Ever tried making a chicken pesto sandwich at home but ended up with soggy bread? Yeah, been there. This chicken pesto sandwich recipe changed everything for me. It’s got that perfect balance – crispy bread, juicy chicken, and that amazing basil flavor that just makes everything better.
First time I made this, my kitchen smelled so good my neighbor actually knocked to ask what I was cooking! The combo of fresh pesto with tender chicken creates something that’s way better than anything you’ll get at those overpriced cafes. Keep reading cuz I’m gonna show you exactly how to nail this sandwich every single time.
Why You’ll Love This Chicken Pesto Sandwich Recipe
Honestly, making a good chicken pesto sandwich used to be frustrating for me. The bread would get too wet from the pesto or the chicken would be dry. This recipe fixes all that.
Last month I made these for a family picnic and my brother-in-law (who literally never compliments food) asked for the recipe. That’s when I knew this one was special!
What’s great is you can prep most of it ahead of time and just assemble when you’re ready to eat. Works great for lunch boxes, picnics, or just a quick dinner when you’re too tired to really cook.
And if you love this sandwich, you might also enjoy my Bird Dog Sandwich which has a totally different flavor profile but is just as delicious!
Ingredients You’ll Need for the Perfect Chicken Pesto Sandwich
For the Chicken:
- 2 boneless skinless chicken breasts – you want them thin so they cook evenly, pound them if they’re thick
- 2 tbsp olive oil – helps with browning, can use avocado oil instead
- Salt and pepper – just enough to taste, don’t go crazy
- 1 tsp Italian seasoning – adds that herby flavor that works with the pesto
For the Pesto:
- 2 cups fresh basil leaves – this is key, don’t use dried! Fresh makes all the diff
- ⅓ cup pine nuts – can sub walnuts if pine nuts are too $$
- ½ cup parmesan cheese – freshly grated works best but pre-grated is fine if you’re in a hurry
- 3 cloves garlic – adjust if you want more/less garlic flavor
- ½ cup olive oil – good quality makes a difference here
- Salt and pepper to taste
For Assembly:
- Ciabatta bread or sourdough – needs to be sturdy enough to hold up to the pesto
- Fresh mozzarella – the soft kind that comes in water, not the hard pizza type
- Sliced tomatoes – heirloom are amazing if in season
- Arugula or spinach – adds peppery flavor and some crunch
How to Make the Ultimate Chicken Pesto Sandwich
Step 1: Prep and Cook the Chicken
- Season chicken breasts with salt, pepper and Italian seasoning on both sides
- Heat olive oil in a skillet over medium-high heat
- Cook chicken for about 6 mins per side until golden brown and internal temp reaches 165°F
- Remove from heat and let rest for 5 mins before slicing – this keeps it juicy!
- Slice into thin strips against the grain
Step 2: Make Fresh Pesto (or use store-bought to save time)
- Toast pine nuts in a dry pan until lightly golden – watch carefully so they don’t burn!
- Add basil, toasted pine nuts, parmesan, garlic to food processor
- Pulse until roughly chopped
- With processor running, slowly pour in olive oil until smooth
- Season with salt and pepper to taste
- Store extra pesto in fridge with thin layer of olive oil on top
Step 3: Assemble Your Chicken Pesto Sandwich
- Slice ciabatta or sourdough bread horizontally
- Toast bread slightly if you want extra crunch
- Spread generous layer of pesto on bottom half of bread
- Add sliced chicken in even layer
- Top with slices of fresh mozzarella
- Add tomato slices and season with pinch of salt
- Add handful of arugula or spinach
- Spread thin layer of pesto on top half of bread
- Press sandwich together gently and slice in half
Pro tip: If making ahead, keep pesto and chicken separate from bread and assemble right before eating!
Tasty Chicken Pesto Sandwich Variations to Try
Mediterranean Style
Add sliced kalamata olives, roasted red peppers and feta cheese instead of mozzarella. The salty olives give amazing contrast to the pesto.
Italian Upgrade
Add prosciutto slices, sun-dried tomatoes and use focaccia bread instead. So good with a glass of wine!
Veggie Loaded
Add grilled zucchini, roasted eggplant and bell peppers for extra nutrition and flavor. Great for using up leftover grilled veggies!
Spicy Version
Add sliced jalapeños or red pepper flakes to the pesto for heat. The spicy kick works so well with the cool mozzarella.
Winter Comfort
Add a layer of roasted butternut squash, use sage in your pesto instead of basil, and try a sharp provolone cheese. Perfect for colder months!
Breakfast Sandwich
Add a fried egg with runny yolk and few slices of bacon. The egg yolk mixes with the pesto creating an amazing sauce.
Chicken Pesto Sandwich FAQs (People Also Ask)
How do I store leftover chicken pesto sandwich?
Best way is to store components separately. Keep cooked chicken in airtight container in fridge up to 3 days. Store pesto in jar with thin layer of olive oil on top to prevent browning. Assemble sandwich fresh when ready to eat. If you must store assembled sandwich, wrap tightly in plastic wrap but eat within 24 hrs to avoid soggy bread.
Can I make chicken pesto sandwich ahead of time for lunch?
Absolutely! Prep all components night before. Store chicken, pesto, cheese and veggies separately. Pack bread separately too. Assemble at lunchtime for best results. If that’s not possible, try assembling with pesto only on one side and putting dry ingredients like lettuce between pesto and bread to create moisture barrier.
What’s the best bread for chicken pesto sandwich?
Breads with firm texture work best since they hold up to pesto moisture. Ciabatta, sourdough, or crusty baguette are my top picks. Avoid super soft sandwich bread which gets soggy quickly. Toast bread slightly before assembling for extra protection against sogginess.
Can I use store-bought pesto for this sandwich?
Definitely! While homemade pesto tastes amazing, good quality store-bought works great too especially when you’re short on time. Look for refrigerated pesto rather than shelf-stable if possible as it usually has better flavor. Add fresh basil leaves to your sandwich for extra fresh flavor even when using store-bought pesto.
How can I make this chicken pesto sandwich healthier?
Easy ways to make it healthier: use whole grain bread for more fiber, opt for grilled chicken instead of pan-fried, make pesto with less oil and more herbs, go lighter on cheese, and load up on veggies like spinach, tomatoes and grated carrots. You can also use half the amount of pesto and add mashed avocado for creaminess with healthy fats.
What can I serve with chicken pesto sandwich?
Classic sides that work great: simple green salad, pasta salad, potato chips, fresh fruit, or soup (tomato soup pairs amazingly). For something lighter, cucumber slices or carrot sticks work well. If serving for dinner, roasted vegetables or a small portion of pasta tossed with bit of your pesto makes it more filling.
Can I make this sandwich gluten-free?
Yes! Use your fav gluten-free bread – just make sure it’s one of the sturdier varieties. Double-check store-bought pesto ingredients as some may contain hidden gluten. Everything else in recipe is naturally gluten-free. To improve texture of gluten-free bread, toasting it lightly helps a lot.
Make This Chicken Pesto Sandwich Your Own!
I still remember first time I made this chicken pesto sandwich. Was trying to recreate something I had at this little cafe in Seattle. My first attempts were nowhere close but this recipe? It’s even better than what I was trying to copy.
What I love most is seeing how everyone customizes it. My daughter adds extra cheese, husband adds hot sauce, and mom insists on adding roasted peppers like they do in her hometown.
Don’t be afraid to play around with this recipe. The bones of it – good bread, flavorful chicken, fresh pesto – that’s what matters. Rest is up to you. Tag me if you make your own version! Nothing makes me happier than seeing how this recipe lives on in other kitchens.
Chicken Pesto Sandwich
Equipment
- Skillet or frying pan
- Food processor or blender
- Knife
- Cutting board
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts thin, or pounded thin
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp Italian seasoning
For the Pesto:
- 2 cups fresh basil leaves
- ⅓ cup pine nuts or substitute walnuts
- ½ cup parmesan cheese grated
- 3 cloves garlic
- ½ cup olive oil
- Salt and pepper to taste
For Assembly:
- Ciabatta or sourdough bread
- Fresh mozzarella sliced, water-packed kind
- Sliced tomatoes heirloom preferred if available
- Arugula or spinach
Instructions
Step 1: Cook the Chicken
- Season chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium-high heat.
- Cook chicken about 6 minutes per side, until golden and internal temp reaches 165°F.
- Let rest 5 minutes, then slice against the grain.
Step 2: Make Pesto
- Toast pine nuts in a dry pan until golden.
- Add basil, nuts, parmesan, and garlic to a food processor.
- Pulse to chop.
- With processor running, pour in olive oil until smooth.
- Season with salt and pepper.
Step 3: Assemble Sandwich
- Slice and lightly toast bread.
- Spread pesto on bottom slice.
- Add sliced chicken, mozzarella, tomatoes, and arugula.
- Spread more pesto on top bread slice, press together, and cut sandwich in half.