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Italian Chicken Pesto Sandwich Recipe

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4 from 4 reviews

A flavorful Italian Chicken Pesto Sandwich featuring grilled chicken seasoned with aromatic herbs, topped with melted fresh mozzarella and a vibrant cherry tomato relish, all served on toasted Italian buns spread with garlic butter and pesto. Perfect for a quick, satisfying meal in just 30 minutes.

Ingredients

Chicken and Seasoning

  • 3 chicken breasts (boneless and skinless, cut in half)
  • ½ teaspoon garlic powder
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon coarse black pepper

Cooking & Assembly Ingredients

  • 1 tablespoon olive oil
  • ¼ cup pesto
  • 6 buns (Italian bread)
  • 3 tablespoons salted butter
  • 1 teaspoon garlic (minced)
  • 6 slices fresh mozzarella or large bocconcini

Tomato Relish

  • 1 cup cherry tomatoes (halved)
  • 1 shallot (thinly sliced)
  • 2 cloves garlic (minced)
  • Pinch red pepper flakes
  • ½ teaspoon sea salt

Garnish

  • Fresh basil leaves

Instructions

  1. Heat Grill Pan: Place a grill pan over high heat to prepare for cooking the chicken.
  2. Prepare Seasoning: In a small bowl, combine garlic powder, dried basil, salt, dried oregano, and black pepper; mix well to create a seasoning blend.
  3. Season Chicken: Pat chicken breasts dry and evenly season both sides with the prepared herb and spice blend.
  4. Cook Chicken: Brush the grill pan with olive oil, then add the seasoned chicken breasts. Grill each side for 3 minutes until cooked through and nicely charred.
  5. Preheat Oven: Set the oven temperature to 375°F (190°C) to toast the bread later.
  6. Prepare Tomato Relish: In a mixing bowl, combine olive oil, halved cherry tomatoes, sliced shallot, minced garlic, red pepper flakes, black pepper, and sea salt. Transfer to a frying pan heated over medium-high heat and sauté for 5 minutes until the tomatoes start to blister.
  7. Add Pesto and Cheese: Spoon a dollop of pesto onto each cooked chicken piece and spread evenly. Top with fresh mozzarella slices. Reduce the heat to low, cover the pan, and cook until the cheese melts completely, covering the chicken.
  8. Toast Buns: Mix melted butter with minced garlic. Brush this garlic butter over the cut sides of the Italian buns. Place the buns cut side up on a baking sheet and toast in the preheated oven for 3 to 5 minutes until lightly golden.
  9. Assemble Sandwich: Remove toasted buns from the oven. Spread remaining pesto on the bread slices. Layer the tomato relish on the bottom slice, then place the pesto-coated chicken with melted mozzarella on top. Add fresh basil leaves and cover with the top bun. Secure each sandwich with a sandwich pick to hold together.

Notes

  • Use fresh mozzarella or bocconcini for best melting results.
  • If you don’t have a grill pan, a regular skillet can be used, but char marks might be less pronounced.
  • Adjust red pepper flakes to control heat in the tomato relish.
  • To make ahead, prepare tomato relish and pesto chicken in advance; assemble and toast buns just before serving.
  • Use good quality Italian bread for authentic flavor and texture.

Find it online: https://recipefeastful.com/italian-chicken-pesto-sandwich-recipe/