Easy Prep, Hannah Favorite

Chicken Pesto Sandwich

30 minutes


  • 2 large boneless, skinless chicken breasts about 1 pound
  • 1 tablespoon Italian seasoning
  • salt & pepper to taste
  • 4 ciabatta rolls
  • 2 tablespoons mayonnaise, divided
  •  cup pesto divided
  • 2 Roma tomatoes sliced
  • 6 ounces fresh mozzarella sliced
  • Bagged salad – side



  • Slice chicken breasts in half lengthwise to create 3 chicken cutlets. Season both sides of each piece with Italian seasoning, salt, and pepper.
  •  Sear chicken in a large pan over medium-high heat on both sides for approximately 5 minutes, or until chicken reaches internal temperature of 165° Fahrenheit. I usually use cooking spray but you can use oil if you prefer!
  • Remove chicken from pan and replace with ciabatta roll halves. Toast for a minute or so on each side, until lightly golden. You may need to toast two rolls at a time depending on the size of your pan.
  • To assemble, lay toasted ciabatta roll halves on cutting board. Spread 1/2 tablespoon of mayonnaise on one half of each roll. Spread 1.5 tablespoons of pesto on other half of each roll.
  • Add one cutlet of chicken to each sandwich.
  • Add 1½ ounces of mozzarella to each sandwich.
  • Add slices of Roma tomato to each sandwich.
  • Add the ciabatta roll with pesto to the rest of the sandwich. Return sandwiches to warm skillet. Cook each sandwich for 2 minutes per side, or until cheese has melted. Serve immediately and enjoy hot.

Quick Tip

Looking for lower calorie? Omit the mayo and decrease the amount of pesto!
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