Best Chicken Pesto Sandwich Recipes

CHICKEN, ROASTED PEPPER, AND PESTO SANDWICH

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.

ROASTED PEPPER AND PESTO CHICKEN SANDWICH

Steps:

• Prepare Tyson chicken according to package directions. Set aside and keep warm.
• Split rolls and spread butter evenly on cut sides of both tops and bottoms. Place rolls on a baking sheet, butter side up, and sprinkle with garlic powder. Place baking sheet under broiler until rolls are golden brown.
• Mix together pesto and mayonnaise, spread onto garlic rolls. Place one prepared Tyson Chicken Breast Fillet on each garlic bun bottom, top with provolone cheese and a few slices from each bell pepper (or use all red from a jar of roasted red peppers). Finish your sandwich with the garlic roll tops and enjoy!

PESTO CHICKEN SANDWICH

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.

CHICKEN-PESTO SANDWICH

Steps:

• Heat panini grill.
• Combine chicken and pesto; spread onto 1 bread slice.
• Top with cheese and remaining bread slice.
• Grill 3 to 5 min. or until cheese is melted and sandwich is golden brown on both sides.

PESTO CHICKEN AND ROASTED VEGETABLE SANDWICH LOAF

Steps:

• Heat oven to 450 degrees. Spray 10 x 15 jelly roll pan with cooking spray. Toss bell peppers and mushrooms with oil in pan. Bake uncovered 15 to 20 minutes or until crisp-tender. Refrigerate 15 minutes to chill.
• Coarsely chop the vegetables. Mix chopped vegetables, parsley, and 2 tablespoons mayonnaise; set aside.
• Mix chicken, 1/2 cup mayonnaise, and pesto in a separate bowl and set aside.
• Cut bread lengthwise into 4 layers. Place bottom layer on plate or tray. Spread with half of the pesto filling. Top with another bread layer. Spoon vegetable filling over bread layer. Top with another bread layer. Spread with remaining pesto filling. Top with remaining bread layer.
• Spread cream cheese over outside of sandwich loaf. Refrigerate at least 1 hour before serving. Cut into 8 slices; cut each slice in half vertically, making 16 appetizer portions. Store covered in refrigerator.
• NOTE: If this is to be served alongside several appetizers, I cut it into the 8 slices, and then cut those slices in half to make 16 appetizers. If it is to be served as the main dish, perhaps alongside soup or a salad, then I just cut it into 8 slices, and skip slicing those in half. It makes 8 decent sized sandwiches.

CHICKEN PESTO SANDWICH

Steps:

• Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
• Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
• Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
• Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.

GRILLED PESTO CHICKEN CLUB SANDWICH

Steps:

• Cut each breast in half. Pound out til each piece is of even thickness. Spread both sides of each piece with 1 tablespoon of pesto. Set aside and pre-heat grill.
• Cut the 4 slices of bacon in half. Fry until crisp.
• Mix mayo and remaining pesto together. Slice the tomato and avocado.
• Grill the chicken. When it is almost done put 2 pieces of bacon and 1 slice of cheese on each of the pieces of chicken. Cook until cheese is melted.
• Spread pesto mayo on roll, add chicken, and layer on the tomato and avocado. Enjoy!

CHICKEN MUSHROOM PESTO SANDWICH WITH AVOCADO

Steps:

• Combine mayo, mustard, and pesto. Spread lightly on each half of the sandwich roll.
• Heat oil in small skillet. Saute mushrooms and onions until tender. Remove from heat.
• Assemble sandwich: On bottom, place sliced chicken. Top with sauteed onions and mushrooms, with cheese slice on top of all. Place loaded sandwich bottom and top on baking sheet, and place in 350F oven. Heat until cheese is melted. (You could also heat on the rack of a toaster oven).
• Remove from oven. Add avocado, salt and pepper to taste. Top with other half of roll.

GRILLED CHICKEN PESTO SANDWICH

Steps:

• Begin by warming up your clean grill on a medium-high heat. Season each sliced breast with salt and pepper. Measure the size of your chicken breast, or just wing it and eye it out, and cut your loaf into the size of the breasts, slicing in half, and smearing a bit of light butter on the interior of each slice. Get the chicken on the grill, and grill each side for about 5 minutes. Once cooked, lower the heat, lather the top of each chicken with a generous amount of pesto, and top with the provolone cheese. Let the cheese melt. During this time, add the bread, butter side down onto the grill, and get it just slightly toasted. Remove, add the chicken, and top with the fresh tomato slices.

CHICKEN PESTO SANDWICH

Steps:

• Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
• Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
• Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
• Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.

CHICKEN PESTO SANDWICH

Steps:

• Pound chicken breast in between saran wrap until about 1/2 - 3/4 inch thick. Salt and pepper. Spray grill with cooking spray and then grill the chicken breast. -- If use George Foreman Grill, grill for 10 minutes at 375*F While chicken is cooking, mix mayo (I used pesto mayo) and pesto sauce and spread onto sour dough bread. Place mozzarella slices and sun dried tomatoes on bread. After chicken is finished grilling, place chicken in sandwhich and put entire sandwhich on the grill at 425* for 5 minutes. Enjoy!

CHICKEN PESTO & FETA CHEESE SANDWICH

Steps:

• Marinate mushrooms in balsamic vinegar for at least 24 hrs under refrigeration, stirring occasionally. Discard any excess marinade when ready to assumble sandwiches.
• Slice peppers into 1/4-in wide strips.
• Slice tomatoes into 1/4-in thick slices.
• Trim any fat or rib meat from the chicken breasts & grill till done.
• To assemble sandwich: Slice 1 roll in half lengthwise. Spread 1 oz of pesto on the bottom of the roll, then crumble 1 oz of feta on top of pesto, covering the entire surface.
• Place a chicken breast on top of the feta, then 1/2 oz of mushrooms on the chicken, 1 oz of roasted red pepper strips on top of the mushrooms & finish w/3 tomato slices & the top of the roll.
• Insert 2 toothpicks, slice on the diagonal & serve.

TOASTED CHEESY CHICKEN PESTO SANDWICH

Steps:

• Preheat oven to 400 degrees F.
• Toast the bread according to your personal preference. Lay the pieces out on a baking sheet covered with foil.
• Spread 2 teaspoons of pesto on three of the slices of bread. Then top each slice with cheese. Then spread the chicken out evenly over three of those slices. Top with the other slice of cheese and bread.
• Place in the oven for 7-8 minutes or until cheese is melted. Cut into triangle slices.