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Chicken Pesto Sandwich

A comforting chicken pesto sandwich made with fresh ingredients, perfect for busy weeknights or a cozy dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Lunch, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

For the Pesto
  • 2 cups fresh basil leaves I always grow some on my windowsill—free green goodness!
  • 2 cloves garlic, minced or 3 if you want to push the vampire-warding limits, like my mum used to say.
  • 1/3 cup pine nuts You’ll be tempted to snack while making this.
  • 1/2 cup grated Parmesan cheese Use the good stuff, the kind that whispers 'I love you.'
  • 1/2 cup olive oil Because life is too short for bad oil.
  • Salt and pepper to taste I always go for sea salt—it adds a touch of fancy.
For the Sandwich
  • 2 pieces chicken breasts, cooked and sliced I use leftover rotisserie chicken to keep it simple.
  • 4 slices ciabatta bread Fresh from the bakery preferably.
  • optional Tomato slices These add brightness, but sometimes I just skip them.

Method
 

Make the Pesto
  1. In a food processor, combine the basil leaves, garlic, pine nuts, and Parmesan cheese. Pulse until finely chopped.
  2. With the processor running, slowly add the olive oil through the lid until the pesto reaches a smooth consistency.
  3. Add salt and pepper to taste. Blitz a few more times to blend.
Prepare the Chicken
  1. If your chicken isn't cooked, season and cook it in a skillet over medium heat until golden and fully cooked through.
Assemble the Sandwich
  1. Spread a generous layer of pesto on the bottom half of the ciabatta. Layer with sliced chicken and optional tomato.
Grill It Up
  1. Top with the second half of your ciabatta and press down lightly. Grill in a skillet with a drizzle of olive oil until crispy, about 2-3 minutes each side.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 5gSodium: 600mgFiber: 3gSugar: 2g

Notes

Serve on a cute wooden board with a small bowl of dressing for dipping. Leftovers taste even better the next day.
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