Best 11 Chicken Pesto Sandwiches Recipes

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**Chicken Pesto Sandwiches: A Symphony of Flavors**

Chicken pesto sandwiches are a delightful culinary creation that tantalizes the taste buds with their harmonious blend of flavors and textures. Picture soft, fluffy bread embracing tender, grilled chicken, slathered with a vibrant green pesto sauce that bursts with the freshness of basil, garlic, and pine nuts. Add a layer of ripe tomatoes, creamy avocado, and crisp lettuce, and you have a sandwich that is both satisfying and visually appealing. This article presents a collection of mouthwatering chicken pesto sandwich recipes that cater to diverse tastes and preferences. Whether you prefer classic combinations or adventurous flavor pairings, there's a recipe here that will surely hit the spot. From the simplicity of a traditional chicken pesto sandwich to the indulgence of a sun-dried tomato and goat cheese variation, these recipes offer a delightful journey through the world of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PESTO CHICKEN SANDWICHES



Grilled Pesto Chicken Sandwiches image

Grilled chicken sandwiches with tomato, mozzarella and pesto.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 9

2 large boneless skinless chicken breasts (about 12 ounces each)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed, lightly crushed with a knife
2 tablespoons olive oil
Kosher salt
4 soft hoagie rolls, split
Four 1/4-inch-thick slices mozzarella
1 large tomato, sliced
1/2 cup prepared pesto

Steps:

  • Prepare a grill for medium-high heat.
  • Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
  • Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
  • Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

CHICKEN PESTO SANDWICHES



Chicken Pesto Sandwiches image

These easy sandwiches are great for game day! They're tasty, and also so easy to prep ahead and assemble later at the event. Colleen Sturma - Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

6 boneless skinless chicken breast halves (4 ounces each)
3/4 cup prepared pesto, divided
1/2 teaspoon salt
1/4 teaspoon pepper
12 slices Italian bread (1/2 inch thick), toasted
1 jar (12 ounces) roasted sweet red peppers, drained
1/4 pound fresh mozzarella cheese, cut into six slices

Steps:

  • Flatten chicken to 1/4-in. thickness. Spread 1 tablespoon pesto over each chicken breast; sprinkle with salt and pepper. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until no longer pink., Spread 3 tablespoons pesto over six slices of toast; layer with red peppers, chicken and cheese. Spread remaining pesto over remaining toast; place over top.

Nutrition Facts : Calories 495 calories, Fat 21g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 1048mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein.

GRILLED CHICKEN PESTO SANDWICHES



Grilled Chicken Pesto Sandwiches image

Pesto and sweet red peppers really jazz up chicken sandwiches in this recipe. Everyone loves them.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 13

8 boneless skinless chicken breast halves (6 ounces each)
1/2 cup plus 2 tablespoons lemon juice, divided
1/4 cup plus 1 tablespoon olive oil, divided
2-1/4 teaspoons salt, divided
2-1/4 teaspoons pepper, divided
1-1/4 cups loosely packed basil leaves
1/4 cup shredded Parmesan cheese
1 garlic clove, peeled
1/4 cup pine nuts, toasted
8 hamburger buns, split
1/2 cup mayonnaise
8 slices provolone cheese
1-1/2 cups julienned roasted sweet red peppers

Steps:

  • Flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine 1/2 cup lemon juice, 1/4 cup oil, 2 teaspoons salt and 2 teaspoons pepper; add chicken. Seal bag and turn to coat. Refrigerate for 1 hour. , For pesto, place the basil, Parmesan cheese and garlic in a small food processor; cover and pulse until chopped. Add the pine nuts and remaining lemon juice, salt and pepper; cover and process until blended. While processing, gradually add remaining oil in a steady stream. Set aside., Drain and discard marinade. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until meat is no longer pink. Grill buns, covered, for 2-3 minutes or until golden brown. , Spread 1 tablespoon mayonnaise over cut side of bun bottoms. Layer with chicken, provolone cheese and roasted red peppers. Spread pesto over cut side of bun tops; place over sandwiches.

Nutrition Facts :

GRILLED CHICKEN SANDWICHES WITH SAGE PESTO AND APPLES



Grilled Chicken Sandwiches with Sage Pesto and Apples image

Provided by Cheryl Alters Jamison

Categories     Sandwich     Chicken     Fruit     Poultry     Apple     Summer     Grill/Barbecue     Sage     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

3/4 cup lightly packed fresh sage leaves (from 2 large bunches)
3/4 cup pine nuts (about 4 ounces)
1/4 cup (packed) fresh Italian parsley leaves
1 garlic clove
3/4 cup plus 3 tablespoons olive oil
6 tablespoons freshly grated Parmesan cheese
6 skinless boneless chicken breast halves
6 4x5-inch rectangles focaccia, ciabatta, or long French rolls, split horizontally
Mayonnaise
3 medium Fuji apples, halved, cored, thinly sliced

Steps:

  • Using on/off turns, blend sage leaves, pine nuts, parsley, and garlic in processor until mixture is finely chopped. With machine running, add 3/4 cup oil and blend until thick paste forms. Mix in cheese. Transfer to small bowl; season with salt and pepper. (Can be made 1 day ahead. Press plastic wrap onto surface of pesto and refrigerate. Bring to room temperature before using.)
  • Place each chicken breast between sheets of waxed paper. Using rolling pin or meat mallet, pound each to 1/2-inch thickness. Brush chicken with 3 tablespoons oil; sprinkle with salt and pepper. Let chicken stand 30 minutes.
  • Prepare barbecue (medium heat). Grill chicken until firm to touch and cooked through, about 5 minutes per side. Transfer chicken to platter. Grill focaccia until just beginning to brown, about 1 minute per side.
  • Arrange bottom halves of focaccia on work surface. Spread each with mayonnaise. Top each with overlapping layer of sliced apple, then 1 chicken breast. Drizzle each chicken breast with pesto. Spread pesto on cut side of bread tops. Place tops on chicken, pesto side down. Cut sandwiches in half on diagonal. Transfer sandwiches to plates and serve.

GRILLED PESTO CHICKEN SANDWICHES



Grilled Pesto Chicken Sandwiches image

Make and share this Grilled Pesto Chicken Sandwiches recipe from Food.com.

Provided by Debbwl

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 large chicken breasts, skinless and boneless
8 slices sourdough bread, 1/2 inch thick
2 tablespoons butter
1/2 cup mozzarella cheese, shredded
4 teaspoons parmesan cheese, shredded
1 tomatoes, cut into 8 thin slices
2 tablespoons pesto sauce

Steps:

  • Slice tomato in to 8 thin slices and set aside.
  • Mix cheeses and set aside.
  • Cut each chicken breast in half horizontally to make 4 thin pieces. Broil for about 3 minutes per side or until cooked through.
  • Meanwhile, spread equal amounts of butter on one side of each bread slice.
  • Place buttered side down in a large skillet and top each slice with equal amounts of cheese.
  • Cook over medium heat until cheese is melted and bread is golden brown on the bottom.
  • Top half the slices with tomato and cooked chicken, spread pesto over chicken and top with remaining slices.

SHREDDED CHICKEN SANDWICHES WITH PESTO MAYONNAISE



Shredded Chicken Sandwiches with Pesto Mayonnaise image

Chicken thighs are slow cooked with red bell pepper and garlic, then shredded and served with pesto mayonnaise on a hoagie roll.

Provided by Jennifer Uhrlaub

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 8h10m

Yield 6

Number Of Ingredients 7

8 (6 ounce) chicken thighs
1 (12 ounce) jar roasted red peppers, drained and chopped
3 tablespoons bottled minced garlic
½ cup mayonnaise
1 tablespoon pesto
6 (6 inch) hoagie rolls, split lengthwise
2 large tomatoes, sliced

Steps:

  • Place chicken in the bottom of a slow cooker. Add roasted red peppers and garlic.
  • Cook on Low until chicken is no longer pink at the bone and the juices run clear, about 8 hours.
  • While the chicken is cooking, mix mayonnaise and pesto in a small bowl. Store in the refrigerator.
  • Shred chicken with 2 forks. Use a slotted spoon to put chicken and pepper mixture onto hoagie rolls.
  • Serve with pesto mayonnaise and sliced tomatoes.

Nutrition Facts : Calories 690.4 calories, Carbohydrate 45.1 g, Cholesterol 144.4 mg, Fat 35 g, Fiber 3.6 g, Protein 46.4 g, SaturatedFat 7.6 g, Sodium 865.9 mg, Sugar 6.1 g

GRILLED PESTO CHICKEN SANDWICHES



Grilled Pesto Chicken Sandwiches image

Check out this basil-flavored chicken and pesto sandwich - perfect for a mouth-watering grilled dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 4

Number Of Ingredients 6

4 boneless skinless chicken breast halves (about 1 1/4 pounds)
3/4 cup basil pesto
1/2 teaspoon salt
1 bell pepper, cut into fourths
8 slices French bread, 3/4 inch thick
8 to 12 large fresh basil leaves

Steps:

  • Place chicken in shallow glass or plastic dish. Brush 2 tablespoons of the pesto over tops of chicken; turn chicken. Brush with 2 tablespoons of the pesto; sprinkle with salt. Cover and refrigerate at least 1 hour but no longer than 24 hours.
  • Heat coals or gas grill for direct heat. Grill chicken uncovered 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Add bell pepper for last 10 minutes of grilling until bell pepper is crisp-tender. Add bread for last 3 minutes of grilling, turning once until toasted.
  • Cut bell pepper into strips. Spread remaining 1/2 cup pesto on one side of bread slices. Place chicken on 4 bread slices; top with bell pepper, basil and remaining bread.

Nutrition Facts : Calories 530, Carbohydrate 30 g, Cholesterol 80 mg, Fiber 2 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 1050 mg

SMOKY BELL-PEPPER PESTO ON GRILLED CHICKEN SANDWICHES



Smoky Bell-Pepper Pesto on Grilled Chicken Sandwiches image

Break your mayonnaise habit by slathering this fiery spread on sandwiches. Roasting brings out the sweetness of bell peppers, and chipotle pepper turns up the smoky-spicy quotient.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 11

1 pound boneless, skinless chicken breast
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 large roasted red bell peppers, stems and seeds removed
1 jarred chipotle pepper in adobo, chopped
1/4 teaspoon chopped garlic (about 1 small clove)
2 tablespoons raw almonds, toasted
1 teaspoon fresh oregano
8 slices whole-grain bread, toasted
4 leaves escarole
4 slices sharp cheddar (4 ounces)

Steps:

  • Preheat grill to medium-high. Season chicken with salt and pepper and drizzle with oil. Grill chicken until cooked through, 5 to 6 minutes per side. Let stand 5 minutes, then slice on the bias.
  • Pulse bell peppers, chipotle pepper, garlic, almonds, and oregano in a food processor until coarsely chopped. Drizzle remaining 2 tablespoons oil and process until combined. Season with salt and pepper.
  • Spread each slice of bread with pesto. Layer with sliced chicken, escarole, and cheddar.

Nutrition Facts : Calories 464 g, Cholesterol 91 g, Fat 21 g, Fiber 6 g, Protein 38 g, SaturatedFat 7 g, Sodium 717 g

SMOKED CHICKEN AND SUN-DRIED TOMATO SANDWICHES WITH BASIL OLIVE PESTO



Smoked Chicken and Sun-Dried Tomato Sandwiches with Basil Olive Pesto image

Categories     Sandwich     Food Processor     Chicken     Olive     Tomato     Lunch     Basil     Arugula     Summer     Chill     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 sandwiches

Number Of Ingredients 14

For Sandwiches
3 ounces dried tomatoes (about 3/4 cup), not packed in oil
a long loaf (about 20 inches) French or Italian bread
about 1/2 cup basil olive pesto
6 to 8 ounces smoked chicken breast, sliced thin
1/2 bunch arugula, trimmed, washed well, and spun dry (about 1 cup)
BASIL OLIVE PESTO
Can be prepared in 45 minutes or less.
1 large garlic clove
1 cup packed fresh basil leaves, washed well and spun dry
1 cup packed fresh parsley leaves (preferably flat-leaf), washed well and spun dry
1/3 cup pine nuts
1/4 cup olive oil
1/4 cup Kalamata or other brine-cured black olives, pitted and chopped fine

Steps:

  • Make sandwiches:
  • In a heatproof bowl pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft. Drain tomatoes and pat dry.
  • Cut loaf diagonally into 4 pieces and halve each piece horizontally. Spread pesto on cut sides of bread and make 4 sandwiches with chicken, tomatoes, and arugula.
  • Make Basil Olive Pesto:
  • To a food processor with motor running add garlic and blend until minced. Add basil, parsley, and nuts and blend well. Add oil and blend until smooth. Transfer pesto to a bowl and stir in olives. Pesto may be made 5 days ahead and chilled, surface covered tightly with plastic wrap.
  • Bring pesto to room temperature before using. Makes about 3/4 cup.

PESTO CHICKEN SALAD SANDWICHES



Pesto Chicken Salad Sandwiches image

Sandwiches are a teacher's lunchtime staple. The pesto and roasted peppers add a welcome twist to the traditional chicken salad.-Ellen Finger, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

2/3 cup reduced-fat mayonnaise
1/3 cup prepared pesto
2 tablespoons lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1 celery rib, finely chopped
6 romaine leaves
6 ciabatta rolls, split

Steps:

  • In a large bowl, combine the first five ingredients. Add the chicken, red peppers and celery; toss to coat. Serve on lettuce-lined rolls.

Nutrition Facts : Calories 636 calories, Fat 24g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 1047mg sodium, Carbohydrate 75g carbohydrate (7g sugars, Fiber 4g fiber), Protein 33g protein.

OPEN-FACED CHICKEN SANDWICHES WITH ARTICHOKE PESTO



OPEN-FACED CHICKEN SANDWICHES WITH ARTICHOKE PESTO image

Categories     Cheese     Chicken

Yield 6 people

Number Of Ingredients 12

3 (8-ounce) skinless, boneless chicken breast halves $$
1/2 teaspoon salt, divided $
1/2 teaspoon black pepper, divided
Cooking spray $
6 ounces drained canned artichoke hearts
2 ounces Parmigiano-Reggiano cheese, shaved and divided (about 1/2 cup) $$
2 tablespoons pine nuts
2 tablespoons canola mayonnaise $
2 teaspoons olive oil $
3 garlic cloves $$
6 (1-ounce) slices multigrain bread $$
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • 1. Preheat broiler to high. 2. Cut each chicken breast half in half lengthwise to form 2 cutlets. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done. 3. Combine artichokes, 3 tablespoons cheese, nuts, mayonnaise, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic in a mini food processor; pulse until coarsely ground. 4. Place bread slices on a baking sheet; broil 1 minute on each side. Spread 2 1/2 tablespoons pesto on each slice. Slice chicken; place 3 ounces on each bread slice. Top evenly with remaining 5 tablespoons cheese and parsley.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your sandwiches.
  • Don't be afraid to experiment with different types of pesto. There are many different recipes available, so you can find one that suits your taste.
  • Make your own pesto if you can. It's easy to do and it tastes much better than store-bought pesto.
  • Use a variety of bread for your sandwiches. This will add interest and flavor.
  • Don't skimp on the fillings. The more fillings you use, the more delicious your sandwiches will be.
  • Get creative with your toppings. You can add anything from cheese to avocado to sprouts to your sandwiches.
  • Serve your sandwiches immediately. This will ensure that they are at their best.

Conclusion:

Chicken pesto sandwiches are a delicious and easy-to-make meal that can be enjoyed for lunch or dinner. They are perfect for picnics, potlucks, and parties. With so many different variations available, there is sure to be a chicken pesto sandwich recipe that everyone will love. So next time you're looking for a quick and easy meal, give chicken pesto sandwiches a try. You won't be disappointed!

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