Chicken Pesto Sandwich
A delicious and easy-to-make sandwich featuring grilled chicken, pesto, mozzarella, and fresh vegetables.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- salt to taste
- pepper to taste
- 1/2 tsp garlic powder
- 4 slice ciabatta bread or your preferred sandwich bread
- 1/4 cup basil pesto
- 4 slice mozzarella cheese
- 1/2 cup fresh spinach leaves
- 1 small tomato sliced
Instructions
- Preheat a grill or stovetop skillet to medium-high heat.
- Brush the chicken breasts with olive oil and season both sides with salt, pepper, and garlic powder.
- Cook the chicken on the grill or skillet for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into thin strips.
- Toast the ciabatta bread slices lightly in the oven, on a grill, or in a toaster until golden and crisp.
- Spread 1 tablespoon of pesto on one side of each bread slice.
- Layer the sliced chicken on two of the bread slices, followed by mozzarella slices, fresh spinach, and tomato slices.
- Top with the remaining bread slices to form sandwiches.
- Optionally, press the sandwiches in a panini press or skillet for 1-2 minutes to melt the cheese further.
- Slice each sandwich in half and serve warm.
Notes
You can substitute ciabatta bread with sourdough or whole-grain bread for a different flavor. Add avocado slices for extra creaminess.