There’s nothing quite like the smoky, savory aroma of grilled chicken sizzling on the barbecue especially when it’s destined for a hearty, flavorful sandwich. This grilled chicken sandwich is the perfect way to savor the flavors of the season. Juicy, tender grilled chicken breast is layered with creamy fragrant homemade basil pesto mayo, savory slices of prosciutto, Swiss cheese, and crisp fresh lettuce all tucked into warm focaccia bread.
Store bought may be quick but everybody knows homemade it better. So if you want to give this sandwich the true royal treatment it deserves we have an easy yet delicious basil pesto recipe for here!
Ingredients for chicken:
2 8 oz boneless skinless chicken breast, halved into cutlets
2 tablespoons extra virgin olive oil, plus more for brushing
3/4 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 teaspoon salt
Ingredients for pesto mayo:
1 cup mayo
1/4 cup homemade basil pesto(or store bought)
Assembly:
4 focaccia or brioche buns, split
8 oz prosciutto
4 oz Swiss cheese
Curly lettuce
Directions for pesto mayo:
Whisk pesto and mayo together in a small bowl. Cover and refrigerate until ready to use.
Directions for chicken:
In a medium mixing bowl whisk together olive oil, garlic powder, paprika, black pepper and salt. Add chicken to bowl, massage marinade into chicken. Cover and refrigerate for 4 hours or overnight.
Remove chicken from refrigerator to rest at room temperature 30 minutes before grilling. Heat grill to high heat. Brush grill grates with olive oil. Transfer chicken to grill. Cook until browned and temperature reaches 160°, about 4-6 minutes on each side. Transfer to plate.
Assembly:
Lightly toast buns on grill. Transfer buns to plates. Spoon a generous amount of pesto mayo on both side of buns. Add lettuce to bottom buns. Follow by chicken breast, cheese, prosciutto and top bun.
