
This hearty chicken pesto sandwich combines juicy Italian-seasoned chicken cutlets with creamy mozzarella, fresh tomatoes, and vibrant basil pesto, all pressed between toasty ciabatta rolls. The combination creates a cafe-quality sandwich that's both satisfying and full of Mediterranean flavors.
I first made these sandwiches when hosting an impromptu lunch with friends, and they've become my go-to impressive yet simple meal. The combination of warm chicken, melty cheese, and aromatic pesto never fails to bring compliments.
Ingredients
- Boneless skinless chicken breasts provide the protein foundation. Look for even-sized pieces for consistent cooking
- Italian seasoning creates that classic Mediterranean flavor profile without needing multiple spice jars
- Ciabatta rolls offer the perfect texture with a crisp exterior and chewy interior. Choose fresh bakery rolls when possible
- Fresh mozzarella brings that luxurious melt that makes this sandwich special. The mild flavor complements without overwhelming
- Roma tomatoes add juicy freshness. Choose firm but ripe tomatoes for best texture
- Basil pesto delivers concentrated flavor in every bite. Use homemade or high quality store bought
- Mayonnaise creates richness and helps prevent the bread from getting soggy
- Avocado oil has a high smoke point ideal for searing and adds subtle flavor
Step-by-Step Instructions
- Prepare the Chicken
- Slice each chicken breast horizontally to create four thin cutlets. This is crucial for quick cooking and ensuring the chicken fits nicely in the sandwich. Take your time with this step to get even pieces.
- Season Generously
- Apply Italian seasoning, salt and pepper thoroughly on all sides of the chicken. The seasoning creates a flavorful crust that forms the backbone of the sandwich's taste.
- Sear to Perfection
- Heat your skillet until it's properly hot before adding oil, then wait until the oil shimmers. This ensures you get a good sear rather than steaming the chicken. Cook until the internal temperature reaches 160°F for juicy, safe results.
- Toast the Ciabatta
- Place the cut sides of the rolls directly on the hot skillet. This quick toast creates texture while picking up flavors from the pan where the chicken cooked. Watch carefully as ciabatta can go from perfectly toasted to burnt quickly.
- Layer with Precision
- Spread mayonnaise on one half and pesto on the other half of each roll, covering the entire surface. This creates a moisture barrier that keeps the bread from getting soggy while adding rich flavor.
- Build Your Sandwich
- Place chicken on the mayonnaise side, followed by mozzarella and tomatoes, then top with the pesto side. This specific order helps the cheese melt into the chicken while keeping the tomatoes stable.
- Final Toasting
- Brush the outside with oil and toast the assembled sandwiches on both sides. This critical step melts the cheese and creates a crispy exterior while bringing all flavors together.

This sandwich became a weekly tradition in our house after my daughter declared it "better than the cafe downtown." The balance of fresh pesto with melty cheese creates a combination that feels indulgent but takes minimal effort.
Make-Ahead Options
Preparing components in advance makes this sandwich ideal for busy weeknights. The chicken can be seasoned and cooked up to two days ahead then refrigerated. The pesto can be made and stored with a thin layer of olive oil on top to prevent browning. When ready to serve, simply assemble and give the sandwich a final toast to bring everything together.
Ingredient Substitutions
This versatile sandwich welcomes adaptations based on what you have available. Turkey cutlets work beautifully in place of chicken. For a vegetarian version, substitute grilled portobello mushrooms or eggplant slices. If ciabatta isn't available, sourdough or focaccia make excellent alternatives with different but complementary textures. For those avoiding dairy, use dairy-free pesto and skip the mozzarella or substitute a plant-based cheese.
Serving Suggestions
Transform this sandwich into a complete meal with complementary sides. A simple arugula salad with lemon vinaigrette provides a peppery contrast to the rich sandwich. During summer months, fresh cucumber slices with a sprinkle of sea salt offer refreshing crunch. For heartier appetites, serve with sweet potato fries or a cup of tomato basil soup for dipping. The sandwich pairs beautifully with a crisp white wine or sparkling water with lemon.
Recipe FAQs
- → What can I substitute for ciabatta rolls?
You can substitute ciabatta with focaccia, sourdough, or any crusty artisan bread. For a lighter option, try whole grain bread or even a wrap. The key is choosing something sturdy enough to hold the fillings without getting soggy.
- → Can I make the pesto from scratch?
Absolutely! Homemade pesto is easy to make by blending 2 cups fresh basil leaves, ¼ cup pine nuts, 2-3 garlic cloves, ½ cup parmesan cheese, and ½ cup olive oil. Season with salt and pepper to taste. This will yield more than needed for the sandwiches but keeps well refrigerated for up to a week.
- → How can I make this sandwich ahead of time?
You can prepare the chicken cutlets and slice the cheese and tomatoes up to 24 hours in advance. Store everything separately in the refrigerator. When ready to serve, assemble and finish the sandwiches in the skillet. For packed lunches, consider keeping the components separate until ready to eat.
- → What sides pair well with this sandwich?
This sandwich pairs beautifully with Italian-inspired sides like a simple green salad with balsamic vinaigrette, marinated artichoke hearts, roasted red peppers, or a light tomato soup. For a heartier meal, serve with kettle chips, pasta salad, or roasted vegetables.
- → Can I make a vegetarian version?
Yes! Replace the chicken with grilled portobello mushrooms, roasted eggplant slices, or zucchini planks. Season the vegetables with the same Italian herbs before grilling or roasting. You could also use firm tofu slices marinated in Italian dressing for a protein-rich alternative.
- → How do I prevent the sandwich from getting soggy?
To prevent sogginess, make sure the chicken is well-drained after cooking. Pat tomato slices dry with paper towels before adding them to the sandwich. The layer of mayonnaise and toasting the bread also creates barriers that help prevent moisture from seeping into the bread.