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Back to Basics: Pesto Chicken Sandwich with Garlic Aioli
A satisfying sandwich on hot summer days
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When the summer heat has you craving something satisfying but not heavy, the last thing you want is a complicated meal. For these hot July days, a Pesto Chicken Sandwich with Parmesan is the perfect answer.
This isn't just a sandwich; it's a vibrant, light and incredibly delicious meal that comes together in no time. It features tender, juicy chicken infused with pesto, zesty lemon and garlic grilled or pan-seared to perfection. For an excellent burst of flavor, it is topped with more pesto and a layer of melted, satisfying Parmesan. Tucked into a bun with fresh tomato and lettuce, this sandwich is the ultimate way to enjoy a restaurant-quality dish without weighing you down.
Whether you're planning a backyard barbecue or just need a quick and refreshing weeknight dinner, this recipe is your ticket to a perfect summer meal. This dish is especially fitting for this time of year when tomatoes and lettuce are in season. If you want to take this meal one step further, you can even make pesto from scratch using basil from your garden or a local farmers' market.
Recipe
Pesto Chicken Sandwich with Parmesan
4 servings
Total time: 30 minutes
Ingredients
Chicken
2 pieces (about 1 ½ pounds) chicken breasts, skinless and boneless
8 gentle drizzles Extra Virgin Olive Oil
Juice from 1 lemon
4 cloves garlic
8 teaspoons pesto
Salt
Pepper
Final touch
4 tablespoons pesto (optionally up to 1/2 cup)
About ½ cup grated Parmesan
Optional: about 1/2 cup shredded Mozzarella
For pan frying only
About 2 tablespoons frying oil, adjust if needed
Sandwich
4 burger or ciabatta buns
1 cup garlic aioli or mayonnaise
8 slices tomatoes
8 leaves lettuce
Optional: 4 tablespoons sundried tomatoes, finely chopped
Directions
Meat preparation
Rinse the chicken breasts thoroughly under cold water to remove any surface bacteria and trim off any unwanted parts. Butterfly each chicken breast and then cut it in half to create four individual portions.
Pour and sprinkle the following ingredients on both sides of each portion:
Important: The ingredient quantities listed below are for one side only.
Gently squeeze or pour lemon juice over the chicken.
Gently drizzle with extra virgin olive oil.
Place 1 teaspoon of pesto onto the chicken and grate (or press) 1/2 garlic clove directly onto it. Then, use a brush or your fingers to spread it evenly.
Season generously with salt and pepper.
Important: The salt is especially important for developing flavor.
Cover the chicken and let it marinate at room temperature for about 15 minutes to allow the flavors to settle. If you are in a rush, you can skip this step.
Alternatively, you can marinate it overnight in the refrigerator but be sure to let it sit at room temperature for the last 30 minutes before cooking.
Pan sear with finishing in the oven or grill
Pan sear with finishing in the oven: Set oven to preheat to 350°F.
Preheat the fry pan on medium-high heat with 2 tablespoons of frying oil.
Note: If portions of chicken breasts are bigger, you may need to work in batches or use two pans.
Sear on one side until a nice sear is reached (about 2 minutes).
Turn and add 2 teaspoons on top of each one. Distribute evenly on the entire surface using a silicone brush.
Next, sprinkle the top of each one evenly with about 2 tablespoons of grated Parmesan and 2 tablespoons of shredded Mozzarella (optional).
Pour the leftover marinade over the chicken.
Place the meat to finish in a preheated oven until it is fully cooked (about 3-4 minutes).
Grill
Preheat grill at 350°F. Place the chicken on the grill and brush it with the leftover marinade. Sear on one side until a nice sear is reached (about 2 minutes).
Turn and add 1 tablespoon pesto on top of each one. Distribute evenly on the entire surface using a brush.
Next, sprinkle the top of each one evenly with 2 tablespoons of grated Parmesan and 2 tablespoons of shredded Mozzarella (optional).
Then grill until it is fully cooked (about 3-4 minutes).
Assemble and serve
Cut each of the four buns in half.
Optionally, you can toast the buns in a toaster, or you can spread a thin layer of butter on the cut sides and briefly sear them on a medium heat pan or grill until crispy.
Spread garlic aioli (or mayonnaise) on both halves of each bun.
If using, evenly place about 1 tablespoon of sun-dried tomatoes on the top half of the bun.
Place a couple of lettuce leaves on the bottom half, followed by a portion of chicken.
Add two slices of tomato to top of the chicken.
Cover with the top half of the bun and serve.
Source: Tom Slepicka
This recipe begins with the preparation of your protein, and while it's fantastic with chicken, it can also be easily adapted for a delicious vegetarian option using extra-firm or super-firm tofu. If you're using tofu, it's best to gently score the surface with a crisscross pattern on both sides to allow it to absorb more of the flavorful marinade.
For the chicken version, which comfortably yields four moderate portions, you'll start by rinsing and trimming two chicken breasts, then butterflying and cutting each in half. No matter your choice, the next steps are the same: season both sides of each piece with a drizzle of lemon juice and olive oil, a teaspoon of pesto topped with a half-clove of freshly grated garlic, and a generous amount of salt and pepper. Once coated, cover and let it marinate at room temperature for at least 15 minutes, though this step can be skipped if you are in a rush.
Recipe
Garlic Aioli
Makes about 2 cups
Total time: 7 minutes
Ingredients
3/4 cup mayonnaise
3/4 cup plain white yogurt (preferably regular whole yogurt or whole Greek yogurt)
1/4 cup Extra Virgin Olive Oil
Juice from 1 lemon
3 cloves garlic, peeled and grated
Optional: 1/2 cup chives, finely chopped (or substitute with green onion)
1/4 teaspoon ground pepper, ideally freshly ground
1/2 teaspoon salt
Directions
Place all ingredients into a medium mixing bowl. Thoroughly stir until fully combined.
Taste and add salt and/or pepper if needed.
Source: Tom Slepicka
For a more developed flavor, you can marinate it overnight in the refrigerator. Just be sure to let it rest at room temperature for 30 minutes before cooking. If you're feeding big eaters, simply double the preparation ingredients to ensure everyone gets a hearty portion.
When it comes to cooking, this meal can be prepared by pan-searing with a finish in the oven, but during these beautiful summer days, I almost always opt for grilling to keep the heat outside. For the grilling method, preheat your grill to 350°F. Place the chicken on the grates, brush it with any leftover marinade, and sear for about 2 minutes on the first side. Flip it over, then spread each piece with a tablespoon of pesto and sprinkle generously with grated Parmesan and optional mozzarella. Close the lid and continue grilling for another 3 to 4 minutes until cooked through.
Good to know
- Pesto is easy to make at home. To make this delicious pesto, simply combine two cups of fresh basil leaves, a half cup of pine nuts (though if you don't have any on hand, you can also use walnuts or cashews), one whole garlic clove, three-quarters of a cup of extra virgin olive oil, and a quarter teaspoon each of salt and pepper in a food processor. Blend on high speed for about three to four minutes until the mixture is smooth. Next, add a half cup of grated Parmesan cheese and process for another one to two minutes until everything is well combined. After tasting and adjusting the seasoning with more olive oil, salt or pepper as needed, transfer the pesto into small jars, top with a thin layer of olive oil, and preferably refrigerate for at least a day before serving to allow the flavors to settle for the best results.
- History of pesto. The origins of pesto stretch back to ancient Rome with a precursor sauce called moretum, made by crushing cheese, herbs and garlic together in a mortar. However, the iconic basil-based pesto we enjoy today hails from Genoa, the capital of Italy's Liguria region. Its name is derived from the Genoese verb pestâ (to pound or crush), a direct reference to the traditional method of preparing the sauce with a marble mortar and wooden pestle, which emulsifies the ingredients perfectly. While various crushed sauces existed for centuries, the first recipe for modern pesto alla genovese, with basil as the star ingredient, was officially published in the mid-19th century in the cookbook “La Cuciniera Genovese,” firmly establishing this vibrant, aromatic sauce as a cornerstone of Italian cuisine.
- How are sun-dried tomatoes made? Sun-dried tomatoes are made by dehydrating ripe tomatoes to remove most of their water content, which intensifies their flavor and preserves them. Traditionally, tomatoes, often varieties like Roma or San Marzano due to their lower water content, are sliced in half, lightly salted to help draw out moisture, and then laid out in the sun for several days until they are leathery and chewy. In commercial production and home cooking, this process is often expedited by using an oven set to a low temperature or a food dehydrator, which can achieve the same result in a matter of hours. After drying, the tomatoes lose up to 90 percent of their original weight and are often packed in oil, sometimes with herbs, to maintain their texture and flavor.
If you're cooking indoors, the pan-sear method is just as delicious. Preheat your oven to 350°F and sear the chicken in a hot, ovenproof skillet for 2 minutes on one side. Flip it, pour over any remaining marinade, add the toppings, and then transfer the entire skillet to the oven to finish for 3 to 4 minutes.
Whichever method you choose, always use a food thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Once your chicken is perfectly cooked, it's time to assemble the sandwiches. Start by cutting the buns in half and, for a bit of crunch, toast them either in a toaster or by spreading a thin layer of butter on the cut sides and searing them on a pan or grill. Next, spread a generous layer of garlic aioli or mayonnaise over both halves of each bun. On the bottom bun, place a couple of lettuce leaves, followed by the warm portion of chicken and a few slices of fresh tomato. If you're using them, add the sun-dried tomatoes to the top half of the bun before placing it on top to complete the sandwich.
Not in the mood for a sandwich? The pesto chicken is also delicious served with a side salad, potato wedges, mashed potatoes or your favorite side dish.
Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. You can reach him at tom@cookinghub.com.
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