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Grilled Chicken Sandwich with Homemade Pesto Sauce: A Flavorful Delight

Grilled chicken sandwiches are a staple in many kitchens, loved for their simplicity and versatility. However, when you add the rich, herbaceous taste of a homemade pesto sauce, this classic dish transforms into something extraordinary. This recipe offers layers of bold flavors and fresh ingredients, making it a perfect choice for food lovers who enjoy creating gourmet meals at home. The juicy, lemon-herb-marinated chicken breast is grilled to perfection, then topped with melted cheese, tangy sun-dried tomatoes, and fresh microgreens. Nestled in a soft ciabatta loaf slathered with vibrant pesto, this sandwich is a masterpiece that’s easy to prepare yet utterly satisfying.

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Grilled Chicken Sandwich with Homemade Pesto Sauce: A Flavorful Delight

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🌟✨ Savor the flavors of fresh pesto and perfectly grilled chicken in this Grilled Chicken Sandwich! 🍗🌿 With every bite, you’ll enjoy the creamy, nutty pesto sauce and tender chicken layered on crusty bread. 🥖💚 Perfect for a quick meal or a gourmet snack, this sandwich is as wholesome as it is delicious. Get ready for sandwich bliss! 🍴🔥

#PestoChickenSandwich #HerbyGoodness #GrilledToPerfection #EasyAndDelicious #HealthyFlavors #SavoryTreats #FoodieApproved #FlavorPackedEats #SandwichCravings #GourmetInABite 🌿🍗

  • Total Time: 35 minutes
  • Yield: 4 sandwiches 1x

Ingredients

Scale

For the Lemon-Herb Chicken Marinade:

  • 2 large chicken breasts
  • 3 tablespoons olive oil
  • Juice and zest of 1 lemon
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and freshly cracked black pepper to taste

For the Homemade Pesto Sauce:

  • 2 cups fresh basil leaves
  • 1 cup fresh arugula leaves
  • 3 tablespoons pine nuts (walnuts can be substituted)
  • 1/3 cup grated Parmesan cheese
  • 2 garlic cloves
  • 1/2 cup extra virgin olive oil
  • Salt and freshly cracked black pepper to taste

For Assembly:

  • 1 ciabatta loaf or 4 rustic rolls
  • 4 slices of mozzarella, provolone, or your preferred cheese
  • 1/2 cup sun-dried tomatoes, julienned
  • 1 cup micro arugula greens

Instructions

Preparing the Lemon-Herb Chicken Marinade

Begin by combining the marinade ingredients in a bowl: olive oil, lemon juice, lemon zest, minced garlic, oregano, smoked paprika, salt, and pepper. Whisk until the mixture is well emulsified. Place the chicken breasts in a shallow dish or resealable plastic bag, then pour the marinade over them. Ensure that the chicken is thoroughly coated by massaging the marinade into the meat. Allow the chicken to marinate for at least 30 minutes at room temperature or up to four hours in the refrigerator. The marinade infuses the chicken with bright, zesty flavors and ensures it remains juicy and tender during grilling.

Preparing the Pesto Sauce

While the chicken marinates, it’s time to prepare the homemade pesto sauce. Start by blanching the fresh basil leaves for 5-10 seconds in a pot of simmering water. This step is optional but helps to retain the vibrant green color of the pesto. Immediately transfer the blanched basil to a bowl of ice water to stop the cooking process, then pat the leaves dry.

In a food processor, combine the basil, arugula, pine nuts, Parmesan cheese, and garlic. Pulse the ingredients until they are coarsely blended. With the processor running, slowly drizzle in the olive oil until the mixture reaches a smooth, creamy consistency. Season the pesto with salt and pepper to taste, then transfer it to a bowl and set it aside. The pesto can be stored in the refrigerator for up to a week, but fresh is always best for maximum flavor.

Grilling the Chicken

Preheat a grill pan or outdoor grill to medium-high heat. Remove the chicken breasts from the marinade, allowing any excess to drip off. Place the chicken on the hot grill and cook for approximately 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Avoid flipping the chicken too frequently to achieve those beautiful grill marks. Once cooked, transfer the chicken to a foil-lined baking sheet.

Melting the Cheese

Top each grilled chicken breast with a slice of cheese while it’s still hot. Place the baking sheet under a broiler for 1-2 minutes or until the cheese is melted and bubbly. Keep a close eye on the broiler to prevent the cheese from burning. The melted cheese adds a creamy, savory layer that complements the juicy chicken and fresh pesto perfectly.

Assembling the Sandwich

Cut the ciabatta loaf into four equal pieces and split each piece in half. Generously spread the prepared pesto sauce on both the top and bottom halves of the bread. Place a cheesy grilled chicken breast on the bottom half of each sandwich. Add a layer of julienned sun-dried tomatoes for a tangy-sweet burst of flavor, followed by a handful of micro arugula greens for freshness and a slight peppery kick. Cover with the top half of the bread, pressing gently to secure the sandwich.

Tasting the Experience

This grilled chicken sandwich is a symphony of flavors and textures. The chicken is tender and succulent, with a bright citrusy undertone from the lemon marinade and a hint of smokiness from the paprika. The pesto sauce is the star of the dish, offering a harmonious blend of basil, arugula, garlic, and Parmesan with a nutty richness from the pine nuts. The sun-dried tomatoes provide a chewy, tangy contrast, while the melted cheese adds a creamy indulgence. The ciabatta bread, with its slightly crisp crust and soft interior, ties everything together beautifully.

The aroma is just as enticing as the taste, with the fragrant pesto mingling with the smoky grilled chicken and the warm, toasty bread. Each bite is a delightful combination of savory, tangy, and fresh flavors that will leave you craving more.

Notes

  • If pine nuts are unavailable or too expensive, walnuts or almonds make excellent alternatives.
  • Swap mozzarella for gouda, fontina, or even pepper jack for a spicier twist.
  • If fresh basil is hard to find, a combination of spinach and parsley can mimic the flavor.
  • Author: Rosa
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes

Whether you’re cooking for a casual lunch, a picnic, or a light dinner, this grilled chicken sandwich will elevate any occasion. With the addition of a homemade arugula-basil pesto sauce, the flavors become brighter and more complex, offering a balance of nutty, garlicky, and peppery notes. Preparing the pesto from scratch might sound intimidating, but it’s surprisingly simple and well worth the effort. Once you’ve tasted the freshness and vibrancy of homemade pesto, store-bought options will pale in comparison.

This recipe is not just about the sandwich; it’s an experience that combines the pleasure of cooking with the joy of savoring each flavorful bite. From marinating the chicken to blending the pesto and assembling the final product, every step brings you closer to creating a dish that’s as delightful to prepare as it is to eat.

IngredientsFor the Lemon-Herb Chicken Marinade:

  • 2 large chicken breasts
  • 3 tablespoons olive oil
  • Juice and zest of 1 lemon
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and freshly cracked black pepper to taste

For the Homemade Pesto Sauce:

  • 2 cups fresh basil leaves
  • 1 cup fresh arugula leaves
  • 3 tablespoons pine nuts (walnuts can be substituted)
  • 1/3 cup grated Parmesan cheese
  • 2 garlic cloves
  • 1/2 cup extra virgin olive oil
  • Salt and freshly cracked black pepper to taste

For Assembly:

  • 1 ciabatta loaf or 4 rustic rolls
  • 4 slices of mozzarella, provolone, or your preferred cheese
  • 1/2 cup sun-dried tomatoes, julienned
  • 1 cup micro arugula greens

Step-by-Step InstructionsPreparing the Lemon-Herb Chicken Marinade

Begin by combining the marinade ingredients in a bowl: olive oil, lemon juice, lemon zest, minced garlic, oregano, smoked paprika, salt, and pepper. Whisk until the mixture is well emulsified. Place the chicken breasts in a shallow dish or resealable plastic bag, then pour the marinade over them. Ensure that the chicken is thoroughly coated by massaging the marinade into the meat. Allow the chicken to marinate for at least 30 minutes at room temperature or up to four hours in the refrigerator. The marinade infuses the chicken with bright, zesty flavors and ensures it remains juicy and tender during grilling.Preparing the Pesto Sauce

While the chicken marinates, it’s time to prepare the homemade pesto sauce. Start by blanching the fresh basil leaves for 5-10 seconds in a pot of simmering water. This step is optional but helps to retain the vibrant green color of the pesto. Immediately transfer the blanched basil to a bowl of ice water to stop the cooking process, then pat the leaves dry.

In a food processor, combine the basil, arugula, pine nuts, Parmesan cheese, and garlic. Pulse the ingredients until they are coarsely blended. With the processor running, slowly drizzle in the olive oil until the mixture reaches a smooth, creamy consistency. Season the pesto with salt and pepper to taste, then transfer it to a bowl and set it aside. The pesto can be stored in the refrigerator for up to a week, but fresh is always best for maximum flavor.

Grilling the Chicken

Preheat a grill pan or outdoor grill to medium-high heat. Remove the chicken breasts from the marinade, allowing any excess to drip off. Place the chicken on the hot grill and cook for approximately 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Avoid flipping the chicken too frequently to achieve those beautiful grill marks. Once cooked, transfer the chicken to a foil-lined baking sheet.Melting the Cheese

Top each grilled chicken breast with a slice of cheese while it’s still hot. Place the baking sheet under a broiler for 1-2 minutes or until the cheese is melted and bubbly. Keep a close eye on the broiler to prevent the cheese from burning. The melted cheese adds a creamy, savory layer that complements the juicy chicken and fresh pesto perfectly.

Assembling the Sandwich

Cut the ciabatta loaf into four equal pieces and split each piece in half. Generously spread the prepared pesto sauce on both the top and bottom halves of the bread. Place a cheesy grilled chicken breast on the bottom half of each sandwich. Add a layer of julienned sun-dried tomatoes for a tangy-sweet burst of flavor, followed by a handful of micro arugula greens for freshness and a slight peppery kick. Cover with the top half of the bread, pressing gently to secure the sandwich.

Tasting the Experience

This grilled chicken sandwich is a symphony of flavors and textures. The chicken is tender and succulent, with a bright citrusy undertone from the lemon marinade and a hint of smokiness from the paprika. The pesto sauce is the star of the dish, offering a harmonious blend of basil, arugula, garlic, and Parmesan with a nutty richness from the pine nuts. The sun-dried tomatoes provide a chewy, tangy contrast, while the melted cheese adds a creamy indulgence. The ciabatta bread, with its slightly crisp crust and soft interior, ties everything together beautifully.

The aroma is just as enticing as the taste, with the fragrant pesto mingling with the smoky grilled chicken and the warm, toasty bread. Each bite is a delightful combination of savory, tangy, and fresh flavors that will leave you craving more.

Tips and Variations

Ingredient Substitutions:

  • If pine nuts are unavailable or too expensive, walnuts or almonds make excellent alternatives.
  • Swap mozzarella for gouda, fontina, or even pepper jack for a spicier twist.
  • If fresh basil is hard to find, a combination of spinach and parsley can mimic the flavor.

Variations:

  • Add caramelized onions for a hint of sweetness and depth.
  • Layer roasted red peppers or grilled zucchini slices for an extra touch of smokiness.
  • Spread a thin layer of garlic aioli or spicy mayo on the bread for additional creaminess and flavor.

Serving Suggestions:

  • Pair this sandwich with a side of crispy sweet potato fries or a simple green salad.
  • Serve with a refreshing glass of iced tea, lemonade, or even a light white wine.
  • For a heartier meal, accompany the sandwich with a bowl of creamy tomato soup.

The Joy of Cooking and Sharing

This grilled chicken sandwich with homemade pesto sauce is more than just a meal—it’s a culinary adventure that showcases the joy of creating something delicious from scratch. The homemade pesto is a game-changer, adding a fresh, vibrant quality that elevates the entire dish. Each step, from marinating the chicken to blending the pesto and assembling the sandwich, is an opportunity to savor the process of cooking and appreciate the beauty of fresh ingredients.

Sharing this dish with family and friends is just as rewarding as making it. The sandwich’s robust flavors and gourmet presentation are sure to impress, whether served at a casual backyard gathering or as part of a cozy indoor meal. The best part? It’s simple enough to prepare on a busy weeknight yet special enough for a weekend treat.

So, roll up your sleeves, gather your ingredients, and get ready to experience the magic of this grilled chicken sandwich. One bite, and you’ll understand why homemade always tastes better.

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