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Grilled chicken breast sandwiches with lettuce, roasted red pepper and creamy pesto aioli are chuck full of flavor and a hit at my house. These sandwiches are easy to make, can be enjoyed year round, and are great for lunch or dinner.

There are a lot of low carb rolls on the market these days. Choose your favorite or splurge on a a piece ciabatta. Various brands of pesto aioli are available but I make mine to cut down on saturated fat and calories (recipe). Roasted red peppers give the sandwich a nice zing but if you need to watch your sodium intake, you can roast your own red peppers or use a slice of ripe, juicy tomato instead. If you track saturated fat intake or WW points and have some wiggle room, a slice of provolone or mozzarella on the sandwich adds another layer of goodness.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • Chicken breast(s)
  • Lettuce
  • Roasted red peppers
  • Homemade pesto aioli
  • Salt & pepper
  • Low carb rolls or your favorite rolls

Making the Grilled Chicken Sandwiches

  • Rinse off your lettuce and pat it dry with a paper towel. Remove the roasted red peppers from the jar and place on a paper towel to remove the excess liquid. Set aside.

  • Get your outside or inside grill hot. Place your opened rolls face down on the grill to toast. Remove when done and spread them with some pesto aioli.

  • Season the boneless, skinless chicken breasts with salt and pepper and place on the grill to cook.

  • While the chicken is grilling, place a lettuce leaf on the bottom half of each roll. When the chicken is cooked, transfer the chicken breasts to the rolls.

  • Place a piece or roasted red pepper on top of each chicken breast.

  • Put the roll tops on the sandwiches. Serve and enjoy.

Serving Ideas.

  • Grilled chicken sandwiches with pesto aioli can be served for lunch or dinner.
  • You can cut the grilled chicken breasts into slider size pieces and make grilled chicken sliders to serve on game day or at tailgating parties.
  • These sandwiches pair well with a heirloom tomato salad, grilled zucchini, a capresse salad, tortellini or Italian pasta salad, or roasted veggies such as asparagus or butternut squash.

WW 4 pt per sandwich with 1 tbsp of pesto aioli

Grilled Chicken Sandwich with Pesto Aioli

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Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Italian
Servings: 2 servings
Calories: 286kcal

Equipment

  • out door or indoor grill

Ingredients  

  • 1 large or 2 small boneless, skinless chicken breasts
  • 2 low carb rolls, 647 Schmidt rolls
  • 2 romaine lettuce leaves or lettuce of your choice
  • 2 nice size pieces of roasted red pepper
  • 2 tbsp homemade aioli, divided in half

Instructions

  • Get the outdoor grill going or turn on the inside grill to heat.
  • Wash the romaine lettuce leaves and pat dry with a paper towel. Set aside.
  • Remove the roasted red pepper pieces from the jar and place on a paper towel to remove the excess liquid. Set aside.
  • Place the opened rolls face down on the grill and toast.
  • Spread the bottom and top half of each toasted roll with pesto aioli. I divide a tbsp of the aioli between the two sides of the roll. Place a lettuce leaf on the bottom half of each roll. Set aside.
  • If you are using a large (10-11 oz) chicken breast, cut it in half. Sprinkle the chicken breast pieces with salt and pepper on both sides.
  • Place the chicken breasts on a hot grill. When I used my indoor Cuisinart grill, the chicken breasts are done in 2½ - 3 min on the 400℉ setting. I use a digital thermometer to make sure the internal temperature is between 165 - 170℉.
  • Remove the cooked chicken breasts from the grill.
  • Place a chicken breast on top of the lettuce leaf on the bottom roll half. Place a roasted red pepper piece on top of the grilled chicken. Place the top half of the roll on the roasted red pepper.
  • Serve the sandwiches with a side of your choice and enjoy.

Notes

The roasted red pepper pairs well with the pesto aioli and gives this sandwich a nice zing.
If you need to watch your sodium, the roasted red pepper can easily be substituted with a slice of heirloom or regular tomato for a savings of 122 mg of sodium bringing the sodium for the entire sandwich down to 345 mg.
You can further reduce the sodium by seasoning your chicken breasts with salt free seasoning instead of the salt and pepper.

Nutrition

Serving: 1sandwich | Calories: 286kcal | Carbohydrates: 29.8g | Protein: 32g | Fat: 7.4g | Saturated Fat: 0.7g | Sodium: 467mg | Fiber: 10.3g | Sugar: 5.3g
Tried this recipe?Let us know how it was!
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