- 2 pieces thinly sliced chicken breast
- 2 Tablespoons olive oil
- Black pepper
- 2 slices sourdough bread
- 1 1/2 Tablespoon mayonnaise
- 1 Tablespoon pesto
- 2 slices provolone cheese
- 2 slices tomato
- 4 butter lettuce leaves
Preheat the oven to 350 degrees. Lay out the chicken pieces and drizzle with olive oil on both sides. Add pepper to taste.
Bake chicken for about 5 minutes, or until cooked through.
In the meantime, toast the bread slices. Mix together pesto and mayonnaise and spread on one side of each bread slice. Pile the chicken, provolone, tomatoes, and lettuce on a slice of bread, pesto side up. Top with second slice. Slice in half and serve.
Calories Per Serving1915
Folate equivalent (total)539µg100%
Pesto Chicken Sandwich Recipe
If you love your sandwiches. which I am sure we all do, here is the perfect quick and easy recipe to fulfill all of your sandwich needs. Toasted sourdough, paired with savory pesto, Trifecta chicken, and sweet Roma tomatoes this delicious recipe can be prepared in less than 15 minutes.
This recipe is quick to prepare if you're using Trifecta Chicken. The pesto can be home-made or store bought depending on how much time you have however, homemade pestos have way more flavor!
A classic Italian pesto is prepared with basil, pine nuts, olive oil, garlic, and parmesan cheese.
The issue you may run into when preparing a classic pesto is that most recipes call for 1/2 cup or more of oil. The sauce is naturally high in fat. which although this may help blend the pesto, it leads to excess fat and calories.
To curve this, if you are making a home-made pesto for this recipe, replace some of the oil with seasoning liquids such as lemon juice, apple cider vinegar, kombucha, or specialty vinegars.
Add as much or as little liquid as you'd like depending on if you like a smooth or chunky pesto.
Try out some of our favorite pesto recipes to pair with this killer and simple sandwich:
Chicken Pesto Sandwich
I hope everyone had a fun-filled weekend! I spent the weekend in San Francisco visiting Jason and attending the 4th Annual Foodbuzz Food Blogger Festival. It was such a blast meeting so many new people, exploring the city, and being pampered at the Saturday night gala which was held at California Academy of Sciences. I have a post ready for you guys tomorrow to share all my experiences so stay tuned!
So just the other day, I was going through my fridge and I noticed that I had some chicken breasts to use up and a jar of leftover pesto. That’s when I thought of the possibilities of combining those together. A lightbulb then went off in my head and I figured I could easily make a chicken pesto sandwich.
I thought of adding in some nuts, dried cranberries, maybe some apples or grapes but then I really just wanted to keep this nice and simple. So I threw in some Greek yogurt for a bit of creaminess and tossed it all together with the shredded chicken and homemade pesto. It was so quick and easy to put together, and it served as such an amazing sandwich filling, especially when slathered over a fresh baguette with some arugula, sliced tomatoes and mozzarella.
It was by far one of the best 5-minute prep lunches I’ve ever had!
Chicken Pesto Focaccia Sandwiches
A great sandwich is the sum of high-quality ingredients. So naturally, these chicken pesto focaccia sandwiches from Melissa Coleman&rsquos cookbook, The Minimalist Kitchen, start with homemade pesto. They&rsquore topped with chicken that&rsquos pounded paper-thin and then cooked to golden, crispy perfection. Flecks of sun-dried tomatoes and a smattering of feta add just enough brightness. Use freshly baked bread, if possible, to take your creation completely over the top.
2 cups fresh basil leaves
½ cup grated Parmesan cheese
½ cup extra-virgin olive oil
1 tablespoon almond butter
1 large lemon, zested and juiced
1 teaspoon each kosher salt and freshly ground black pepper
1 pound boneless, skinless chicken breast
½ teaspoon each kosher salt and freshly ground black pepper
Neutral oil cooking spray
⅓ cup chopped sun-dried tomatoes
1. Make the Pesto: Add the basil, Parmesan, olive oil, almond butter, lemon zest, lemon juice and garlic to the bowl of a blender or food processor season with salt and pepper. Pulse until blended and creamy. The pesto can be made a week in advance and stored, covered, in the refrigerator.
2. Make the Chicken: Heat a 10-inch cast-iron skillet or griddle over medium-high heat. Meanwhile, place the chicken in a freezer bag and pound flat until it&rsquos about ⅜-inch thick. Cut each breast into four equal parts season with salt and pepper. Lightly spray the pan with cooking spray. Add the chicken to the skillet and cook, flipping once, until a meat thermometer reads 165°F, about 3 minutes per side. Remove the chicken from the pan and let it rest on a cutting board.
3. Assemble the Pancakes: Cut the focaccia into four even pieces. Using a serrated bread knife, carefully cut each piece horizontally in half. Liberally spread the bottom halves with the pesto. Top with the feta, sun-dried tomatoes, greens, chicken and top halves of the focaccia. Working in batches, place the sandwiches in the pan and cook on each side until toasted, about 1 minute per side.
Chicken Pesto Sandwiches
Chicken pesto sandwiches are my favorite. At least they are after having the most amazing one at a bakery I stumbled upon while I was in Boston.
Every since that sandwich, I've been making my own chicken and pesto sandwiches several times a week. They are the beeeeest! This sandwich is almost exactly like the one I had in Boston except they used arugula in their sandwiches - here we are using kale because I ran out of arugula and didn't feel like going back to the store.
It's so simple to make and put together, but it really comes together to make a sandwich that is so much fun to eat. If you really want to get a little extra, I recommend using sundried tomatoes or roasted red peppers in it. Seriously, so good.
Feel free to grab that arugula though because that lemon pepper flavor really goes well here!
When it comes to regular ol' eating, I am definitely one for simple foods that are really well done. This is sandwich definitely fits the bill.
The pesto really makes this sandwich something special. What is great is that pesto is so easy to make. It only takes a handful of ingredients and few minutes to make enough to last you all week if you wanted to make these chicken and pesto sandwiches daily if you wanted.
And if you need a break, pesto is easily stored in the refrigerator for a week, or in the freezer for a month.
Originally, I wanted to wait until my purple basil grew in before sharing these chicken pesto sandwiches with you because I thought that would be a fun color for a sandwich, but it hasn't been growing at all and now it is dying, so I decided to go with my regular sweet basil.
If you've ever grown purple basil before, I need your tips because I've been trying to grow it all summer with no success! Seriously, my green thumb isn't so green.
Because I can get a little extra sometimes, I also made my own bread for these sandwiches.
Before you roll your eyes, I am not telling you that you need to make your own bread to make your chicken pesto sandwich amazing. I mean, come on. If baking wasn't my job, there is no way I would be doing that. Just use come nice ciabatta, hoagie roll, or even a nice baguette.
But if you do make your own bread, I am obsessed with my ciabatta. It's addictive. There have been times I made some, ate it all, then made another batch. All in one day. I am shameless.
Anyway, this sandwich has to go on your to-make list for lunch cause well, it's just too good and too easy to not try.
Grilled Chicken Sandwich Gets a Gourmet Makeover
One of the simplest yet most delicious pleasures for me is stumbling upon a precious little bistro/cafe or gourmet sandwich shop when I'm out and about exploring a little with my hubby.
Stopping in to peruse the menu of such a place during lunchtime or early evening when we're beginning to get hungry always makes my mouth water, especially as I imagine all of the delicious sandwiches with their scrumptious sounding ingredients being offered.
I have a hard time deciding on which one of those tasty sandwiches to order!
If I'm in the mood for something a bit more substantial yet still light, I'll typically choose a grilled chicken sandwich of some kind, and the more imaginative and bold the ingredients, the better.
And as wonderful as having the experience of stopping to explore a new little eatery is for us, what I truly appreciate is gathering up some inspiration and taking that home with me for my own future recipe developing.
This way, I can create a delicious little bistro-style meal at home for us to partake in, similar in spirit to what we enjoyed out yet filled with ingredients from my own imagination.
In my mind, a grilled chicken sandwich is a perfect canvas to get creative with indeed, as the possibilities are endless when it comes to add-ins.
Pesto, with it's bright color and flavor, is a perfect partner to grilled chicken, as are sun-dried tomatoes and some smoked mozzarella for savory, earthy flavor. So those are my picks for ingredients when it comes to creating my ideal grilled chicken sandwich recipe.
Piled between two pieces of rustic-style bread, this flavorful sandwich is the perfect meal for my hubs and I to enjoy whenever we're hungry for a bistro-style “sammy”, yet feel like keeping things at home and enjoying a leisurely meal together.
My Grilled Chicken Sandwich Recipe with Homemade Pesto Sauce
While you could certainly use a good quality, store-bought pesto sauce for this sandwich without any issue (I definitely won't judge!), there's truly nothing like a homemade pesto sauce when it comes to flavor.
Pesto is simple to prepare in a snap in your food processor, as you can simply add all of the ingredients and blitz until blended, drizzling in the olive oil at the end until combined.
For my pesto sauce here, I like to use basil leaves as well as some fresh arugula to create an arugula-basil pesto sauce. The flavors in this pesto are nice and balanced, and I made sure there's lot's to savor.
When I do prepare homemade pesto, I like to blanch my fresh basil leaves in simmering water for just 5 to 10 seconds—just a quick dunk and then out—and then shock the basil in ice water and pat it dry to lock in that vibrant green color. (Totally optional, but kind of nice.)
As far as the chicken is concerned, I like to quickly marinate it in a lemony, garlicky, herby seasoning with olive oil before grilling to impart extra flavor.
Then, it's about the finishing touches, which bring that extra flavor and savoriness to this gourmet grilled chicken sandwich!
Here's a sneak peek at my grilled chicken sandwich recipe with pesto: (or just jump to the recipe. )
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How to make Tuscan Grilled Chicken Sandwiches:
Place the chicken cutlets between sheets of plastic wrap and pound thin.
Sprinkle the chicken on both sides with garlic powder, dried oregano, salt and pepper.
Drain and slice or dice the roasted red peppers.
Pre-heat the grill for medium-high direct heat.
In a small bowl, whisk together the mayonnaise and the pesto and set aside.
Grill the chicken until cooked through, about 3 &ndash 5 minutes per side.
Place the provolone slices onto the chicken to melt just a little during the last minute or two.
Transfer the chicken to a plate and let rest about 3 minutes.
If desired, toast the sandwich buns or Ciabatta rolls on the grill until heated through and lightly browned.
Spread the pesto mayo onto both side of the sandwich buns or rolls.
On the bottom halves of the sandwich buns, layer the spinach leaves, chicken with melted provolone cheese, and roasted red peppers followed by the sandwich roll tops.
Tuscan Grilled Chicken Sandwiches for Two
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This grilled chicken pesto sandwich is great to be served with
but if you want some home cooked sides make one of these and pair it with a fruit or veggie salad
You can totally make this for my gluten-free diet using a great tasting gluten free bread like this Canyon Bakehouse white bread.