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Tuscan Grilled Chicken Sandwiches with Pesto Mayo

These Tuscan Grilled Chicken Sandwiches feature seasoned grilled chicken, provolone cheese, baby spinach leaves, roasted red peppers, and pesto mayo on Ciabatta rolls or sandwich buns.

a graphic of Tuscan Grilled Chicken Sandwiches with up front view of sandwich up close

This recipe makes a great lunch, dinner or impressive romantic date night meal for two.

Scroll to bottom for printable recipe card.

How to make it:

Place the chicken cutlets between sheets of plastic wrap and pound thin.

Sprinkle the chicken on both sides with garlic powder, dried oregano, salt and pepper.

two chicken cutlets pounded flat and sprinkled with seasonings

Drain and slice or dice the roasted red peppers.

roasted red peppers sliced on a cutting board with a knife

Pre-heat the grill for medium-high direct heat.

In a small bowl, whisk together the mayonnaise and the pesto and set aside.

pesto may sauce mixed in a bowl

Grill the chicken until cooked through, about 3 – 5 minutes per side.

two chicken cutlets cooking on a grill

Place the provolone slices onto the chicken to melt just a little during the last minute or two.

to chicken cutlets topped with provolone cheese cooking on a grill

Transfer the chicken to a plate and let rest about 3 minutes.

If desired, toast the sandwich buns or Ciabatta rolls on the grill until heated through and lightly browned.

Spread the pesto mayo onto both side of the sandwich buns or rolls.

On the bottom halves of the sandwich buns, layer the spinach leaves, chicken with melted provolone cheese, and roasted red peppers followed by the sandwich roll tops.

a Tuscan Grilled Chicken Sandwiches on parchement paper

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Yield: 2

Tuscan Grilled Chicken Sandwiches with Pesto Mayo

a Tuscan Grilled Chicken Sandwiches on parchement paper

These Tuscan Grilled Chicken Sandwiches feature seasoned grilled chicken, provolone cheese, baby spinach leaves, roasted red peppers, and pesto mayo on Ciabatta rolls or sandwich buns.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 boneless chicken cutlets
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • Salt and pepper (to taste)
  • 1/2 cup Roasted Red Peppers (from a jar)
  • 1/4 cup mayonnaise
  • 1 Tbsp pesto (from a jar)
  • 2 slices provolone cheese
  • 1 cup baby spinach leaves (or lettuce)
  • 2 large sandwich buns (or Ciabatta rolls)

Instructions

  1. Place the chicken cutlets between sheets of plastic wrap and pound thin.
  2. Sprinkle the chicken on both sides with garlic powder, dried oregano, salt and pepper.
  3. Drain and slice or dice the roasted red peppers.
  4. Pre-heat the grill for medium-high direct heat.
  5. In a small bowl, whisk together the mayonnaise and the pesto and set aside.
  6. Grill the chicken until cooked through, about 3 - 5 minutes per side.
  7. Place the provolone slices onto the chicken to melt just a little during the last minute or two.
  8. Transfer the chicken to a plate and let rest about 3 minutes.
  9. If desired, toast the sandwich buns or Ciabatta rolls on the grill until heated through and lightly browned.
  10. Spread the pesto mayo onto both sides of the sandwich buns or rolls.
  11. On the bottom halves of the sandwich buns, layer the spinach leaves, chicken with melted provolone cheese, and roasted red peppers followed by the sandwich roll tops.

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Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 865Total Fat: 48gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 208mgSodium: 1163mgCarbohydrates: 42gFiber: 5gSugar: 3gProtein: 64g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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