Grilled Chicken Pesto Sandwich

This Grilled Chicken Pesto Sandwich combines juicy grilled chicken, mozzarella cheese, basil pesto and fresh tomato on soft focaccia bread for an easy summer lunch or dinner.

Course Sandwich

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings sandwiches

Calories 640kcal

Author Katie G.

Ingredients

4 boneless skinless chicken breast halves
olive oil
kosher salt
freshly ground black pepper
6 ounces mozzarella sliced
1 loaf focaccia sliced into 4 pieces, each cut in half horizontally (or your favorite type of bread)
½ cup basil pesto or more to taste
1 large tomato sliced
romaine lettuce for serving

Instructions

Lightly brush the chicken breasts with olive oil and season with salt and pepper.
Prepare grill for direct grilling over medium-high heat. Brush and oil the grill grate.
Place the chicken on the grill directly over the fire and cook until the juices run clear and the chicken is cooked through, about 5 to 8 minutes on each side. About 2 minutes before the chicken is ready, place a slice of cheese on each breast half, cover the grill and allow the cheese to melt. (The internal temperature of the chicken should read 165 degrees F on an instant read thermometer.)
Transfer the chicken to a plate. Spread the bread slices with pesto. Arrange one breast half on each of the 4 bread pieces. Top with tomato slices and lettuce. Serve warm.

Notes

Pound thick chicken breasts for even cooking.
Toast the bread for extra texture.
Store sandwich components separately for best freshness.
Use homemade or store-bought pesto.

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Nutrition