Pesto Grilled Chicken Sandwich with Roasted Red Peppers
A bright, satisfying sandwich that pairs herbaceous pesto with juicy grilled chicken and sweet roasted red peppers. Built on a crusty roll with melted cheese, it’s easy to make for weeknights or a casual weekend lunch.
Ingredients
- 4 slices ciabatta rolls or sandwich buns
- 2 large boneless, skinless chicken breasts
- 1/2 cup pesto (store-bought or homemade)
- 8 slices roasted red peppers
- 8 slice mozzarella cheese or provolone
- 1 tablespoon olive oil
- to taste salt and pepper
- optional garlic powder or dried oregano
Instructions
- If you have time, pound the chicken breasts to even thickness for quicker, more even cooking. If not, just pat dry and season well.
- Brush the chicken lightly with olive oil and season with salt, pepper, and a pinch of garlic powder or oregano.
- Grill the chicken over medium heat until fully cooked, about 6-7 minutes per side depending on thickness. Let rest a few minutes, then slice into thick strips.
- While the chicken rests, lightly toast the bread halves on the grill or in a toaster oven until just golden.
- Spread pesto on both cut sides of the bread. Layer with grilled chicken, roasted red peppers, and mozzarella slices.
- Return the assembled sandwiches to the grill or oven just long enough for the cheese to melt and everything to warm through, about 2-3 minutes.
- Cut in half and serve warm. If you like a little extra brightness, squeeze a tiny bit of lemon over the filling before closing the sandwich.