A few weeks ago a friend mentioned that she was making chicken pesto sandwiches for dinner. Kara said that she had seen it on The Sisters Cafe and I realized that I had also seen that sandwich, but I had totally forgotten about it. After Kara left my house I hurried and looked it up so that we could make it also. It is delicious. I had to make a few minor adjustments to fit my restrictions, but we loved it. Simple, delicious and flavorful. Perfect. Thanks for the suggestion Kara! In fact, as I look at this picture I think I’d like to have it again… right now.

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The Sisters Cafe

What Is Pesto?

Pesto is a sauce used in Italian cooking.

Pesto is made from crushed basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil.

How Long Will Pesto Keep?

Homemade pesto will keep for up to 7 days in the refrigerator.

Store-bought pesto will keep for up to 14 days in the refrigerator.

How Long Can You Keep Cooked Chicken?

Cooked chicken will last for 3 to 4 days in the refrigerator.

Cooked chicken should be cooled and covered well, then stored in a refrigerator.

Chicken Pesto Sandwiches

Chicken Pesto Sandwiches

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Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Description

chicken pesto sandwich, it is delicious!

Ingredients 

Recipe by The Sisters Cafe

  • 2 Packages Refrigerated French Bread Dough
  • 2 Tablespoons Olive Oil, divided
  • 3 Tablespoons Grated Fresh Parmesan Cheese
  • 1 Pound Boneless Skinless Chicken Breast, or use kettle cooked turkey breast or rotisserie chicken
  • Salt and Pepper
  • 2 Medium Red Bell Peppers
  • 2/3 Cups Mayonnaise, I use Hellmans lite
  • 1/3 Cup Prepared Basil Pesto
  • 1/4 teaspoon Lemon Pepper Seasoning
  • 2 Cups Fresh Spinach Leaves, washed and stemmed

Instructions

  • Place dough, seam side down on a large baking stone or silpat covered cookie sheet.
    2 Packages Refrigerated French Bread Dough
  • Use serrated knife to make 4 diagonal cuts, 1/2 in deep, on top of each.
  • Using a pastry brush lightly brush dough with olive oil and sprinkle with cheese.
    2 Tablespoons Olive Oil, 3 Tablespoons Grated Fresh Parmesan Cheese
  • Bake at 350 for 26-30 minutes or until deep golden brown.
  • Immediately remove bread to cooking rack and cool completely.
  • If grilling the chicken
  • Heat grill to medium temperature.
  • Brush chicken with 1 teaspoon of olive oil season lightly with salt and pepper.
    1 Pound Boneless Skinless Chicken Breast, Salt and Pepper
  • Slice bell peppers into 1/2 inch strips and toss with remaining 1 Tablespoon of oil.
    2 Medium Red Bell Peppers, 2 Tablespoons Olive Oil
  • Place chicken and bell pepper slices on grid of grill.
  • Grill uncovered for 12-15 minutes turning as needed until chicken is cooked and bell peppers are tender.
  • Remove from grill and cool slightly.
  • Cut chicken into thin strips.
  • Combine salad dressing, pesto and lemon pepper.
    1/3 Cup Prepared Basil Pesto, 1/4 teaspoon Lemon Pepper Seasoning, 2/3 Cups Mayonnaise
  • To assemble sandwich
  • Cut bread in half horizontally.
  • Spread half of the presto mixture over cut side of bread bottom, cover with spinach leaves.
    2 Cups Fresh Spinach Leaves
  • Arrange chicken evenly over spinach;
  • Top with bell pepper strips.
  • Spread remaining pesto mixture over bottom half.
  • Cut each loaf into 4 sections.
  • Enjoy!

Nutrition

Serving: 1gCalories: 158kcalCarbohydrates: 4gProtein: 13gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 262mgPotassium: 325mgFiber: 1gSugar: 2gVitamin A: 1682IUVitamin C: 41mgCalcium: 30mgIron: 1mg
Author: Sweet Basil
Course: 300 + Back to School Recipes Every Kid Loves

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Chicken Pesto Sandwiches
Recipe Type: Sandwich
Cuisine: Italian
Author: www.ohsweetbasil.com
Prep time:
Cook time:
Total time:
Serves: Serves 8
A nice little sammy that packs a lot of flavor and is oh so delicious!
Ingredients
  • Recipe by The Sisters Cafe
  • 2 pkgs refrigerated French Bread dough
  • 2 Tablespoons olive oil, divided
  • 3 Tablespoons grated fresh Parmesan cheese
  • 1 lb. boneless skinless chicken breast, or use kettle cooked turkey breast or rotisserie chicken
  • salt and pepper
  • 2 medium red bell peppers
  • 2/3 cups mayonnaise (I use Hellmans lite)
  • 1/3 cup prepared basil pesto
  • 1/4 teaspoon Lemon Pepper seasoning
  • 2 cups fresh spinach leaves, washed and stemmed
Instructions
  1. Place dough, seam side down on a large baking stone or silpat covered cookie sheet. Use serrated knife to make 4 diagonal cuts, 1/2 in deep, on top of each. Using a pastry brush lightly brush dough with olive oil and sprinkle with cheese. Bake at 350 for 26-30 minutes or until deep golden brown. Immediately remove bread to cooking rack and cool completely.
  2. If grilling the chicken heat grill to medium temperature. Brush chicken with 1 teaspoon of olive oil season lightly with salt and pepper.
  3. Slice bell peppers into 1/2 inch strips ant toss with remaining 1Tablespoon of oil. Place chicken and bell pepper slices on grid of grill. Grill uncovered for 12-15 minutes turning as needed until chicken is cooked and bell peppers are tender. Remove from grill and cool slightly.
  4. Cut chicken into thin strips. Combine salad dressing, pesto and lemon pepper.
  5. To assemble sandwich, cut bread in half horizontally. Spread half of the presto mixture over cut side of bread bottom, cover with spinach leaves. Arrange chicken evenly over spinach; top with bell pepper strips. Spread remaining pesto mixture over bottom half. Cut each loaf into 4 sections.
  6. Enjoy!
Notes
You could just use rotisserie or left over chicken for this recipe.