Introduction

The Pesto Chicken Sandwich with Sun-Dried Tomatoes is a gourmet-style sandwich that’s as satisfying as it is flavorful. It combines tender grilled or pan-seared chicken, creamy pesto sauce, melted mozzarella (or provolone), and tangy sun-dried tomatoes, all layered on fresh bread. It’s a perfect balance of savory, herby, cheesy, and slightly tangy flavors wrapped up in a handheld meal.

This sandwich feels fancy enough for entertaining but is also quick and simple enough for a weekday lunch or dinner. Every bite bursts with Italian-inspired flavors, making it one of those recipes you’ll keep coming back to.

Why I Love This Recipe

I love this sandwich because it’s the perfect example of how a few high-quality ingredients can create something extraordinary. The pesto brings a bright, herby richness, while the sun-dried tomatoes provide a tangy sweetness that cuts through the creaminess of the cheese. Pair that with juicy chicken and crusty bread, and you’ve got a meal that’s filling, flavorful, and comforting.

Why It’s a Must-Try Dish

This is a must-try recipe because it elevates the everyday chicken sandwich into something gourmet. It’s versatile—you can enjoy it hot and melty, or fresh and cold. Plus, it’s customizable to different bread types, cheeses, and even proteins. Whether you’re making a casual lunch, prepping for a picnic, or hosting friends, this sandwich always impresses.

Preparation & Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 sandwiches
• Calories: ~520 per serving (varies with bread and cheese choice)

Cuisine & Course

• Cuisine: Italian-Inspired / Fusion
• Course: Main dish, Lunch, Dinner, Sandwich

Ingredients

For the Chicken:

• 2 large chicken breasts (butterflied or pounded thin)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and black pepper, to taste

For the Sandwich:

• 4 sandwich rolls (ciabatta, focaccia, or baguette-style bread work best)
• ½ cup basil pesto (store-bought or homemade)
• 1 cup sun-dried tomatoes (packed in oil, drained and sliced)
• 8 slices mozzarella cheese (or provolone)
• 1 cup fresh arugula or spinach
• Optional: caramelized onions or roasted red peppers for extra flavor

Simple Cooking Directions

1. Cook seasoned chicken until golden and cooked through.
2. Slice bread and spread with pesto.
3. Layer chicken, cheese, sun-dried tomatoes, and greens.
4. Toast or grill until bread is crisp and cheese melts.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Chicken

• Rub chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and pepper.
• Grill, pan-sear, or bake until fully cooked (internal temp: 165°F / 74°C).
• Slice into halves or strips for layering in sandwiches.

Step 2: Prepare the Bread & Toppings

• Slice rolls in half and lightly toast if desired.
• Spread 1–2 tbsp pesto on each half of bread.

Step 3: Assemble the Sandwich

• Layer bottom bread with cooked chicken.
• Add sun-dried tomatoes and mozzarella slices.
• Add fresh arugula or spinach.
• Top with the other half of bread spread with pesto.

Step 4: Toast the Sandwich (Optional)

• Press the sandwich in a panini press or skillet until the bread is golden and cheese melts.

How to Serve

• Serve warm with a side of chips, fries, or a small salad.
• For a lighter option, pair with soup like tomato basil or minestrone.
• Wrap in parchment for an on-the-go lunch or picnic.

Additional Recipe Tips

• Pound chicken evenly for quicker and more even cooking.
• Use fresh mozzarella for a creamier melt.
• Don’t overload with pesto—it’s flavorful, so a little goes a long way.
• Toast bread before assembling if you prefer extra crunch.

Variations

1. Vegetarian Version: Swap chicken for grilled eggplant, zucchini, or portobello mushrooms.
2. Spicy Kick: Add sliced jalapeños or a drizzle of chili oil.
3. Different Cheeses: Try provolone, fontina, or goat cheese.
4. Wrap Version: Use tortillas instead of bread for a pesto chicken wrap.
5. Low-Carb Option: Use lettuce wraps or low-carb bread alternatives.

Freezing & Storage

• Storage: Store leftover components (chicken, pesto, and toppings) separately in the fridge for up to 3 days.
• Reheating: Reheat chicken and assemble fresh sandwiches for best results.
• Freezing: Not recommended for full sandwiches (bread and greens don’t freeze well), but cooked chicken can be frozen for up to 2 months.

Special Equipment Needed

• Grill pan, skillet, or outdoor grill (for chicken)
• Panini press (optional, for melty toasted sandwiches)
• Sharp knife for slicing bread and chicken

Frequently Asked Questions (FAQ)

Q1: Can I make this sandwich cold instead of hot?
Yes! Just assemble without toasting for a fresh, picnic-style sandwich.

Q2: What’s the best bread for this recipe?
Ciabatta or focaccia works best because they’re sturdy and soak up pesto without getting soggy.

Q3: Can I use rotisserie chicken instead?
Absolutely—it’s a great shortcut! Just shred and layer it into the sandwich.

Q4: How do I make homemade pesto?
Blend fresh basil, garlic, pine nuts, Parmesan, olive oil, salt, and lemon juice until smooth.

Q5: Can I make it dairy-free?
Yes, use dairy-free pesto and cheese alternatives.

Conclusion

The Pesto Chicken Sandwich with Sun-Dried Tomatoes is a flavorful, hearty, and versatile meal that transforms simple ingredients into a restaurant-quality sandwich. The juicy chicken, herby pesto, tangy sun-dried tomatoes, and creamy cheese create a flavor harmony that’s truly irresistible. Whether enjoyed warm and melty or fresh and chilled, this sandwich is a guaranteed favorite for quick lunches, dinners, or picnics.