Pesto Chicken Sandwich with Fresh Mozzarella & Bacon
This pesto chicken sandwich is layered with juicy seasoned chicken, melted fresh mozzarella, roasted tomatoes, crispy bacon, and basil pesto on a toasted ciabatta roll. It's an easy lunch or dinner that's bursting with fresh, savory flavors and comes together in about 40 minutes.
Ingredients
Chicken
- 2 chicken breasts, butterflied and cut into 8 pieces
- 1 tbsp olive oil
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
Sandwiches
- 4 ciabatta rolls, sliced
- 8 slices bacon
- 1 large tomato, sliced
- 4 slices fresh mozzarella
- 4 tablespoons mayonnaise
- 4 tablespoons pesto
- Olive oil, for toasting the rolls
Instructions
Cook the Bacon
- Preheat your oven to 425°F.
- Arrange the bacon on a baking sheet and bake for 18 minutes, or until crispy.
- Transfer the bacon to a paper towel-lined plate.
Prepare the Chicken
- Season both sides of the chicken with the Italian seasoning, salt, garlic powder, and black pepper.
- Heat the olive oil in a large skillet over medium heat.
- Cook the chicken for 3–5 minutes per side, or until it reaches an internal temperature of 165°F.
Melt the Mozzarella
- While the chicken cooks, place the tomato slices on a foil-lined baking sheet.
- Lightly sprinkle the tomatoes with salt, then top each slice with fresh mozzarella.
- Bake at 400°F for 8 minutes, then broil for 1 minute until the cheese is melted and lightly golden.
Toast the Ciabatta
- Add a little olive oil to the same skillet used for the chicken.
- Place the ciabatta rolls cut-side down and toast the inside for about 2 minutes, or until golden brown.
Assemble the Sandwiches
- Spread 1 tablespoon mayonnaise onto the top and bottom half of each toasted ciabatta roll.
- Top each bottom half with 2 pieces of chicken, 1 slice of tomato with melted mozzarella, 1 tablespoon pesto, 2 slices of crispy bacon (cut in half if needed).
- Finish with the top half of the ciabatta roll and serve immediately.