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.
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
Description
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
- 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.
- If grilling the chicken
- Heat grill to medium temperature.
- Brush chicken with 1 teaspoon of olive oil season lightly with salt and pepper.
- Slice bell peppers into 1/2 inch strips and toss with remaining 1 Tablespoon 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.
- Cut chicken into thin strips.
- Combine salad dressing, pesto and lemon pepper.
- 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.
- Enjoy!
Nutrition
Recommended Products
- 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
- 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.
- If grilling the chicken heat grill to medium temperature. Brush chicken with 1 teaspoon of olive oil season lightly with salt and pepper.
- 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.
- Cut chicken into thin strips. Combine salad dressing, pesto and lemon pepper.
- 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.
- Enjoy!
Jennifurla
This looks great post holiday, nice recipe. I have some leftover pesto – this works.