This yummy grilled chicken and pesto sandwich by Food Fanatic makes a great grab-and-go lunch. Lean grilled chicken is served with creamy pesto between two slices of french bread. If you don’t have a grill or would rather make this on a stovetop you can pan-fry the chicken breasts instead.

Ingredients for servings

    Grilled Chicken Pesto Sandwich

  • 2 boneless skinless chicken breasts

  • 1.5 tbsp olive oil

  • 0.5 tbsp dried oregano

  • 0.5 tbsp dried basil

  • 0.5 tsp salt

  • 0.5 tsp black pepper

  • 1 loaf french bread

  • 0.33 cup pesto

  • 4 slices provolone cheese

  • 6 tablespoon roasted red peppers

  • 6 tbsp roasted red peppers

  • 1 medium tomato sliced


  • Preheat grill to medium-high heat.

  • Butterfly the chicken breasts to create 4 thin chicken breasts. Brush chicken breasts with olive oil and then sprinkle with spices (oregano, basil, salt and pepper).

  • Place the chicken breasts on the grill. Grill for 6 minutes, flip and grill for 6-7 more minutes or until chicken is fully cooked.

  • Meanwhile, slice the loaf of French bread into 4 sections. Split each section in half. Spread the pesto evenly on the 4 bottom halves of bread. Set aside.

  • Once the chicken is fully cooked, remove it from the grill and slice into strips. Place chicken breasts onto the pesto-rubbed pieces of French bread. Top each sandwich with a slice of provolone cheese, several strips of roasted red peppers and a slice of tomato. Place top piece of bread on sandwiches.

  • (Optional) While the grill is still hot (but with the burners turned off), place sandwiches on the grill for 2-3 minutes. Serve sandwiches hot.

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