Chicken Pesto Sandwich



  • 2 large boneless, skinless chicken breasts about 1 pound
  • 1 tablespoon Italian seasoning
  • salt & pepper to taste
  • 1 tablespoon avocado oil plus more for finishing
  • 4 ciabatta rolls
  • 4 tablespoons mayonnaise divided, optional
  • ⅓ cup pesto divided
  • 4 Roma tomatoes sliced
  • 6 ounces fresh mozzarella sliced


  • Slice chicken breasts in half lengthwise to create 3 chicken cutlets. Season both sides of each piece with Italian seasoning, salt, and pepper.
  • In large pan, heat 1 tablespoon avocado oil over medium-high heat. Sear chicken on both sides for approximately 5 minutes, or until chicken reaches internal temperature of 165° Fahrenheit.
  • Remove chicken from pan and replace with ciabatta roll halves. Toast for a minute or so on each side, until lightly golden. You may need to toast two rolls at a time depending on the size of your pan.
  • To assemble, lay toasted ciabatta roll halves on cutting board. Spread 1 tablespoon of mayonnaise on one half of each roll (4 tablespoons total). Spread 1¼ tablespoons of pesto on other half of each roll (approximately ⅓ cup total).
  • Add one cutlet of chicken to each sandwich.
  • Add 1½ ounces of mozzarella to each sandwich (6 ounces total).
  • Add slices of 1 Roma tomato to each sandwich (4 tomatoes total).
  • Add the ciabatta roll with pesto to the rest of the sandwich. Lightly brush avocado oil on top roll, then return sandwiches to warm skillet.
  • Cook each sandwich for 2 minutes per side, or until cheese has melted. Serve immediately and enjoy hot.


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