Pesto Chicken Sandwiches Recipes

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PESTO CHICKEN SANDWICHES



Pesto Chicken Sandwiches image

Easy pesto chicken sandwiches you can whip up in a hurry. Just 6 ingredients!

Provided by Tiffany

Categories     Main Course

Time 15m

Number Of Ingredients 6

4 ciabatta rolls ((or similar sandwich rolls - ciabatta are my favorite))
2 chicken breasts (cooked and shredded (see note))
2 tablespoons mayo
2 tablespoons greek yogurt
⅓ cup pesto ((homemade or store-bought))
4 slices provolone or swiss cheese

Steps:

  • Add shredded chicken, mayo, greek yogurt, and pesto to a large bowl. Mix well.
  • Cut your ciabatta rolls in half horizontally. Place one slice of cheese on the bottom slice of each roll. Spread pesto chicken mixture on top of the cheese, then top with the other half of the roll. Serve warm, chilled, or at room temperature. If you have a panini press or a george foreman, you can grill the sandwich in a flash (my favorite way to serve these!).

Nutrition Facts : Calories 456 kcal, Carbohydrate 29 g, Protein 35 g, Fat 21 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 90 mg, Sodium 812 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN PESTO SANDWICH



Chicken Pesto Sandwich image

Tender chunks of chicken breast are cooked together with onion, zucchini, mushrooms, bell pepper, and pesto sauce for a flavorful sandwich filling that will satisfy a hungry crowd.

Provided by Allrecipes

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 50m

Yield 8

Number Of Ingredients 17

4 skinless, boneless chicken breast halves, cut into chunks
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon red pepper flakes
salt and freshly ground black pepper to taste
1 yellow bell pepper, sliced
1 onion, sliced
1 cup diced zucchini
1 teaspoon balsamic vinegar
1 cup sliced mushrooms
1 tablespoon chopped fresh basil
1 cup shredded mozzarella cheese
1 cup prepared pesto sauce
½ cup halved cherry tomatoes
4 Italian-style hoagie buns, split lengthwise and toasted
1 cup crumbled feta cheese, divided
2 tablespoons chopped fresh basil, divided

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.

Nutrition Facts : Calories 525.1 calories, Carbohydrate 41.3 g, Cholesterol 65 mg, Fat 26.9 g, Fiber 3.6 g, Protein 29.4 g, SaturatedFat 9.4 g, Sodium 959.9 mg, Sugar 5.2 g

CHICKEN PESTO SANDWICHES



Chicken Pesto Sandwiches image

These easy sandwiches are great for game day! They're tasty, and also so easy to prep ahead and assemble later at the event. Colleen Sturma - Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

6 boneless skinless chicken breast halves (4 ounces each)
3/4 cup prepared pesto, divided
1/2 teaspoon salt
1/4 teaspoon pepper
12 slices Italian bread (1/2 inch thick), toasted
1 jar (12 ounces) roasted sweet red peppers, drained
1/4 pound fresh mozzarella cheese, cut into six slices

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.

Nutrition Facts : Calories 495 calories, Fat 21g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 1048mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein.

CHICKEN PESTO SANDWICH



Chicken Pesto Sandwich image

Lightened up with Greek yogurt, this hearty sandwich is one of the quickest, most tastiest meals you'll ever have!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 13

2 cups shredded chicken breast
1/4 cup Greek yogurt
Kosher salt and freshly ground black pepper, to taste
1 baguette, cut into 3-4 equal pieces, toasted, for serving
2 cups arugula, for serving
2 Roma tomatoes, thinly sliced, for serving
8 ounces mozzarella, sliced
1 cup fresh basil leaves
3 cloves garlic, peeled
3 tablespoons pine nuts
1/3 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil

Steps:

  • To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste. Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.

CHICKEN-PESTO SANDWICHES



Chicken-Pesto Sandwiches image

These Italian bistro-style sandwiches are fantastico!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 7

6 boneless skinless chicken breast halves (1 3/4 pounds)
1/2 teaspoon salt
2 tablespoons chopped fresh oregano leaves or 2 teaspoons dried oregano leaves
1 round focaccia bread (10 to 12 inches in diameter)
1 container (7 ounces) refrigerated basil pesto
6 slices tomato
1 1/2 cups shredded spinach

Steps:

  • Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and oregano.
  • Set oven control to broil. Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once, until no longer pink in center.
  • Cut bread horizontally in half; cut into 6 wedges. Spread pesto on cut sides of bread. Layer chicken, tomato and spinach on bottom wedges. Top with top wedges.

Nutrition Facts : Calories 515, Carbohydrate 34 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1090 mg

GRILLED CHICKEN PESTO SANDWICHES



Grilled Chicken Pesto Sandwiches image

Pesto and sweet red peppers really jazz up chicken sandwiches in this recipe. Everyone loves them.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 13

8 boneless skinless chicken breast halves (6 ounces each)
1/2 cup plus 2 tablespoons lemon juice, divided
1/4 cup plus 1 tablespoon olive oil, divided
2-1/4 teaspoons salt, divided
2-1/4 teaspoons pepper, divided
1-1/4 cups loosely packed basil leaves
1/4 cup shredded Parmesan cheese
1 garlic clove, peeled
1/4 cup pine nuts, toasted
8 hamburger buns, split
1/2 cup mayonnaise
8 slices provolone cheese
1-1/2 cups julienned roasted sweet red peppers

Steps:

  • Flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine 1/2 cup lemon juice, 1/4 cup oil, 2 teaspoons salt and 2 teaspoons pepper; add chicken. Seal bag and turn to coat. Refrigerate for 1 hour. , For pesto, place the basil, Parmesan cheese and garlic in a small food processor; cover and pulse until chopped. Add the pine nuts and remaining lemon juice, salt and pepper; cover and process until blended. While processing, gradually add remaining oil in a steady stream. Set aside., Drain and discard marinade. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until meat is no longer pink. Grill buns, covered, for 2-3 minutes or until golden brown. , Spread 1 tablespoon mayonnaise over cut side of bun bottoms. Layer with chicken, provolone cheese and roasted red peppers. Spread pesto over cut side of bun tops; place over sandwiches.

Nutrition Facts :

CHICKEN-PESTO SANDWICH



Chicken-Pesto Sandwich image

Fire up the panini grill for this Chicken-Pesto Sandwich recipe. Our Chicken-Pesto Sandwich is perfect for lunch, and ready in just 15 minutes.

Provided by My Food and Family

Categories     Hot Sandwiches

Time 15m

Yield 1 serving

Number Of Ingredients 4

1/2 cup shredded rotisserie chicken
1 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
2 slices multi-grain bread
1/4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Heat panini grill.
  • Combine chicken and pesto; spread onto 1 bread slice.
  • Top with cheese and remaining bread slice.
  • Grill 3 to 5 min. or until cheese is melted and sandwich is golden brown on both sides.

Nutrition Facts : Calories 420, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 730 mg, Carbohydrate 25 g, Fiber 5 g, Sugar 3 g, Protein 30 g

GRILLED PESTO CHICKEN SANDWICHES



Grilled Pesto Chicken Sandwiches image

Grilled chicken sandwiches with tomato, mozzarella and pesto.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 9

2 large boneless skinless chicken breasts (about 12 ounces each)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed, lightly crushed with a knife
2 tablespoons olive oil
Kosher salt
4 soft hoagie rolls, split
Four 1/4-inch-thick slices mozzarella
1 large tomato, sliced
1/2 cup prepared pesto

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.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

GRILLED PESTO CHICKEN SANDWICHES



Grilled Pesto Chicken Sandwiches image

Make and share this Grilled Pesto Chicken Sandwiches recipe from Food.com.

Provided by Debbwl

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 large chicken breasts, skinless and boneless
8 slices sourdough bread, 1/2 inch thick
2 tablespoons butter
1/2 cup mozzarella cheese, shredded
4 teaspoons parmesan cheese, shredded
1 tomatoes, cut into 8 thin slices
2 tablespoons pesto sauce

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.

PESTO CHICKEN SANDWICH



Pesto Chicken Sandwich image

Gooey mozzarella paired with pesto aioli, carved rotisserie chicken and sun-dried tomatoes make for one of our best sandwiches yet. This easy lunch or dinner is ready in just a few minutes and it tastes like it came straight from a restaurant.

Provided by Steph

Categories     Lunch     Main Course     Dinner

Yield 4

Number Of Ingredients 8

1/2 cup mayonnaise with olive oil
2 Tablespoons prepared pesto
1/2 teaspoon lemon juice
salt and pepper, to taste
8 slices ciabatta bread (or any other kind of bread)
carved rotisserie chicken, to taste (or shredded chicken)
1/2 cup sun dried tomatoes
4 slices mozzarella cheese

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.

Nutrition Facts : Servingsize 1 serving, Calories 1367 kcal, Fat 63 g, SaturatedFat 16 g, Cholesterol 43 mg, Sodium 2821 mg, Carbohydrate 152 g, Sugar 31 g, Protein 50 mg

SHREDDED CHICKEN SANDWICHES WITH PESTO MAYONNAISE



Shredded Chicken Sandwiches with Pesto Mayonnaise image

Chicken thighs are slow cooked with red bell pepper and garlic, then shredded and served with pesto mayonnaise on a hoagie roll.

Provided by Jennifer Uhrlaub

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 8h10m

Yield 6

Number Of Ingredients 7

8 (6 ounce) chicken thighs
1 (12 ounce) jar roasted red peppers, drained and chopped
3 tablespoons bottled minced garlic
½ cup mayonnaise
1 tablespoon pesto
6 (6 inch) hoagie rolls, split lengthwise
2 large tomatoes, sliced

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.

Nutrition Facts : Calories 690.4 calories, Carbohydrate 45.1 g, Cholesterol 144.4 mg, Fat 35 g, Fiber 3.6 g, Protein 46.4 g, SaturatedFat 7.6 g, Sodium 865.9 mg, Sugar 6.1 g

PESTO-CHICKEN SANDWICHES



Pesto-Chicken Sandwiches image

Served open-face on a ready-to-serve pizza crust, this inventive hot sandwich tastes just as though you ordered it from a New York deli.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Number Of Ingredients 7

1 package (10 ounces) ready-to-serve Italian pizza crusts (7 inches in diameter)
1 tablespoon olive or vegetable oil
1 medium celery stalk, chopped (1/2 cup)
1 cup cut-up cooked chicken
1/3 cup basil pesto
2 tablespoons freshly grated Parmesan cheese
1/2 cup shredded lettuce

Steps:

  • Heat pizza crusts as directed on package if desired.
  • Meanwhile, heat oil in 10-inch skillet over medium-high heat. Cook celery in oil 4 to 5 minutes, stirring occasionally, until crisp-tender; reduce heat. Stir in chicken and pesto. Cook, stirring occasionally, until hot.
  • Spoon chicken mixture onto pizza crusts. Mix cheese and lettuce; sprinkle over chicken mixture. Cut each pizza crust in half.

Nutrition Facts : Calories 380, Carbohydrate 29 g, Cholesterol 35 mg, Fat 2, Fiber 2 g, Protein 16 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg

PESTO CHICKEN SALAD SANDWICHES



Pesto Chicken Salad Sandwiches image

From Cooking Light. You can prepare the chicken salad the night before. You can also substitute baguettes for focaccia if you would like.

Provided by JackieMarie

Categories     Lunch/Snacks

Time 10m

Yield 10 serving(s)

Number Of Ingredients 12

1/2 cup low-fat mayonnaise
1/3 cup plain fat-free yogurt
1/3 cup pesto sauce
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups cubed rotisserie- cooked boneless skinless chicken breasts
1 cup diced celery
walnuts, to your taste
1 (1 lb) focaccia bread, cut in half horizontally, toasted, and cut into 20 slices
1 (12 ounce) bottled roasted red peppers, drained & chopped
10 romaine lettuce leaves

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.

Nutrition Facts : Calories 110.2, Fat 2.2, SaturatedFat 0.6, Cholesterol 47.8, Sodium 640.1, Carbohydrate 3.4, Fiber 1.2, Sugar 1.2, Protein 18.5

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