I love a good sandwich. I prefer it as a quick lunch. It’s a flavorful, delicious, and filling meal. This crispy mozzarella chicken pesto sandwich checks every single box: crispy texture, melty cheese, fresh herbs, and juicy, flavorful chicken.
Honestly, it’s proof that a great sandwich doesn’t need to be complicated to feel a little special.
This crispy mozzarella chicken pesto sandwich is my dream sandwich recipe. It’s got all the elements that I genuinely adore. It is comforting and flavorful, and it hits that perfect balance between crispy and fresh.
It starts with a simple chicken breast, pounded thin for tenderness, then coated in a light, crispy layer of panko breadcrumbs and pan-fry it until it hits that perfect golden brown.
While the chicken is still hot, I top it with thick slices of mozzarella and let it melt in the oven. That resulting gooey layer is what makes every bite better than the last.
What truly ties the room together is the fresh, homemade pesto. Forget the store-bought jars; making it yourself with basil, garlic, Parmesan, and toasted pine nuts adds a bright richness that transforms this from a simple lunch into something you’d happily pay for at a café.
Crispy Mozzarella Chicken Pesto Sandwich
PRINT RECIPE PIN RECIPEIngredients
- 1 chicken breast (sliced in half lengthwise)
- salt
- 1 egg
- 1/4 cups all-purpose flour
- 1/2 cup panko breadcrumbs
- Mozzarella cheese (slices)
- tomato
- 2 Ciabatta or bread of your choice
Pesto Sauce
- 1 cup fresh basil leaves
- 1 garlic clove
- 1/8 cup grated Parmesan cheese
- 1/4 cup toasted pine nuts
- 1/8 cup Olive oil
- salt to taste
- lemon juice to taste
INSTRUCTIONS
- Using a sharp knife, slice the chicken breast in half lengthwise to create two thinner pieces.
- Place the chicken between sheets of plastic wrap. Use a rolling pin or meat mallet to gently pound it until evenly flattened.
- Season both sides of the chicken with salt.
- Lightly dust the chicken with flour, coating both sides evenly.
- In a shallow dish, whisk the egg. Dip each piece of chicken into the egg until fully coated, then dredge in panko breadcrumbs, pressing gently to make sure the crumbs sticks to the chicken.
- Heat about 1 inch of oil in a pan over medium heat. Fry the chicken until both sides are golden brown and crispy. Remove and drain on paper towels.
- Place mozzarella cheese on top of each piece of hot chicken. Transfer to a preheated oven at 180°C and bake for 2–3 minutes, or until the cheese is melted.
- To make the pesto sauce, combine the basil, garlic, salt, Parmesan cheese, and pine nuts in a blender or food processor. Blend until smooth.
- To assemble the sandwich, spread pesto sauce on your bread. Add tomato slices, then place the crispy mozzarella chicken on top. Finish with a few fresh basil leaves.
- Serve warm and enjoy.