Chicken Pesto Sandwich Recipe

Prepare chicken

If using pre-cooked chicken, shred or thinly slice so it layers easily. If starting raw, poach two boneless skinless chicken breasts in simmering water for 12–15 minutes until cooked through, then cool and shred (this recipe assumes 2 cups cooked).

Dress chicken with pesto

In a bowl, combine the shredded/sliced chicken with 4 tablespoons of the prepared basil pesto. Toss until chicken is evenly coated. Reserve remaining 2 tablespoons of pesto to spread on the bread.

Assemble filling components

Lay out provolone slices, arrange sliced piquillo pepper strips, and have the arugula ready. The piquillo peppers add sweet-roasted flavor; pat them dry with a paper towel if they are moist.

Halve the ciabatta rolls horizontally. Lightly brush cut sides with olive oil (and butter if using) and toast cut-side down in a skillet over medium heat, on a baking sheet under a broiler, or on a grill for 1–2 minutes until the bread is golden and slightly crisp. Watch carefully to avoid burning.

Spread 1 tablespoon of reserved pesto onto the bottom half of each toasted roll. This adds flavor and helps keep the sandwich moist without making the bread soggy.

Pile the pesto-dressed chicken evenly on the bottom halves of the rolls (about 1 cup chicken per sandwich). Top the chicken with two provolone slices per sandwich, then place 3 sliced piquillo peppers per sandwich in an even layer over the cheese.

Add a generous handful (about 1 cup) of fresh arugula on top of the peppers. Close the sandwiches with the top halves of the rolls and press gently. If you prefer melted cheese, place assembled open-faced sandwiches under a broiler for 1–2 minutes until the provolone softens and begins to melt, then top with arugula and close.

In a bowl, whisk together 1 tablespoon extra virgin olive oil and 1 teaspoon lemon juice or red wine vinegar, then season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust acidity or seasoning as needed.

Toss the mixed baby greens with the dressing just before serving (to prevent wilting). Divide the dressed greens between two plates and serve alongside the sandwiches.

Cut each sandwich in half on the diagonal and serve immediately with the simple greens. Provide extra pesto on the side if desired.

Store leftovers: wrap sandwiches tightly and refrigerate up to 2 days. Keep salad dressing separate and add to greens just before serving.