Pesto Chicken 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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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.

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.

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.

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.

PESTO CHICKEN CAPRESE SANDWICH

Steps:

• Preheat the oven to 375 degrees C (190 degrees C).
• Thinly slice chicken breasts in half and season with Italian seasoning and salt. Place chicken on a rimmed baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Cut heirloom tomato and mozzarella cheese into four 1/3-inch thick slices. Set out tomato slices on a baking sheet and top with mozzarella slices. Add to oven and bake for the last 10 minutes with the chicken. Remove chicken from oven.
• Turn oven to broil and broil tomatoes and cheese, until cheese has melted, 2 to 3 minutes. If desired, add ciabatta buns and toast under the broiler until browned, 1 to 2 minutes.
• To assemble the sandwiches, place a chicken filet onto the ciabatta bun, top with tomato and melted mozzarella, and 1 tablespoon pesto.

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.

PESTO PASTA WITH CHICKEN AND TOMATOES

Steps:

• In blender or food processor, place Pesto ingredients.
• Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
• In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
• Garnish with basil and 3 tablespoons Parmesan cheese.

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.