Chicken Pesto Sandwich Recipe
This chicken pesto sandwich recipe is loaded with flavor, not work. Tender, juicy chicken, pesto, sun-dried tomatoes, arugula, and Swiss cheese are piled high on soft ciabatta rolls for a sandwich that’s a feast you can hold.
I love a good sandwich. There’s just something so comforting about them. I think it’s because I grew up on them. My mother made all kinds of sandwiches fresh or with leftovers, and I grew to associate those hand-held meals with all of her love and cooking skills.
I’ve been making sandwiches as long as I can remember, and these chicken pesto sandwiches are one of my favorite recipes because they’re the perfect combination of flavor and ease!
Chicken Pesto Sandwich Recipe
These sandwiches start with boneless, skinless chicken breasts that I coat in adobo seasoning and pan-fry until golden and cooked through. Then, I slather pesto on ciabatta bread and pile it high with chicken, sun-dried tomatoes, arugula, and Swiss cheese.
When I’m all done, I have sandwiches that are so full of flavor that every bite is a party in your mouth! I love making these for lunches or dinners, and I’ve even been known to bring a big batch to parties.
Why You’ll Love This Recipe
- It only uses a handful of simple ingredients.
- It’s a quick and easy recipe to make, so it’s perfect for any night of the week.
- Its limited ingredients deliver a huge amount of flavor in every bite!
Ingredients
This recipe only uses a few simple ingredients that you can find in any grocery store. There’s nothing fancy to this recipe whatsoever!
- 1 pound boneless, skinless thin chicken breasts
- 2 teaspoons adobo seasoning, or any seasonings of choice
- 4 ciabatta rolls
- 1/4 cup prepared pesto, found at most grocery stores
- 1/4 cup sun-dried tomatoes
- 4 slices of Swiss cheese
- 1 cup arugula
- Olive oil
How to Make This Chicken Pesto Sandwich Recipe
Making this sandwich is a breeze. It comes together quickly, allowing you to spend more time with family and friends and less time in the kitchen.
- Flatten the chicken breasts to uniform thickness and sprinkle both sides with adobo seasoning.
- Cook the chicken in the air fryer for 6 minutes at 375 degrees. Then, flip the chicken over and cook for 2 to 8 minutes or until a meat thermometer registers 165 degrees.
- Let the chicken rest for 5 minutes and slice the chicken strips in half.
- Slice the ciabatta rolls in half and spread pesto on each slice of bread. Top the bottom of the roll with the chicken, sun-dried tomatoes, arugula, and Swiss cheese.
- Brush the sandwiches with olive oil and cook them in a skillet on medium heat until golden on both sides and the cheese is melted. Enjoy!
Substitutions and Variations
- You can also make these sandwiches with frozen chicken fingers for a different flavor.
- Use your favorite thick-sliced bread in place of ciabatta for a different flavor.
- Any of your favorite melty cheese varieties will work on this sandwich.
- Spinach is a great substitute for arugula.
- You can also pan-fry this chicken. Cook it in oil over medium heat for 5 to 8 minutes per side until golden and cooked through.
Tips
- To easily pound your chicken flat, place it in a Ziploc bag and pound it with the flat side of a meat mallet.
- Use a meat thermometer to easily tell if your chicken is done. If the thermometer registers 165 degrees, your chicken is ready.
- Be sure to preheat your air fryer for proper cooking. It’s a myth that they don’t need to be preheated.
Equipment
- Measuring cups and spoons
- Skillet, just got this one, good price and works great
- Meat mallet, this is a great tool to have in the kitchen for all meats and seafood
- Air Fryer or for smaller spaces, this smaller air fryer one is great and comes in different colors
Storage
Refrigerator: Refrigerate your sandwiches wrapped in plastic wrap in an air-tight container for up to 3 days.
Freezer: You can freeze extra chicken in an air-tight container for up to 3 months. Do not freeze entire sandwiches.
Reheat: Place the sandwiches in a baking dish, cover with foil, and bake at 300 degrees until heated through.
What to Serve with This Chicken Pesto Sandwich Recipe
These sandwiches are perfect with all your favorite sandwich sides. Try them with:
- French fries
- Sweet potato fries
- Potato wedges
- Tater tots
- Potato chips
More Sandwich Recipes
If you love sandwiches, then I think you’ll enjoy these delicious recipes.
Chicken Pesto Sandwich Recipe
This chicken pesto sandwich recipe is loaded with flavor, not work. Tender, juicy chicken, pesto, sun-dried tomatoes, arugula, and Swiss cheese are piled high on soft ciabatta rolls for a sandwich that's a feast you can hold.
Ingredients
- 1 pound boneless, skinless thin chicken breasts
- 2 teaspoons adobo seasoning, or any seasonings of choice
- 4 ciabatta rolls
- 1/4 cup prepared pesto, found at most grocery stores
- 1/4 cup sun-dried tomatoes
- 4 slices of Swiss cheese
- 1 cup arugula
- olive oil
Instructions
-
1. Flatten the chicken breasts to uniform thickness and sprinkle both sides with adobo seasoning. 2. Cook the chicken in the air fryer for 6 minutes at 375 degrees. Then, flip the chicken over and cook for 2 to 8 minutes or until a meat thermometer registers 165 degrees. Let the chicken rest for 5 minutes and slice the chicken strips in half. 3. Slice the ciabatta rolls in half and spread pesto on each slice of bread. Top the bottom of the roll with the chicken, sun-dried tomatoes, arugula, and Swiss cheese. Brush the sandwiches with olive oil and cook them in a skillet on medium heat until golden on both sides and the cheese is melted. Enjoy!
FAQ
Adobo seasoning is a seasoning blend made with garlic, oregano, black pepper, and Latin spices.
Pesto is a traditional Italian paste made with crushed garlic, pine nuts, coarse salt, basil leaves, and hard cheese such as parmesan or pecorino sardo blended with olive oil.
Arugula is a leafy green popular in Italian cooking. It has a tart, bitter, and peppery flavor.
Thanks for stopping by today. I hope you enjoy this delectable sandwich. It’s so good!
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