This Italian Pesto Chicken Sandwich is not only filling, healthy, and quick to make, but it’s also better than any restaurant sandwich you’ve ever tasted. With crispy bread, fresh arugula, grilled chicken, and delicious pesto, you’ll be transported right to Italy with this easy lunch recipe.
If there’s anything a busy woman can appreciate, it’s a quick and easy recipe that you can whip up any time, and that’s exactly what this Italian Pesto Chicken Sandwich is. In fact, it’s my husband’s favorite sandwich so I often end up making it for lunch during the week!
When my husband, Jason, and I went on a mini-moon to Europe before our wedding, we ate some incredible things that words simply could not describe. However, the one thing that really stuck out to me was the sandwiches!
If you’ve traveled anywhere in Europe – but especially the Italian countryside – you know that everything from the bread to the vegetables is freshly made or grown. The flavors are absolutely a dream and there’s almost no way to replicate it here in the States, but this pesto chicken sandwich recipe comes really close.
The more fresh ingredients you can manage to use in this recipe, the better it will taste! It’s the perfect recipe to break out some homegrown garden vegetables or fresh, seasonal produce.
Another great tip to get even more flavor is to squeeze a little lemon over your grilled chicken and toss the arugula in some olive oil. These two things will completely transform the flavors in this sandwich and they’re so easy to do!
I like to add some grated parmesan cheese and a dash of Trader Joe’s Bomba sauce for a kick, but you can leave these things out if you prefer. You could also use whatever cheese you like. Melted mozzarella, mild gouda, or any fresh cheese of your choice from a local grocery deli and cheese section would work wonders with this recipe as well.
In addition to being super simple to make, this Italian Pesto Chicken Sandwich is so convenient to transport. You can make it ahead of time or bring it to a friend’s house and the bread won’t get soggy!
This is because toasting your bread not only creates a deeper flavor and texture, but it keeps the bun from getting soggy once you add all your sandwich ingredients. I use sourdough most of the time, but a ciabatta is also a great option if you really want to lean into that Italian side.
Pesto chicken is also a very versatile recipe. Whether you choose to have it as a weekday lunch recipe, make it on a baguette and cut it into small pieces for game day, or cut it in half to serve as appetizers, this sandwich is perfect for literally any occasion!
If you’re not a sandwich fan because of the mess or you just want to move away from the carbs (although healthy carbs in moderation are necessary for a well-rounded diet!), you can always turn this recipe into a salad! All you need to do is cut everything smaller and simply toss them together instead of putting them in between bread.
Flatten out the chicken breast and season on both sides with salt + pepper and Italian seasoning.
In a cast iron skillet, melt the butter and add olive oil. Cook the chicken breast for 3-4 mins on each side. Once it’s cooked, set aside, and let the chicken rest.
Toast the two pieces of bread and spread the pesto on both sides. Add the arugula/spring mix along with the sliced tomatoes and onions.
Cut the chicken into small strips or you can leave it whole, and place it on top of the mixed greens, close the sandwich, and cut it in half.
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
