Toasted Pesto Chicken Sandwich

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This mouth-watering Toasted Pesto Chicken Sandwich, made with crispy bread, tangy pesto, and juicy chicken, is perfect for lunch, dinner, or a snack.

Prep Time15

Cook Time25

Total Time40

Course: Sandwich

Cuisine: Italian

Servings: sandwiches

Author: Jamie Sherman

2 medium boneless skinless chicken breasts cut in half lengthwise to make two thin slices
2 tablespoons prepared pesto
½ teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
1 tablespoon olive oil

Preheat the oven to 350°F.
Place the chicken in a large bowl. Add the pesto, salt, garlic powder, onion powder, and pepper, and toss to coat the chicken.
Place an oven-safe skillet over medium heat. I like to use cast iron. Once hot, add the olive oil and sear the chicken on both sides. If using an oven-safe skillet, place it into the oven to continue cooking the chicken until it reaches 160°F in the center. If you don’t have an oven-safe skillet, place the chicken into a baking dish and place it in the oven.
To assemble the sandwiches, lay the rolls cut side down onto a sheet tray. Brush the tops and bottoms with olive oil. It might seem like too much olive oil, but use it all.
Flip the rolls, so they are cut side up. Spread the mayonnaise evenly on both sides of the cut rolls. Spread the pesto on both sides.
On the bottom side of the rolls, place one piece of chicken. Add two slices of mozzarella on top of the chicken. Add one slice of tomato. Crack some black pepper on top of the tomatoes if desired. Place the tops on the sandwiches.
Preheat your panini press if using. Add as many sandwiches as will fit. Cook for 5-7 minutes until your desired toastiness and the cheese is melted. The sandwiches are tall, so you may need to gradually press them down as they cook.
Serve immediately.

Follow the directions through step 2. Place a large oven-safe skillet over medium heat and add the remaining 2 tablespoons of olive oil from the assembly step.
Toast the rolls cut side down, then flip them over, and add the mayonnaise, pesto, chicken, mozzarella, and tomato slices. Place the tops of the rolls back on top.
Place the skillet into the oven and cook until warmed through and the cheese is melted about 10 minutes.

If your panini press is also a grill, you can cook the chicken directly on it.
Alternatively, if you don’t have an oven-safe skillet, you can place the prepared sandwiches onto a baking sheet and then place them in the oven.
These are best eaten right away. If they sit, they may become soggy. I suggest making the sandwiches fresh when you want one. They are so easy to put together. You can cook off the chicken beforehand and then assemble the sandwiches right before serving.
If you do have leftover sandwiches, I recommend warming them up in the oven wrapped in foil. If not, the bread may become too hard and toasted. Do not freeze.
Use any hearty bread you want. We just prefer ciabatta for these. Other good bread options: sliced sourdough, focaccia, Texas toast, or a French or Italian baguette.
Other yummy fillings to add - fresh basil leaves (they may brown when warm), roasted red bell pepper slices, caramelized onion, balsamic vinegar, or olive tapenade.
Other good cheese: fontina, white cheddar, Monterey Jack, shredded mozzarella, or provolone.