Grilled Chicken Sandwich
This grilled chicken sandwich with a homemade pistachio pesto is my ideal summer lunch- preferably sitting by a pool paired with a crisp soda and salted potato chips. I’m seriously drooling just thinking about it.
It’s served on toasted ciabatta, with homemade roasted peppers, arugula, avocado and heirloom tomatoes. This recipe combines a simple yet delicious combination of flavors that comes together in under 30 minutes.
If you follow me on Instagram you already know that I’m obsessed with sandwiches. Typically, I share tons of sandwiches with cheese, eggs or veggies- like this Herb Omelette Breakfast Sandwich. This time, I wanted a hearty sandwich with grilled chicken and all the summer flavors.
I’m all about layering flavors when it comes to putting together a sandwich, and this recipe does just that. From the savory pistachio pesto, to the juicy herb chicken, to the sweet balsamic roasted peppers- every bite packs in an explosion of flavors.
What you’ll need to make this grilled chicken sandwich
- Choose your bread– I’m always a fan of ciabatta bread for my sandwiches
- Chicken breast– seasoned with Italian seasoning, salt, pepper and olive oil
- Balsamic roasted peppers– one of my favorite recipes to make and add to sandwiches, salads or wraps
- Homemade pistachio pesto– or skip this step and use store-bought
- Arugula, or your favorite greens
- Heirloom tomatoes- during the summer I love to use heirloom tomatoes, but any variety will work
- Avocado
- Start by preparing the balsamic roasted peppers since they take about 25 minutes to prep. You’ll simply roast mini peppers in olive oil and salt, then toss them with balsamic glaze after slicing.
- Season the chicken in Italian seasoning, salt pepper and olive oil and grill it on a grill-pan for about 6-7 minutes per side
- Prepare your homemade pesto by blending together your pesto ingredients until smooth.
- Assemble your sandwich with all of your fix-ins!
Make ahead and enjoy all week
Most of the sandwich components can be made ahead and kept refrigerated until lunch time.
I love to prepare the balsamic roasted mini peppers at the beginning of my week to add to my meals. They’re so easy to make and taste delicious on a chicken sandwich, burrata sandwich or in a salad.
The pesto can be made a few days in advance, and even frozen in small batches.
You can even double the chicken, grill a larger batch, slice it and store it in the fridge for sandwiches or salads.
This recipe comes together so easily and is the perfect summer lunch or dinner. I can’t wait for you guys to try it!
Craving more sandwiches? Check out some of my other favorites below
Peach Halloumi Sandwich
Herb Omelette Breakfast Sandwich
Spinach and Herb Breakfast Sandwiches
Grilled Chicken Pesto Sandwich
Ingredients
- Ciabatta, or bread of choice
- Roasted balsamic peppers
- 1 heirloom tomato thinly sliced
- 1 avocado sliced
- Arugula
Grilled Chicken
- 2 boneless chicken breasts
- 1 tsp Italian seasoning
- Salt & pepper
- Olive oil
Pistachio Pesto
- 1/3 cup roasted pistachios
- 2 cups fresh basil
- 1/3 cup olive oil
- 2 cloves garlic
- Juice from 1/2 lemon
- 1/4 tsp salt
- Pinch of black pepper
Directions
- Start by preparing the balsamic roasted peppers, linked above. These can be made a few days in advance to save time.
- Season the chicken breast with a drizzle of olive oil, Italian seasoning, salt and pepper.
- Heat a grill pan on medium heat and add in a drizzle of olive oil. Cook the chicken for about 6-7 minutes per side, depending on the thickness of the breast. The internal temperature should reach 165 F. Let the chicken rest on a plate before slicing.
- While the chicken grills, prepare the pistachio pesto by adding the pesto ingredients to a food processor or blender and blending until smooth.
- Once all components are ready, toast your choice of bread. Spread a layer of pesto, followed by sliced avocado, arugula, tomatoes topped with flakey salt, sliced chicken and roasted peppers.
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