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Pesto Chicken Focaccia Sandwiches

Seared chicken, provolone, basil pesto, and crisp focaccia meet a lemony yogurt dip and a cool cucumber-tomato salad.
Toasted focaccia sandwiches filled with pesto chicken, provolone, and arugula beside yogurt dip and cucumber-tomato salad.

These sandwiches use the skillet twice: first to brown the chicken and melt the cheese, then to toast the focaccia in the flavorful pan. A thin pesto layer keeps the bread fragrant without letting its oil overwhelm the tender chicken or crisp greens.

Make the cutlets cook evenly

Halving and pounding each breast to a uniform thickness keeps the chicken tender while shortening its skillet time. Seasoning after pounding distributes the oregano, salt, and pepper across the broad cutlet surface.

A cool dip balances the filling

Greek yogurt makes a simple lemon-garlic dip that complements the basil pesto without adding another oily sauce to the sandwich. A spoonful of water loosens it to a consistency that is easy to dip into without running across the plate.

Chicken cutlets sear in a skillet as provolone melts and focaccia waits to be toasted.
Thin chicken cutlets sear in the skillet before provolone is melted over them.

Keep the vegetable side crisp

Cucumber and tomatoes can be sliced ahead and stored chilled, but the vinegar dressing is best added near serving so the vegetables keep their snap. Dill brings a fresh herbal note that does not compete with basil pesto.

Toast the bread after the chicken

Once the chicken is out, a dry skillet gives focaccia a crisp cut face while leaving its interior soft. This final pan step is quick, and it also helps the sandwich stay sturdy under the warm filling.

A focaccia sandwich reveals a light pesto layer, arugula, chicken, and melted provolone.
The toasted focaccia holds a light pesto layer, arugula, and chicken under melted provolone.

Spread pesto with restraint

About a tablespoon across each sandwich gives the bread a defined basil flavor without making the filling slick. Serve the yogurt dip alongside, so each bite can be adjusted at the table and the toasted bread stays crisp.

Pesto Chicken Focaccia Sandwiches

4 sandwiches
40 minutes total

Ingredients

  • •  4 boneless skinless chicken breasts
  • •  1 1/4 tsp kosher salt, divided
  • •  1/2 tsp freshly ground black pepper
  • •  1 tsp dried oregano
  • •  1 tbsp olive oil
  • •  1/4 cup basil pesto
  • •  4 focaccia sandwich rolls
  • •  4 slices provolone cheese
  • •  2 cups baby arugula
  • •  3/4 cup plain Greek yogurt
  • •  1 lemon
  • •  1 small garlic clove, finely grated
  • •  1 tbsp cold water
  • •  1 English cucumber
  • •  1 cup cherry tomatoes
  • •  1 tbsp red wine vinegar
  • •  2 tsp extra-virgin olive oil
  • •  2 tbsp chopped fresh dill

Method

  1. Pound and season chicken

    Halve each chicken breast horizontally to make thin cutlets, then pound between parchment to an even 1/2-inch thickness. Season both sides with 3/4 tsp salt, pepper, and oregano.

    Look for: The cutlets are even in thickness, so their edges and centers will cook at a similar rate.

  2. Stir the dipping sauce

    Finely zest the lemon and squeeze 1 tbsp juice into a bowl. Stir in Greek yogurt, grated garlic, cold water, lemon zest, and 1/4 tsp salt until smooth; chill while you prepare the sandwiches.

    Look for: The sauce is creamy and spoonable, with a fresh lemon aroma and no dry garlic clumps.

  3. Prepare the vegetable side

    Thinly slice the cucumber and halve the cherry tomatoes. Toss with red wine vinegar, extra-virgin olive oil, dill, and 1/4 tsp salt; set aside, or refrigerate the cut vegetables and dress just before serving if preparing ahead.

    Look for: The vegetables are lightly coated and still crisp, not swimming in dressing.

  4. Sear the cutlets

    Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken in one uncrowded layer, working in batches if needed, and sear 4 to 5 minutes per side until golden and the thickest part reaches 165 F.

    Look for: The underside is golden before turning, and an instant-read thermometer reads 165 F at the center of each cutlet.

  5. Melt the provolone

    Turn the heat to low and lay a provolone slice on each cutlet. Cover the skillet for about 1 minute, just until the cheese softens and clings to the chicken, then transfer to a clean plate.

    Look for: The provolone is glossy and softened without running off the cutlets.

  6. Toast the focaccia

    Wipe out any dark crumbs from the skillet and place focaccia rolls cut sides down in the dry pan. Toast over medium heat until the outside edges are crisp and the cut faces are golden while the centers remain tender.

    Look for: The cut surface is toasted and crisp, but the focaccia still yields when pressed lightly.

  7. Build the sandwiches

    Spread a thin layer of pesto over the cut face of each roll, using about 1 tbsp per sandwich so the bread is fragrant but not oily. Add arugula and a cheesy chicken cutlet, then close each sandwich.

    Look for: Pesto forms a thin even film; the arugula stays crisp and the focaccia holds its shape.

  8. Serve with dip and salad

    Serve the sandwiches warm with the chilled lemon-garlic yogurt dip and cucumber-tomato salad. Offer the remaining lemon cut into wedges for squeezing over the filling or salad.

    Look for: The warm toasted sandwich is paired with cool sauce and crisp, freshly dressed vegetables.