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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.
Shared notes will appear here.
Everyday Cooking
International
Kitchen Pace : 🕒
Servings: 4
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

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Nutrition:

Calories: 680 kcal | Carbohydrates: 34 g | Protein: 61 g | Fat: 32 g | Saturated Fat: 8 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 8 g | Trans Fat: 0.1 g | Cholesterol: 170 mg | Sodium: 1209 mg | Potassium: 1029 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 915 IU | Vitamin C: 19 mg | Calcium: 257 mg | Iron: 2 mg
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