Pesto Chicken Sandwich with Mozzarella and Sun-Dried Tomatoes

Pesto Chicken Sandwich Recipe with Mozzarella and Sun-Dried Tomatoes

Hello! Let's prepare a sandwich that transforms any lunch into a special moment. It combines the best of Mediterranean cuisine: juicy chicken, the intensity of pesto, the creaminess of mozzarella, and that sweet touch of sun-dried tomatoes, all embraced by a crispy bread.

Preparation time

Getting organized in the kitchen is half the battle. Here's the time breakdown so you know exactly how long it will take to have this delight on the table.

• Preparation: 15 minutes
• Cooking: 15 minutes
• Total: 30 minutes
• Servings: 6 sandwiches
• Difficulty: Easy

Ingredients

For this sandwich, the quality of the ingredients makes all the difference. We don't need too many things, but they do need to be good. Here's what we're going to use to achieve that flavor of Mediterranean recipe authentic.

For the filling and assembly

• 6 individual ciabatta rolls (or slices of sourdough bread)
• 4 boneless, skinless chicken breasts
• 1 ball of fresh mozzarella cheese (approx. 250g)
• 1 cup of sun-dried tomatoes (preferably preserved in oil)
• Onion powder (to taste)
• Garlic powder (to taste)
• Salt (or salt substitute) to taste
• Ground black pepper to taste
• Mayonnaise (to taste)
• 8 tablespoons of pesto basil
• Butter (as needed for browning)
• Olive oil (for cooking the chicken)
• Fresh spinach or arugula (Optional)
• Balsamic glaze (Optional for garnish)

If you can't find ciabatta, it's okay. You can substitute it with any artisanal bread that has a firm crust, like a rustic baguette or a thick-sliced loaf of bread. If you don't have sun-dried tomatoes, you can use ripe red tomatoes in slices, although the flavor will be less intense and fresher. If you like to experiment with other fillings, you can see how we do it in the egg and spinach sandwich to inspire you with vegetables.

Utensils we will use

You don't need professional equipment for this, what you have at home is more than enough. The important thing is to have everything at hand.

• Large skillet (preferably heavy-bottomed or cast iron)
• Another heavy skillet or a pot (to use as a press)
• Cutting board
• Well-sharpened chef's knife
• Kitchen mallet or the bottom of a heavy mug (to flatten the chicken)
• Heat-resistant spatula
• Plastic wrap or wax paper

Preparation

The secret to this dish is not just combining ingredients, but treating each layer with care so that the final result is an appetizer or unforgettable meal. Follow these steps so that the chicken is tender and the cheese perfectly melted.

1. Prepare and flatten the chicken

   Place each chicken breast between two pieces of plastic wrap or wax paper. With a kitchen mallet (or the bottom of a heavy mug if you don't have one), gently pound the meat until it has a uniform thickness, more or less half a centimeter. This is vital for it to cook evenly and quickly, preventing it from being dry at the edges and raw in the center.

2. Season the meat

   Season the chicken generously on both sides. Use salt (or substitute), black pepper, garlic powder, and onion powder. Massage the spices a bit so they adhere well to the meat fibers. If you like intense flavor in poultry, you can apply similar techniques to those we use in the partisan chicken, ensuring that every bite has character.

3. Cook the chicken

   Heat your skillet over medium-high heat with a little olive oil. When hot but not smoking, place the chicken breasts without overlapping. Cook for about 3 to 5 minutes per side, depending on thickness, until well browned and fully cooked. Remove from heat and let rest for a few minutes before slicing; this helps the juices redistribute. Then, cut the chicken into strips or thin slices.

4. Prepare the bread

   Open the ciabatta rolls in half. In the same skillet where you cooked the chicken (taking advantage of those flavors left at the bottom), melt a little butter and toast the inside of the rolls until golden. This step creates a crispy barrier so that the pesto and mayonnaise don't overly moisten the crumb.

5. Assemble the sandwich

   Spread a thin layer of mayonnaise on one half and a generous amount of pesto on the other. On the base, place the slices of fresh mozzarella sun-dried tomatoes. cheese, followed by the chicken strips and the. If you decide to use green leaves like spinach, put them now. Close the sandwich.

6. Final pressing and browning

   Lightly clean the skillet with a paper towel if it has burnt residue. Melt a little more butter over medium heat. Place the sandwiches in the skillet. To achieve that pressed «panini» effect without a machine, place another heavy skillet or pot on top of the sandwiches to gently flatten them. Cook for 3 to 5 minutes per side, until the bread is super crispy and the cheese looks melted.

To finish and serve

Once the cheese fresh deliciously oozes out the sides and the bread has that irresistible golden color, remove the sandwiches from the heat. Let them rest for a minute on the cutting board before slicing; this prevents all the filling from spilling out at the first contact with the knife. Cut them diagonally for a more appetizing presentation. If you want to give it a gourmet touch, drizzle a thread of balsamic glaze over it or on the plate. Serve immediately while hot. This dish goes wonderfully accompanied by a warm tomato soup if it's winter, or some homemade fries.

Nutritional Information

Here's an estimate of what each serving of this delicious sandwich provides. Remember that values may vary depending on the size of the bread or the amount of cheese you decide to add.

• Calories: 580 kcal
• Proteins: 35 g
• Fats: 28 g
• Carbohydrates: 45 g
• Fiber: 4 g

Note: Values are approximate per serving and depend on the specific brands of ingredients used.

5 keys to make it perfect

Sometimes, the small details are what separate a normal sandwich from a memorable one. Here are my secrets to make it taste like it came from a restaurant.

1. Chicken thickness matters: Don't skip the step of flattening the chicken breasts. If you leave the chicken too thick, the entire sandwich will fall apart when you bite into it. We want thin layers that integrate with the cheese and bread.

2. Room temperature cheese: Take the mozzarella out of the refrigerator about 15 or 20 minutes before cooking. If the cheese is too cold, the bread will burn before the cheese completely melts in the center.

3. The fat barrier: Toasting the bread with butter before adding the sauces (mayonnaise and pesto) is essential. That golden crust prevents the bread from becoming soggy and sad. We want contrasting textures in every bite.

4. Uniform pressing: If you use the heavy pan technique on top, make sure not to press violently. We just want the ingredients to compact and the heat to transfer better, not to flatten the bread until it looks like a cracker.

5. Pesto quality: Pesto is the soul of this recipe. If you use a commercial one, look for one that has extra virgin olive oil among its first ingredients. If you dare to make it yourself, the result will be superior.

When is it ideal to enjoy it?

This sandwich is a culinary chameleon. It works perfectly as a fast food and comforting meal after a long day at work, but it also has enough elegance to cut it into small pieces and serve it as an appetizer at a gathering with friends. It's ideal for a summer picnic because, even if it cools down, the flavors remain intense, something similar to what happens with the traditional sandwichón that we love so much for parties. Personally, I love preparing it on Sunday afternoons for an early and relaxed dinner.

Comparison table

If you like these types of sandwiches, you might have doubts about how it differs from other classics. Here I clarify it for you so you can choose the best option according to your craving.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know if you dared to prepare this sandwich. Did you add any extra ingredients? Perhaps a touch of spice or did you change the type of bread? Leave your comment and share your own little tricks! If you're looking for something fresher to accompany in summer, you might also be interested in trying our surimi and shrimp salad.

Culinary glossary

So you don't have any doubts, here I explain some terms we used today:

• Pesto: Raw Italian sauce made by crushing fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil.
• Reduction: The process of cooking a liquid (such as balsamic vinegar) over low heat until some of the water evaporates, thickening it and concentrating its flavor.
• Sear: Cooking meat quickly over high heat to brown the surface, creating flavor and texture.
• Ciabatta: Flat and elongated Italian bread, with a crispy crust and a very airy and light crumb.
• Plating: The act of aesthetically placing food on the plate before serving it to diners.