Best 2 Pesto Chicken Sandwich Recipes

Indulge in a culinary delight with our Pesto Chicken Sandwich recipes, a symphony of flavors that will tantalize your taste buds. Prepared with fresh basil pesto, juicy chicken, and an array of toppings, these sandwiches offer a delightful balance of zesty, savory, and aromatic sensations. From the classic Pesto Chicken Sandwich with its vibrant green pesto and succulent grilled chicken to the Pesto Chicken Sandwich with Avocado, where creamy avocado slices add a luscious texture and richness, each recipe promises a unique and satisfying experience. Explore variations such as the Pesto Chicken Sandwich with Sun-Dried Tomatoes, where sun-kissed tomatoes impart a tangy sweetness, or the flavorful Pesto Chicken Sandwich with Bacon, where crispy bacon adds a smoky, savory crunch. Whether you prefer a traditional preparation or a more adventurous combination, our Pesto Chicken Sandwich recipes are sure to satisfy your cravings for a delectable and satisfying meal.

Here are our top 2 tried and tested recipes!

CHICKEN, ROASTED PEPPER, AND PESTO SANDWICH

Chicken, Roasted Pepper, and Pesto Sandwich image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

Basil Pesto, recipe follows
8 slices toasted bread
Marinated Chicken Breast, recipe follows
4 jarred roasted peppers, sliced into strips
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Pecorino cheese
1 to 2 tablespoons vinegar, like cider, balsamic or red wine
2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary or crumbled bay leaf
1 to 2 tablespoons mustard, whole grain or Dijon
1 to 2 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 ounces

Steps:

Spread 1 tablespoon Basil Pesto on 1 side of each slice of bread. Top 4 slices of bread with Marinated Chicken Breast. Top the chicken with the roasted peppers. Place the remaining bread slices, pesto-side down, on top of the peppers.
Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
Put the vinegar, herbs, mustard, powder if using and oil in a large resealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and drop in the chicken breasts. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

PESTO CHICKEN SANDWICH

Pesto Chicken Sandwich image

Gooey mozzarella paired with pesto aioli, carved rotisserie chicken and sun-dried tomatoes make for one of our best sandwiches yet. This easy lunch or dinner is ready in just a few minutes and it tastes like it came straight from a restaurant.

Provided by Steph

Categories Lunch Main Course Dinner

Yield 4

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise with olive oil
2 Tablespoons prepared pesto
1/2 teaspoon lemon juice
salt and pepper, to taste
8 slices ciabatta bread (or any other kind of bread)
carved rotisserie chicken, to taste (or shredded chicken)
1/2 cup sun dried tomatoes
4 slices mozzarella cheese

Steps:

In a small bowl, mix together mayonnaise, pesto, lemon juice, and salt and pepper.
On a foil-lined baking sheet, place the 8 slices of bread.
Spread an even amount of pesto aioli on each slice. Top 4 of the slices of bread with chicken and sun dried tomatoes, and the other 4 slices with mozzarella cheese.
Broil for 3-5 minutes until the cheese is melted and the chicken is warm.
Assemble sandwiches by placing one slice of bread with cheese one top of a slice of bread with chicken and serve warm.

Nutrition Facts : Servingsize 1 serving, Calories 1367 kcal, Fat 63 g, SaturatedFat 16 g, Cholesterol 43 mg, Sodium 2821 mg, Carbohydrate 152 g, Sugar 31 g, Protein 50 mg

Tips:

For the best flavor, use fresh basil leaves. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
If you don't have pine nuts, you can substitute walnuts or almonds.
To make the pesto ahead of time, simply store it in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
To grill the chicken breasts, you can use a grill pan, an outdoor grill, or even a broiler.
If you don't have ciabatta bread, you can use any type of bread you like, such as French bread, sourdough, or even pita bread.

Conclusion:

This pesto chicken sandwich is a delicious and easy-to-make meal that is perfect for lunch or dinner. The pesto is flavorful and creamy, and the chicken is juicy and tender. The combination of the two is irresistible, and the sandwich is sure to be a hit with everyone who tries it.