Chicken Pesto Sandwich
A flavorful chicken pesto sandwich with crispy bread, juicy chicken, and fresh homemade pesto. Perfect for lunch, dinner, or meal prep – and it's ready in just 15 minutes!
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.
Notes
Store leftover components separately for freshest results.
Customize with roasted veggies, prosciutto, olives, or even a fried egg.
Great for meal prep or a quick picnic.
Nutrition
Calories: 670kcalCarbohydrates: 35gProtein: 40gFat: 40g
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!