Grilled Chicken Pesto Focaccia Sandwich — Panino di Pollo Grigliato al Pesto
A Ligurian-style panino of grilled chicken breast layered into a focaccia roll with fresh basil pesto, sliced tomato, and rocket — a Genovese summer lunch translated into a quick weekday sandwich.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat both chicken breasts dry. Season each with salt and pepper, rub with olive oil. Halve both focaccia rolls horizontally. Slice tomatoes thinly, slice mozzarella. Have pesto, arugula, and extra virgin olive oil ready.
Char
Heat a large cast-iron skillet over medium-high heat for 3 minutes until smoking. Lay both chicken breasts on the pan, cook 4 minutes without moving until golden char-marked. Flip, cook 3 minutes until internal temperature reaches 75°C/165°F.
Rest
Transfer chicken to a board and rest 2 minutes. While resting, toast all 4 focaccia halves cut-side down in batches in the same hot pan, about 90 seconds each batch until lightly charred.
Build
Spread 1 tbsp pesto on bottom focaccia half and 1 tbsp on top half inside for each sandwich (2 tbsp total per sandwich). Slice rested chicken across the grain into 5mm strips. Layer chicken strips on bottom halves, top with seasoned tomato slices, mozzarella slices, and drizzle with extra virgin olive oil.
Plate
Pile arugula over mozzarella on each sandwich, crown with top focaccia halves, press lightly, cut diagonally in half, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.