Pesto Chicken Sandwich Recipe
Gooey mozzarella paired with pesto aioli, carved rotisserie chicken and sun-dried tomatoes make for one of our best sandwiches yet.
Serving4
Ingredients
Pesto Aioli
- ½ cup mayonnaise with olive oil
- 2 Tablespoon prepared pesto
- ½ teaspoon lemon juice
- salt and pepper, to taste
Sandwiches
- 8 slices ciabatta bread, (or any other kind of bread)
- carved rotisserie chicken, to taste (or shredded chicken)
- ½ cup sun dried tomatoes
- 4 slices Mozzarella cheese
Instructions
- 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.
Notes
We think this sandwich is pretty tasty as is, but you can always swap out ingredients to your liking. Here are a few other ideas:
- Swap out the sun dried tomatoes for roasted red peppers
- Use fresh mozzarella instead or another type of cheese like provolone
- Add a layer of avocados
- Add some arugula (it’s too bitter for me, but I know some people love it on their chicken pesto sandwiches)
- Swap out the ciabatta bread for focaccia or another fresh-baked favorite
- Add a drizzle of balsamic vinegar
- Make the sandwich into a panini
Nutrition
Calories: 468 kcal · Carbohydrates: 35 g · Protein: 14 g · Fat: 31 g · Saturated Fat: 8 g · Polyunsaturated Fat: 13 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 35 mg · Sodium: 734 mg · Potassium: 499 mg · Fiber: 2 g · Sugar: 6 g · Vitamin A: 481 IU · Vitamin C: 6 mg · Calcium: 173 mg · Iron: 1 mg