Description
A delicious and easy-to-make Pesto Chicken Sandwich that upgrades your lunch with flavorful ingredients.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1/2 cup basil pesto
- 1/2 cup mayonnaise
- 1 cup fresh spinach
- 1 cup sliced tomatoes
- 4 slices of mozzarella cheese
- 4 ciabatta rolls or sandwich buns
- Salt and pepper to taste
- Olive oil for grilling
Instructions
- In a mixing bowl, combine the shredded chicken, basil pesto, and mayonnaise. Stir until well mixed. Season with salt and pepper to taste.
- Preheat a skillet or grill pan over medium heat and add a drizzle of olive oil.
- Slice the ciabatta rolls in half and lightly toast them on the skillet or grill until golden brown.
- On the bottom half of each roll, layer a generous portion of the pesto chicken mixture, followed by fresh spinach, sliced tomatoes, and a slice of mozzarella cheese.
- Place the top half of the roll on each sandwich and press down gently.
- Grill the sandwiches in the skillet for about 3-4 minutes on each side, or until the cheese is melted and the bread is crispy.
- Remove from heat, slice in half, and serve warm.
Notes
- For a lighter version, substitute Greek yogurt for mayonnaise and use whole grain rolls.
- Add sliced avocado or roasted red peppers for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg