Chicken Pesto Sandwich
This Chicken Pesto Sandwich combines tender, juicy chicken with vibrant homemade or store-bought pesto, fresh mozzarella, and crisp bread for a deliciously balanced meal. Easy to assemble and perfect for lunch, picnics, or casual dinners, it delivers a gourmet flavor without fuss.
Equipment
- Grill pan or skillet
- Food processor or blender (for pesto)
- Sharp knife and cutting board
- Baking sheet (for toasting bread)
- Mixing bowls
- Optional: panini press or sandwich press
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- Salt and pepper
- Optional marinade: garlic, lemon juice, herbs
For the Pesto:
- 2 cups fresh basil leaves
- ¼ cup pine nuts (or walnuts/sunflower seeds)
- ½ cup grated Parmesan cheese
- 2 cloves garlic
- ½ cup olive oil
- Salt and pepper to taste
- Optional: lemon juice
For the Sandwich:
- 4 slices ciabatta, focaccia, sourdough, or sandwich rolls
- 4 oz fresh mozzarella, sliced
- Sliced tomatoes
- Fresh arugula or baby spinach
- Optional: roasted red peppers, avocado, caramelized onions
- Optional condiments: garlic aioli, lemon mayo, balsamic glaze
Instructions
- Prepare chicken: Season or marinate chicken; cook on grill pan/skillet or roast until 165°F internal temp. Let rest and slice or shred.
- Make pesto: Combine basil, nuts, Parmesan, garlic, and olive oil in a food processor. Blend until smooth, seasoning to taste.
- Toast bread: Lightly toast slices in oven or skillet for crunch and structure.
- Assemble sandwich: Spread pesto on bread slices. Layer chicken, mozzarella, tomatoes, and greens. Add any optional fillings or condiments. Top with remaining bread.
- Optional: Press in panini maker or skillet to melt cheese and warm sandwich. Slice and serve immediately.
Notes
- Use rotisserie chicken for a quicker prep.
- Store leftover pesto in an airtight jar with olive oil on top to preserve freshness.
- Swap pine nuts for walnuts or omit nuts for allergies.
- Experiment with different breads for texture and flavor variations.
- For vegan options, use plant-based cheese, tofu or tempeh, and vegan pesto.