Grilled Chicken Pesto Sandwhich Recipe

Grilled Chicken Pesto Sandwhich Recipe tastes herby, cheesy, juicy, and a little smoky, like a caprese salad met your favorite backyard cookout. It works perfectly for busy weeknights, casual lunches, or easy entertaining, and you can pull it together in about 35 minutes. I make some version of this at least once a week, usually while answering homework questions and shooing my dog away from the cutting board.

Why You Should Try This Grilled Chicken Pesto Sandwhich Recipe

This grilled chicken pesto sandwhich recipe hits that perfect balance of fresh and comforting. You get juicy grilled chicken, garlicky basil pesto, melty cheese, and toasty bread that holds everything together without falling apart.

You can customize it for picky eaters or food allergies without losing flavor. Swap cheeses, change the bread, or use store bought pesto on a busy night, and it still tastes like something from a café.

“This Grilled Chicken Pesto Sandwhich Recipe tastes like a gourmet café lunch that magically appears in your own kitchen in under 40 minutes. ★★★★★”

Ingredients You’ll Need

Chicken and Marinade

• 2 medium boneless, skinless chicken breasts
  • Slice them horizontally into cutlets so they cook quickly and stay juicy.
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

You can use chicken thighs instead of breasts if you prefer richer flavor. Thin cutlets from the store work well and save time, just season them the same way.

Pesto

You can use homemade or store bought pesto for this grilled chicken pesto sandwhich recipe. I often use refrigerated pesto from the deli section on busy nights.

• ⅓ to ½ cup basil pesto
  • Jarred pesto from brands like Rana or Kirkland tastes great and saves time.
  • If you use a shelf stable jar, taste it and add a squeeze of lemon if it tastes flat.

Cheese

• 4 slices provolone, mozzarella, or fontina
  • Provolone melts nicely and adds a little sharpness.
  • Fresh mozzarella tastes amazing but can get a bit messy, so pat it dry.

Bread

• 4 slices sturdy bread or 2 sandwich rolls
  • Ciabatta, sourdough, or focaccia hold up best on the grill.
  • Avoid very soft sandwich bread, since it can tear when you flip it.

Toppings

• 1 large tomato, sliced
• A handful of fresh basil leaves (optional but highly recommended)
• 1–2 tablespoons mayonnaise or Greek yogurt
  • Mix this with pesto for a quick pesto spread if you want extra sauce.
• Pinch of salt and pepper for the tomato slices

Pantry Shortcuts & Substitutions

• Use rotisserie chicken in a pinch. Slice it, warm it in a skillet with a spoonful of pesto, then build the sandwhich.
• Use pre sliced cheese to save time and keep portions even.
• Use gluten free bread if needed, but toast it lightly before grilling so it holds together.

Equipment List

• Grill pan, outdoor grill, or large cast iron skillet
• Small bowl for marinade
• Tongs
• Cutting board and sharp knife
• Small spatula or butter knife for spreading pesto
• Meat thermometer (helpful, not required)

Tips & Tricks

• Pound thick chicken breasts to an even thickness so they cook evenly and stay juicy.
• Marinate the chicken for at least 15 minutes, or up to 8 hours in the fridge, for deeper flavor.
• Oil the grill grates or pan lightly so the chicken and bread do not stick.
• Keep the heat at medium to medium high so the chicken cooks through without burning the outside.
• Let the grilled chicken rest for 5 minutes before slicing so the juices stay inside.
• Toast the bread lightly before assembling if it feels very soft.
• Spread pesto on both sides of the bread for maximum flavor, but leave a small border so it does not drip everywhere.
• Layer cheese next to the warm chicken so it melts faster.
• Use a grill press or another pan on top of the sandwhich if you want a panini style finish.
• Slice the sandwhich on a slight diagonal so it holds together better and looks café worthy.

How to Make Grilled Chicken Pesto Sandwhich Recipe

Step 1: Prep and Marinate the Chicken

Pat the chicken breasts dry with paper towels, then slice them horizontally into cutlets. Place the cutlets in a bowl. Add olive oil, lemon juice, garlic powder, Italian seasoning, salt, and pepper. Toss everything until the chicken looks evenly coated, then set it aside while you prep the other ingredients.

If you have time, cover the bowl and chill the chicken for 30 minutes or longer. The seasoning will soak in more, and the lemon juice will tenderize the meat slightly. If you feel rushed, even 10 to 15 minutes on the counter helps.

Step 2: Prep the Bread and Toppings

Slice your bread or rolls. If the bread feels very soft, toast it lightly in a dry skillet for 1 to 2 minutes per side so it firms up. Slice the tomato and sprinkle the slices with a pinch of salt and pepper. Rinse and pat dry the basil leaves.

If you want a pesto mayo spread, stir together 1 tablespoon pesto with 1 to 2 tablespoons mayonnaise or Greek yogurt. Taste it and add a tiny pinch of salt or extra pesto if you want a stronger basil flavor. Set the toppings aside so you can build the sandwhich quickly once the chicken finishes cooking.

Step 3: Grill the Chicken

Heat a grill pan, outdoor grill, or cast iron skillet over medium high heat. Lightly oil the grates or pan. Place the marinated chicken cutlets on the hot surface. Cook them for about 4 to 6 minutes per side, depending on thickness, until the chicken feels firm and the juices run clear.

If you use a thermometer, aim for 165°F in the thickest part. Move any thinner pieces to a cooler spot so they do not overcook. Once done, transfer the chicken to a plate and let it rest for 5 minutes. This short rest keeps the meat juicy and easier to slice.

Step 4: Slice and Toss the Chicken with Pesto

After the chicken rests, slice it into strips or bite sized pieces. Place the warm chicken in a bowl and add 2 to 3 tablespoons of pesto. Toss until the chicken looks coated in pesto. Add more pesto if you want a stronger basil and garlic punch.

This step helps the pesto cling to the chicken instead of sliding off the bread. The warmth of the chicken also wakes up the flavors in the pesto. Taste a piece and adjust salt or pepper if needed.

Step 5: Build the Sandwhich

Lay out the bread slices or rolls. Spread pesto or pesto mayo on the inside of each piece. Place a slice of cheese on the bottom piece of bread. Pile warm pesto chicken on top of the cheese.

Add tomato slices and fresh basil leaves over the chicken. If you like extra cheese, add another half slice on top of the tomatoes. Close the sandwhich with the top piece of bread. Press gently with your hand to help everything settle.

Step 6: Grill the Sandwhich

Heat the grill pan or skillet again over medium heat. Lightly brush the outside of the bread with olive oil or a thin layer of softened butter. Place the sandwhich on the hot surface. Cook for 2 to 3 minutes per side, pressing gently with a spatula or another pan, until the bread turns golden and the cheese melts.

If the bread browns too quickly, lower the heat so the cheese has time to melt. You can cover the pan with a lid for a minute to trap heat and help the cheese melt faster. Once the sandwhich looks golden and crisp, move it to a cutting board. Let it sit for 1 minute, then slice and serve.

What to Serve with Grilled Chicken Pesto Sandwhich Recipe

This grilled chicken pesto sandwhich recipe pairs nicely with a simple green salad, tossed with lemon, olive oil, and a pinch of salt. You can add a side of roasted or air fried potatoes, sweet potato fries, or kettle style chips for a more filling meal. A bowl of tomato soup or vegetable soup also works beautifully with the herby pesto and grilled chicken. Serve it with iced tea, sparkling water with lemon, or a cold lemonade for a fresh, family friendly combo.

Storage Options

• Store leftover grilled chicken pesto filling in an airtight container in the fridge for up to 3 days.
• Keep assembled but ungrilled sandwhiches wrapped tightly in foil in the fridge for up to 24 hours, then grill when you want to eat.
• Freeze plain grilled chicken (without tomato or bread) in a freezer bag for up to 2 months, then thaw in the fridge overnight.
• Reheat chicken and sandwhiches in a skillet over medium heat or in a toaster oven until warm and crisp, and avoid the microwave if you want to keep the bread from turning soggy.

Grilled Chicken Pesto Sandwich Recipe

This grilled chicken pesto sandwich tastes herby, cheesy, juicy, and a little smoky, like a caprese salad met your favorite backyard cookout.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Chicken

Ingredients

  

• 2 medium boneless, skinless chicken breasts, sliced horizontally into cutlets
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

• 1/3–1/2 cup basil pesto (homemade or store bought)

• 4 slices provolone, mozzarella, or fontina cheese

• 4 slices sturdy bread or 2 sandwich rolls (such as ciabatta, sourdough, or focaccia)
• 1 large tomato, sliced
• 1 handful fresh basil leaves
• 1–2 tablespoons mayonnaise or Greek yogurt
• to taste salt and pepper for seasoning tomato slices
• as needed olive oil or softened butter, for brushing bread

Instructions

 

1. Pat the chicken breasts dry with paper towels, then slice them horizontally into cutlets.
2. Place the cutlets in a bowl and add olive oil, lemon juice, garlic powder, Italian seasoning, kosher salt, and black pepper.
3. Toss until the chicken is evenly coated and let it marinate at room temperature while you prepare the other ingredients, or cover and refrigerate for up to 8 hours for deeper flavor.

1. Slice the bread or rolls. If the bread feels very soft, toast it lightly in a dry skillet for 1–2 minutes per side so it firms up.
2. Slice the tomato and season the slices with a pinch of salt and pepper. Rinse and pat dry the basil leaves.
3. If you want a pesto mayo spread, stir together 1 tablespoon pesto with 1–2 tablespoons mayonnaise or Greek yogurt and set aside.

1. Heat a grill pan, outdoor grill, or cast iron skillet over medium-high heat and lightly oil the grates or pan.
2. Place the marinated chicken cutlets on the hot surface and cook for about 4–6 minutes per side, depending on thickness, until the juices run clear and the chicken is cooked through (165°F in the thickest part).
3. Transfer the cooked chicken to a plate and let it rest for 5 minutes to keep it juicy.

1. Slice the rested chicken into strips or bite-sized pieces.
2. Place the warm chicken in a bowl, add 2–3 tablespoons of pesto, and toss until the chicken is well coated, adding more pesto if desired. Taste and adjust seasoning with salt or pepper if needed.

1. Lay out the bread slices or rolls and spread the inside with pesto or pesto mayo, leaving a small border around the edges to reduce drips.
2. Place a slice of cheese on each bottom piece of bread, then pile warm pesto chicken on top of the cheese.
3. Add tomato slices and fresh basil leaves over the chicken. Add extra cheese on top if you like, then close each sandwich with the top piece of bread and press gently.

1. Heat the grill pan or skillet over medium heat and lightly brush the outside of the bread with olive oil or softened butter.
2. Place the sandwiches in the pan and cook for 2–3 minutes per side, pressing gently with a spatula or another pan, until the bread is golden and the cheese is melted.
3. If the bread browns too quickly, reduce the heat and cover the pan briefly to help the cheese melt. Let the sandwiches rest for 1 minute, then slice (diagonally if desired) and serve.

Notes

Nutrition Information
Approximate per 1 sandwich (4 sandwiches total), made with chicken breast, 2 tablespoons pesto total, 1 slice provolone per sandwich, and ciabatta-style bread: 520 calories; fat 24 g; saturated fat 6 g; carbohydrates 40 g; fiber 2 g; sugars 4 g; protein 36 g; sodium 890 mg. Values will vary based on bread type, cheese, pesto brand, and portion size.