This Italian-style chicken sandwich is simple, flavorful and perfect for road trips, picnics or a quick weekend lunch. It works with freshly grilled chicken, baked or rotisserie chicken, and even with leftovers. Homemade bread is ideal, but a sturdy store-bought roll will do the job.
Quick & easy sandwich
Italian-inspired recipes are favorites here, and this sandwich is no exception. It combines simple, fresh ingredients for a satisfying bite.
Many components can be made ahead: pesto keeps about a week in the refrigerator, and bread rolls or cooked chicken freeze well. That makes assembling a nearly fresh sandwich quick and convenient on busy days.
Pesto is versatile — it brightens pasta, potato salad and, of course, sandwiches.
FAQ
A classic basil pesto works beautifully here, but feel free to experiment. Cilantro pesto adds a fresh, bright note, spinach-lemon pesto brings more green depth, or swap half the basil for arugula for a peppery edge. You can also use pine nuts instead of walnuts.
Cook them however you prefer: grilled on a barbecue or cast-iron skillet, baked in the oven, or use store-bought rotisserie chicken or leftovers for a faster option.
Sturdier rolls like semolina, ciabatta or artisan buns hold up best to the pesto and tomato juices. Very soft packaged sandwich bread tends to become soggy, so avoid it if possible.
How to make a pesto chicken sandwich
Marinating
A short marinade of lemon juice, olive oil, salt and pepper adds flavor and helps keep the chicken moist. If you’re short on time, you can skip this step.
Grilling
Grill or sear the chicken until cooked through but still juicy. Freshly cooked chicken will stay moister, though leftovers work well too.
Assembly
Warm or lightly toast the bread — it makes a difference in texture. Spread a modest amount of pesto so it complements rather than overwhelms the other flavors.
Extras
Tomato slices, peppery arugula and fresh mozzarella (or provolone) add juiciness, texture and creaminess that pair perfectly with pesto and chicken.
Quick option
For a quick sandwich, skip the marinade and simply season the chicken with salt, pepper, a drizzle of olive oil and a squeeze of lemon before cooking. Use good store-bought pesto and a sturdy roll to save time.
Kitchen Notes
- Organization: Read the recipe first and have ingredients, utensils and workspace ready. It speeds up the process and reduces stress.
- Bread: Choose sturdy rolls rather than very soft packaged sandwich bread to prevent sogginess from pesto and tomato juices.
- Storage: Sandwiches are best eaten right after assembly. If you have leftovers, wrap them and refrigerate; warm slightly before serving or let them come to room temperature.
Related recipes you might like:
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Steak Chimichurri Sandwich
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Cilantro Pesto (quick and easy)
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Turkey Cranberry Sandwich
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Pesto Potato Salad
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Chicken Pesto Sandwich
Ingredients
For the chicken breasts:
- 2 boneless chicken breasts, skinless
- Salt and pepper, to taste
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
To assemble the sandwiches:
- 4 buns (semolina, ciabatta or sturdy rolls)
- 8 tablespoons basil pesto (homemade or store-bought)
- 4 slices mozzarella cheese
- 1 tomato, sliced
- Handful of fresh arugula leaves
For the homemade pesto:
- ½ cup fresh basil leaves, packed
- ¼ cup fresh parsley leaves, packed
- 2 tablespoons chopped walnuts
- 1 small shallot
- ¼ cup asiago or parmesan cheese, about 2 ounces, grated
- Black pepper, freshly ground, to taste
- ⅓ cup olive oil
Instructions
For the chicken pieces:
- Season the chicken breasts with salt and pepper, lemon juice and olive oil. Let stand 10–15 minutes, turning once.
- Grill the chicken about 6–8 minutes per side over medium heat, or until cooked through. Flip halfway and avoid overcooking to keep the meat juicy.
- While the chicken cooks, warm or lightly toast the split buns on the grill or in a toaster.
- Remove the chicken and let it rest a few minutes; slice into thin strips.
To assemble the sandwiches:
- Spread about 1 tablespoon of basil pesto on the bottom half of each bun.
- Top with a slice of mozzarella, divide the sliced chicken among the four buns, and drizzle about another tablespoon of pesto over the chicken.
- Add tomato slices as desired and a handful of arugula leaves.
- Close the sandwiches with the top halves and serve immediately.
For the basil pesto:
- In a food processor or with an immersion blender, combine basil, parsley, chopped walnuts, shallot, grated cheese, black pepper and half the olive oil.
- Gradually add the remaining oil while processing and taste for seasoning. Aim for a spreadable texture that is not too oily or runny.
- Store any unused pesto covered in the refrigerator for up to a week.
Notes
Pesto: Use a favorite jarred pesto, make the recipe above, or try variations such as cilantro or spinach pesto for different flavor profiles.
Bread: Semolina or other sturdy rolls keep the sandwich from becoming soggy; avoid very soft packaged sandwich bread.
Quick version: Skip marinating the chicken and cook it simply with salt, pepper, oil and lemon. Store-bought pesto and good rolls make a fast, tasty sandwich.