Easy Grilled Chicken Sandwich Recipe with Pesto Mayo
The fresh tastes of spring shine through with this grilled chicken sandwich recipe with pesto mayo! Its deliciously paired with melted cheese, grilled bell pepper and fresh basil flavor!
Recipe Snapshot
EASE: So quick and easy to make in under 30 minutes!
PROS: It’s packed full of fresh flavors!
CONS: Absolutely none
WOULD I MAKE THIS AGAIN? Most definitely.
Grilled Chicken Sandwich topped with Basil Pesto Mayo
This delicious chicken pesto sandwich is packed full of deliciousness and makes for a perfect lunch or dinner option. Paired with fresh flavors and a creamy homemade pesto sauce, you’ll have a recipe you’ll want to make on repeat!
Try out this simple pesto chicken sandwich recipe that is sure to satisfy your taste buds and keep you energized for the rest of the day!
What you’ll love about this recipe:
Substitutions
- Both store-bought or homemade basil pesto are great options for making the pesto mayonnaise.
- You want to use small chicken breasts roughly the same size as the brioche buns. If you only have large chicken breasts, you can slice one in half to make two cutlets and pound them into the desired size.
- While the original chicken burger comes with Swiss cheese, feel free to use your favorite sliced cheese like provolone cheese or mozzarella cheese on the sandwich.
- The original burger is served on a brioche bun. However, any large burger bun will work. Other options could be focaccia bread, ciabatta rolls, or your favorite bread to make paninis.
Some tips for making this recipe
- Combine the pesto & mayo and store in the fridge until ready for use.
- Brush the chicken breast with olive oil and a pinch of salt. Cook the chicken cutlets on a preheated grill or grill pan.
- While the chicken is cooking, prepare bell pepper and cook on the grill pan until softened slightly.
- Top the chicken with the Swiss cheese and set aside.
- Toast the bun on the grill or under the broiler.
- Spread a dollop of the pesto mayonnaise on the bottom bun, top with the chopped spinach, followed by the grilled chicken, then the grilled bell pepper.
Be sure to check out the full recipe and ingredient list below
Handy tips
This recipe can easily doubled or tripled if you are feeding more than two people.
Be sure to toast your buns! Toasting the buns will help protect the bread from getting soggy once you add the pesto mayonnaise.
Make sure to pound the chicken into an even thickness. This will ensure the chicken cooks evenly and the edges do not dry.
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How to store + reheat leftovers
If you have leftovers, store the chicken, mayonnaise, and bell pepper in an airtight container in the refrigerator for up to three days. Only toast the exact number of buns you plan to eat that day. Toasted bread does not store well.
Side dishes & pairings for grilled chicken sandwich
Here’s a few of our favorite side dish recipes that we think you’ll love too!
- air fryer potato wedges with aioli sauce
- healthy macaroni salad
- Traeger grill twice baked potatoes
- Mediterranean farro salad
want more recipes?
Check out the recipe index where you can discover more homemade recipes from my homestead!
Grilled Chicken Sandwich with Pesto Mayo
Ingredients
pesto mayo
- ⅓ cup mayonnaise
- 3 tablespoons prepared basil pesto (either homemade or pre-made works)
grilled chicken
- 2 small chicken breasts boneless, skinless
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper fresh cracked
- 2 slices Swiss cheese
- 1 green bell pepper
- ½ cup baby spinach roughly chopped
- 2 brioche buns
Instructions
- Mix the mayonnaise and pesto in a small bowl until well combined. Place the pesto mayo in the refrigerator while you prepare the other ingredients.
- Place the chicken breasts between two pieces of parchment or wax paper and pound into even thickness, around 1 inch.
- Brush both sides of the chicken with oil and season with salt and pepper. Cook the chicken on a preheated grill or grill pan over medium-high heat for 6-7 minutes or until the internal temperature reaches 165 degrees F and the chicken is cooked through.
- Top the chicken with the Swiss cheese and set aside.
- While the chicken is cooking, prepare bell pepper. Slice the bell pepper into ½ inch rings and remove the seeds. Brush the bell pepper rings with oil and grill for 2-3 minutes per side to soften.
- Toast the bun on the grill or under the broiler.
- Spread a dollop of the presto mayonnaise on the bottom bun, top with the chopped spinach, followed by the grilled chicken, then the grilled bell pepper.
- Spread another dollop of mayonnaise on the top bun and place it on top of the bell pepper to complete the sandwich. Serve immediately.
Notes
- This recipe can easily doubled or tripled if you are feeding more than two people. If you have leftovers, store the chicken, mayonnaise, and bell pepper in an airtight container in the refrigerator for up to three days. Only toast the exact number of buns you plan to eat that day. Toasted bread does not store well.
- Both store-bought or homemade basil pesto are great options for making the pesto mayonnaise.
- You want to use small chicken breasts roughly the same size as the brioche buns. If you only have large chicken breasts, you can slice one in half to make two cutlets and pound them into the desired size.
- Make sure to pound the chicken into an even thickness. This will ensure the chicken cooks evenly and the edges do not dry.
- Be sure to toast your buns! Toasting the buns will help protect the bread from getting soggy once you add the pesto mayonnaise.
