Grilled Chicken Pesto Sandwhich Recipe

Grilled Chicken Pesto Sandwhich Recipe hits all the right notes with juicy chicken, herby pesto, melty cheese, and toasty bread that crunches when you bite in. It works perfectly for busy weeknights, casual lunches, or easy entertaining and takes about 30 minutes if you prep smart. I make some version of this at least once a week, usually while answering emails and trying not to burn the bread.

Why Grilled Chicken Pesto Sandwhich Recipe Is Worth It

This grilled chicken pesto sandwhich recipe packs big flavor with very little effort. You get smoky grilled chicken, bright basil pesto, and gooey cheese in one handheld meal that feels restaurant level but uses simple ingredients.

You can meal prep the chicken and pesto, then build fresh sandwiches in minutes. It also uses pantry shortcuts like jarred pesto and store bought bread, so you can keep everything on hand for last minute meals.

“This grilled chicken pesto sandwhich recipe tastes like a café lunch that you made in your own kitchen, in under 30 minutes. ★★★★★”

Ingredients You Need

Chicken and Marinade

• 2 medium boneless skinless chicken breasts, pounded to even thickness
• 2 tablespoons olive oil
• 1 tablespoon lemon juice or red wine vinegar
• 2 cloves garlic, minced or grated
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon dried Italian seasoning or dried oregano

You can use chicken thighs instead of breasts if you prefer richer flavor. Slice large breasts horizontally to make cutlets so they cook faster and stay juicy.

Pesto

Use any of these options:

• ½ cup good quality jarred basil pesto (I like refrigerated brands for fresher flavor)
• or ½ cup homemade pesto if you have extra basil
• or ½ cup spinach pesto if you want a milder, kid friendly option

If you use jarred pesto, taste it first and adjust salt in the rest of the recipe. Some brands run salty, so you may reduce the seasoning on the chicken.

Bread and Cheese

• 4 slices sturdy sourdough, ciabatta, or focaccia
• 4 slices mozzarella, provolone, or fontina
• 2 tablespoons softened butter or olive oil for brushing the bread

Choose bread that holds up to grilling and does not fall apart. Avoid very soft sandwich bread, since it can tear when you flip the sandwhich.

Veggies and Extras

• 1 medium tomato, sliced
• A handful of fresh basil leaves or baby spinach
• Optional: thin red onion slices
• Optional: 1 to 2 tablespoons mayo for extra richness
• Optional: pinch of red pepper flakes for heat

Equipment List

• Grill pan, outdoor grill, or cast iron skillet
• Small bowl for marinade
• Tongs
• Cutting board and sharp knife
• Meat thermometer, if you want perfect doneness
• Spatula for flipping the sandwhich

Quick Tips & substitutions

• Pound chicken to even thickness so it cooks quickly and stays juicy.
• Use pre grilled chicken from the deli or leftover rotisserie chicken when you need a 10 minute version.
• Swap jarred pesto for homemade when basil costs too much or feels out of season.
• Toast bread lightly before building the sandwhich if you use very soft bread.
• Use mayo on the inside and butter on the outside for a super crisp, golden crust.
• Choose provolone or mozzarella for mild flavor, or use pepper jack if you want more kick.
• Skip tomato if you pack the sandwhich for lunch, since tomato can make bread soggy.
• Use gluten free bread and check pesto labels for hidden gluten if you cook for gluten sensitive friends.

How to Make Grilled Chicken Pesto Sandwhich Recipe

Prep the Chicken

1. Place the chicken breasts on a cutting board and cover them with plastic wrap.
2. Pound them gently with a meat mallet or rolling pin until they reach about ½ inch thickness.
3. In a small bowl, mix olive oil, lemon juice, garlic, salt, pepper, and Italian seasoning.
4. Add the chicken to the bowl or a zip top bag and coat it well with the marinade. Let it sit at least 10 to 15 minutes while you prep the rest.

Grill the Chicken

1. Heat your grill pan, outdoor grill, or skillet over medium high heat.
2. When it feels hot, add a light drizzle of oil to the pan if it looks dry.
3. Place the chicken on the hot surface and cook 4 to 6 minutes per side, depending on thickness.
4. Check that the internal temperature reaches 165°F, then move the chicken to a plate and let it rest 5 minutes.
5. Slice the chicken into strips or thin pieces so it layers nicely in the sandwhich.

Prep the Bread and Fillings

1. Slice your bread if needed and lay out 4 slices on a board.
2. Spread a thin layer of pesto on the inside of each slice. Use about 1 tablespoon per slice.
3. If you like mayo, spread a thin layer on the opposite side of the pesto for extra creaminess.
4. Layer tomato slices, basil or spinach, and a few onion slices on two of the bread slices.

Build the Sandwhich

1. Add sliced grilled chicken on top of the veggies, dividing it evenly between the two sandwhiches.
2. Sprinkle a pinch of red pepper flakes over the chicken if you like heat.
3. Place cheese slices over the chicken so they cover most of the surface.
4. Top each stack with the remaining pesto coated bread slices, pesto side facing the cheese.

Grill the Sandwhich

1. Heat your pan or grill again over medium heat.
2. Spread softened butter or brush olive oil on the outside of each sandwhich.
3. Place the sandwhiches in the pan and press gently with a spatula.
4. Cook 3 to 4 minutes until the bottom turns golden and crisp.
5. Flip carefully and cook another 3 to 4 minutes until the second side turns golden and the cheese melts.
6. If the bread browns too fast, lower the heat so the cheese has time to melt.

Slice and Serve

1. Move the grilled chicken pesto sandwhich to a cutting board and let it rest 1 minute.
2. Slice each sandwhich in half with a sharp knife.
3. Serve hot while the cheese still stretches when you pull the halves apart.

Recipe Variations

• Gluten free: Use gluten free bread and confirm that your pesto and seasonings list gluten free on the label.
• Low carb: Skip bread and serve the grilled chicken with pesto, cheese, and veggies over salad greens.
• Dairy free: Use dairy free pesto and dairy free cheese slices or skip cheese and add avocado for creaminess.
• Extra protein: Add a fried egg on top of the chicken before you close the sandwhich.
• Extra veggies: Add roasted red peppers, grilled zucchini slices, or arugula for more texture and flavor.
• Kid friendly: Use mild mozzarella, skip onion and red pepper flakes, and cut the sandwhich into small strips.

Ways to Serve Grilled Chicken Pesto Sandwhich Recipe

• Pair with a simple green salad with lemon vinaigrette.
• Serve with tomato soup or vegetable soup for a cozy lunch.
• Add a side of sweet potato fries or baked potato wedges.
• Pack with cut fruit like grapes, apple slices, or berries for a balanced meal.
• Serve with crunchy veggies and ranch or hummus for dipping.

Storage Success

Store leftover grilled chicken separately from the bread so it stays juicy and does not soak the crust. Keep cooked chicken and pesto in airtight containers in the fridge for up to 3 days. Reheat chicken gently in a skillet over low heat, then build a fresh sandwhich and grill it so the bread stays crisp. If you must store a fully assembled sandwhich, wrap it tightly, chill it, and reheat it in a skillet or toaster oven so the exterior crisps again.

Grilled Chicken Pesto Sandwich Recipe

Grilled Chicken Pesto Sandwich Recipe hits all the right notes with juicy chicken, herby pesto, melty cheese, and toasty bread that crunches when you bite in. It works perfectly for busy weeknights, casual lunches, or easy entertaining and takes about 30 minutes if you prep smart.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Chicken

Ingredients

  

• 2 medium boneless skinless chicken breasts, pounded to even thickness
• 2 tablespoons olive oil
• 1 tablespoon lemon juice or red wine vinegar
• 2 cloves garlic, minced or grated
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried Italian seasoning or dried oregano

• 1/2 cup basil pesto (jarred or homemade)

• 4 slices sturdy sourdough, ciabatta, or focaccia
• 4 slices mozzarella, provolone, or fontina cheese
• 2 tablespoons softened butter or olive oil, for brushing bread

• 1 medium tomato, sliced
• 1 handful fresh basil leaves or baby spinach
• thin red onion slices
• 1–2 tablespoons mayonnaise
• 1 pinch red pepper flakes

Instructions

 

1. Place the chicken breasts on a cutting board and cover them with plastic wrap.
2. Pound gently with a meat mallet or rolling pin until they reach about 1/2 inch thickness.
3. In a small bowl, mix the olive oil, lemon juice or red wine vinegar, garlic, salt, pepper, and Italian seasoning or oregano.
4. Add the chicken to the bowl or a zip-top bag and coat well with the marinade. Let sit at least 10 to 15 minutes while you prep the rest.

1. Heat a grill pan, outdoor grill, or skillet over medium-high heat.
2. When hot, add a light drizzle of oil if the pan looks dry.
3. Place the chicken on the hot surface and cook 4 to 6 minutes per side, depending on thickness, until cooked through.
4. Check that the internal temperature reaches 165°F, then move the chicken to a plate and let it rest 5 minutes.
5. Slice the chicken into strips or thin pieces so it layers nicely in the sandwich.

1. Lay out 4 slices of bread on a board.
2. Spread about 1 tablespoon of pesto on the inside of each slice.
3. If using mayonnaise, spread a thin layer on top of the pesto for extra creaminess.
4. Layer tomato slices, basil leaves or spinach, and a few onion slices (if using) on two of the bread slices.

1. Divide the sliced grilled chicken evenly over the veggie-topped bread slices.
2. Sprinkle a pinch of red pepper flakes over the chicken if you like heat.
3. Place cheese slices over the chicken so they cover most of the surface.
4. Top each stack with the remaining pesto-coated bread slices, pesto side facing the cheese.

1. Heat your pan or grill again over medium heat.
2. Spread softened butter or brush olive oil on the outside of each sandwich.
3. Place the sandwiches in the pan and press gently with a spatula.
4. Cook 3 to 4 minutes until the bottom is golden and crisp.
5. Flip carefully and cook another 3 to 4 minutes until the second side is golden and the cheese is melted. If the bread browns too fast, lower the heat.

1. Transfer the grilled sandwiches to a cutting board and let rest 1 minute.
2. Slice each sandwich in half with a sharp knife.
3. Serve hot while the cheese is still melty and stretchy.

Notes

Nutrition Information
Approximate per serving (1 sandwich): 620 calories; fat 34 g; saturated fat 11 g; carbohydrates 39 g; fiber 3 g; sugars 4 g; protein 38 g; sodium 1040 mg. Values will vary based on bread type, pesto brand, cheese choice, and portion size.