Best 4 Shredded Chicken Sandwiches With Pesto Mayonnaise Recipes

Indulge in a culinary journey with our delectable Shredded Chicken Sandwiches with Pesto Mayonnaise, where succulent chicken meets vibrant flavors. This sandwich is a symphony of textures and tastes, featuring tender shredded chicken enveloped in a creamy pesto mayonnaise, nestled between soft, toasted sandwich bread.

Our recipe collection offers two enticing variations to tantalize your palate. The Classic Shredded Chicken Sandwich combines shredded chicken, a zesty lemon-herb marinade, and a creamy Dijon mayonnaise, resulting in a timeless flavor combination. For an Italian twist, try our Pesto Shredded Chicken Sandwich, where succulent chicken is marinated in a blend of aromatic Italian herbs and slathered with a vibrant pesto mayonnaise. Both sandwiches are generously topped with fresh arugula, ripe tomatoes, and a sprinkle of Parmesan cheese, creating a harmonious balance of flavors and textures.

Let's cook with our recipes!

PESTO CHICKEN SANDWICHES

Pesto Chicken Sandwiches image

Easy pesto chicken sandwiches you can whip up in a hurry. Just 6 ingredients!

Provided by Tiffany

Categories Main Course

Time 15m

Number Of Ingredients 6

Ingredients

4 ciabatta rolls ((or similar sandwich rolls - ciabatta are my favorite))
2 chicken breasts (cooked and shredded (see note))
2 tablespoons mayo
2 tablespoons greek yogurt
⅓ cup pesto ((homemade or store-bought))
4 slices provolone or swiss cheese

Steps:

Add shredded chicken, mayo, greek yogurt, and pesto to a large bowl. Mix well.
Cut your ciabatta rolls in half horizontally. Place one slice of cheese on the bottom slice of each roll. Spread pesto chicken mixture on top of the cheese, then top with the other half of the roll. Serve warm, chilled, or at room temperature. If you have a panini press or a george foreman, you can grill the sandwich in a flash (my favorite way to serve these!).

Nutrition Facts : Calories 456 kcal, Carbohydrate 29 g, Protein 35 g, Fat 21 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 90 mg, Sodium 812 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN PESTO SANDWICH

Chicken Pesto Sandwich image

Lightened up with Greek yogurt, this hearty sandwich is one of the quickest, most tastiest meals you'll ever have!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 cups shredded chicken breast
1/4 cup Greek yogurt
Kosher salt and freshly ground black pepper, to taste
1 baguette, cut into 3-4 equal pieces, toasted, for serving
2 cups arugula, for serving
2 Roma tomatoes, thinly sliced, for serving
8 ounces mozzarella, sliced
1 cup fresh basil leaves
3 cloves garlic, peeled
3 tablespoons pine nuts
1/3 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil

Steps:

To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste. Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.

CHICKEN PESTO PANINIS

Chicken Pesto Paninis image

A delicious mix of chicken, pesto, veggies, and cheese all melted together on flavorful focaccia bread. Simple, fast, and very tasty - a nice change from normal sandwiches.

Provided by LEAHMCINTYRE

Categories Meat and Poultry Recipes Chicken

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1 focaccia bread, quartered
½ cup prepared basil pesto
1 cup diced cooked chicken
½ cup diced green bell pepper
¼ cup diced red onion
1 cup shredded Monterey Jack cheese

Steps:

Preheat a panini grill.
Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

Nutrition Facts : Calories 640.6 calories, Carbohydrate 60.9 g, Cholesterol 61.4 mg, Fat 29.4 g, Fiber 4.4 g, Protein 32.4 g, SaturatedFat 10.9 g, Sodium 1075.5 mg, Sugar 2 g

SHREDDED CHICKEN SANDWICHES

Shredded Chicken Sandwiches image

This Ohio potluck staple tends to be made with canned chicken, cream of mushroom soup, saltine crackers, and other iffy components. I developed this version using real ingredients so you can enjoy the warm comfort of shredded chicken sandwiches in a healthier, more delicious way.

Provided by Mary Lee Sauder

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup slivered almonds
2 slices white bread, torn into pieces
2 tablespoons olive oil
salt and ground black pepper to taste
3 (5 ounce) skinless, boneless chicken breast halves
6 cups chicken broth, or as needed
2 tablespoons salted butter
4 large roll or bun (3-1/2" dia)s brioche buns, halved

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Pulse almonds in the bowl of a food processor to fine crumbs. Add bread, oil, salt, and pepper and pulse mixture to coarse crumbs. Spread evenly on a rimmed baking sheet.
Bake in the preheated oven for 10 minutes, stirring halfway through. Set aside to cool.
Season chicken with salt and pepper, then place in a Dutch oven or deep skillet in a single layer and cover with chicken broth. Bring to a boil over medium heat, skimming foam. Reduce heat to low, cover, and simmer until no chicken is no longer pink in the center, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and let cool a bit on a cutting board, then shred with two forks.
Strain chicken broth to remove solids.
Return chicken to the pot, then add bread crumb mixture and 4 cups chicken broth. Boil over medium heat, adding more broth if necessary, until mixture reduces and reaches desired consistency, about 20 minutes. Season with salt and pepper.
Melt butter in a skillet over medium-low heat. Toast flat sides of buns until golden brown, 1 to 2 minutes. Fill with a generous scoop of chicken mixture and serve.

Nutrition Facts : Calories 585.3 calories, Carbohydrate 43.7 g, Cholesterol 153.5 mg, Fat 29.7 g, Fiber 2 g, Protein 33.5 g, SaturatedFat 7.8 g, Sodium 2226.1 mg, Sugar 8.8 g

Tips and Conclusion

Tips:

To make the most of your shredded chicken, use a rotisserie chicken or leftover cooked chicken. This will save you time and effort.
If you don't have pesto mayonnaise, you can make your own by combining mayonnaise, basil, Parmesan cheese, garlic, and olive oil in a food processor or blender.
Use a sturdy bread for your sandwiches, such as a baguette or ciabatta bread. This will help to hold up to the shredded chicken and pesto mayonnaise.
If you're looking for a healthier option, you can use whole-wheat bread or a lettuce wrap instead of white bread.
Be creative with your toppings! You can add sliced avocado, tomatoes, cucumbers, or sprouts to your sandwich.

Conclusion:

Shredded chicken sandwiches with pesto mayonnaise are easy to make and packed with flavor. They're perfect for a quick lunch or dinner, and they can be customized to your liking. Whether you like them simple or loaded with toppings, these sandwiches are sure to satisfy.