The Ultimate Chicken Pesto Sandwich with Fresh Mozzarella: A Gourmet Delight

There’s something magical about the combination of tender chicken, aromatic pesto, and creamy mozzarella nestled between slices of crusty bread. As someone who has spent years perfecting sandwich recipes, I can confidently say that this Chicken Pesto Sandwich with Mozzarella isn’t just another recipe – it’s an experience that brings together the best of Italian flavors in a convenient handheld format.

The Magic Behind This Recipe

What makes this sandwich special is the thoughtful layering of complementary flavors and textures. The herbaceous brightness of fresh pesto plays perfectly against the mild, melty mozzarella, while perfectly seasoned chicken provides a satisfying protein boost. I’ve tested countless variations to arrive at this perfect combination that works whether you’re preparing a quick lunch or an impressive dinner.

Essential Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts (about 6-8 oz each)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

For the Pesto

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup pine nuts
• 3 garlic cloves, peeled
• 1/2 cup extra virgin olive oil
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper

For Assembly

• 8 slices artisan sourdough bread
• 8 oz fresh mozzarella, sliced
• 2 medium tomatoes, sliced
• 2 cups fresh arugula
• Extra virgin olive oil for brushing

Nutritional Information

Equipment Needed

• Large skillet or grill pan
• Food processor (for pesto)
• Sharp knife
• Cutting board
• Meat thermometer
• Pastry brush
• Spatula
• Measuring spoons and cups

Detailed Instructions

Preparing the Chicken

1. Begin by butterflying the chicken breasts to ensure even cooking. Place your hand flat on top of the chicken breast and, using a sharp knife, carefully slice horizontally through the middle, creating two even pieces.
2. In a small bowl, combine the Italian seasoning, garlic powder, salt, and pepper. Season both sides of the chicken pieces generously with this mixture.
3. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken and cook for 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C).
4. Remove from heat and let rest for 5 minutes before slicing against the grain.

Making Fresh Pesto

1. Toast pine nuts in a dry skillet over medium heat until fragrant and lightly golden, about 3-4 minutes. Let cool completely.
2. In a food processor, combine basil leaves, cooled toasted pine nuts, garlic, and Parmesan cheese. Pulse until coarsely chopped.
3. With the processor running, slowly drizzle in olive oil until the mixture becomes smooth and well-combined.
4. Season with salt and pepper to taste. The pesto should be vibrant green and have a thick, spreadable consistency.

Sandwich Assembly

1. Brush one side of each bread slice lightly with olive oil.
2. Heat a large skillet or grill pan over medium heat. Place bread slices oil-side down and cook until golden brown, about 2-3 minutes.
3. Spread a generous layer of fresh pesto on the non-toasted side of four bread slices.
4. Layer on the sliced chicken, fresh mozzarella, and tomato slices.
5. Add a handful of fresh arugula on top of the tomatoes.
6. Close sandwiches with remaining bread slices, toasted side up.

Pro Tips for Perfect Results

1. Temperature Matters

• Bring mozzarella to room temperature for better melting
• Let chicken rest before slicing to retain juices
• Serve immediately while bread is still crispy

1. Ingredient Quality

• Use fresh, high-quality mozzarella packed in water
• Select ripe but firm tomatoes
• Choose artisanal bread with a good crust
• Use fresh basil for the pesto when possible

1. Make-Ahead Options

• Prepare pesto up to 3 days in advance
• Cook chicken a day ahead and store properly
• Slice tomatoes just before assembly to prevent sogginess

Storage and Reheating

Proper Storage

• Store unassembled components separately
• Keep pesto in an airtight container with a thin layer of olive oil on top
• Refrigerate cooked chicken in an airtight container
• Use within 3 days for best results

Reheating Guidelines

1. Chicken: Warm in a skillet over medium heat for 2-3 minutes
2. Bread: Toast just before assembly
3. Avoid microwaving assembled sandwiches

Serving Suggestions

• Fresh mixed green salad with balsamic vinaigrette
• Roasted vegetable soup
• Crispy sweet potato fries
• Pickled vegetables
• Marinated artichoke hearts
• Fresh fruit platter

Variations and Substitutions

Dietary Modifications

• Gluten-Free: Use certified gluten-free bread
• Dairy-Free: Replace mozzarella with dairy-free alternatives
• Vegetarian: Substitute chicken with grilled portobello mushrooms
• Vegan: Use plant-based cheese and protein alternatives

Flavor Variations

1. Mediterranean Style

• Add roasted red peppers
• Include kalamata olives
• Swap arugula for spinach

1. Spicy Version

• Add red pepper flakes to pesto
• Include pickled jalapeños
• Use pepper jack cheese instead of mozzarella

Common Questions & Answers

Q: Can I make this sandwich ahead of time for a picnic?
A: While you can prepare the components ahead of time, I recommend assembling the sandwich just before eating to maintain the best texture. If needed, wrap individual components separately and assemble on-site.

Q: How do I prevent my pesto from turning brown?
A: Store pesto with a thin layer of olive oil on top and press plastic wrap directly onto the surface before sealing. This prevents oxidation and keeps the bright green color.

Q: What’s the best bread to use for this sandwich?
A: I recommend a rustic sourdough or ciabatta bread that’s sturdy enough to hold the ingredients while providing a crispy exterior when toasted.

Q: Can I freeze leftover pesto?
A: Yes! Freeze pesto in ice cube trays, then transfer to a freezer bag. This way, you can thaw small portions as needed. Use within 3 months.

Q: What’s a good vegetarian substitute for the chicken?
A: Grilled portobello mushrooms make an excellent substitute, providing a meaty texture and savory flavor. You can season them exactly like the chicken.

Troubleshooting Tips

Common Issues and Solutions

1. Soggy Bread

• Toast bread well on both sides
• Pat tomato slices dry with paper towels
• Layer ingredients strategically with greens protecting bread from wet ingredients

1. Tough Chicken

• Don’t overcook (use a meat thermometer)
• Let rest before slicing
• Cut against the grain
• Maintain even thickness when butterflying

1. Bitter Pesto

• Use fresh, young basil leaves
• Toast pine nuts properly
• Use high-quality olive oil
• Adjust garlic amount to taste

Cost Analysis

Time Management