Grilled Chicken Pesto Sandwhich Recipe tastes smoky, herby, cheesy, and a little messy in the best way, and it works for busy weeknights, casual date nights, or weekend meal prep in about 35 minutes. This recipe fits anyone who loves a big, satisfying handheld meal that still feels fresh and not heavy. I ate versions of this sandwich in college between classes, so it always feels like a little upgrade to my old cafeteria days.
Why Make This Grilled Chicken Pesto Sandwhich Recipe at Home
You control everything at home, from how juicy the grilled chicken tastes to how garlicky the pesto hits. Restaurant versions often use dry chicken and sad bread, while you get to use good olive oil, fresh basil, and melty cheese that actually stretches.
You also save money and time because you can marinate the chicken once and eat grilled chicken pesto sandwiches for a couple of days. Kids, roommates, and picky eaters usually approve this recipe, especially if you let everyone build their own sandwich at the table.
“This Grilled Chicken Pesto Sandwhich Recipe tastes like a cafe-level sandwich with juicy chicken, bright basil flavor, and melty cheese, but it comes from your own kitchen in under 40 minutes. ★★★★★”
Ingredients You Need
Chicken and Marinade
- 2 large boneless skinless chicken breasts
- Slice them horizontally into 4 thinner cutlets so they cook faster and stay juicy.
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried Italian seasoning or dried oregano
Pesto
Use homemade pesto if you feel like it, or use a good jar from the store to keep this Grilled Chicken Pesto Sandwhich Recipe weeknight friendly.
- ½ cup basil pesto
- Jarred option: look for one with olive oil and real cheese, not soybean oil and fillers.
- Homemade shortcut: blend basil, garlic, olive oil, grated Parmesan, and a squeeze of lemon.
- 1–2 tablespoons extra olive oil to loosen thick pesto, if needed
Bread and Cheese
- 4 ciabatta rolls, focaccia squares, or sturdy sandwich rolls
- Use something with a bit of chew so it holds the juicy chicken and pesto.
- 4 slices provolone, mozzarella, or Monterey Jack
- Pre-sliced cheese works perfectly and saves time.
Veggies and Extras
- 1 large ripe tomato, sliced
- ½ small red onion, very thinly sliced
- A handful of fresh spinach or arugula
- Optional: 1–2 tablespoons mayonnaise per sandwich
- Mix mayo with a spoonful of pesto for a quick pesto mayo spread.
- Optional: pinch of red pepper flakes for heat
Pantry Shortcuts and Substitutions
- Use rotisserie chicken if you do not want to grill; slice it and warm it in a skillet with a spoonful of pesto.
- Swap basil pesto with sun dried tomato pesto or spinach pesto if basil runs out.
- Use gluten free rolls if needed; toast them well so they do not fall apart.
- Use shredded cheese from a bag if that is what you have; it still melts nicely.
Equipment List
- Grill pan, outdoor grill, or cast iron skillet
- Tongs
- Small bowl for marinade
- Brush or spoon for pesto
- Cutting board and sharp knife
- Optional: panini press or heavy skillet to press sandwiches
Tips & Mistakes
- Pat chicken dry before marinating so the seasoning sticks well.
- Slice thick chicken breasts into thinner cutlets so they cook evenly and stay juicy.
- Do not skip preheating the grill or pan; hot grates give you good grill marks and flavor.
- Oil the grill grates lightly so the chicken does not stick.
- Do not overcook the chicken; pull it when the thickest part reaches 165°F and let it rest a few minutes.
- Taste your pesto before using; add a pinch of salt or squeeze of lemon if it tastes flat.
- Toast the bread lightly so it stands up to the juicy filling and pesto.
- Spread pesto on both sides of the bread for maximum flavor, but leave a small border to reduce drips.
- Layer cheese next to the warm chicken so it melts nicely.
- Add delicate greens like arugula at the end so they do not wilt too much.
How to Make Grilled Chicken Pesto Sandwhich Recipe
Step 1: Prep and Marinate the Chicken
Place the chicken cutlets on a cutting board and trim any excess fat. In a small bowl, whisk olive oil, lemon juice, minced garlic, salt, pepper, and Italian seasoning. Add chicken to the bowl or a zip bag, coat well, and chill for at least 15 minutes or up to 4 hours.
Step 2: Preheat the Grill or Pan
Heat a grill, grill pan, or cast iron skillet over medium high heat. Brush the grates or pan with a little oil so the chicken releases easily. While the grill heats, slice the tomato, onion, and bread.
Step 3: Grill the Chicken
Place marinated chicken on the hot grill or pan. Cook about 4 to 5 minutes per side, depending on thickness, until the internal temperature reaches 165°F and the outside looks nicely browned. Move chicken to a plate, tent loosely with foil, and let it rest 5 minutes so the juices settle.
Step 4: Toast the Bread
Slice the rolls in half. Place them cut side down on the grill or in the pan for 1 to 2 minutes until lightly golden and crisp at the edges. Pull them off before they get too dark so they stay soft in the middle.
Step 5: Prep the Pesto and Spreads
Stir the pesto in a small bowl; thin it with a little olive oil if it looks very thick. If you like pesto mayo, mix equal parts pesto and mayonnaise until smooth. Taste and adjust with a pinch of salt or red pepper flakes.
Step 6: Build the Sandwiches
Spread pesto or pesto mayo on the cut sides of each toasted roll. Slice the grilled chicken into strips or leave the cutlets whole, then place chicken on the bottom half of each roll. Lay a slice of cheese over the warm chicken so it starts to melt.
Step 7: Add Veggies and Finish
Top the cheese with tomato slices, a few onion slices, and a small handful of spinach or arugula. Drizzle a tiny bit more pesto over the veggies if you want extra basil flavor. Close the sandwiches and press gently with your hand.
Step 8: Optional Press and Serve
If you own a panini press, place the sandwiches inside for 2 to 3 minutes until the cheese melts fully and the bread crisps. If you use a skillet, set the sandwich in the pan and press with another heavy pan for a similar effect. Slice in half and serve hot while the cheese still stretches.
Variations I've Tried
I swap the basil pesto with a sun dried tomato pesto and use mozzarella for a slightly sweeter, richer version. I also make a spicy version with jalapeño pesto, pepper jack cheese, and extra red pepper flakes. My kids like a milder version with only chicken, pesto mayo, and mozzarella on soft sandwich rolls.
Sometimes I turn this Grilled Chicken Pesto Sandwhich Recipe into a lettuce wrap by skipping the bread and wrapping the chicken, pesto, and cheese in big romaine leaves. I also use leftover grilled chicken and pesto on flatbread to make a quick grilled chicken pesto flatbread pizza. You can even slice the sandwich into smaller pieces and serve it as party sliders on mini rolls.
How to Serve Grilled Chicken Pesto Sandwhich Recipe
Serve this Grilled Chicken Pesto Sandwhich Recipe hot with a simple side salad, kettle chips, or roasted vegetables. A bowl of tomato soup or vegetable soup pairs nicely with the garlicky pesto and grilled chicken. Kids often enjoy it with carrot sticks and ranch or sliced cucumbers on the side.
You can pack the sandwich for lunch by wrapping it in foil and keeping the tomato and greens separate until you eat. A cold sparkling water, iced tea, or lemonade matches the bright basil flavors and keeps the meal light and refreshing.
How to store
- Store leftover grilled chicken in an airtight container in the fridge for up to 3 to 4 days.
- Keep pesto in a small jar in the fridge for up to 5 to 7 days, with a thin layer of olive oil on top to keep it fresh.
- Store assembled sandwiches in the fridge for up to 1 day; add tomato and greens right before eating so they do not make the bread soggy.
- Freeze cooked chicken in a freezer bag for up to 2 months; thaw overnight in the fridge before reheating.
- Reheat chicken gently in a covered skillet over low heat or in the oven at 325°F until warm; then build the sandwich and toast it so the bread stays crisp and the cheese melts nicely.
Grilled Chicken Pesto Sandwich Recipe
Ingredients
Method
- Prep and marinate the chicken: Place the chicken cutlets on a cutting board and trim any excess fat. In a small bowl, whisk together the olive oil, lemon juice or red wine vinegar, minced garlic, kosher salt, black pepper, and Italian seasoning or oregano. Add the chicken to the bowl or a zip-top bag, coat well with the marinade, and chill for at least 15 minutes or up to 4 hours.
- Preheat the grill or pan: Heat a grill, grill pan, or cast iron skillet over medium-high heat. Brush the grates or pan lightly with oil so the chicken releases easily. While the grill heats, slice the tomato, onion, and bread rolls.
- Grill the chicken: Place the marinated chicken cutlets on the hot grill or pan. Cook for about 4 to 5 minutes per side, depending on thickness, until the internal temperature reaches 165°F and the outside is nicely browned. Transfer the chicken to a plate, tent loosely with foil, and let it rest for 5 minutes so the juices settle.
- Toast the bread: Slice the rolls in half if not already split. Place them cut side down on the grill or in the pan for 1 to 2 minutes until lightly golden and crisp at the edges. Remove before they get too dark so the centers stay soft.
- Prep the pesto and spreads: Stir the basil pesto in a small bowl and thin with a little olive oil if it looks very thick. If you like pesto mayo, mix equal parts pesto and mayonnaise until smooth. Taste and adjust with a pinch of salt or red pepper flakes if desired.
- Build the sandwiches: Spread pesto or pesto mayo on the cut sides of each toasted roll. Slice the grilled chicken into strips or leave the cutlets whole, then place the chicken on the bottom half of each roll. Lay a slice of cheese over the warm chicken so it begins to melt.
- Add veggies and finish: Top the cheese with tomato slices, a few onion slices, and a small handful of spinach or arugula. Drizzle a little more pesto over the veggies if you want extra basil flavor. Close the sandwiches and press gently with your hand.
- Optional press and serve: For a panini-style sandwich, place the sandwiches in a preheated panini press for 2 to 3 minutes until the cheese melts fully and the bread crisps. Or set the sandwich in a skillet and press with another heavy pan. Slice in half and serve hot while the cheese is melty.
Notes
Approximate per serving (1 sandwich, assuming 4 servings, using chicken breast, pesto, ciabatta, provolone, and veggies): 560 calories; fat 30 g; saturated fat 8 g; carbohydrates 40 g; fiber 3 g; sugars 4 g; protein 34 g; sodium 950 mg. Values will vary based on brands, exact ingredients, and portion size.