Ingredients
Equipment
Method
- If your chicken breasts are very thick, you can pound them to an even thickness (about 1/2 inch) for quicker and more uniform cooking. Pat the chicken dry with paper towels. Season both sides liberally with salt and freshly ground black pepper.1 pound boneless, skinless chicken breasts or thighs, salt and freshly ground black pepper
- In a medium bowl, combine the prepared basil pesto with 1 tablespoon of olive oil. Add the seasoned chicken to the bowl and toss to coat evenly with the pesto mixture. Let it marinate for at least 10 minutes at room temperature, or up to 30 minutes if you have more time.1/4 cup prepared basil pesto, 2 tablespoons olive oil, 1 pound boneless, skinless chicken breasts or thighs
- Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Once the oil is shimmering, carefully add the marinated chicken breasts to the hot skillet. Cook for 5-7 minutes per side, or until the chicken is cooked through and no longer pink in the center, reaching an internal temperature of 165°F (74°C). If the pesto starts to char too quickly, reduce the heat slightly.2 tablespoons olive oil, 1 pound boneless, skinless chicken breasts or thighs
- Once cooked, remove the chicken from the skillet and let it rest on a cutting board for about 5 minutes. This resting period is crucial for keeping the chicken juicy. After resting, thinly slice the chicken against the grain.1 pound boneless, skinless chicken breasts or thighs
- While the chicken is resting, spread softened butter on one side of each slice of bread. This will help create a beautiful golden-brown crust when toasting.2 tablespoons softened butter, 4 slices bread
- Lay two slices of bread, butter-side down, in a clean skillet or on a griddle over medium heat. Top each slice with half of the sliced pesto chicken. Layer the shredded mozzarella cheese over the chicken. Then, add the sliced roasted red peppers and a handful of fresh arugula or spinach. If using, add thinly sliced red onion.4 slices bread, 1 pound boneless, skinless chicken breasts or thighs, 1/2 cup shredded mozzarella cheese, 1/4 cup thinly sliced roasted red peppers, 1/4 cup fresh arugula or spinach, thinly sliced red onion
- Place the remaining two slices of bread on top of the assembled sandwiches, butter-side up. Cook for 3-5 minutes per side, or until the bread is golden brown and toasted, and the cheese is melted and gooey. You might need to press down gently on the sandwiches with a spatula to ensure even toasting and melting.4 slices bread, 1/2 cup shredded mozzarella cheese
- Carefully remove the Basil Pesto Chicken Sandwiches from the skillet. If desired, drizzle with a bit of balsamic glaze before serving. Cut the sandwiches in half and enjoy immediately!balsamic glaze
Notes
To store, deconstruct if possible. Store chicken and peppers separately for 2-3 days. Assembled sandwiches are best consumed within 1 day.
To reheat assembled sandwiches, use a panini press or skillet over medium-low heat.