A sandwich that has melty mozzarella, juicy chicken, fresh basil, and pesto will hit every time. Perfect for a high-protein, easy lunch that comes together in just 20 minutes. This recipe is ideal for Sandwich Sundays and is sure to become a favorite!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Pound the chicken breast thin for even cooking. Pat it dry, season with salt and pepper, and cook in olive oil over medium heat until golden and cooked through.
Top the cooked chicken with sliced mozzarella and broil for 1–2 minutes until the cheese is perfectly melted.
Slice the bread and toast it with a drizzle of olive oil. Spread pesto on the top slice.
Layer the chicken with melted mozzarella, then add sliced tomato and fresh basil leaves to assemble the sandwich.
Use fresh mozzarella for the best flavor and texture.
Toast the bread lightly to add a nice crunch to the sandwich.
If you prefer, you can grill the chicken instead of pan-frying it.
Can I use a different type of bread?
Yes, you can use focaccia, sourdough, or any sturdy bread that can hold the sandwich ingredients.
Can I make this sandwich ahead of time?
It's best to assemble the sandwich right before serving to keep the bread from getting soggy.
Can I use store-bought pesto?
Absolutely! Store-bought pesto works perfectly for this recipe.
Can I substitute chicken with another protein?
Yes, you can use turkey, grilled tofu, or even roasted vegetables for a vegetarian option.
How do I ensure the chicken is cooked evenly?
Pound the chicken breast thinly to ensure even cooking and avoid undercooked or overcooked spots.
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