Chicken Pesto Sandwich Recipe – Easy Homemade Lunch in 20 Minutes

Posted on September 4, 2025

The first time I bit into a homemade chicken pesto sandwich, I was instantly hooked. Imagine this: juicy grilled chicken, vibrant basil pesto, and gooey melted mozzarella, all tucked between toasted ciabatta. It’s the kind of lunch that makes you pause and savor every single bite. Honestly, sometimes lunch is just a rush, but this chicken pesto sandwich recipe turns any midday meal into something to look forward to. Whether you’re packing it up for a picnic or tossing it together during a busy work-from-home day, it never disappoints.

My love affair with chicken pesto sandwiches started as a simple “what’s for lunch?” moment. I had leftover grilled chicken, a jar of pesto peeking out from the fridge, and some bread that needed using up. A little layering, a quick toast, and suddenly, I’d created my new lunchtime favorite. Over the years, I’ve played with all sorts of add-ins – sometimes sun-dried tomatoes, other times a handful of fresh arugula. It’s flexible, satisfying, and feels kind of fancy even though it’s so easy.

What I love most is how fresh this chicken pesto sandwich tastes. The basil in the pesto gives it that garden-bright pop, while the chicken keeps you full without weighing you down. I’ve made this recipe at least a dozen times, tweaking here and there, and it’s never failed to impress – even with picky eaters! If you’re after a flavorful, fresh lunch idea that comes together in just 20 minutes, you’ve found your new go-to. This chicken pesto sandwich recipe is about to become a staple in your kitchen, just like it is in mine.

Why You’ll Love This Chicken Pesto Sandwich Recipe

Quick & Easy: You can whip up this chicken pesto sandwich in under 20 minutes. Perfect for those days when you want something delicious but don’t want to spend forever in the kitchen.
Simple Ingredients: No need to hunt down specialty items. Most of the ingredients are probably already in your fridge or pantry right now.
Perfect for Any Occasion: This sandwich shines at lunchtime, but it also makes a killer picnic meal or a casual dinner. I’ve even served it at family gatherings, and it always vanishes fast.
Kid & Adult Approved: The flavors are familiar but just a little bit special. My kids ask for it, and adults always want the recipe. That’s a win in my book.
Unbelievably Delicious: The combo of juicy chicken, herbaceous pesto, melty cheese, and crisp bread is totally crave-worthy. It’s comforting, but with a fresh twist that keeps it from feeling heavy.

What truly sets this chicken pesto sandwich recipe apart is the attention to texture and layering. I always make sure to use a hearty bread that gets deliciously crisp in the pan – ciabatta or sourdough are my picks. I also like to spread pesto on both sides so you get that basil flavor in every bite, not just the middle. And if you’re into it, adding a little arugula or roasted red peppers takes it even further.

I can’t count how many times this sandwich has saved me from boring desk lunches or bland takeout. There’s just something about the way the pesto mingles with the chicken and cheese that makes it impossible to resist. It’s the kind of meal that doesn’t just fill you up – it makes you happy. Plus, it’s endlessly adaptable (which you’ll see in the variations below), so you can tweak it for any craving or dietary need.

Honestly, if you’ve never tried a chicken pesto sandwich made from scratch, you’re in for a treat. It’s my little lunchtime hero – and after one bite, I bet it’ll be yours, too.

What Ingredients You Will Need

This chicken pesto sandwich recipe is all about classic, straightforward ingredients that work together to deliver bold flavor and awesome texture. There’s nothing fancy here – just real, good food that’s easy to find and even easier to love.

Cooked Chicken Breast (about 8 oz/225 g, sliced or shredded) – I like to use grilled or rotisserie chicken for extra flavor and convenience. If you’re cooking it fresh, season simply with salt and pepper.
Basil Pesto (3-4 tbsp/45-60 g) – Homemade or store-bought both work. I’m partial to refrigerated pesto for the freshest taste. Look for brands with a short ingredient list, or try making your own if you have fresh basil on hand.
Ciabatta Rolls or Sourdough Bread (2 large rolls or 4 slices) – Go for something sturdy that can hold up to toasting and all the fillings. If you’re gluten-free, swap in your favorite GF bread.
Fresh Mozzarella Cheese (4 oz/115 g, sliced) – This melts beautifully and adds a creamy richness. Provolone or Swiss also work in a pinch.
Tomato Slices (1 large tomato, sliced) – Adds juiciness and brightness. Roma or heirloom tomatoes are my faves, but use what you have.
Fresh Arugula or Baby Spinach (1 handful) – For a peppery crunch and a pop of green. Totally optional, but highly recommended.
Olive Oil (1-2 tbsp/15-30 mL) – For brushing the bread and getting that crisp, golden exterior.
Salt & Black Pepper – To taste. Season the chicken and veggies as needed.

Optional Add-Ins:

Roasted Red Peppers (sliced) – Adds sweetness and a bit of smokiness. I use jarred peppers for speed.
Red Onion (thinly sliced) – For a little zing.
Parmesan Cheese (grated) – Sprinkle a bit on top of the pesto for extra savory punch.

Ingredient Tips: For the chicken, leftovers are your best friend. Grilled chicken breasts, rotisserie chicken, or even leftover roast chicken all work beautifully. For pesto, I recommend refrigerated varieties over jarred shelf-stable ones – the flavor is fresher. And don’t be afraid to use what you have: swap arugula for spinach, try different cheeses, or use baguette instead of ciabatta. The beauty of this sandwich is how easy it is to personalize!

Equipment Needed

Nonstick or Cast Iron Skillet – For toasting the sandwich and melting the cheese. Cast iron gives an extra-crispy crust, but any skillet will work.
Bread Knife – For slicing your rolls or bread without squishing them.
Cutting Board – For prepping ingredients and assembling the sandwich.
Spatula or Tongs – For flipping the sandwich safely.
Small Brush or Spoon – To spread the pesto and brush the bread with oil.

If you don’t have a skillet, a panini press or even a grill will work. I once made these sandwiches using just a toaster oven – not quite as crispy, but still delicious. For the cheese, a basic cheese slicer or even a vegetable peeler can help get nice, even slices. If you’re on a budget, don’t stress – I’ve made this recipe with just a frying pan and a butter knife. Just keep your tools clean and dry, and they’ll last for plenty more sandwiches to come.

How to Make the Chicken Pesto Sandwich

Prep Your Ingredients (5 minutes):

Slice the cooked chicken breast (8 oz/225 g) into thin strips or shred it with two forks. Slice your mozzarella (4 oz/115 g) and tomato. Rinse the arugula or spinach and pat dry. If using ciabatta rolls, slice them open; for sliced bread, lay out two slices per sandwich.
Heat Your Skillet (2 minutes):

Place a nonstick or cast iron skillet over medium heat. Let it preheat while you assemble the sandwich – this helps get a better crust.
Assemble the Sandwich (3 minutes):

Brush one side of each bread slice or roll with olive oil (1 tbsp/15 mL per sandwich). Lay the oiled side down on your board.

On the inside of the bread, spread 1-2 tbsp (15-30 g) of basil pesto per sandwich. Layer on half the mozzarella, then the chicken slices, followed by tomato slices and a handful of arugula or spinach. Top with the remaining mozzarella. Place the top piece of bread on, pesto side down, oil side out.
Toast the Sandwich (5-7 minutes):

Carefully transfer the sandwich to your hot skillet, pressing down gently with a spatula. Cook for 2-3 minutes on the first side, until the bread is golden and crisp.

Flip the sandwich (use tongs or a large spatula – fillings can sneak out if you rush!) and cook another 2-3 minutes on the other side. If your cheese isn’t melting, cover the pan loosely with foil or a lid for the last minute.

Troubleshooting: If your bread is browning faster than the cheese is melting, lower the heat and cover the skillet to help things along.
Finish & Serve (2 minutes):

Remove the sandwich from the skillet and let it rest for 1 minute. This makes slicing easier and lets the cheese set up a bit.

Slice in half and dig in while it’s hot and melty. If you’re making more than one sandwich, repeat with the rest of the ingredients.

Personal Tip: If you want extra-crispy bread, use a little more olive oil and press the sandwich down with a smaller pan or a foil-wrapped brick (I know, it sounds odd, but it works!). For meal prep, you can assemble the sandwiches ahead and toast them right before eating – they hold up really well.

Cooking Tips & Techniques

Use Room Temperature Ingredients: Cold cheese and chicken can prevent even melting. Let your ingredients sit out for 10 minutes before assembling for best results.
Don’t Overstuff: It’s tempting to go big, but too many fillings make it hard to toast evenly and can lead to a soggy middle. Keep layers balanced.
Low and Slow: If you notice the bread browning before the cheese melts, turn down the heat. Covering the pan for the last minute helps, too.
Press for Success: Gently pressing down on the sandwich helps everything stick together and boosts that crispy crust. Just don’t smash it flat!
Let it Rest: Give your sandwich a minute to cool before cutting. The melted cheese thickens up just enough to keep everything tidy.

I’ve definitely rushed the toasting process before – let’s face it, hunger gets the best of all of us. But every time I’ve been patient, the results are way better: crisp bread, gooey cheese, and warm, flavorful chicken. If you’re multitasking (who isn’t during lunchtime?), assemble everything in advance and simply toast when ready. That way, you get fresh, hot sandwiches with none of the scramble.

Variations & Adaptations

Gluten-Free: Swap in your favorite gluten-free bread or rolls. I’ve used GF ciabatta and it holds up beautifully.
Vegetarian: Replace the chicken with grilled eggplant or zucchini slices. Add extra cheese or roasted peppers for more substance.
Low-Carb: Use keto bread or try it as a lettuce wrap (no toasting needed) for a lighter, low-carb lunch.
Spicy Kick: Add a few thin slices of jalapeño or a pinch of red pepper flakes to the pesto layer for heat.
Different Cheeses: Swap mozzarella for provolone, Swiss, or even pepper jack if you like things a bit bolder.

Personally, I love adding sun-dried tomatoes and arugula for a “grown-up” version. For a heartier meal, serve the sandwich open-faced with a fried egg on top – brunch perfection! If you have allergies, check your pesto for nuts (some brands use pine nuts). Nut-free pesto is easy to find or make using sunflower seeds instead.

Serving & Storage Suggestions

This chicken pesto sandwich is best enjoyed hot and fresh, right off the skillet. The cheese is melty, the bread is crisp, and the flavors are at their brightest. Serve with a simple green salad, kettle chips, or a bowl of tomato soup for the ultimate lunch combo. I love pairing it with a sparkling lemonade or iced tea – it feels like a café treat, even at home.

If you need to store leftovers, wrap the cooled sandwich tightly in foil and refrigerate for up to 2 days. To reheat, unwrap and toast in a skillet over medium-low heat, pressing gently until warmed through and crispy again (about 5 minutes). You can also use a toaster oven. I don’t recommend microwaving – it makes the bread soggy and the cheese rubbery.

One fun tip: the flavors get even more pronounced after a few hours, so if you’re packing for lunch, assemble in the morning and toast just before eating. The pesto soaks into the bread a bit, making every bite extra flavorful!

Nutritional Information & Benefits

Each chicken pesto sandwich (prepared as described) contains approximately:

Calories: 480
Protein: 34g
Carbohydrates: 36g
Fat: 21g
Fiber: 3g

This sandwich is a great source of lean protein from the chicken and cheese, plus healthy fats from the olive oil and pesto. The arugula and tomato add vitamins and a little fiber. It’s naturally nut-free if you choose a nut-free pesto, and easy to make gluten-free. If you’re watching sodium, use low-salt cheese and homemade pesto. Personally, I love how it keeps me full without making me sluggish – just real food, done right.

Conclusion

If you’re craving a lunch that’s packed with flavor, easy to make, and always a hit, this chicken pesto sandwich recipe totally delivers. It’s fresh, satisfying, and adaptable for nearly every diet or mood. I keep coming back to this recipe because it’s just so reliable – and honestly, who doesn’t love a gooey, herby, melty sandwich?

Feel free to tweak it to your own tastes – add extra veggies, try different cheeses, or make it lighter with gluten-free bread. The beauty is in the flexibility and the big flavors. I’d love to hear how you make it your own! Drop your twists, tips, or favorite add-ins in the comments, and don’t forget to share this recipe with your fellow sandwich lovers.

Here’s to more delicious, no-fuss lunches that make every bite count. Happy sandwich making!

Frequently Asked Questions

Can I make the chicken pesto sandwich ahead of time?

Yes! You can assemble the sandwich in the morning and toast it just before serving. If storing, keep it wrapped in foil in the fridge for up to 2 days, and reheat in a skillet for best results.

What kind of bread is best for this recipe?

Sturdy breads like ciabatta, sourdough, or baguette work best. They hold up to toasting and all the fillings without getting soggy.

Can I use store-bought pesto?

Absolutely. Both homemade and store-bought pesto are great. For the freshest taste, look for refrigerated pesto with simple ingredients.

How do I make this sandwich gluten-free?

Just swap in your favorite gluten-free bread or rolls. Everything else in the recipe is naturally gluten-free, but always check your pesto for hidden gluten ingredients.

What’s the best way to reheat leftovers?

Reheat your sandwich in a skillet over medium-low heat, pressing gently until the bread is crisp and the cheese is melted again. Avoid microwaving to keep the bread from going soggy.

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chicken pesto sandwich recipe

Chicken Pesto Sandwich

Author: Louise
Total Time: 17 minutes
Yield: 2 sandwiches 1x

Print Recipe

Description

This easy chicken pesto sandwich features juicy grilled chicken, vibrant basil pesto, and melty mozzarella on toasted ciabatta or sourdough. Ready in just 20 minutes, it’s a fresh, satisfying lunch perfect for busy days or picnics.

Ingredients

Scale

8 oz cooked chicken breast (sliced or shredded)
3–4 tbsp basil pesto (homemade or store-bought)
2 large ciabatta rolls or 4 slices sourdough bread
4 oz fresh mozzarella cheese (sliced)
1 large tomato (sliced)
1 handful fresh arugula or baby spinach
1–2 tbsp olive oil
Salt and black pepper, to taste
Optional: roasted red peppers (sliced)
Optional: red onion (thinly sliced)
Optional: grated Parmesan cheese

Instructions

Prep your ingredients: Slice or shred the cooked chicken breast. Slice the mozzarella and tomato. Rinse and dry the arugula or spinach. Slice open ciabatta rolls or lay out bread slices.
Heat a nonstick or cast iron skillet over medium heat while you assemble the sandwich.
Brush one side of each bread slice or roll with olive oil. Place oiled side down. Spread 1-2 tbsp pesto on the inside of each sandwich. Layer half the mozzarella, chicken, tomato slices, and arugula or spinach. Add remaining mozzarella. Top with the other bread piece, pesto side down, oil side out.
Transfer sandwich to the hot skillet. Press gently with a spatula. Cook 2-3 minutes per side, until bread is golden and cheese is melting. If cheese isn’t melting, cover pan loosely with foil or a lid for the last minute.
Remove sandwich from skillet and let rest 1 minute before slicing. Serve hot and melty. Repeat for additional sandwiches.

Notes

For extra-crispy bread, use more olive oil and press the sandwich with a smaller pan or foil-wrapped brick. Let ingredients come to room temperature for best melting. Swap in gluten-free bread for a GF version, or use grilled eggplant for vegetarian. Don’t overstuff to avoid soggy sandwiches. Let rest before slicing for tidy results.

Prep Time: 10 minutes
Cook Time: 7 minutes
Category: Main Course
Cuisine: American