Chicken Pesto Sandwich

A Chicken Pesto Sandwich is one of those meals that feels fancy but is actually super easy to throw together. Juicy, tender chicken paired with the rich, herbaceous flavor of pesto, all tucked into a soft, toasty bread—there’s just nothing like it. Add some melty cheese, maybe a slice or two of fresh tomato, and you’ve got yourself a sandwich that feels like a restaurant-worthy dish.

The first time I made this sandwich, I was looking for something quick and delicious to serve for lunch, and I had a leftover jar of pesto in the fridge. It was one of those moments where everything came together perfectly. The pesto added so much flavor to the grilled chicken, and once I piled everything between two slices of crusty bread and grilled it, I was hooked. It quickly became a family favorite, and now it’s my go-to when I need something easy but satisfying.

Whether you’re making this for a quick lunch, a casual dinner, or even prepping sandwiches for a picnic, this Chicken Pesto Sandwich hits all the right notes. And the best part? You can totally customize it to your taste—swap out ingredients, add extra toppings, or even change up the bread. It’s versatile, delicious, and a total crowd-pleaser.

Why You’ll Love This Recipe

Packed with Flavor: The fresh basil pesto brings an incredible depth of flavor, with its bright, garlicky, and nutty notes, while the chicken adds protein and a juicy, tender texture.

Easy to Make: This sandwich comes together in less than 30 minutes, especially if you use leftover chicken or store-bought pesto. Perfect for a quick lunch or dinner!

Customizable: Whether you want to add more veggies, switch up the cheese, or try a different type of bread, this sandwich can be adjusted to suit your preferences. You can also make it with grilled, baked, or rotisserie chicken.

Great for Meal Prep: You can grill a few chicken breasts ahead of time and make a batch of pesto, so when it’s time to eat, all you need to do is assemble and toast.

Perfect for Any Occasion: This sandwich works just as well for a simple weekday lunch as it does for a picnic, casual get-together, or even a light dinner.

Preparation Time and Servings

Total Time: 25 minutes

Servings: Makes 4 sandwiches

Calories per serving: 480 (depends on bread, cheese, and portion size)

Ingredients

For the Sandwich:

• 2 medium boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper (to taste)
• 4 tablespoons pesto (homemade or store-bought)
• 4 slices mozzarella cheese (or your favorite cheese)
• 1 large tomato, sliced
• 1 cup fresh arugula or spinach
• 4 ciabatta rolls, focaccia, or any crusty bread

For the Pesto (if making homemade):

• 2 cups fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• ¼ cup grated Parmesan cheese
• 2 garlic cloves
• ⅓ cup olive oil
• Salt and pepper (to taste)
• Squeeze of fresh lemon juice (optional, for brightness)

Step-by-Step Instructions

1. Prepare the Chicken:
If you’re using whole chicken breasts, start by slicing them in half horizontally to create thinner fillets (this helps them cook faster and evenly). Season the chicken fillets with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken fillets and cook for 4-5 minutes on each side until golden brown and fully cooked through. Remove from the pan and let the chicken rest for a few minutes before slicing into thin strips. Alternatively, you can grill the chicken for extra smoky flavor.

2. Make the Pesto (if using homemade):
While the chicken is cooking, you can whip up your homemade pesto. In a food processor, combine the basil, pine nuts (or walnuts), Parmesan, garlic, and a pinch of salt. Pulse a few times to break everything down. With the motor running, slowly drizzle in the olive oil until the pesto comes together into a smooth, thick sauce. Taste and adjust the seasoning, adding more salt or a squeeze of lemon juice if desired. Set the pesto aside.

3. Toast the Bread:
To give the sandwich a bit more texture and flavor, lightly toast your bread. You can do this in a toaster, in a skillet over medium heat, or under the broiler for a couple of minutes. You just want the bread to be slightly crispy on the outside but still soft inside.

4. Assemble the Sandwich:
Spread about a tablespoon of pesto on each half of the bread. Layer the sliced chicken on the bottom half of the roll, followed by a slice of mozzarella, some tomato slices, and a handful of fresh arugula or spinach. Place the top half of the bread over the fillings. If you want the cheese melted, you can place the sandwich back on the skillet or in a panini press for 2-3 minutes, pressing down gently to heat everything through.

5. Serve:
Cut the sandwich in half and serve immediately, either on its own or with your favorite sides like chips, a side salad, or roasted vegetables.

How to Serve

• For lunch: Serve this sandwich with a side of chips or some fresh fruit for a light, balanced meal.
• For dinner: Pair it with a hearty soup, like tomato basil or a simple green salad, for a more filling option.
• On the go: Wrap the sandwich in foil for an easy, portable meal for picnics, road trips, or a packed lunch.

Additional Tips

1. Use Leftover Chicken: If you have leftover grilled or roasted chicken, this sandwich is a great way to use it up. Just slice the chicken and layer it into the sandwich—no extra cooking required!

2. Add Extra Veggies: Feel free to add more vegetables to your sandwich. Roasted red peppers, grilled zucchini, or caramelized onions would add even more flavor and texture.

3. Cheese Variations: Mozzarella is a classic choice for this sandwich, but you can also try provolone, Swiss, or even goat cheese for a different flavor profile.

4. Bread Choices: Ciabatta rolls or focaccia are ideal because they’re sturdy and can hold up to the juicy chicken and pesto without getting soggy. But any crusty bread, like sourdough or a baguette, would work well too.

5. Make Ahead: You can grill the chicken and prepare the pesto up to a day in advance. Store them in the fridge and assemble the sandwiches when you’re ready to eat.

Recipe Variations

Caprese Chicken Pesto Sandwich: Add slices of fresh mozzarella and drizzle with balsamic glaze for a Caprese-inspired twist.

Spicy Pesto Chicken Sandwich: Mix a little bit of crushed red pepper flakes into the pesto for a spicy kick, or add sliced jalapeños to the sandwich.

Pesto Chicken Wrap: If you’re looking for a lighter option, swap out the bread for a whole wheat wrap or tortilla. Roll up the chicken, pesto, cheese, and veggies into a wrap, and you’ve got a portable meal.

Gluten-Free Chicken Pesto Sandwich: Use gluten-free bread or wraps to make this sandwich suitable for those with gluten sensitivities.

Pesto Chicken Salad Sandwich: If you have leftover chicken, chop it up and mix it with pesto and a little bit of mayo for a quick and easy pesto chicken salad. Pile it on your favorite bread or serve it in lettuce wraps for a low-carb option.

Freezing and Storage

Storage: If you have leftover sandwiches (which is unlikely because they’re so good!), you can store them in the fridge for up to 2 days. Just wrap them tightly in plastic wrap or foil to keep them fresh.

Reheating: To reheat, you can warm the sandwich in a skillet over medium heat or in the oven at 350°F for about 10 minutes until the bread is toasted and the fillings are heated through.

Freezing: While you can freeze the grilled chicken, I wouldn’t recommend freezing the entire assembled sandwich, as the pesto and fresh vegetables don’t hold up well in the freezer. However, you can freeze the cooked chicken and thaw it when you’re ready to assemble the sandwich.

Special Equipment

Grill Pan or Skillet: A grill pan gives the chicken nice char marks and a bit of extra flavor, but a regular skillet works just as well for cooking the chicken.

Panini Press (Optional): If you want to press your sandwich, a panini press or a heavy skillet works perfectly to give you that crispy, melty effect.

Food Processor or Blender: You’ll need this for making the pesto. If you don’t have one, you can finely chop the ingredients by hand, but it won’t be as smooth.

FAQ

Can I use store-bought pesto? Absolutely! Store-bought pesto is a great time-saver, and it works perfectly in this recipe. Just look for a high-quality brand with fresh ingredients.

What other toppings can I add? The possibilities are endless! You can add avocado slices, pickled onions, roasted veggies, or even some crispy bacon for extra flavor and texture.

Can I use pre-cooked chicken? Yes! Rotisserie chicken or any leftover grilled or baked chicken works great. Just slice or shred it and layer it into your sandwich.

Is this sandwich good cold? It

’s delicious both warm and cold, so feel free to enjoy it either way. If you’re packing it for lunch or a picnic, it tastes great even without reheating.

Conclusion

This Chicken Pesto Sandwich is the perfect combination of simple, fresh ingredients coming together to create something truly special. With juicy chicken, flavorful pesto, melty cheese, and fresh veggies, it’s the kind of sandwich that’s both satisfying and light, perfect for any time of day. Whether you’re making it for a quick weekday lunch, a weekend brunch, or a picnic with friends, it’s sure to become a favorite in your recipe rotation. I can’t wait for you to try it—don’t forget to share your delicious creation with me!

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