Grilled chicken sandwich with pesto and mozzarella

Chef’s Secret: Okay, let me tell you something I only share with close friends — and now you. When I discovered that a jar of store-bought pesto and a hot grill could transform plain chicken into something that sings, I felt like I’d hacked dinner forever. This sandwich hits that perfect balance: herbaceous, garlicky **pesto**, milky, gooey **mozzarella**, and a chicken breast with crisp, charred edges. I’ll show you how to get those gorgeous grill marks and melty cheese every time, plus a tiny trick to keep the chicken juicy even if you forget to brine (we’ve all been there). Stick with me — this one’s a keeper and doubles as my “fancy enough for guests, easy enough for Wednesday” move.

Quick Facts

• Yield: Serves 2–3
• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Total Time: 25–30 minutes

Why This Recipe is Awesome

This grilled chicken sandwich delivers bright, herby flavor, melty cheese, and crunchy bread in every bite — and it hardly asks for effort. The outside gets a satisfying sizzle and char while the inside stays juicy. Pesto adds bright green color and garlicky punch; fresh mozzarella brings creamy, stringy goodness. It’s so easy even your oven can’t mess it up. Plus, it works for a quick lunch, a casual dinner, or a backyard barbecue where people will actually ask what’s on the grill.

Ingredients

For the Main Dish:

• 2 boneless, skinless chicken breasts (about 10–12 oz total; or 2 halves — butterfly if large)
• 1/3 cup prepared pesto (store-bought or homemade)
• 4 oz fresh mozzarella, sliced about 1/4″ thick
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp lemon juice (optional, brightens the pesto)
• 4 ciabatta rolls or sturdy sandwich rolls
• 2 tbsp butter, softened (for toasting, optional)
• Handful of arugula or baby spinach (optional)
• 2 medium tomatoes, sliced (optional)

For the Sauce / Garnish (if applicable):

• Extra pesto for spreading on the rolls (about 2–3 tbsp)
• Optional mayo or aioli — 2 tbsp if you like extra creaminess

How I Make It

Step 1:

Pat the chicken dry and slice each breast horizontally to make two thinner cutlets (or butterfly the breast). Toss the cutlets with 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Smear about 2 tbsp pesto over one side of each piece — that oil in the pesto helps the grill get a nice sear. Preheat your grill or grill pan to 400°F (medium-high). You should hear a confident sizzle when the chicken hits the grates.

Step 2:

Brush the grill grates or pan lightly with the remaining 1 tbsp olive oil. Place the chicken pesto-side down and grill for 5–6 minutes until you get dark grill marks and the edges start to caramelize. Flip, then spread a thin layer of pesto on the cooked side and top with slices of fresh mozzarella. Close the grill lid or cover the pan to melt the cheese for another 3–4 minutes.

Step 3:

While the cheese melts, butter the split rolls and toast them face-down on the grill or in a skillet until golden and crisp — watch closely; butter burns fast. You’ll smell nutty, toasty butter and hear a gentle crackle. If using tomatoes and arugula, place them on the bottom halves now — the warm toast wilts the greens just enough.

Step 4:

Take the chicken off the grill and let it rest for 3–5 minutes. Resting locks in juices and makes slicing neater. Check doneness: the chicken should register 165°F with an instant-read thermometer or show opaque white meat with no pink near the bone. Slice if desired, or place whole on the toasted roll.

Step 5:

Assemble: spread extra pesto (or mayo) on the top rolls, add chicken with melted mozzarella, finish with tomato slices and arugula. Press gently so the cheese hugs the bread. Cut in half, listen for that satisfying squish and steam puff, and dig in while hot — the mozzarella should pull into glorious strings.

Pro Tips

• Use an instant-read thermometer and shoot for 165°F in the thickest part of the chicken. It’s the quickest way to avoid dry meat.
• If your chicken breast looks uneven, pound it to 3/4″ thickness for even cooking and faster grilling.
• Don’t slather too much pesto before grilling — a thin layer crisps and caramelizes; extra pesto can go on the bread at the end.
• For extra juicy results, brine the chicken in 1/4 cup salt + 4 cups water for 15–30 minutes if you have time, then pat dry before seasoning.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu or a grilled portobello cap for a vegetarian version — the pesto and mozzarella still shine but expect a firmer texture.
• Use shredded or shredded provolone instead of fresh mozzarella for a more pronounced melt and stronger flavor.
• Switch pesto to sun-dried tomato pesto for a sweeter, tangier profile.
• Gluten-free option: use GF rolls or lettuce wraps — flavor stays the same, texture changes.

Variations & Tips

• Spicy: Mix 1 tsp red pepper flakes into the pesto or add sliced pickled jalapeños for heat.
• Kid-friendly: Swap arugula for baby spinach and skip the tomato slices.
• Mediterranean twist: Add roasted red peppers and a smear of hummus under the cheese.
• Open-faced: Serve the chicken on one large slice of toasted sourdough with arugula piled on top.
• Panini press: Press the assembled sandwich for 2–3 minutes for a crispy, compact result.
• Creative twist: Add a thin slice of prosciutto under the mozzarella for salty umami contrast.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Grill the chicken and store it in an airtight container in the fridge for up to 3 days. Reheat gently in a 350°F oven for 8–10 minutes or in a skillet with a lid to melt the cheese. Toast the rolls just before serving for best texture.

Can I double the recipe?

Sure thing. When doubling, give the grill or pan space — cook in batches so each piece gets direct heat and nice char. Timing per piece stays the same.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken is done at 165°F or when the juices run clear and the meat looks opaque with no pink. The edges will show golden, slightly charred color and the cheese should be visibly melted and slightly bubbly.

What if I don’t have ingredient X?

Out of pesto? Stir 2 tbsp olive oil with 1 tbsp chopped basil (or 1 tsp dried), 1 minced garlic clove, and a pinch of salt for a quick swap. No fresh mozzarella? Use sliced provolone or a handful of shredded mozzarella.

How I Like to Serve It

I serve this sandwich with crunchy kettle chips or a simple green salad dressed in lemon vinaigrette. For a weekend lunch, pair it with a cold beer or sparkling water with lemon. At a casual dinner, throw some grilled veggies on the side and let everyone build their own sandwiches — it makes the meal feel festive and relaxed.

Notes

• Storage: Keep components separate if you plan to assemble later — store chicken in the fridge up to 3 days. Reheat gently to preserve moisture.
• Food safety: Always cook chicken to a safe internal temp of 165°F.

Final Thoughts

Closing: Go fire up that grill and make something that looks restaurant-level but feels like home — your future self (and hungry friends) will thank you.