Grilled Chicken Sandwich

Grilled chicken, pesto mayo, melted cheese, roasted peppers, and fresh basil are layered on toasted bread for a flavorful sandwich perfect for lunch or dinner.

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Everyday Cooking

International

Kitchen Pace : 🕒

Servings:

Recipe by NAVA Kitchen

Grilled chicken sandwich with pesto mayo, melted cheese, grilled onions, roasted red peppers, tomato, and fresh basil on a toasted bun.

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Ingredients:

For the Chicken

4 chicken breasts, skinless and boneless, pounded to ½-inch thickness
1 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
1 tsp Italian seasoning
Salt and black pepper, to taste

For the Bread

4 ciabatta rolls or brioche buns, split

For the Pesto Mayo

¼ cup basil pesto
¼ cup mayonnaise

For the Toppings

4 slices mozzarella, or provolone cheese
1 yellow onion, large, sliced
1 tomato, large, sliced
½ cup roasted red peppers, sliced

Method:

Start Cooking

MARINATE THE CHICKEN

In a large bowl, combine olive oil, lemon juice, garlic powder, Italian seasoning, salt, and pepper. Add the chicken and marinate for at least 30 minutes.

COOK THE CHICKEN

Preheat a grill or grill pan over medium-high heat.
Grill the chicken for 4–5 minutes per side, or until the internal temperature reaches 165°F.
During the last minute of cooking, place a slice of cheese on each chicken breast and allow it to melt.

COOK THE ONIONS

While the chicken cooks, sauté the onion slices until softened and lightly caramelized.

MAKE THE PESTO MAYO

In a small bowl, stir together the pesto and mayonnaise until smooth.

TOAST THE BREAD

Lightly toast the ciabatta rolls or brioche buns until golden.

ASSEMBLE THE SANDWICHES

Spread the pesto mayo on both sides of each roll.
Layer with grilled chicken, melted cheese, sautéed onions, tomato slices, roasted red peppers, and fresh basil leaves.
Top with the remaining half of the roll.

SERVE

Serve warm with fries, roasted potatoes, a simple salad, or grilled vegetables. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen

Pound the chicken to an even thickness for quicker, more even cooking.
Toasting the bread helps prevent the sandwich from becoming soggy.
Let the chicken rest for a few minutes before assembling for the juiciest results.

Make it yours

Use brioche buns for a softer, slightly sweeter sandwich.
Swap ciabatta for focaccia, Italian rolls, or your favorite sandwich buns.
Use provolone, mozzarella, or your favorite cheese.
Add avocado for extra creaminess.
Add arugula or baby spinach for a fresh peppery bite.
Use grilled red onions instead of yellow onions for a sharper flavor.
Replace jarred roasted red peppers with grilled or sautéed red bell peppers.
Add mushrooms to the onions while they cook.
Use homemade pesto for an extra-herby sandwich.

At the table

Serve with fries, roasted potatoes, or a simple salad.

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FROM THE PANTRY

Pesto

WHY WE LOVE IT

Pesto adds bold herb flavor, richness, and a fresh pop of color with just a spoonful. It instantly elevates sandwiches, pasta, vegetables, and more.

A LITTLE STORY

Pesto originated in the Liguria region of northwestern Italy, where fresh basil grows abundantly. The classic version, Pesto alla Genovese, was traditionally made by hand with basil, olive oil, cheese, garlic, and pine nuts, creating a simple sauce that is still loved around the world today.

DID YOU KNOW?

Traditional pesto is made by crushing ingredients together rather than blending them. The word pesto comes from an Italian verb meaning “to pound” or “to crush.”