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Chicken Pesto Sandwich - Simple sandwich perfect for lunch or dinner. Sure to be a crowd pleaser!

The Little Momma
Course Sandwich
Servings 2 -4


Chicken Marinade

  • 1 pound chicken breasts halved butterflied, sliced thinly through the breast
  • 2 Tbsp pesto
  • 2 Tbsp olive oil
  • 1 lemon juiced (keep lemons)
  • heaping pinch salt
  • heaping pinch pepper


  • 4 slices of Italian Bread or Ciabatta or other favorite bread
  • 2 tsp butter
  • 1 cup shredded mozzarella cheese
  • 1 Roma tomato sliced
  • 1 cup mixed greens or lettuce or spinach
  • 2 Tbsp pesto


For the Chicken Marinade:

  • In a gallon plastic bag, combine chicken breasts, pesto, olive oil, lemon juice, lemon, salt and pepper. (Optional-Use a chicken tenderizer to beat the chicken so each half will be thinner and more tender.) Shake until chicken is well coated.
  • Let marinade in refrigerator for 30 minutes to an hour.

Cooking the Chicken:

  • On the stove, heat a large frying pan to medium high. Place chicken breasts in pan and cook on both sides for about 5 minutes. (Cooking time will vary depending on the thickness of meat. Check chicken in the thickest part making sure it is white and juices run clear when cut.)
  • Allow chicken to cool for a few minutes.
  • Change oven to Broil. Place shredded mozzarella cheese on chicken.
  • Cook in oven for 2 minutes. Cheese should be golden brown and melted.

Making the Sandwich:

  • On the stove, heat a medium frying pan to medium high heat.
  • Butter both sides of bread with butter. Place bread in pan and allow to brown until there is a golden brown color, about 4 minutes per side. Allow to cool for a couple minutes.
  • Spread a thin layer of pesto on toasted bread. Put chicken on top. Then top with desired toppings! Tomatoes, greens, and whatever else your heart desires.
  • Serve warm and enjoy!