Chicken Pesto Sandwich with Mozzarella - Easy Healthy Recipes (2024)

For the Chicken

• ▢ 2 large boneless, skinless chicken breasts approximately 1 pound
• ▢ 1 tablespoon Italian seasoning
• ▢ salt to taste
• ▢ freshly cracked black pepper to taste
• ▢ 1 tablespoon avocado oil

For the Sandwiches

• ▢ 4 ciabatta rolls sliced in half horizontally
• ▢ 4 tablespoons mayonnaise divided, optional
• ▢ ⅓ cup pesto divided
• ▢ 6 ounces fresh mozzarella sliced
• ▢ 4 Roma tomatoes sliced
• ▢ avocado oil

• Place 2 large boneless, skinless chicken breasts on cutting board. Use sharp knife to slice chicken breasts horizontally to create 4 evenly-sized chicken cutlets. If needed, pound thicker areas with tenderizer or rolling pin until cutlets are evenly thick all over.

• Generously sprinkle 1 tablespoon Italian seasoning, salt, and freshly cracked black pepper on all sides of chicken cutlets, coating chicken well. Set aside.

• Heat large skillet over medium-high heat. When pan is warm, add 1 tablespoon avocado oil and swirl pan to distribute oil across entire surface. Continue heating pan until oil is hot and shimmery.

• When oil is hot, place seasoned chicken cutlets in skillet. Sear chicken 3 to 5 minutes, then flip each cutlet over. Sear chicken 3 to 5 minutes more, until internal temperature of chicken reaches 160° Fahrenheit.

  

• Once chicken reaches target temperature, carefully transfer cutlets to large plate and set aside.

• Place halved ciabatta rolls in skillet with inside of rolls facing down. Work in batches as needed depending on size of skillet. Toast ciabatta rolls 1 to 2 minutes, just until rolls are lightly golden. Remove toasted rolls from skillet and repeat with any remaining rolls.

  

• Set toasted rolls aside. Keep skillet warm over medium heat.

To Assemble the Sandwiches

• Place ciabatta rolls on cutting board, with insides of rolls facing up.

• Cover one ciabatta roll half per sandwich with 1 tablespoon mayonnaise, using 4 tablespoons mayonnaise total. Spread mayonnaise out to cover entire surface of rolls.

• Cover other ciabatta roll half per sandwich with 1 ¼ tablespoons pesto, using ⅓ cup pesto total. Spread pesto out to cover entire surface of rolls.

  

• Place one cutlet on top of each ciabatta half coated in mayonnaise.

  

• Place 1 ½ ounces of sliced mozzarella on top of each chicken cutlet, using 6 ounces fresh mozzarella total.

  

• Place tomato slices on top of mozzarella, using 1 Roma tomato per sandwich (4 Roma tomatoes total).

  

• Top sandwich with ciabatta halves covered in pesto, so that pesto is on inside of sandwich.

• Lightly brush avocado oil on top of sandwiches. Place sandwiches in skillet with avocado oil facing down.

• Cook each sandwich 2 minutes, then flip sandwiches over and cook 2 minutes more, until mozzarella is melted and sandwiches are warmed through. Remove sandwiches from skillet and serve immediately.

• Leftovers: Refrigerate any leftover sandwiches for one day.
• Reheating: For best results, wrap sandwiches in foil and heat in oven until food is heated through.