Name: Pesto Chicken Mozzarella Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian-inspired
Ingredients: 1 medium to large boneless skinless chicken breast (10-12 ounces); about 1/2 teaspoon each sea salt & fresh ground black pepper; 1 1/2 tablespoons mayonnaise; 2 tablespoons traditional basil pesto, divided; 1 tablespoon avocado oil or olive oil; 2 ounces fresh mozzarella cheese, sliced; 2 hamburger buns, toasted; 1 small tomato, sliced for topping

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Recipe

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Pesto Chicken Mozzarella Sandwich

Yield: 2 sandwiches 1x

Prep: 15 minutesCook: 15 minutesTotal: 30 minutes

The best Pesto Chicken Mozzarella Sandwich features perfectly tender chicken breast smothered in fresh mozzarella, basil pesto, tomatoes, and a simple pesto mayo on the bun. Enjoy with homemade fries and a side salad!

Scale:

Ingredients

1 medium to large boneless skinless chicken breast (10–12 ounces)
about 1/2 teaspoon each sea salt & fresh ground black pepper
1 1/2 tablespoons mayonnaise
2 tablespoons traditional basil pesto, divided
1 tablespoon avocado oil or olive oil
2 ounces fresh mozzarella cheese, sliced
2 hamburger buns, toasted
1 small tomato, sliced for topping

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Instructions

Prepare the chicken: Place the boneless skinless chicken breast on a cutting board. Using a sharp chef’s knife, cut in half horizontally to create two thin sliced pieces. Next, cover the chicken loosely with plastic wrap and use a meat tenderizer or rolling pin to pound the chicken, until both pieces are tenderized and thinned out to about 1/2 an inch or so. Season both sides of each piece of chicken liberally with salt and pepper. Set aside on a plate while you prepare the pesto mayo and buns.
Prepare the buns & mayo: In a small bowl, mix the mayonnaise with teaspoon or so of pesto mayo until well mixed. Cut your buns in half (or use your favorite bread – sourdough would be great too) and toast both sides to your liking (I used a toaster oven).
Cook the chicken: Heat oil in a large nonstick skillet or saute pan over medium-high heat. When hot, add the raw chicken to the pan using tongs. Cook until browned, about 3-4 minutes, then flip. Cook for another 2 minutes, then reduce heat to low. Add sliced mozzarella cheese, then cover the pan and cook for another 2-3 minutes until the chicken is cooked through and the cheese is melted. Check to ensure the chicken has reached 165F, then remove from heat. Add a spoonful of remaining pesto to each chicken breast, then cover lid with a lid to rest briefly while you prepare the buns.
Assemble & serve: Slather the pesto mayo on your buns, then add a pesto mozzarella covered chicken breast to each bun. Add a slice of tomato or two and place bun on top. Serve with fries or potato wedges and a side salad!
Store & reheat: Save any remaining cooked chicken (without pesto if possible) in an airtight container for up to 4 days. Reheat on the stovetop in the same way it was cooked, or in the air fryer for 4-6 minutes at 350F.