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Grilled Chicken Pesto Sandwich Recipe

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4.1 from 12 reviews

A flavorful and fresh Grilled Chicken Pesto Sandwich featuring juicy grilled chicken breasts, vibrant pistachio basil pesto, creamy avocado, roasted balsamic peppers, and heirloom tomatoes on toasted ciabatta bread. Perfect for a quick appetizer or light meal.

Ingredients

Sandwich

  • Ciabatta bread (or bread of choice)
  • Roasted balsamic peppers (prepared in advance or store-bought)
  • 1 heirloom tomato, thinly sliced
  • 1 avocado, sliced
  • Arugula, a handful
  • 2 boneless chicken breasts
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste
  • Olive oil, for cooking and drizzling

Pistachio Pesto

  • 1/3 cup roasted pistachios
  • 2 cups fresh basil leaves
  • 1/3 cup olive oil
  • 2 cloves garlic
  • Juice from 1/2 lemon
  • 1/4 tsp salt
  • Pinch of black pepper

Instructions

  1. Prepare Roasted Balsamic Peppers: If not already prepared, roast the peppers with balsamic vinegar ahead of time or use store-bought roasted balsamic peppers. These add a sweet and tangy flavor layer to the sandwich.
  2. Season the Chicken: Drizzle the boneless chicken breasts with olive oil, then season both sides with Italian seasoning, salt, and pepper to taste.
  3. Grill the Chicken: Heat a grill pan over medium heat and add a small amount of olive oil. Grill the chicken breasts for about 6-7 minutes per side, until the internal temperature reaches 165°F (74°C). Once cooked, remove from the pan and let rest on a plate before slicing to retain juices.
  4. Make the Pistachio Pesto: Combine roasted pistachios, fresh basil, olive oil, garlic, lemon juice, salt, and pepper in a food processor or blender. Blend until the mixture is smooth and creamy, adjusting seasoning as needed.
  5. Toast the Bread: Lightly toast your choice of bread (ciabatta recommended) until golden and slightly crisp.
  6. Assemble the Sandwich: Spread a generous layer of pistachio pesto on the toasted bread. Layer sliced avocado, a handful of fresh arugula, thinly sliced heirloom tomatoes sprinkled with flaky salt, sliced grilled chicken, and roasted balsamic peppers. Top with the other slice of bread and serve immediately.

Notes

  • The roasted balsamic peppers can be made ahead and refrigerated for up to 3 days to save time.
  • Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
  • For a nut-free version, substitute the pistachios with toasted pumpkin seeds.
  • To add extra flavor, lightly drizzle olive oil on the assembled sandwich before serving.
  • Leftover pesto can be stored in an airtight container in the refrigerator for up to 4 days.

Find it online: https://cozyplatter.com/grilled-chicken-pesto-sandwich-recipe/