Go Back
Chicken Pesto Sandwich

Chicken Pesto Sandwich Recipe

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 4 small ciabatta rolls, split
  • 2 boneless, skinless chicken breasts (about 1 lb total), halved horizontally into 4 thin cutlets
  • ½ tsp fine sea salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • ⅓ cup basil pesto
  • 2 cups baby arugula
  • ¼ cup oil-packed sun-dried tomatoes, drained and thinly sliced

Method
 

  1. Pat the chicken cutlets dry and season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the cutlets until golden and cooked through, about 3 to 4 minutes per side. Let them rest on a plate.
  2. Place the ciabatta cut-side down in the same skillet and toast until lightly golden, 1 to 2 minutes.
  3. Spread pesto on both cut sides of each roll. Layer arugula, sliced chicken, and sun-dried tomatoes. Close the sandwiches and serve right away.

Notes

If you have extra time, a drizzle of balsamic glaze adds a sweet-tart finish. You can use precooked rotisserie chicken to cut the cook time in half; just warm it through gently before assembling.