12 Delicious Chicken Pesto Sandwich Recipes

Who doesn’t love the irresistible combo of juicy chicken and vibrant pesto tucked between slices of bread? Whether you’re craving a quick lunch, a hearty dinner, or the perfect picnic sandwich, our roundup of 12 Delicious Chicken Pesto Sandwich Recipes has something for every taste and occasion. Dive in to discover your next favorite meal that’s sure to delight your taste buds and simplify your cooking routine!

Grilled Chicken Pesto Sandwich with Sun-Dried Tomatoes

Flavorful and effortlessly chic, this grilled chicken pesto sandwich with sun-dried tomatoes marries the rustic charm of Italian cuisine with the ease of a quick lunch. Perfect for al fresco dining or a sophisticated picnic, it’s a dish that promises to delight with every bite.

Ingredients

• 2 boneless, skinless chicken breasts, about 6 oz each, tender and evenly thick
• 1/2 cup fresh basil pesto, vibrant and aromatic
• 1/4 cup sun-dried tomatoes in oil, julienned and intensely flavorful
• 4 slices artisan ciabatta bread, crusty and golden
• 2 tbsp rich extra virgin olive oil, for brushing
• 1/2 cup fresh mozzarella cheese, sliced and creamy
• 1/4 tsp finely ground black pepper, for seasoning
• 1/4 tsp sea salt, for seasoning

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Season the chicken breasts evenly with sea salt and finely ground black pepper, enhancing their natural flavors.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F, ensuring juicy, perfectly cooked meat.
4. While the chicken rests, brush each slice of ciabatta bread with extra virgin olive oil and toast on the grill for 1-2 minutes per side, until lightly charred and crisp.
5. Spread a generous layer of fresh basil pesto on the bottom slices of bread, creating a fragrant base.
6. Top the pesto with the grilled chicken breasts, followed by the julienned sun-dried tomatoes and slices of fresh mozzarella cheese.
7. Close the sandwiches with the top slices of bread and press gently to meld the flavors together.
8. Grill the assembled sandwiches for an additional 2-3 minutes, or until the cheese begins to melt, wrapping them in foil if desired to speed up the process.

Golden and oozing with flavor, this sandwich offers a delightful contrast between the crispy ciabatta and the tender, pesto-infused chicken. Serve it with a side of mixed greens or a chilled glass of Pinot Grigio for an utterly satisfying meal.

Chicken Pesto Panini with Mozzarella

Perfectly balancing the bold flavors of basil pesto with the creamy melt of mozzarella, this Chicken Pesto Panini is a symphony of textures and tastes, encased in golden, crispy bread.

Ingredients

• 2 cups shredded, roasted chicken breast (juicy and tender)
• 1/2 cup homemade basil pesto (vibrant and aromatic)
• 4 slices of sourdough bread (thick-cut and artisanal)
• 1 cup fresh mozzarella cheese (creamy and sliced)
• 2 tbsp unsalted butter (rich and softened)

Instructions

1. Preheat your panini press to 375°F, ensuring it’s hot enough to create those coveted grill marks.
2. Evenly spread 1/4 cup of vibrant basil pesto on two slices of thick-cut sourdough bread, covering from edge to edge for maximum flavor in every bite.
3. Layer 1 cup of juicy, shredded roasted chicken breast over the pesto on one slice, then top with 1/2 cup of creamy fresh mozzarella cheese slices, ensuring even coverage.
4. Place the remaining slice of bread, pesto-side down, on top to form a sandwich, then lightly spread 1 tbsp of rich, softened unsalted butter on the outer side of each slice.
5. Carefully transfer the sandwich to the preheated panini press, closing the lid gently to compress the panini without squeezing out the fillings.
6. Grill for 5-7 minutes, or until the bread is golden brown and crispy, and the mozzarella has melted into gooey perfection.
7. Remove the panini from the press, let it rest for a minute to set the fillings, then slice diagonally for an elegant presentation.

Unveiling a masterpiece of contrasts, the Chicken Pesto Panini boasts a crispy exterior that gives way to a moist, flavorful interior, with the pesto’s herbaceous notes shining through. Serve it alongside a crisp arugula salad dressed in lemon vinaigrette for a complete, satisfying meal.

Avocado Chicken Pesto Sandwich

Whisking together the vibrant flavors of summer, this Avocado Chicken Pesto Sandwich is a symphony of textures and tastes, perfect for a leisurely lunch or a sophisticated picnic. With creamy avocado, succulent chicken, and aromatic pesto, each bite is a delightful contrast of richness and freshness.

Ingredients

• 2 slices of artisanal sourdough bread, toasted to golden perfection
• 1/2 cup of roasted chicken breast, shredded into tender pieces
• 1/4 cup of homemade basil pesto, bursting with fresh herbaceous notes
• 1/2 ripe avocado, sliced into creamy, buttery wedges
• 1 tbsp of extra virgin olive oil, with a fruity and peppery finish
• 1/4 tsp of sea salt, finely ground for a subtle crunch
• 1/8 tsp of black pepper, freshly cracked for a pungent kick

Instructions

1. Preheat a skillet over medium heat and lightly brush one side of each sourdough slice with extra virgin olive oil.
2. Place the bread, oiled side down, in the skillet and toast for 2-3 minutes until golden and crisp. Tip: Watch closely to prevent burning.
3. Spread 2 tablespoons of homemade basil pesto evenly on the non-oiled side of one toasted bread slice.
4. Layer the shredded roasted chicken breast over the pesto, ensuring even coverage.
5. Arrange the avocado slices on top of the chicken, slightly overlapping for full coverage.
6. Sprinkle sea salt and freshly cracked black pepper over the avocado to enhance its natural flavors. Tip: Adding salt directly to the avocado prevents it from browning.
7. Top with the second slice of bread, oiled side up, and press gently to adhere the layers.
8. Return the sandwich to the skillet and grill for 2 minutes on each side, until the bread is crispy and the filling is warm. Tip: Use a spatula to press down lightly for a compact sandwich.

Offering a harmonious blend of creamy, crunchy, and savory, this sandwich is a testament to simple ingredients transformed into something extraordinary. Serve it with a side of crisp, chilled cucumber slices for a refreshing contrast.

Chicken Pesto Sandwich with Arugula

This summer, transform your lunch routine with a Chicken Pesto Sandwich with Arugula, a dish that marries the creamy richness of homemade pesto with the peppery bite of fresh arugula, all nestled between slices of artisan bread.

Ingredients

• 2 cups fresh basil leaves, tightly packed
• 1/2 cup rich extra virgin olive oil
• 1/3 cup pine nuts, lightly toasted
• 2 garlic cloves, minced
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 boneless, skinless chicken breasts
• 4 slices of crusty artisan bread
• 1 cup baby arugula, washed and dried

Instructions

1. In a food processor, combine the basil leaves, extra virgin olive oil, pine nuts, minced garlic, Parmesan cheese, black pepper, and sea salt. Pulse until smooth, scraping down the sides as needed. Tip: For a brighter pesto, add a squeeze of fresh lemon juice.
2. Season the chicken breasts with salt and pepper. Heat a grill pan over medium-high heat (375°F) and cook the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to retain its juices.
3. Toast the artisan bread slices until golden and crisp.
4. Spread a generous layer of pesto on each slice of toasted bread.
5. Slice the grilled chicken thinly and arrange it over the pesto on two of the bread slices.
6. Top the chicken with a handful of baby arugula, then cover with the remaining bread slices, pesto side down.
7. Cut the sandwiches in half and serve immediately. Tip: For an extra crunch, add a few slices of ripe avocado or crispy bacon.

Juxtaposing the creamy pesto against the crisp arugula and tender chicken, this sandwich offers a symphony of textures and flavors. Serve it with a side of sweet potato fries or a crisp white wine for a truly gourmet experience.

Bacon Chicken Pesto Sandwich

Zesty flavors come together in this Bacon Chicken Pesto Sandwich, a harmonious blend of smoky, savory, and herbaceous notes that elevate the humble sandwich to gourmet status. Perfect for a leisurely lunch or a sophisticated picnic, this dish promises a delightful interplay of textures and tastes.

Ingredients

• 2 boneless, skinless chicken breasts, tender and juicy
• 4 slices of thick-cut bacon, crispy and smoky
• 1/2 cup of homemade basil pesto, vibrant and aromatic
• 4 slices of artisanal ciabatta bread, crusty and golden
• 1/4 cup of mayonnaise, creamy and rich
• 1 cup of arugula, peppery and fresh
• 1/2 cup of sun-dried tomatoes, sweet and tangy
• 2 slices of provolone cheese, melt-in-your-mouth
• 1 tbsp of extra virgin olive oil, fruity and smooth
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your grill or grill pan to medium-high heat (375°F) and lightly brush the chicken breasts with extra virgin olive oil, seasoning both sides with salt and freshly ground black pepper.
2. Grill the chicken breasts for 6-7 minutes on each side, or until the internal temperature reaches 165°F, ensuring they’re juicy and fully cooked. Let them rest for 5 minutes before slicing thinly against the grain.
3. In a skillet over medium heat, cook the thick-cut bacon until crispy, about 4-5 minutes per side. Drain on paper towels to remove excess grease.
4. Toast the artisanal ciabatta bread slices on the grill or in a toaster until they’re golden and crisp, about 2 minutes per side.
5. Spread a generous layer of creamy mayonnaise on one side of each ciabatta slice, followed by a vibrant and aromatic homemade basil pesto on the other side.
6. Layer the sliced grilled chicken, crispy bacon, peppery arugula, sweet and tangy sun-dried tomatoes, and melt-in-your-mouth provolone cheese on the bottom slice of ciabatta.
7. Top with the other slice of ciabatta, pressing gently to combine all the flavors. Slice the sandwich in half for easier serving.

Savory and satisfying, this Bacon Chicken Pesto Sandwich boasts a perfect balance of textures, from the crunch of the ciabatta to the tenderness of the chicken. Serve it with a side of sweet potato fries or a crisp green salad for a complete meal that’s as visually appealing as it is delicious.

Chicken Pesto Sandwich with Roasted Red Peppers

Savory and succulent, this Chicken Pesto Sandwich with Roasted Red Peppers is a symphony of flavors, perfect for a leisurely lunch or a sophisticated picnic. The combination of tender chicken, aromatic pesto, and sweet roasted peppers creates a dish that’s as visually appealing as it is delicious.

Ingredients

• 2 cups shredded, juicy rotisserie chicken
• 1/2 cup rich, homemade basil pesto
• 1/2 cup creamy, full-fat mayonnaise
• 1/4 cup tangy, thinly sliced roasted red peppers
• 4 slices of artisanal, crusty ciabatta bread
• 1/2 cup fresh, peppery arugula
• 2 tbsp golden, extra virgin olive oil
• 1/4 tsp fine sea salt
• 1/4 tsp freshly cracked black pepper

Instructions

1. Preheat a skillet over medium heat and lightly brush each slice of ciabatta bread with extra virgin olive oil.
2. Toast the bread in the skillet for 2-3 minutes on each side, or until golden and crisp. Tip: Watch closely to prevent burning.
3. In a mixing bowl, combine the shredded chicken, basil pesto, and mayonnaise until evenly coated. Tip: For extra flavor, let the mixture sit for 10 minutes before assembling.
4. Season the chicken mixture with fine sea salt and freshly cracked black pepper, adjusting to your preference.
5. Layer the bottom slices of toasted ciabatta with the chicken pesto mixture, followed by a generous handful of arugula and slices of roasted red peppers.
6. Top with the remaining slices of ciabatta and press gently to secure the sandwich. Tip: For a warm sandwich, place the assembled sandwich back in the skillet for 1-2 minutes on each side.

Bursting with textures from the crisp ciabatta to the tender chicken and creamy pesto, this sandwich is a delight to the senses. Serve it with a side of sweet potato fries or a crisp green salad for a complete meal that’s sure to impress.

Chicken Pesto Sandwich with Spinach and Feta

Brimming with vibrant flavors and textures, this Chicken Pesto Sandwich with Spinach and Feta is a delightful fusion of tender, herb-infused chicken, creamy feta, and fresh spinach, all nestled between slices of artisan bread. Perfect for a leisurely lunch or a sophisticated picnic, it’s a dish that promises to elevate your everyday dining experience.

Ingredients

• 2 boneless, skinless chicken breasts, tender and juicy
• 1/2 cup of rich, homemade basil pesto
• 1 cup of fresh baby spinach leaves, crisp and vibrant
• 1/2 cup of crumbled feta cheese, creamy and tangy
• 4 slices of artisan ciabatta bread, golden and crusty
• 2 tbsp of extra virgin olive oil, fruity and aromatic
• 1/2 tsp of sea salt, finely ground
• 1/4 tsp of freshly ground black pepper, aromatic and pungent

Instructions

1. Preheat your grill or grill pan to medium-high heat (375°F) to ensure a perfect sear on the chicken.
2. Season the chicken breasts evenly with sea salt and freshly ground black pepper, enhancing their natural flavors.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F, ensuring they’re cooked through yet remain succulent.
4. Let the chicken rest for 5 minutes before slicing, allowing the juices to redistribute for maximum tenderness.
5. While the chicken rests, lightly toast the ciabatta slices on the grill for 1-2 minutes per side, until they’re golden and slightly crisp.
6. Spread a generous layer of basil pesto on each slice of toasted ciabatta, creating a flavorful base.
7. Layer the sliced chicken, fresh spinach leaves, and crumbled feta cheese on one slice of bread, then top with the second slice to complete the sandwich.
8. Drizzle the sandwich with extra virgin olive oil for an added layer of richness and aroma.

Kaleidoscopic in flavor, this sandwich offers a harmonious blend of creamy, tangy, and herbaceous notes, with a satisfying contrast between the crisp spinach and tender chicken. Serve it with a side of sweet potato fries or a crisp, green salad for a meal that’s as visually appealing as it is delicious.

Chicken Pesto Sandwich with Caramelized Onions

Radiating with the vibrant flavors of summer, this Chicken Pesto Sandwich with Caramelized Onions is a symphony of textures and tastes, perfect for a leisurely lunch or a sophisticated picnic. The combination of juicy chicken, aromatic pesto, and sweet, golden onions creates a dish that’s as visually appealing as it is delicious.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb), tender and evenly thick
• 1/4 cup rich extra virgin olive oil, divided
• 1 large yellow onion, thinly sliced into half-moons
• 1/2 tsp fine sea salt, plus more for seasoning
• 1/4 tsp freshly ground black pepper, plus more for seasoning
• 1/2 cup homemade or high-quality store-bought basil pesto, vibrant and herbaceous
• 4 slices artisanal ciabatta bread, lightly toasted
• 1/2 cup fresh arugula, peppery and crisp
• 4 slices ripe heirloom tomato, about 1/4 inch thick

Instructions

1. Preheat a large skillet over medium heat and add 2 tbsp of the extra virgin olive oil. Once shimmering, add the thinly sliced onions, seasoning with 1/4 tsp of the sea salt. Cook, stirring occasionally, for about 20 minutes until deeply golden and caramelized. Tip: Lower the heat if onions are browning too quickly to prevent burning.
2. While the onions cook, season the chicken breasts on both sides with the remaining 1/4 tsp sea salt and black pepper. In a separate skillet, heat the remaining 2 tbsp olive oil over medium-high heat. Add the chicken and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to retain its juices.
3. Spread a generous layer of basil pesto on each slice of toasted ciabatta. Layer the bottom slices with arugula, followed by the sliced chicken, caramelized onions, and tomato slices. Top with the remaining bread slices.
4. Cut the sandwiches in half and serve immediately. The contrast of the crispy bread, tender chicken, and sweet onions makes each bite a delight. For an extra touch, serve with a side of mixed greens drizzled with balsamic glaze.

Bursting with freshness and flavor, this sandwich is a testament to the beauty of simple ingredients transformed through careful cooking. The pesto’s herbal notes and the onions’ sweetness elevate the chicken, making it a dish that’s both comforting and refined.

Chicken Pesto Sandwich with Artichoke Hearts

Masterfully combining the vibrant flavors of basil pesto with the tender succulence of chicken and the subtle tang of artichoke hearts, this sandwich is a symphony of textures and tastes that promises to delight the palate.

Ingredients

• 2 boneless, skinless chicken breasts, perfectly seasoned
• 1/2 cup rich extra virgin olive oil
• 1/4 cup fresh basil pesto, aromatic and herbaceous
• 1/2 cup marinated artichoke hearts, drained and roughly chopped
• 4 slices artisan ciabatta bread, lightly toasted
• 1/2 cup fresh arugula, peppery and crisp
• 2 tbsp creamy mayonnaise
• 1 tbsp freshly squeezed lemon juice, bright and zesty
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat a grill pan over medium-high heat (375°F) and brush with 1 tbsp of the extra virgin olive oil.
2. Season the chicken breasts evenly with sea salt and finely ground black pepper.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F, ensuring juicy, perfectly cooked meat.
4. Remove the chicken from the grill and let it rest for 5 minutes before slicing thinly against the grain.
5. In a small bowl, whisk together the remaining olive oil, fresh basil pesto, mayonnaise, and lemon juice to create a luscious, creamy spread.
6. Lightly toast the ciabatta bread slices until golden and crisp, about 2-3 minutes per side.
7. Spread the pesto mayonnaise evenly on one side of each toasted ciabatta slice.
8. Layer the sliced chicken, chopped artichoke hearts, and fresh arugula on two of the slices, then top with the remaining slices to form sandwiches.
9. Cut each sandwich in half diagonally for easy serving and a beautiful presentation.

Yielding a sandwich that’s as visually appealing as it is delicious, the crisp ciabatta gives way to layers of tender chicken, creamy pesto, and the bright pop of artichoke hearts. Serve with a side of sweet potato fries or a crisp green salad for a complete meal that’s sure to impress.

Chicken Pesto Sandwich with Brie and Apple

Harmoniously blending the rustic charm of a sandwich with the sophistication of gourmet ingredients, this Chicken Pesto Sandwich with Brie and Apple is a testament to the art of casual elegance. Succulent chicken, creamy brie, and crisp apple slices come together in a symphony of flavors, elevated by the vibrant notes of homemade pesto.

Ingredients

• 2 boneless, skinless chicken breasts, tender and juicy
• 1/2 cup fresh basil leaves, aromatic and bright green
• 1/4 cup rich extra virgin olive oil
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 2 cloves garlic, freshly minced
• 1/4 cup pine nuts, lightly toasted
• 4 slices artisan bread, crusty and golden
• 4 oz Brie cheese, ripe and creamy
• 1/2 apple, thinly sliced, crisp and slightly tart
• Salt and finely ground black pepper, to season

Instructions

1. Preheat your grill or grill pan to medium-high heat, about 375°F, ensuring it’s hot enough to sear the chicken beautifully.
2. Season the chicken breasts generously with salt and pepper, then grill for 6-7 minutes per side, or until the internal temperature reaches 165°F for perfect doneness.
3. While the chicken cooks, blend the basil, olive oil, Parmesan, garlic, and pine nuts in a food processor until smooth, creating a vibrant pesto with a hint of crunch.
4. Toast the artisan bread slices lightly, just until they’re golden and crisp, to provide a sturdy base for the sandwich.
5. Spread a generous layer of the freshly made pesto on each slice of toasted bread, ensuring every bite is infused with its herbaceous flavor.
6. Layer the grilled chicken, Brie cheese, and apple slices on one slice of bread, then top with another to complete the sandwich.
7. Cut the sandwich in half diagonally for an elegant presentation, revealing the layers of ingredients.

Savory and slightly sweet, this sandwich offers a delightful contrast of textures, from the creamy Brie to the crisp apple. Serve it with a side of mixed greens dressed in a light vinaigrette to complement the richness of the sandwich.

Chicken Pesto Sandwich with Cucumber and Sprouts

Flavorful and fresh, this Chicken Pesto Sandwich with Cucumber and Sprouts is a symphony of textures and tastes, perfect for a light yet satisfying meal. Featuring tender chicken, vibrant pesto, and crisp vegetables, it’s a dish that promises to delight the senses with every bite.

Ingredients

• 2 cups cooked, shredded chicken breast (juicy and tender)
• 1/2 cup basil pesto (aromatic and freshly made)
• 1/4 cup mayonnaise (creamy and rich)
• 1 medium cucumber (crisp and thinly sliced)
• 1/2 cup alfalfa sprouts (fresh and crunchy)
• 4 slices artisan whole grain bread (thick-cut and toasted)
• 1 tbsp extra virgin olive oil (for toasting, rich and fruity)
• 1/2 tsp sea salt (fine and flaky)
• 1/4 tsp black pepper (freshly ground)

Instructions

1. In a medium bowl, combine the shredded chicken, basil pesto, and mayonnaise until the chicken is evenly coated. Tip: For extra flavor, let the mixture sit for 10 minutes before assembling.
2. Heat a skillet over medium heat and add the extra virgin olive oil. Toast the bread slices for 2-3 minutes on each side until golden and crisp. Tip: Watch closely to prevent burning.
3. Layer the chicken pesto mixture onto two slices of the toasted bread.
4. Top with thinly sliced cucumber and a generous handful of alfalfa sprouts.
5. Season with sea salt and freshly ground black pepper to taste.
6. Close the sandwiches with the remaining slices of bread, press gently, and slice in half if desired.

Vibrant and satisfying, this sandwich offers a delightful crunch from the cucumbers and sprouts, balanced by the creamy pesto chicken. Serve with a side of sweet potato fries or a simple green salad for a complete meal.

Chicken Pesto Sandwich with Olive Tapenade

Lusciously layered with vibrant flavors, this Chicken Pesto Sandwich with Olive Tapenade transforms simple ingredients into a gourmet experience, perfect for a leisurely lunch or a sophisticated picnic.

Ingredients

• 2 cups shredded rotisserie chicken, tender and juicy
• 1/2 cup basil pesto, freshly made with rich extra virgin olive oil
• 1/4 cup olive tapenade, briny and finely chopped
• 4 slices artisan ciabatta bread, lightly toasted
• 1/2 cup arugula, peppery and fresh
• 4 slices provolone cheese, creamy and mild
• 2 tbsp mayonnaise, smooth and tangy

Instructions

1. Preheat your oven to 350°F to warm the ciabatta bread for 5 minutes, ensuring a crisp exterior and soft interior.
2. Spread 1 tablespoon of mayonnaise evenly on one side of each ciabatta slice for a moist, flavorful base.
3. Layer 1/2 cup of shredded rotisserie chicken on two slices of the bread, followed by 2 slices of provolone cheese on each.
4. Place the bread with chicken and cheese in the oven for 3 minutes, or until the cheese is perfectly melted.
5. Remove from the oven and evenly distribute 1/4 cup of basil pesto over the cheese, then top with 1/8 cup of olive tapenade on each sandwich.
6. Add 1/4 cup of arugula to each sandwich for a fresh, peppery crunch before closing with the remaining bread slices.
7. Cut each sandwich diagonally for an elegant presentation, revealing the colorful layers within.

Brimming with contrasting textures and flavors, this sandwich offers a harmonious blend of creamy, crunchy, and briny notes. Serve it with a side of sweet potato fries or a crisp white wine to elevate the dining experience.

Conclusion

You’ve just explored a world of flavor with our 12 Delicious Chicken Pesto Sandwich Recipes! Each recipe offers a unique twist on this classic combo, perfect for any meal. We’d love to hear which one stole your heart—drop a comment below. And if you’re as excited about these sandwiches as we are, don’t forget to share the love on Pinterest. Happy cooking!