Best 2 Pesto Chicken Sandwich Recipes

If you have been craving a sandwich that is bursting with vibrant, zesty flavors and has a juicy, tender chicken filling, then the pesto chicken sandwich is an absolute must-try. Made with a flavorful and aromatic pesto sauce, succulent chicken, and your favorite sandwich bread, this sandwich is a delightful combination of textures and tastes that is sure to satisfy your taste buds.

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

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. If you don't have fresh basil, you can substitute 1/2 cup of dried basil.
If you don't have pine nuts, you can substitute walnuts or almonds.
If you don't have Parmesan cheese, you can substitute another hard cheese, such as Romano or Asiago.
To make the pesto ahead of time, simply store it in an airtight container in the refrigerator for up to 5 days.
If you want a quicker and easier meal, you can use pre-made pesto sauce.
Serve the pesto chicken sandwich on your favorite bread, with your favorite toppings.

Conclusion:

The pesto chicken sandwich is a delicious and easy-to-make meal that is perfect for any occasion. It is packed with flavor and can be customized to your liking. So next time you are looking for a quick and easy meal, give the pesto chicken sandwich a try!