Pesto Chicken Sandwich with Sundried Tomatoes
Friends, turns out you love lunch recipes, especially sandwiches. Sandwiches seem to be some of your most popular recipes on the blog. So, without further adieu, here is a really freaking delicious pesto chicken sandwich on focaccia with a pesto mayonnaise and sundried tomatoes. It’s really rich, really filling, and really easy to make.
I’ve personally been on a sandwich and wrap kick since we got home from Hawaii, I just love that you can prep a bunch of protein like chicken breasts in advance and then easily make a quick wrap in just a matter of minutes. I also love that you can add loads on veggies and customize it based on what you’re feeling like and what you have on hand!
What you’ll need for this sandwich:
Bread: I love using a focaccia or sourdough for this sandwich.
Pesto: homemade or store-bought will work.
Goat cheese: the tanginess cuts through the rich pesto flavour.
Lemon zest: gets added to the goat cheese for a beautiful lemony goat cheese spread.
Chicken breasts: add protein and substance to this sandwich.
Mayonnaise: we make a pesto mayo to spread on this sandwich
Arugula: I love arugula on sandwiches for a bright, spicy crunch.
Sun-dried tomatoes: add extra flavour and compliments all the other flavours perfectly!
The Details
Start with making your pesto chicken. Spread pesto on your chicken breasts and then bake for about twenty minutes. Once your chicken is cooked, slice it thinly and then we’ll assemble the main event, the sandwich!
While your chicken is cooking, assemble your spreads. In a bowl, combine goat cheese and lemon zest and a splash of milk to thin the mixture out a touch so it’s spreadable. Combine well. In a separate bowl, combine the mayonnaise and pesto. Set your spreads aside.
I like frying my bread in a cast iron skillet in some oil to make the extra super crisp and golden while keeping the inside fluffy. To do this, warm a pan up to medium and add a teaspoon of oil. Add your breast and let toast for 3-4 minutes or until it’s golden, flip and fry the other side. Remove from the pan.
Let’s assemble. On one piece of bread, spread your goat cheese mixture. On the other piece of bread, spread an even layer of pesto mayo. Then on the goat cheese piece of toast, layer on sliced chicken, scatter some chopped sun-dried tomatoes, and then pile on your arugula. Top your sandwich with the pesto mayo piece of toast. Cut in half and enjoy!
Pesto Chicken Sandwich
Author: ElizabethServings: 2
Ingredients
2 tablespoons olive oil
4 slices of bread (I like using foccacia or sourdough)
2 boneless, skinless chicken breasts
6 tablespoons pesto
1/4 cup goat cheese
1 teaspoon lemon zest
1/4 teaspoon chili flakes
2-3 teaspoons milk (or non-dairy milk)
1/4 cup mayonnaise
2-3 sundried tomatoes, packed in oil, chopped
1 cup arugula (more or less depending on personal preference)
Instructions:
1. Preheat oven to 350ºF. Spread each chicken breast with 2 tablespoons pesto. Bake for 20 minutes, then remove and thinly slice.
2. While your chicken is cooking, make your spreads. In a bowl, combine goat cheese, lemon zest, and chili flakes. Add 1 teaspoon of milk at a time to goat cheese mixture until it's a spreadable consistency.
3. To make the pesto mayo, combine mayonnaise with two tablespoons pesto. Set aside.
4. Toast your bread either in a toaster or in a skillet with oil. Spread one half with goat cheese spread and the other half with pesto mayo. Layer on the sliced chicken, sundried tomatoes, and arugula onto the goat cheese side. Top with pesto mayo spread piece of toast. Cut in half and enjoy!
Still hungry? Try these:
Lastly, if you make this Pesto Chicken Sandwich be sure to leave a comment on Instagram or share it on Pinterest! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
