Grilled Chicken Pesto Sandwhich Recipe

Grilled Chicken Pesto Sandwhich Recipe hits with juicy herbed chicken, garlicky basil pesto, and melty cheese tucked into toasted bread, all in under 40 minutes. This one works perfectly for busy weeknights, meal prep lunches, or casual weekend cookouts when you want something that tastes like a café sandwich without leaving the house. I tested this version so many times that my neighbors started “checking in” right around dinnertime.

Why You Should Try This Grilled Chicken Pesto Sandwhich Recipe

This grilled chicken pesto sandwich packs big flavor with very little effort. You get smoky grilled chicken, bright basil, nutty Parmesan, and gooey cheese in every bite.

You also use simple pantry shortcuts like jarred pesto and store bought bread, so you keep prep easy while the sandwich still tastes restaurant level. Kids, teens, and picky adults usually devour this one without negotiation.

“Juicy, cheesy, herby, and gone in about 30 seconds at my house ★★★★★”

Ingredients You’ll Need

Chicken and Marinade

• 2 medium boneless skinless chicken breasts
  • Slice them horizontally into cutlets so they cook faster and stay tender.
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Italian seasoning or dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Sub options:
Use chicken thighs if you prefer richer flavor. Use bottled Italian dressing instead of the marinade ingredients when you want a shortcut.

Pesto & Cheese

• ½ cup basil pesto
  • Use a good jarred pesto like DeLallo, Rao’s, or Costco’s Kirkland pesto when fresh basil costs a fortune.
• 4 slices provolone cheese or mozzarella
• ¼ cup grated Parmesan cheese
  • Adds salty, nutty flavor that makes the pesto taste fresher.

You can swap in cheddar or pepper jack for a sharper, spicier sandwich. Use homemade pesto if you have a garden full of basil and extra time.

Bread & Toppings

• 4 sandwich rolls, ciabatta, or sturdy sliced sourdough
• 2 tablespoons softened butter or olive oil, for toasting
• 1 medium tomato, sliced
• 1 small red onion, thinly sliced
• 1 cup baby spinach or arugula
• Optional: a drizzle of balsamic glaze for a sweet tangy finish

Choose bread that holds up to grilling and pesto, so it does not turn soggy. Skip very soft white sandwich bread, which tends to collapse.

Pantry Shortcuts

• Jarred pesto
• Bottled Italian dressing instead of marinade
• Pre sliced cheese
• Pre washed greens

These shortcuts keep the Grilled Chicken Pesto Sandwhich Recipe weeknight friendly without sacrificing flavor.

Equipment List

• Grill pan, outdoor grill, or cast iron skillet
• Tongs
• Cutting board and sharp knife
• Small bowl for marinade
• Brush or spoon for spreading pesto
• Foil or lid to help melt cheese

Tips & Tricks

• Pound chicken to an even thickness so it cooks quickly and stays juicy.
• Slice chicken breasts into cutlets to avoid dry, thick pieces.
• Pat chicken dry before marinating so the seasoning sticks.
• Let chicken sit in the marinade at least 15 minutes, up to 8 hours in the fridge.
• Preheat the grill or pan until it feels hot, so you get good grill marks and quick sear.
• Oil the grill grates or pan lightly to prevent sticking.
• Grill chicken over medium heat so the outside does not burn before the inside cooks.
• Let cooked chicken rest 5 minutes, then slice it against the grain for tender bites.
• Toast the bread so it stays crisp under the pesto and tomato.
• Spread pesto on both sides of the bread for maximum flavor.
• Layer cheese next to the warm chicken so it melts easily.
• Use a lid or foil tent over the pan to help the cheese melt faster.
• Build sandwiches right before serving to keep the bread from softening.
• Add greens away from direct heat so they stay fresh and not wilted.
• Taste a small piece of chicken and adjust salt before you build all the sandwiches.

How to Make Grilled Chicken Pesto Sandwhich Recipe

Prep the Chicken

1. Place the chicken breasts on a cutting board and slice them horizontally into 4 thin cutlets.
2. Cover them with plastic wrap and gently pound with a meat mallet or rolling pin until they look even in thickness.
3. In a small bowl, mix olive oil, lemon juice, Italian seasoning, garlic powder, onion powder, salt, and pepper.
4. Add chicken to the bowl or a zip top bag, coat well with the marinade, and chill at least 15 minutes while you prep the rest.

Preheat the Grill or Pan

1. Heat a grill, grill pan, or cast iron skillet over medium to medium high heat.
2. Brush the grates or pan lightly with oil so the chicken does not stick.
3. Lay out your bread, pesto, cheese, and toppings so you can assemble quickly once the chicken cooks.

Grill the Chicken

1. Place marinated chicken cutlets on the hot grill or pan.
2. Cook about 4 to 5 minutes on the first side until you see nice browning.
3. Flip and cook another 3 to 4 minutes, until the thickest part reaches 165°F and juices run clear.
4. Transfer the chicken to a plate, cover loosely with foil, and let it rest 5 minutes.

Toast the Bread

1. While the chicken rests, slice your rolls or bread if needed.
2. Spread the cut sides lightly with softened butter or brush with olive oil.
3. Place bread cut side down on the grill or pan and toast 1 to 2 minutes until golden and crisp.
4. Remove and set on a board to assemble.

Build the Sandwiches

1. Spread a generous spoonful of pesto on the inside of each piece of toasted bread.
2. Slice the rested chicken into strips and divide it among the bottom halves of the bread.
3. Sprinkle Parmesan over the warm chicken, then add a slice of provolone or mozzarella on top.
4. Place the sandwiches back on the grill or pan, cheese side up, and cover with a lid or foil for 1 to 2 minutes so the cheese melts.

Add Fresh Toppings and Serve

1. Once the cheese looks melted and gooey, remove the sandwiches from the heat.
2. Top each with tomato slices, a few red onion slices, and a small handful of spinach or arugula.
3. Drizzle with a little balsamic glaze if you like a sweet tangy note.
4. Close the sandwiches, slice in half if you want easier handling, and serve hot.

What to Serve with Grilled Chicken Pesto Sandwhich Recipe

This Grilled Chicken Pesto Sandwhich Recipe pairs nicely with simple sides that keep the meal light but satisfying. Serve it with a crisp green salad, a bowl of tomato basil soup, or a quick cucumber salad with lemon. You can also add baked sweet potato fries or a small side of pasta salad when you want a heartier plate. Keep drinks simple with iced tea, sparkling water with lemon, or a cold lemonade.

Storage Options

• Store leftover grilled chicken in an airtight container in the fridge for up to 3 days.
• Keep extra pesto in the fridge according to the jar directions, usually about a week after opening.
• Store assembled sandwiches in the fridge for up to 1 day, wrapped tightly, but add fresh greens right before reheating.
• Freeze cooked chicken in a freezer bag for up to 2 months, then thaw overnight in the fridge.
• Reheat chicken gently in a covered skillet over low heat or in a 325°F oven until warm, then assemble fresh sandwiches.
• Toast leftover sandwiches in a skillet or toaster oven so the bread crisps and the cheese melts again.

Grilled Chicken Pesto Sandwich Recipe

Grilled Chicken Pesto Sandwich Recipe hits with juicy herbed chicken, garlicky basil pesto, and melty cheese tucked into toasted bread, all in under 40 minutes.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Chicken

Cuisine: American

Ingredients

  

• 2 medium boneless skinless chicken breasts, sliced horizontally into cutlets
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Italian seasoning
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

• 1/2 cup basil pesto
• 4 slices provolone cheese or mozzarella
• 1/4 cup grated Parmesan cheese

• 4 pieces sandwich rolls, ciabatta, or sturdy sliced sourdough
• 2 tablespoons softened butter or olive oil
• 1 medium tomato, sliced
• 1 small red onion, thinly sliced
• 1 cup baby spinach or arugula
• balsamic glaze, for drizzling

Instructions

 

1. Place the chicken breasts on a cutting board and slice them horizontally into 4 thin cutlets.
2. Cover with plastic wrap and gently pound with a meat mallet or rolling pin until even in thickness.
3. In a small bowl, mix the olive oil, lemon juice, Italian seasoning or dried oregano, garlic powder, onion powder, salt, and pepper.
4. Add the chicken cutlets to the bowl or a zip-top bag, coat well with the marinade, and chill for at least 15 minutes while you prep the rest.

1. Heat a grill, grill pan, or cast iron skillet over medium to medium-high heat.
2. Brush the grates or pan lightly with oil so the chicken does not stick.
3. Lay out the bread, pesto, cheese, and toppings so you can assemble quickly once the chicken cooks.

1. Place the marinated chicken cutlets on the hot grill or pan.
2. Cook for about 4 to 5 minutes on the first side until nicely browned.
3. Flip and cook another 3 to 4 minutes, until the thickest part reaches 165°F and the juices run clear.
4. Transfer the cooked chicken to a plate, cover loosely with foil, and let it rest for 5 minutes.

1. While the chicken rests, slice the rolls or bread if needed.
2. Spread the cut sides lightly with softened butter or brush with olive oil.
3. Place the bread cut-side down on the grill or pan and toast for 1 to 2 minutes until golden and crisp.
4. Remove and place on a board for assembling.

1. Spread a generous spoonful of pesto on the inside of each piece of toasted bread.
2. Slice the rested chicken into strips and divide it among the bottom halves of the bread.
3. Sprinkle grated Parmesan over the warm chicken, then add a slice of provolone or mozzarella on top of each.
4. Place the open sandwiches back on the grill or pan, cheese side up, and cover with a lid or foil for 1 to 2 minutes so the cheese melts.

1. Once the cheese is melted and gooey, remove the sandwiches from the heat.
2. Top each with tomato slices, a few red onion slices, and a small handful of spinach or arugula.
3. Drizzle with a little balsamic glaze if using.
4. Close the sandwiches, slice in half if desired, and serve hot.

Notes

Nutrition Information
Approximate per serving (1 sandwich): 550 calories; fat 30 g; saturated fat 9 g; carbohydrates 36 g; fiber 2 g; sugars 4 g; protein 33 g; sodium 980 mg. Values will vary based on specific brands, pesto, bread type, and portion size.