An easy-to-make pesto chicken sandwich that's full of fresh and delicious ingredients!
What’s not to love about this pesto chicken sandwich? It’s got everything you could want, including an abundance of fresh and delicious ingredients! Homemade pesto, sliced Roma tomatoes, fresh basil, and fresh mozzarella come together on a ciabatta bun to create a super-satisfying sandwich. It’s the perfect, easy summer lunch or dinner that everyone will enjoy.
The Perfect Sandwich for Those Busy Bees
If you’re like most of us, you probably have a lot on your plate throughout the workweek. Whether it’s taking kids to school, working a full-time job, running errands, planning for an event or trip, etc. — you know what I’m talking about. Cooking a home-cooked meal tends to be the last thing on your list of priorities. But you also don’t want to order out every other night. Takeout tends to be on the unhealthier side, and of course, it costs so much more than preparing your own meals.
That’s where this recipe comes in handy. It’s quick, easy to make, has fresh ingredients, and the whole family will love it. For these reasons, it’s become a staple in our house. Whip them up in 15 to 20 minutes — everyone will be full and satisfied, and you can finally relax after a busy day!
Preparing Pesto Chicken Sandwiches
The best “busy day” recipes are the ones in which you can prepare multiple things at once. With these pesto chicken sandwiches, you can cook your boneless skinless chicken breasts in the skillet while you prepare the amazing pesto (you can also make vegan nut-free pesto). All you have to do is throw all of the ingredients into a food processor. These classic pesto ingredients include basil, olive oil, pine nuts, garlic, parmesan, and some salt & pepper. Blend until smooth and then add it to your skillet during the final minute the chicken cooks. After that, all you have to do is stack your chicken, tomato, mozzarella, and basil on top of your ciabatta. Bada bing bada boom!
Making Pesto with Mortar and Pestle
If you don’t have a food processor lying around the kitchen, or you simply don’t want to clean the extra parts, mortar and pestle actually produces a more authentic pesto. Sure, it may be a bit more laborious, but it’s the authentic way of making pesto. After all, the word ‘pesto’ comes from the Italian verb pestare, which translates to crush or mash. That is exactly what mortar and pestle does, it crushes and mashes ingredients, whereas a food processor chops and minces.
In mortar and pestle, you want to first pound the garlic into a paste. You then add the pine nuts, crush them, and then grind them into the garlic paste until chunky smooth. Now you want to slowly add the basil leaves one small handful at a time while crushing the leaves into the side of the mortar. It helps if you add a pinch of sea salt with each handful of basil to help break down the leaves. Finally, you add the parmesan and the olive oil until you have a texture that’s soft, silky, and tender. Yum, right?
Whichever way you prefer to make your pesto, you and your family are sure to enjoy this amazing pesto chicken sandwich! Be sure to share your thoughts on this recipe with us in the comment section, below!
Pesto Chicken Sandwich
- 1 pound chicken breast boneless, skinless, cut into strips
- 2 tablespoons olive oil extra virgin
- 1 roma tomato sliced
- 4 ounces fresh mozzarella sliced
- 4 ciabatta buns
- 1/2 cup fresh basil stems removed
- 2 tablespoons olive oil extra virgin
- 3 tablespoons pine nuts
- 2 garlic cloves
- 3 tablespoons Parmesan cheese grated
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- Heat oil in a large skillet on medium heat.
- Add chicken and season with salt and pepper. Cook for 7-8 minutes or until cooked through.
- Meanwhile, combine pesto ingredients in a food processor and blend until smooth.
- Once the chicken is finished, add the pesto to the skillet and stir to coat on low-medium heat for 1 minute.
- Remove from heat.
- Stack mozzarella and tomato on ciabatta and top with pesto chicken.
- Garnish with 1-2 basil leaves.
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