5 from 42 votes
Chicken Pesto Sandwich
The Chicken Pesto Sandwich layers shredded chicken mixed with a homemade basil pesto and Greek yogurt onto toasted baguette pieces. Fresh arugula, sliced Roma tomatoes, and mozzarella cheese add peppery, juicy, and creamy elements. The rich, herbaceous basil pesto binds the sandwich fillings, making it a flavorful handheld meal suitable for lunch or a light dinner.
Prep Time
10 mins
Total Time
10 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
American
Ingredients
- 2 cups chicken breast shredded
- ¼ cup Greek yogurt
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 baguette cut into 3-4 equal pieces, toasted, for serving
- 2 cups arugula for serving
- 2 Roma tomato thinly sliced, for serving
- 8 ounces mozzarella cheese sliced
For the basil pesto
- 1 cup basil fresh leaves
- 3 cloves garlic peeled
- 3 tablespoons pine nuts
- ⅓ cup Parmesan Cheese grated
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ⅓ cup olive oil
Instructions
- To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
- In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste.
- Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.
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