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A toasted pesto chicken sandwich filled with shredded chicken coated in basil pesto, fresh tomatoes, mozzarella, and spinach on golden crispy bread.
Maria Canilssom

Pesto Chicken Sandwich

A fresh, flavorful sandwich made with pesto-coated chicken, juicy tomatoes, melty mozzarella, and crisp greens, all tucked into warm toasted bread. Simple, café-quality, and perfect for lunch, dinner, or meal prep.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch, Sandwich
Cuisine: American, Italian Fusion
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • cooked shredded or sliced chicken
  • basil pesto (store-bought or homemade)
  • fresh mozzarella or provolone
  • tomato slices
  • fresh spinach or arugula
  • bread (ciabatta, sourdough, or rolls)
  • butter or olive oil for toasting
  • salt and black pepper, to taste

Equipment

  • mixing bowl
  • skillet or panini press
  • spatula
  • cutting board and knife

Method
 

  1. In a bowl, combine the cooked chicken with basil pesto. Mix until fully coated, seasoning with salt and pepper as needed.
  2. Layer mozzarella on bread, then add pesto chicken, tomato slices, and spinach or arugula.
  3. Lightly butter or oil the outside of the bread. Toast in a skillet or panini press until golden and the cheese begins to melt. Slice and serve warm.

Notes

Use fresh basil pesto for the best flavor. Keep tomatoes separate if prepping ahead to avoid sogginess. Toast the sandwich in a skillet or panini press for a golden, melty finish.