Pesto Chicken Sandwich Recipe

Preheat and prepare

Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper or lightly oil it.

Halve the roma tomatoes lengthwise. Place them cut-side up on the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle 1/4 teaspoon salt, 1/8 teaspoon black pepper, and the minced garlic (optional). Toss gently to coat and arrange cut-side up so they roast, not steam.

Roast in the preheated oven for 20–25 minutes, until the edges are lightly caramelized and the centers are softened but not collapsed. Remove and let cool slightly. Reserve 6 pieces (halves or smaller pieces) for the sandwiches.

If making aioli from scratch: In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon minced garlic, 1/8 teaspoon salt, and a pinch (1/16 tsp) of black pepper. Whisk until smooth. Taste and adjust lemon or salt. Refrigerate until ready to use.

If making pesto: In a food processor combine 1 cup fresh basil leaves, 3 tablespoons toasted walnuts or almonds, 2 tablespoons grated Parmesan, 1 garlic clove, 1/2 tablespoon lemon juice, 1/8 teaspoon salt and a pinch of black pepper. Pulse while slowly streaming in about 3 tablespoons olive oil until a spreadable but still slightly textured pesto forms. Adjust salt, pepper, or lemon to taste.

Warm the roasted chicken if desired: If chicken is cold, warm gently in a skillet with 1 tablespoon olive oil over medium heat for 2–3 minutes per side until warmed through. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper while warming.

Slice the ciabatta rolls horizontally. If you like a toasted sandwich, spread the optional 1 tablespoon butter on the cut sides and toast in a dry skillet or under a broiler until golden, about 1–2 minutes per side (watch carefully).

Spread 2 tablespoons of CA pesto on the bottom half of each roll (1 tbs per sandwich half). Spread about 1.5 tablespoons lemon aioli on the top half of each roll.

Layer the bottom half with half of the sliced roasted chicken (about 6 oz per sandwich), then place the oven-roasted tomato pieces evenly on top of the chicken, followed by the fresh mozzarella slices (2 oz per sandwich).

Top the mozzarella with about 1 cup arugula per sandwich, lightly toss the arugula with a drizzle of olive oil (reserve some olive oil while assembling) and a light pinch of salt and pepper if desired.

Close the sandwich with the top roll half. Press gently to compact. If you prefer the cheese slightly melted, place assembled sandwich in a warm skillet for 1–2 minutes per side over medium-low heat with a lid, just until the mozzarella softens.

Slice each sandwich in half and serve immediately. Offer extra pesto and lemon aioli on the side.