If you’re looking for a sandwich that delivers bold flavors, refreshing textures, and plenty of charm, the Grilled Chicken Sandwich with Pesto is about to become your favorite go-to meal. Picture juicy, perfectly grilled chicken layered onto a toasted bun, slathered with vibrant green basil pesto, melty provolone cheese, ripe tomato slices, and a handful of peppery arugula. Every ingredient plays its part, from the herby fragrance of the pesto to the satisfying crunch of fresh greens. Whether you’re planning an easy weeknight dinner or want to impress at your next backyard lunch, this recipe is as versatile as it is delicious.

Ingredients You’ll Need

Grilled Chicken Sandwich with Pesto Recipe - Recipe Image

Ingredients You’ll Need

Gathering the components for this iconic sandwich couldn’t be easier, but don’t let that fool you—each plays a starring role. The beauty of a Grilled Chicken Sandwich with Pesto is in the harmony of simple, thoughtfully chosen ingredients that combine for a fresh, crave-worthy result.

Chicken breasts: Use boneless, skinless pieces to cook evenly and stay juicy on the grill.
Sandwich buns: Soft, sturdy buns hold all your toppings together without getting soggy—consider toasting for an extra layer of flavor.
Basil pesto: A punch of herby, garlicky brightness that ties every element together—storebought works, but homemade is unmatched.
Provolone cheese: With its uniquely mild and creamy melt, provolone complements both the pesto and chicken beautifully.
Tomato: A few fresh slices add juiciness and a pop of color.
Arugula: Peppery and lively, arugula gives a green, garden-fresh bite that wakes up the sandwich.
Olive oil: A simple brush keeps chicken moist and helps it pick up those lovely grill marks.
Salt and pepper: Never underestimate the power of seasoning—these basics bring everything into delicious balance.

How to Make Grilled Chicken Sandwich with Pesto

Step 1: Prepare the Grill and Chicken

Start by preheating your grill to medium-high heat so that when the chicken hits those grates, you’ll get the perfect charred lines and sealed-in juices. While the grill heats, brush each chicken breast generously with olive oil. This not only helps prevent sticking but locks in moisture. Season both sides with salt and pepper—don’t be shy, seasoning now will make every bite stand out later.

Step 2: Grill the Chicken

Place the chicken breasts directly over the heat. Grill for about 6–7 minutes per side, or until the chicken is nicely browned and reaches an internal temperature of 165°F. You’re looking for those signature grill marks and a juicy center. Once done, remove the chicken from the grill and let it rest for about five minutes. This allows the juices to redistribute so every slice is tender and moist.

Step 3: Assemble the Grilled Chicken Sandwich with Pesto

While the chicken rests, slice your sandwich buns in half. For extra flavor and crunch, lay them cut side down on the grill for just a minute or two. Spread a good layer of basil pesto on the bottom half of each bun—let the aroma hit you! Place your grilled chicken breast on top, then immediately add a slice of provolone cheese so the heat starts to melt it. Top with fresh tomato slices and a handful of arugula, then cap it with the top bun. Congratulations—you’ve just assembled an iconic Grilled Chicken Sandwich with Pesto!

How to Serve Grilled Chicken Sandwich with Pesto

Garnishes

This sandwich truly shines when you add a few finishing touches. Consider a light smear of extra pesto on the top bun, or a sprinkle of flaky sea salt just before serving. You can also add a twist of cracked black pepper or a few fresh basil leaves for a burst of fragrance and color. A little squeeze of lemon brings brightness if you’re in the mood!

Side Dishes

Pair your Grilled Chicken Sandwich with Pesto with sides that echo its summery, fresh feel. Think crisp baked potato wedges, a simple green salad, or even some sweet corn on the cob. For a heartier meal, roasted vegetables or a tangy coleslaw complement the flavors without overpowering the sandwich.

Creative Ways to Present

Try serving your sandwiches deconstructed, letting guests build their own with a platter of toppings. Or slice each one in half and serve on a wooden board for an eye-catching party platter. For picnics, wrap the assembled sandwiches tightly in parchment and slice diagonally—you’ll have an elegant, mess-free delight to unwrap anywhere.

Make Ahead and Storage

Storing Leftovers

If you’ve got extra sandwiches or unassembled ingredients, store them separately to preserve the original freshness. Keep grilled chicken in an airtight container in the fridge for up to three days. Buns and toppings should be stored individually so nothing gets soggy. When you’re ready to eat, assembling is quick and easy.

Freezing

The grilled chicken itself freezes beautifully. Let it cool completely, then wrap tightly and freeze for up to two months. It’s best to freeze the chicken separately from the buns and fresh toppings. When you’re craving a Grilled Chicken Sandwich with Pesto, thaw the chicken, and add your fresh elements for a just-made taste.

Reheating

To reheat, simply warm the chicken in a skillet over medium heat or wrap it in foil and pop it into a moderate oven until heated through. Avoid the microwave if you want to keep the meat juicy and flavorful. Once warm, build your Grilled Chicken Sandwich with Pesto as usual, and enjoy every melty, savory bite.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are often juicer and bring a deeper flavor. Just be sure to grill until cooked through and slice them thin for easier sandwich stacking.

Is there a vegetarian option for this sandwich?

Yes! Grilled portobello mushrooms or thick slices of zucchini make a fabulous substitute. They soak up the pesto and pair beautifully with the cheese and veggies for a stellar meatless alternative.

Can I make the pesto from scratch?

Homemade basil pesto takes the Grilled Chicken Sandwich with Pesto to another level. Just blend fresh basil, pine nuts, garlic, Parmesan, and olive oil. It’s quick, easy, and boasts unbeatable freshness.

What kind of buns work best?

A slightly sturdy yet soft sandwich bun is best—think brioche, ciabatta, or whole wheat. Gluten-free options hold up well too, as long as they aren’t overly crumbly. Toasting adds both flavor and structure!

How can I keep the sandwich from getting soggy?

To keep your Grilled Chicken Sandwich with Pesto at its peak, always assemble just before serving, and toast the buns if possible. Spreading pesto on the bottom bun only prevents excess moisture from seeping into the bread.

Final Thoughts

Once you’ve tried a Grilled Chicken Sandwich with Pesto, you’ll see why it’s such a beloved favorite. The flavors and textures are utterly inviting, and with just a few easy steps, anyone can make a meal that’s truly memorable. Give it a shot the next time you’re craving something both exciting and comforting—you’ll be delighted with every bite!

Grilled Chicken Sandwich with Pesto Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Grilled Chicken Sandwich with Pesto is a delightful combination of juicy grilled chicken, flavorful basil pesto, and fresh toppings, all sandwiched between soft buns. Perfect for a quick and satisfying meal!

Ingredients

Scale

Chicken:

2 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper to taste

Assembly:

4 sandwich buns
½ cup basil pesto
4 slices provolone cheese
1 medium tomato, sliced
1 cup fresh arugula

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Instructions

Preheat Grill: Preheat grill to medium-high heat.

Brush chicken breasts with olive oil and season with salt and pepper. Grill chicken for 6–7 minutes per side or until cooked through and internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes.

Assemble Sandwiches: Spread basil pesto on the bottom halves of the buns. Place grilled chicken on the buns, top with provolone cheese, tomato slices, and arugula. Close sandwiches with the top buns.
Serve: Serve immediately.