Valentina Ablaev
A chicken pesto sandwich is the perfect lunch, packed with flavor in every bite. A homemade ciabatta roll loaded with layers of fresh basil pesto, juicy tomatoes, deli chicken, and melty mozzarella. The crisp ciabatta pairs perfectly with the melted cheese for a satisfying bite, while the vibrant pesto brings everything together. This chicken pesto sandwich is one you’ll find yourself craving on repeat.
When it comes to lunch, you can’t go wrong with a classic deli sandwich! This toasted chicken pesto sandwich takes everything you love in a simple sandwich and elevates it. Though optional, making ciabatta rolls from scratch takes this lunch to the next level.
Can You Eat a Chicken Pesto Sandwich Cold or Hot?
We love to enjoy this sandwich hot and toasty, but you can also enjoy it cold for a delicious variation! Enjoying this sandwich cold makes it perfect for meal prep, an easy lunch, or as a picnic favorite.
Why You’ll Love This Recipe
- Cafe-style lunch. This sandwich is stacked high with bright and flavorful toppings and is something you would find at an upscale lunch spot!
- Make-ahead recipe. Ciabatta is a great bread to use for making sandwiches in advance! Most breads are so soft that they get soggy over time, but a crusty ciabatta stays toasty much longer.
- Customizable. This sandwich is great to utilize what you already have on hand! Use that extra avocado you have in the fridge or leftover deli meat!
Ingredients for Homemade Chicken Pesto Sandwich
All you need are a few basic ingredients:
- Ciabatta – A ciabatta roll is the perfect bread for this sandwich. You can also use white sandwich bread or sourdough bread for a tasty variation.
- Pesto – Homemade pesto is the way to go with this recipe! Store-bought just can’t compete with fresh pesto from scratch!
If you aren’t convinced yet, you can use the leftover pesto to make bite-sized pesto-tomato canapes. The perfect appetizer! - Tomatoes – Fresh tomatoes add a burst of freshness to this sandwich.
- Chicken – We use deli-oven-roasted chicken, but you can also use sliced chicken breast or any leftover chicken.
- Cheese – Fresh mozzarella is the key to achieving that incredible, melty finish. You can find fresh mozzarella logs in most grocery stores.
- Arugula – Crispy and fresh arugula adds the perfect amount of greens to break up the richness of this sandwich.
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
We toast this sandwich in our favorite air fryer, but you can skip the fancy gadget and use the oven or even a skillet!
Expert Tips:
- From scratch is best. If you have the extra time, don’t skip making this sandwich from scratch! The homemade ciabatta and freshly made pesto truly take this recipe to the next level.
- Toast before serving. Though the sandwiches can be assembled a little in advance, we recommend toasting right before serving. This way, the cheese is freshly melted and warm.
- Take out that panini press. We love to air-fry this sandwich, but you can also make it with a panini press!
How to Make a Chicken Pesto Sandwich
The easiest step-by-step sandwich recipe:
- Bread. Slice ciabatta breads in half lengthwise.
- Pesto. Spread pesto over one side of each roll, then layer the tomatoes evenly on top.
- Chicken. On the other halves, add the sliced chicken and fresh mozzarella.
- Toast. Place the open sandwiches in the air fryer and toast at 400°F for 4–6 minutes, until the cheese is melted and the bread is crispy.
- Garnish. Finish with fresh arugula, then serve and enjoy!
FAQs
This chicken and pesto sandwich is made with deli chicken, fresh mozzarella, and basil pesto, sandwiched between crispy ciabatta.
While we love using deli chicken, you can also use rotisserie chicken or any leftover chicken you have.
We love using fresh mozzarella because it melts so well in the air fryer. However, you can swap it for your favorite cheese with great results.
Serving Suggestions
- Fries. Make a batch of crispy parmesan fries for the ultimate combo. Pair with a side of homemade garlic aioli, and you have quite the impressive lunch.
- Chips. You can’t go wrong with a side of your favorite potato chips.
- Salad. A beautiful sandwich should be served with a stunning salad. Our beet and burrata salad is packed with flavor and has the best presentation.
- Soup. You can’t beat a soup and sandwich combo! Pair this crispy sandwich with a hearty broccoli cheddar soup for a satisfying meal.
Store & Reheat
Storage. Keep leftovers stored tightly wrapped and in the fridge for up to 2 days.
More Sandwich Recipes
If you enjoyed this chicken pesto sandwich recipe, be sure to try our other easy sandwich recipes; here are some of our favorites:
Sandwiches- Hot Sandwiches
- Hot Sandwiches
- Hot Sandwiches
- Hot Sandwiches
- Cold Sandwiches
- Sandwiches
- Hot Sandwiches
If you tried this pesto chicken sandwich recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Chicken Pesto Sandwich Recipe
Ingredients
- 2 ciabatta rolls
- 3 Tbsp pesto sauce
- 4 slices of heirloom tomato
- 1/2 lb sliced deli oven-roasted chicken breast
- 4 oz mozzarella sliced
- ½ cup arugula
Instructions
- Sliced both ciabatta rolls in half, lengthwise. This recipe makes two sandwiches.
- Spread pesto on one side of each sandwich. Layer tomatoes over the pesto, distributing evenly.
- To the other bread slices, add sliced chicken and fresh mozzarella.
- Place both sides of the sandwiches into an air fryer at 400°F for 4-6 minutes, or until the cheese melts and the bread is crispy on both sides.
- Top each sandwich with fresh arugula, serve, and enjoy!
Notes
- Make it from scratch. If you have a little extra time, making this sandwich from scratch is worth it. Homemade ciabatta and fresh pesto elevate the flavor to the next level.
- Toast before serving. You can assemble the sandwiches ahead of time, but toast them just before serving so the cheese is perfectly melted and warm.
- Storing leftovers. If you do happen to have any leftovers, keep them wrapped tightly and in the fridge. This sandwich can be enjoyed the following day.
