3
Blend Ingredients
In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until coarsely chopped.
- 4
Add Olive Oil
While the food processor is running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt and black pepper to taste.
Assemble Sandwich
- 5
Slice Chicken
Slice the grilled chicken breasts into strips.
- 6
Prepare Vegetables
Slice the tomato and red onion into thin rings.
- 7
Build the Sandwich
On the ciabatta bread, spread a generous amount of pesto sauce. Layer with sliced chicken, followed by mozzarella cheese, tomato slices, and red onion rings. Top with the other piece of ciabatta.
- 8
Serve
Cut the sandwich in half and serve immediately, optionally with a side salad or chips.
