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Pesto Chicken Sandwich

Pesto Chicken Sandwich

By Shona Bonewit

Total: 25 minutes
SandwichChickenQuick Meal

Ingredients

  • 3 slices chicken breast
  • 3 whole sandwich rolls
  • 1/2 cup pesto
  • 1/2 cup mozzarella cheese
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

1

Preheat the grill pan over medium-high heat. Coat the chicken breasts with olive oil and season them with salt and black pepper on both sides.

2

Grill the chicken breasts in the preheated pan for about 5-7 minutes on each side, or until fully cooked. The internal temperature should reach 165°F (75°C). Remove from heat and let rest for a few minutes.

3

While the chicken is resting, cut the sandwich rolls in half and toast them lightly on the grill pan until golden brown.

4

Spread a generous layer of pesto on the cut side of each half of the sandwich rolls.

5

Slice the grilled chicken breasts thinly and divide the slices among the bottom halves of the rolls.

6

Sprinkle mozzarella cheese evenly over the chicken slices and place the sandwiches back on the grill pan, cheese side up. Cover with a lid and allow the cheese to melt.

7

Once the cheese is melted, remove from heat, place the top half of the rolls on the sandwiches and serve immediately.

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Pesto Chicken Sandwich

By Shona Bonewit

SandwichChickenQuick Meal
Pesto Chicken Sandwich - chicken breast, sandwich rolls recipe

This Sandwich Chicken Quick Meal recipe is ready in 25 minutes and features chicken breast, sandwich rolls, pesto and other delicious ingredients. Contains 450 calories total.

25 minutes

Ingredients

  • 3 slices chicken breast
  • 3 whole sandwich rolls
  • 1/2 cup pesto
  • 1/2 cup mozzarella cheese
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

1

Preheat the grill pan over medium-high heat. Coat the chicken breasts with olive oil and season them with salt and black pepper on both sides.

2

Grill the chicken breasts in the preheated pan for about 5-7 minutes on each side, or until fully cooked. The internal temperature should reach 165°F (75°C). Remove from heat and let rest for a few minutes.

3

While the chicken is resting, cut the sandwich rolls in half and toast them lightly on the grill pan until golden brown.

4

Spread a generous layer of pesto on the cut side of each half of the sandwich rolls.

5

Slice the grilled chicken breasts thinly and divide the slices among the bottom halves of the rolls.

6

Sprinkle mozzarella cheese evenly over the chicken slices and place the sandwiches back on the grill pan, cheese side up. Cover with a lid and allow the cheese to melt.

7

Once the cheese is melted, remove from heat, place the top half of the rolls on the sandwiches and serve immediately.

Nutritional Information

Calories per Serving: 450

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🥘 More with chicken breast🥘 More with sandwich rolls🥘 More with pesto

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