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grilled chicken sandwich 938244081

California Grilled Chicken Sandwich with Basil Pesto and Melted Cheese

Juicy chicken, basil pesto, melted cheese, and toasted sourdough make a quick California grilled chicken sandwich.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 1
Course: Chicken, Main Course
Cuisine: American
Calories: 618
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Marinade
  • 2 medium boneless skinless chicken breasts about 1 pound total, sliced horizontally into 4 thin cutlets
  • 2 tablespoons California extra-virgin olive oil 30 ml
  • 1 tablespoon fresh Meyer lemon juice or red wine vinegar 15 ml
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, preferably freshly ground
  • 1/2 teaspoon dried Italian seasoning or dried oregano
Pesto
  • 1/2 cup basil pesto, store-bought or homemade about 120 ml
  • 1 tablespoon extra-virgin olive oil 15 ml; add more as needed to loosen thick pesto
Bread and Cheese
  • 4 sandwich rolls San Francisco-style sourdough, ciabatta, or sturdy sliced sourdough split open like a book
  • 4 to 8 slices provolone, mozzarella, or Monterey Jack cheese
  • 2 tablespoons softened butter or mayonnaise 30 ml; for spreading on the outside of the bread
Toppings
  • 1 medium tomato, sliced
  • 1 handful fresh baby spinach or wild arugula
  • 2 tablespoons grated Parmesan cheese
  • 1 pinch red pepper flakes optional

Method
 

Marinate and Grill the Chicken
  1. Place the chicken cutlets in a large zip-top bag or shallow dish.
  2. Add the olive oil, Meyer lemon juice or red wine vinegar, garlic, kosher salt, black pepper, and Italian seasoning or oregano.
  3. Toss or massage until the chicken is evenly coated, then refrigerate for at least 15 minutes or up to 4 hours.
  4. Preheat a grill pan or outdoor grill to medium-high heat.
  5. Grill the chicken for 3 to 4 minutes per side, until the internal temperature reaches 165 degrees F and grill marks appear.
  6. Transfer the chicken to a plate, tent loosely with foil, and rest while you prepare the bread and pesto.
Assemble the Sandwiches
  1. Stir the basil pesto in a small bowl, adding a little olive oil if it is too thick to spread easily.
  2. Slice the rolls or bread if needed and open them like a book.
  3. Spread a thin layer of softened butter or mayonnaise on the outer sides of each piece of bread, since those sides will touch the pan or grill.
  4. Spread a generous layer of pesto on the cut side of every piece of bread.
  5. Slice the rested chicken into strips and divide it evenly among the bottom halves of the bread.
  6. Top the chicken with cheese, then add tomato slices, spinach or arugula, and sprinkle with Parmesan and red pepper flakes if desired.
  7. Close each sandwich and press down gently with your hand to help the filling stay in place.
Toast and Serve
  1. Heat a grill pan or large skillet over medium heat.
  2. Toast the sandwiches for 3 to 4 minutes on the first side, until the bread is golden and the cheese begins to melt.
  3. Flip carefully with a spatula and cook for another 3 to 4 minutes, until the second side is browned and the cheese is fully melted.
  4. Move the sandwiches to a cutting board, let them rest for 1 minute, then slice on a diagonal and serve warm.

Nutrition

Calories: 618kcalCarbohydrates: 43gProtein: 42gFat: 30gSaturated Fat: 9gCholesterol: 105mgSodium: 1080mgFiber: 3gSugar: 4g

Notes

Use a meat thermometer to avoid overcooking; pull the chicken at 165 degrees F for the juiciest results.
Pesto varies in salt and thickness, so taste and adjust with extra olive oil or a squeeze of lemon.
No grill pan? Use a cast iron skillet or barbecue grill; the smoke flavor is a bonus.
Swap provolone for mozzarella, Monterey Jack, or smoked Gouda for a different melt.
Assemble sandwiches ahead and refrigerate, then toast just before serving for easy entertaining.
Store leftover sandwiches in an airtight container in the fridge for up to 2 days; reheat in a skillet to refresh the bread.
Add sliced Hass avocado for a California-style upgrade.

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