There’s a certain thrill that arises when you bite into a freshly grilled sandwich, and the flavors burst forth like a concert of summer on your palate. Picture this: tender, marinated chicken sizzling on the grill, sending smoky whispers through the air as it transforms into the star of your next meal. My journey to creating the ultimate Grilled Chicken Pesto Sandwich began with a simple craving for something fresh and satisfying—something that elevates lunch beyond the mundane.
As I scoured my pantry and fridge, I discovered a beautiful harmony of ingredients waiting to be combined. Juicy chicken breasts paired with the aromatic allure of basil-pesto and the creamy embrace of avocado, all sandwiched between soft, golden focaccia buns. This isn’t just any sandwich; it’s packed with layers of flavor that impress even the pickiest eaters. Add some quick-pickled onions for a zesty kick, and you’ve got a meal that will turn any weeknight dinner into a gourmet experience.
Join me in crafting this delicious recipe that’s equally perfect for a family dinner or for impressing friends at your next summer gathering!
Why You'll Love This Grilled Chicken Pesto Sandwich
- This recipe offers a delightful balance of flavors that will excite your taste buds with every bite.
- It’s incredibly easy to prepare, making it a perfect choice for busy weeknights or last-minute gatherings.
- The versatility of this sandwich allows you to customize it with your favorite toppings or add-ons, ensuring everyone is satisfied.
- With its vibrant presentation, this sandwich is sure to impress your friends and family and make any meal feel special.
Grilled Chicken Pesto Sandwich Ingredients
Here’s everything you need to create this mouthwatering sandwich!
For the Chicken
• Boneless, skinless chicken breasts – tender and juicy, the star of your Grilled Chicken Pesto Sandwich.
• Extra virgin olive oil or avocado oil – adds moisture and enhances the marinade flavor.
• Lemon juice – brightens up the dish with a zing of freshness.
• Soy sauce, tamari, or coconut aminos – brings a savory umami kick to the marinade.
• Worcestershire sauce – adds depth to the flavor profile.
• Garlic – enhances the overall taste with aromatic richness.
• Kosher salt – essential for bringing out all the flavors in the dish.
• Ground black pepper – provides a subtle warmth.
• Lemon zest – adds a fragrant touch that’s simply irresistible.
For the Sandwich Assembly
• American cheese – melts beautifully over the hot chicken for extra creaminess.
• Focaccia buns – soft, flavorful bread that holds all the delicious ingredients together.
• Arugula – adds a peppery freshness that balances out the richness.
• Avocado – creamy slices provide a delightful texture.
• Quick pickled onions – give a tangy crunch that elevates every bite.
For the Pesto Aioli
• Pesto (store-bought or homemade) – infuses the aioli with herby goodness.
• Mayonnaise – creates a creamy base that ties all flavors together.
• Lemon zest and juice – brightens the aioli with a citrusy twist.
• Garlic – complements the pesto for a flavor-packed finishing touch.
• Salt – enhances the flavor of the aioli to perfection.
Now that you have all your ingredients ready, let’s dive into the delightful process of making this Grilled Chicken Pesto Sandwich!
How to Make Grilled Chicken Pesto Sandwich
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Preheat your grill to medium-high heat, preparing it for that beautiful sear on your chicken. This should take about 10 minutes, and the grill will be ready to sizzle as you start your prep.
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Mix the marinade by combining olive oil, lemon juice, soy sauce, Worcestershire sauce, minced garlic, kosher salt, black pepper, and lemon zest in a bowl. Use a whisk for an even blend, and your kitchen will fill with delightful aromas!
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Marinate the chicken breasts in the sauce for at least 15 minutes, allowing those gorgeous flavors to penetrate the meat. For best results, cover the bowl and refrigerate it if you have extra time.
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Grill the chicken breasts for about 6 minutes on each side or until fully cooked, reaching an internal temperature of 165°F. They’ll have lovely grill marks and a juicy inside—just how a Grilled Chicken Pesto Sandwich should be!
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Combine the mayo, pesto, lemon zest, lemon juice, minced garlic, and a pinch of salt in a separate bowl. This will create a luscious pesto aioli. Let the flavors mingle until the chicken is ready.
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Top each grilled chicken breast with a slice of American cheese, letting it melt slightly for that gooey perfection. This usually takes about a minute, just long enough to prep your buns.
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Assemble the sandwiches by spreading pesto aioli on each side of the focaccia buns. Layer on arugula, sliced avocado, the cheesy grilled chicken, and quick pickled onions. Finish with the top bun and press down gently.
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Serve your beautifully crafted sandwiches immediately while they’re hot! Each bite will deliver unforgettable flavors that dance on your palate.
Optional: Add a sprinkle of fresh basil atop your sandwich for an extra pop of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Grilled Chicken Pesto Sandwich?
To elevate your meal, consider these delightful pairings that create a harmonious dining experience.
- Crispy Sweet Potato Fries: Their natural sweetness and crispiness make for a perfect contrast to the savory sandwich, adding a delightful crunch.
- Homemade Coleslaw: A tangy cabbage slaw adds refreshing crunch and a hint of acidity that complements the creamy pesto aioli beautifully.
- Grilled Corn on the Cob: The smoky sweetness and slight char enhance the summer vibe, making every bite a burst of flavors alongside your sandwich.
- Zesty Cucumber Salad: Refreshing and light, this salad provides a cool contrast, with a citrus dressing that ties together the meal’s rich flavors.
- Roasted Asparagus: The earthy flavor and crisp texture pair wonderfully with the sandwich, providing a sophisticated touch to your plate.
- Sparkling Lemonade: A citrusy, refreshing drink to cleanse the palate, adding a burst of brightness to your delightful meal.
- Chocolate Chip Cookies: Finish off your meal with a sweet, gooey cookie that offers comfort and warmth, balancing the savory elements perfectly.
Grilled Chicken Pesto Sandwich Variations
Feel free to get creative and customize your Grilled Chicken Pesto Sandwich with these delicious options!
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Dairy-Free: Use dairy-free cheese alternatives to make this sandwich lactose-free and still cheesy.
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Spicy Kick: Add sliced jalapeños or a drizzle of Sriracha to the sandwich for a delightful heat that teases the taste buds.
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Herb-Infused: Incorporate fresh basil or cilantro into the pesto aioli for an added burst of herbaceous flavor, enhancing the sandwich’s freshness.
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Whole Wheat Buns: Switch out the focaccia for whole wheat buns for a healthier twist, boosting fiber and nutrients.
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Grilled Veggies: Throw some zucchini or bell peppers on the grill with your chicken for added smokiness and a delightful vegetable medley.
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Extra Crunch: Add crunchy romaine lettuce or crispy veggie chips for a satisfying texture contrast against the creamy elements.
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Mediterranean Style: Swap turkey for the chicken and add feta cheese, olives, and sun-dried tomatoes for a flavor voyage to the Mediterranean.
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Avocado Mash: Instead of sliced avocado, mash it with lime juice, salt, and spices for a luscious spread that brings richness to each bite.
How to Store and Freeze Grilled Chicken Pesto Sandwich
Room Temperature: Store any leftover assembled sandwiches at room temperature for no more than 2 hours to ensure food safety and freshness.
Fridge: Refrigerate leftovers in an airtight container for up to 3 days. Ensure the sandwich is wrapped tightly to maintain the bread’s softness and avoid sogginess.
Freezer: For longer storage, freeze the grilled chicken separately from the bread and toppings. Chicken can be frozen for up to 3 months; wrap in plastic wrap and then aluminum foil before placing in a freezer bag.
Reheating: To reheat, thaw in the refrigerator overnight and then warm the chicken in a microwave or skillet. Assemble the sandwich fresh with the bread and toppings before serving for the best taste.
Make Ahead Options
These Grilled Chicken Pesto Sandwiches are perfect for busy home cooks looking to save time during hectic weeknights! You can marinate the chicken breasts and store them in the refrigerator for up to 24 hours, ensuring maximum flavor absorption. Additionally, the pesto aioli can be prepared in advance and kept in an airtight container in the fridge for up to 3 days. To maintain the quality, assemble the sandwiches just before serving with fresh ingredients, such as arugula and avocado, to prevent them from wilting. When you’re ready to enjoy, simply grill the marinated chicken, melt the cheese, and assemble your sandwich for deliciously fresh taste with minimal effort!
Chef's Helpful Tips
- When making your Grilled Chicken Pesto Sandwich, ensure to marinate the chicken for at least 15 minutes to maximize flavor absorption.
- Avoid overcooking the chicken by using a meat thermometer, aiming for an internal temperature of 165°F for optimal juiciness.
- For the pesto aioli, blend the mayo and pesto well to ensure a smooth, creamy texture that enhances the sandwich.
- Always preheat your grill for about 10 minutes before cooking to achieve those beautiful grill marks and a perfect sear.
Grilled Chicken Pesto Sandwich Recipe FAQs
How do I choose the right ripeness of avocado for the sandwich?
Absolutely! When selecting an avocado, look for one that is slightly soft to the touch but not mushy. It should yield gently when pressed. If it’s too hard, it needs a few days to ripen at room temperature, and if it has dark spots, it’s best to pick another one.
How long can I store the assembled Grilled Chicken Pesto Sandwich in the refrigerator?
You can store your assembled sandwich in the fridge for up to 3 days if it’s wrapped tightly in plastic wrap or stored in an airtight container. To avoid sogginess, try to keep the ingredients separate until you’re ready to eat, especially if you have added toppings like arugula and avocado.
Can I freeze the grilled chicken for later use?
Very much so! To freeze, first allow the grilled chicken to cool completely. Wrap each chicken breast individually in plastic wrap, then wrap them again in aluminum foil or place them in a freezer-safe bag. The chicken can be frozen for up to 3 months. When you’re ready to enjoy, thaw in the refrigerator overnight and warm up before assembly.
What should I do if my chicken is overcooked and dry?
Oh no! If you find your chicken is dry, don’t worry. A simple fix is to slice the chicken and serve it with a drizzle of olive oil, a spoonful of pesto, or even some homemade chicken broth. This can help moisten it up! Next time, aim to use a meat thermometer to check for doneness, ensuring it reaches 165°F for juicy results.
Are there any dietary concerns I should consider?
Yes! If you have allergies or dietary restrictions, this Grilled Chicken Pesto Sandwich can be easily adjusted. For gluten-free options, use gluten-free focaccia or bread. Vegan substitutes for the chicken and cheese are widely available; try grilled tofu or jackfruit for a hearty texture, and there’s delicious plant-based cheese that melts well! Always double-check labels for allergens when using store-bought ingredients like pesto and mayo.
How can I make my Grilled Chicken Pesto Sandwich more flavorful?
To amp up the flavor, here’s a tip: marinate the chicken longer, ideally 1 hour or even overnight for the best flavor saturation. Additionally, consider adding layers of flavor by incorporating roasted red peppers, sliced tomatoes, or fresh basil leaves. The more, the merrier! Experimenting with toppings can create a whole new experience with each bite.
Grilled Chicken Pesto Sandwich
Ingredients
Equipment
Method
- Preheat your grill to medium-high heat, preparing it for that beautiful sear on your chicken. This should take about 10 minutes.
- Mix the marinade by combining olive oil, lemon juice, soy sauce, Worcestershire sauce, minced garlic, kosher salt, black pepper, and lemon zest in a bowl.
- Marinate the chicken breasts in the sauce for at least 15 minutes.
- Grill the chicken breasts for about 6 minutes on each side or until fully cooked, reaching an internal temperature of 165°F.
- Combine the mayo, pesto, lemon zest, lemon juice, minced garlic, and a pinch of salt in a separate bowl to create the pesto aioli.
- Top each grilled chicken breast with a slice of American cheese, letting it melt slightly.
- Assemble the sandwiches by spreading pesto aioli on each side of the focaccia buns. Layer on arugula, sliced avocado, cheesy grilled chicken, and quick pickled onions.
- Serve your beautifully crafted sandwiches immediately while they're hot.
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