Best Chicken Pesto Sandwiches Recipes

GRILLED PESTO CHICKEN SANDWICHES

Steps:

• Prepare a grill for medium-high heat.
• Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
• Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
• Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.
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CHICKEN PESTO SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness. Spread 1 tablespoon pesto over each chicken breast; sprinkle with salt and pepper. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until no longer pink., Spread 3 tablespoons pesto over six slices of toast; layer with red peppers, chicken and cheese. Spread remaining pesto over remaining toast; place over top.

GRILLED CHICKEN PESTO SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine 1/2 cup lemon juice, 1/4 cup oil, 2 teaspoons salt and 2 teaspoons pepper; add chicken. Seal bag and turn to coat. Refrigerate for 1 hour. , For pesto, place the basil, Parmesan cheese and garlic in a small food processor; cover and pulse until chopped. Add the pine nuts and remaining lemon juice, salt and pepper; cover and process until blended. While processing, gradually add remaining oil in a steady stream. Set aside., Drain and discard marinade. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until meat is no longer pink. Grill buns, covered, for 2-3 minutes or until golden brown. , Spread 1 tablespoon mayonnaise over cut side of bun bottoms. Layer with chicken, provolone cheese and roasted red peppers. Spread pesto over cut side of bun tops; place over sandwiches.

CHICKEN SALAD SANDWICHES WITH WALNUT-DILL PESTO

Steps:

• Combine the onion, lemon juice, sugar, 1/4 cup water, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside.
• Put the dill, walnuts and garlic in a food processor and pulse until coarsely chopped. With the motor running, slowly add the olive oil until the mixture comes together, scraping down the sides of the processor as needed. Transfer the dill pesto to a large bowl and stir in the lemon zest and 1/2 teaspoon each salt and pepper. Add the chicken and toss to coat.
• Drain the onion and squeeze dry. Drizzle the tomatoes with olive oil and season with salt and pepper. Divide the lettuce and tomatoes among 4 pieces of bread; top each with some chicken salad, onion and another piece of bread. Serve with chips.

GRILLED PESTO CHICKEN SANDWICHES

Steps:

• Place chicken in shallow glass or plastic dish. Brush 2 tablespoons of the pesto over tops of chicken; turn chicken. Brush with 2 tablespoons of the pesto; sprinkle with salt. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Grill chicken uncovered 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Add bell pepper for last 10 minutes of grilling until bell pepper is crisp-tender. Add bread for last 3 minutes of grilling, turning once until toasted.
• Cut bell pepper into strips. Spread remaining 1/2 cup pesto on one side of bread slices. Place chicken on 4 bread slices; top with bell pepper, basil and remaining bread.

GRILLED PESTO CHICKEN SANDWICHES

Steps:

• Slice tomato in to 8 thin slices and set aside.
• Mix cheeses and set aside.
• Cut each chicken breast in half horizontally to make 4 thin pieces. Broil for about 3 minutes per side or until cooked through.
• Meanwhile, spread equal amounts of butter on one side of each bread slice.
• Place buttered side down in a large skillet and top each slice with equal amounts of cheese.
• Cook over medium heat until cheese is melted and bread is golden brown on the bottom.
• Top half the slices with tomato and cooked chicken, spread pesto over chicken and top with remaining slices.

GRILLED CHICKEN SANDWICHES WITH SAGE PESTO AND APPLES

Steps:

• Using on/off turns, blend sage leaves, pine nuts, parsley, and garlic in processor until mixture is finely chopped. With machine running, add 3/4 cup oil and blend until thick paste forms. Mix in cheese. Transfer to small bowl; season with salt and pepper. (Can be made 1 day ahead. Press plastic wrap onto surface of pesto and refrigerate. Bring to room temperature before using.)
• Place each chicken breast between sheets of waxed paper. Using rolling pin or meat mallet, pound each to 1/2-inch thickness. Brush chicken with 3 tablespoons oil; sprinkle with salt and pepper. Let chicken stand 30 minutes.
• Prepare barbecue (medium heat). Grill chicken until firm to touch and cooked through, about 5 minutes per side. Transfer chicken to platter. Grill focaccia until just beginning to brown, about 1 minute per side.
• Arrange bottom halves of focaccia on work surface. Spread each with mayonnaise. Top each with overlapping layer of sliced apple, then 1 chicken breast. Drizzle each chicken breast with pesto. Spread pesto on cut side of bread tops. Place tops on chicken, pesto side down. Cut sandwiches in half on diagonal. Transfer sandwiches to plates and serve.

SMOKED CHICKEN AND SUN-DRIED TOMATO SANDWICHES WITH BASIL OLIVE PESTO

Steps:

• Make sandwiches:
• In a heatproof bowl pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft. Drain tomatoes and pat dry.
• Cut loaf diagonally into 4 pieces and halve each piece horizontally. Spread pesto on cut sides of bread and make 4 sandwiches with chicken, tomatoes, and arugula.
• Make Basil Olive Pesto:
• To a food processor with motor running add garlic and blend until minced. Add basil, parsley, and nuts and blend well. Add oil and blend until smooth. Transfer pesto to a bowl and stir in olives. Pesto may be made 5 days ahead and chilled, surface covered tightly with plastic wrap.
• Bring pesto to room temperature before using. Makes about 3/4 cup.

SHREDDED CHICKEN SANDWICHES WITH PESTO MAYONNAISE

Steps:

• Place chicken in the bottom of a slow cooker. Add roasted red peppers and garlic.
• Cook on Low until chicken is no longer pink at the bone and the juices run clear, about 8 hours.
• While the chicken is cooking, mix mayonnaise and pesto in a small bowl. Store in the refrigerator.
• Shred chicken with 2 forks. Use a slotted spoon to put chicken and pepper mixture onto hoagie rolls.
• Serve with pesto mayonnaise and sliced tomatoes.

PESTO CHICKEN SALAD SANDWICHES

Steps:

• Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery and walnuts.
• Spread 1/2°C of salad onto each of 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.

SMOKY BELL-PEPPER PESTO ON GRILLED CHICKEN SANDWICHES

Steps:

• Preheat grill to medium-high. Season chicken with salt and pepper and drizzle with oil. Grill chicken until cooked through, 5 to 6 minutes per side. Let stand 5 minutes, then slice on the bias.
• Pulse bell peppers, chipotle pepper, garlic, almonds, and oregano in a food processor until coarsely chopped. Drizzle remaining 2 tablespoons oil and process until combined. Season with salt and pepper.
• Spread each slice of bread with pesto. Layer with sliced chicken, escarole, and cheddar.

TOASTED PESTO-CHICKEN SAUSAGE SANDWICHES

Steps:

• Cut sausages almost in half crosswise, then in half lengthwise. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook sausages in oil 5 to 7 minutes, turning occasionally, until golden brown. Remove from skillet; set aside.
• Meanwhile, in small bowl, combine pesto and mayonnaise. Brush one side of bread slices with remaining 2 tablespoons oil. Turn 4 bread slices, oiled side down; spread each with pesto-mayonnaise.
• For each sandwich, top pesto-mayonnaise with 1 cheese slice, 2 tomato slices, 4 basil leaves, 1 cooked sausage and 1 bread slice, oiled side up. Heat same skillet or a griddle over medium-high heat. Cook sandwiches 3 to 5 minutes, turning once, until golden brown and cheese is melted.

PESTO CHICKEN SALAD SANDWICHES

Steps:

• In a large bowl, combine the first five ingredients. Add the chicken, red peppers and celery; toss to coat. Serve on lettuce-lined rolls.

PESTO CHICKEN SALAD FOR SANDWICHES

Steps:

• Combine all ingredients.
• Spread on bread.
• Makes enough for 2 sandwiches.

OPEN-FACED CHICKEN SANDWICHES WITH ARTICHOKE PESTO

Steps:

• 1. Preheat broiler to high. 2. Cut each chicken breast half in half lengthwise to form 2 cutlets. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done. 3. Combine artichokes, 3 tablespoons cheese, nuts, mayonnaise, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic in a mini food processor; pulse until coarsely ground. 4. Place bread slices on a baking sheet; broil 1 minute on each side. Spread 2 1/2 tablespoons pesto on each slice. Slice chicken; place 3 ounces on each bread slice. Top evenly with remaining 5 tablespoons cheese and parsley.

PESTO GRILLED CHICKEN SANDWICHES

Steps:

• Combine the marinade ingredients in a small bowl and whisk them together until well blended. Pour the marinade over the chicken and let the meat marinate in the refrigerator at least one hour. Turn the chicken once or twice during this time. (I usually put it in a large ziploc bag. It easier to turn the chicken around) (I prefer to use chicken tenderloins because they are more tender than the breast, but the breast work fine and I have used them as well)
• Prepare the Pesto Mayonnaise. Place the garlic, basil and pine nuts in food processor. (I use a mini processor) Process until fine. Spoon into a bowl. Add the cheese and the mayonnaise and stir. Store in the refrigerator until ready to use.
• Grill the chicken until done. Cook the bacon, slice the tomatoes and avocado.
• Assemble the sandwich. Spread each roll with the Pesto Mayonnaise. Place slices of tomato on top of each of the four bottom halves. Put the grilled chicken on top. Put two slices of Avocado on top of each sandwich. Top with the bacon and bread top.

PESTO CHICKEN SALAD SANDWICHES

Steps:

• In a medium bowl, stir chicken and pesto together.
• Stir in bell pepper and salt and pepper to taste.
• Layer lettuce, onion and cheese on bottom half of each foxaccia square.
• Spread each with about 1/2 cup chicken mixture and top with another piece of focaccia.
• To serve, halve each sandwich diagonally.
• TIP: Some prepared pesto is drier than others, so if chicken mixture appears dry, stir in the Tbs. of olive oil.

CHICKEN SANDWICHES WITH ROASTED TOMATOES AND PISTACHIO MINT PESTO RECIPE - (4.7/5)

Steps:

• Preheat oven to 400 degrees. Cut tomatoes in half lengthwise, arrange on parchment lined baking sheet and roast in oven for 45 minutes, checking after 30 minutes. While the tomatoes are roasting, make the pesto. Put the mint leave, pistachios, garlic and salt into a small food processor and process until coarsely ground. In a steady stream, add the oil and lime juice until it is a consistency you like. Mix pesto and mayonnaise together in a bowl and set aside. This will be used when you layer your sandwiches. Trim chicken breasts and slice in half horizontally. Place chicken between sheets of plastic wrap and pound lightly until they're about 1/2 inch thick. Set up three dishes; one for flour, one for beaten eggs and one for the Parmesan cheese and Panko, mixed together. Season chicken breasts with salt and pepper, dredge in flour, dip in beaten egg and coat with Panko/Parmesan mixture. Set chicken aside on wire racks until ready to cook. Heat olive oil in a skillet over high heat. Add chicken breasts to the pan and immediately reduce the heat to medium-low. Cook chicken for three minutes on each side, or until it's juicy, but not pink. Assemble sandwiches: bread, chicken, tomatoes, microgreens, pesto mayonnaise, bread. Eat and enjoy!

CHICKEN-PESTO SANDWICHES

Steps:

• Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and oregano.
• Set oven control to broil. Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once, until no longer pink in center.
• Cut bread horizontally in half; cut into 6 wedges. Spread pesto on cut sides of bread. Layer chicken, tomato and spinach on bottom wedges. Top with top wedges.