The Tale of a Late-Night Chicken Pesto Sandwich (Or, Why My Kitchen Smells Amazing at 11pm)
Okay, so let’s be honest—sometimes you just crave something that feels both a little fancy and a lot comforting, and for me, that’s this Chicken Pesto sandwich. I first whipped this up on a rainy Wednesday when there was nothing but leftovers, half a loaf of bread, and that jar of pesto lurking in the back of my fridge. (You know the one—it practically winks at you every time you open the door.) Somewhere between slapping cheese on Chicken and trying not to burn the bread, this magical sandwich happened. Now I can’t not make it. Plus, there’s something oddly satisfying about using up leftover roast Chicken without having to dig out seven pans.
Why You’ll Love This Sandwich, Or At Least Why I Do
I make this when I’m too hungry to fuss, or when I have friends over and want to look like I made an effort (spoiler: it’s mostly the pesto doing the heavy lifting). My family goes a little wild for this, especially my cousin, who claims he “hated pesto” until eating this. Most of all, it’s forgiving. Bread a bit stale? Toast it up. Cheese sliced wonky? Who cares—it’s melty anyway. Messy, yes. Fussy, no. Plus, my secret favorite part: the midnight snack version tastes even better, though I may be in the minority on that.
What You’ll Need (But Don’t Panic If You Don’t Have Everything)
- 2 cups cooked chicken (shredded or sliced; rotisserie chicken totally works! I’ve even used deli sliced in a pinch—don’t tell Nonna.)
- 4 slices good bread (sourdough is great, but I once used supermarket white and lived to tell the tale)
- 3 tablespoons pesto (homemade if you have the time or a basil plant; otherwise, the jarred stuff is legit)
- 2 slices mozzarella cheese (or any melty cheese—Provolone, Swiss, honestly I tried cheddar once and it was grand)
- 2 tablespoons mayo (optional, but recommended—sometimes I skip it if I’m out or just can’t be bothered)
- Tomato slices (optional but adds that nice juicy zing; sometimes I skip if tomatoes are sad and mealy)
- Pinch of salt and pepper
- Butter or olive oil (for toasting—my gran swears by butter, I use olive oil when I’m pretending to be healthy)
Let’s Do This! (How I Actually Make Chicken Pesto Sandwiches)
- Spread the pesto & mayo. Slather one side of each bread slice with pesto. If you’re using mayo, put a little on the other side—or don’t. Actually, I find it works better if you don’t skimp here, but hey, up to you.
- Layer it up. On two bread slices, pile on the chicken, then a little salt and pepper. Stack a slice of cheese on each, then some tomato if you’ve got it. (This is usually when I sneak a taste. Oops.)
- Sandwich assembly. Cap them off with the other bread slices, pesto side in. Press down a little so everything’s cozy.
- Toast/griddle time. Heat a skillet (preferably non-stick, but once I used a saucepan and just made it work) over medium. Swirl in butter or drizzle olive oil. Gently pop in your sandwiches. If you’ve got a heavy pan or something to squish them down (I use a smaller pot sometimes), great. If not, just press a bit with your spatula. Cook 3-4 minutes per side, or until golden and cheese is melty. Don’t worry if some bits are darker—more flavor, right?
- Serve. Let them cool just a wee bit so you don’t scorch your mouth. Slice and eat. Or, stand near the stove and eat it straight up. No judgment here.
Stuff I’ve Learned (Usually the Hard Way)
- If you use super soggy tomatoes, your sandwich will practically disintegrate—seriously, let those sad ones sit out.
- Pesto stains. Like, everywhere. Just, y’know, apron-friendly advice.
- Toasting really does hide stale bread’s flaws. But if it’s actually rock-hard, maybe just make croutons and try again.
Variations I’ve Dabbled With (The Good, the Odd, and the Eh…)
- Turkey instead of chicken: Tastes just fine—especially at Thanksgiving leftovers time!
- Vegan cheese and chicken: My roommate swears by it. I found the texture a bit weird, but maybe I bought the wrong brand?
- Ciabatta rolls: Easier to squish, definitely messier. My kitchen floor will confirm.
- Tried bacon bits once. Sounds genius but it overpowered the pesto, so lesson learned.
Do You Really Need Fancy Equipment? (Spoiler: No)
I use a skillet, because that’s what I own. But if you have a panini press, go wild—I borrowed my sister’s once, and honestly, it was a joy. If you’ve got neither, just toast them on whatever you have, even a baking sheet on broil (keep a close eye! I learned that the hard way… burnt bits everywhere).
Storage: Will You Even Have Leftovers?
You can wrap these in foil and fridge them for up to a day (though honestly, in my house it never lasts that long). I tend to think they taste better warm but my cousin swears cold sandwich leftovers are an undiscovered gem. Your call.
What Goes With This Sandwich? (Unsolicited Serving Suggestions)
This is so nice with kettle chips and a fizzy lemonade. Or if it’s chilly out, I serve it with a mug of tomato soup—which is probably my version of a hug in a bowl. Sometimes we do pickles on the side, too (someone in the family thinks that’s essential, but I digress).
Pro Tips (Learned the Messiest Way Possible)
- Don’t rush the toasting. I once tried to crank up the heat to get it done quicker—ended up with charred bread and cold cheese. Joy.
- Use just enough butter or oil; too much and you’ll end up with what I call “grease puddle surprise”.
- Let the sandwich cool for a minute before cutting so the cheese doesn’t ooze everywhere… though sometimes I ignore my own advice.
Questions I Actually Get About Chicken Pesto Sandwiches
- Can I use raw chicken? Well, technically, yes—but you’d need to cook it through first. I usually use leftover cooked chicken. No stress.
- Pesto from scratch or jarred? I love homemade, but jarred is what’s most often in my fridge, so that’s what usually goes in. Don’t sweat it.
- Can I make this gluten-free? Absolutely, just grab your favorite GF bread. My pal uses, uh, that brand with the purple bag and says it’s brilliant.
- Do I really need cheese? No, but it adds that gooey magic! On second thought, this sandwich is forgiving—I’ve skipped it before and didn’t cry.
- How do you keep it from getting soggy for lunchboxes? Spread a thin layer of butter or mayo on the bread first (my aunt’s trick). Helps block moisture, and it’s tasty, too.
Honestly, whether it’s the middle of the night or a lazy lunch, this chicken pesto sandwich just checks all the right boxes. And if you find yourself licking pesto off your fingers, just blame me. Enjoy!
Ingredients
- 2 medium boneless, skinless chicken breasts
- 4 ciabatta rolls, sliced
- 4 tablespoons basil pesto
- 4 slices mozzarella cheese
- 1 large tomato, sliced
- 1 cup fresh baby spinach leaves
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Instructions
- 1Preheat a grill pan or skillet over medium-high heat. Rub chicken breasts with olive oil, salt, and black pepper.
- 2Grill the chicken breasts for 4-5 minutes per side or until fully cooked. Let rest for 5 minutes, then slice thinly.
- 3Lightly toast the ciabatta rolls. Spread 1 tablespoon of basil pesto on the bottom half of each roll.
- 4Layer sliced chicken, mozzarella cheese, tomato, and baby spinach on top of the pesto. Cover with the top half of the roll.
- 5Optionally, return the assembled sandwiches to the grill or pan for 1-2 minutes to melt the cheese before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
480cal
Protein:
35 gg
Fat:
19 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
41 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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