Chicken Pesto Mozzarella Sandwich Recipe

This crispy gooey Chicken Pesto Mozzarella Sandwich is made with juicy chicken breasts, basil pesto, and fresh mozzarella, ready in 25 minutes. The crusty bread yields with an audible crunch before revealing the melted cheese pulling away in long, savory strings. I turn to this reliable lunch whenever I want something substantial and full of bold flavors.

Restaurant-Quality At Home

I used to spend a small fortune ordering similar paninis from my local cafe. When I started making them myself, I learned that a heavy cast iron skillet is the best tool for achieving that signature golden crust without needing a dedicated sandwich press.

My early attempts ended up soggy because I added the pesto directly to the wet tomatoes. Now I spread the pesto against the bread to act as a barrier, keeping the sandwich perfectly crisp and structurally sound.

Jump to Recipe

Chicken Pesto Mozzarella Sandwich Ingredients

• 2 ciabatta rolls
• 2 small chicken breast cutlets (about 6 oz each)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 tbsp basil pesto
• 4 oz fresh mozzarella cheese, sliced thick
• 1 large vine-ripened tomato, sliced
• 2 tbsp butter, softened

How To Make Chicken Pesto Mozzarella Sandwich

1. Cook the chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then cook for 4-5 minutes per side until golden and cooked through.
2. Prep the bread: Slice the ciabatta rolls in half horizontally and spread the softened butter evenly on the outside crust of each half.
3. Assemble the sandwich: Spread the pesto generously on the inside of both rolls. Layer the cooked chicken, thick mozzarella slices, and tomato slices inside.
4. Toast the sandwich: Place the assembled sandwiches in a clean skillet over medium heat. Press down firmly with a spatula or a heavy pan, cooking for 3 minutes per side until the bread is crisp and cheese is completely melted.

Recipe Tips

• Dry the tomatoes: Patting your tomato slices with a paper towel prevents extra moisture from turning the bread soggy.
• Pound the chicken: Evenly thin cutlets will cook faster and stay flat inside your sandwich so the ingredients do not slide out.
• Melt the cheese faster: If the bread browns before the mozzarella melts, cover the skillet with a lid for the final minute of cooking to trap the heat.

What To Serve With Chicken Pesto Mozzarella Sandwiches

A light arugula salad dressed with lemon and olive oil cuts through the richness of the melted cheese perfectly. Sweet potato fries or a warm bowl of creamy tomato soup also make excellent sides for dipping.

How To Store

These sandwiches are best eaten immediately while the bread is crispy and the cheese is hot. However, you can store leftover cooked chicken and sliced ingredients in separate airtight containers in the fridge for up to 3 days to assemble and toast later.

FAQs

Can I use rotisserie chicken?

Yes, shredded or sliced rotisserie chicken works well and saves cooking time. Just pile it high before adding the cheese and toasting.

What bread is best if I do not have ciabatta?

Focaccia, sourdough, or a sturdy French baguette are great alternatives. They hold up well to the pesto and the heavy pressing in the skillet.

Can I bake these in the oven?

Absolutely. Place the assembled, unbuttered sandwiches on a baking sheet and bake at 400F (200C) for 8-10 minutes until the cheese is bubbling.

Nutrition

• Calories: 650
• Total Fat: 35g
• Saturated Fat: 14g
• Cholesterol: 110mg
• Sodium: 980mg
• Total Carbohydrate: 42g
• Protein: 45g

Try More Recipes:

• Buffalo Chicken Grilled Cheese Sandwich Recipe
• Buffalo Ranch Chicken Sandwich Recipe
• Pulled Buffalo Chicken Sandwich Recipe