Chicken Pesto Sandwich
I love a good panini, especially one with pesto and nourishing veggies, like arugula. You will need to pre-cook some bacon and get a rotisserie chicken for this recipe! You can use leftover rotisserie chicken for sheet pan nachos or my creamy chicken, asparagus and mushroom pasta recipe. This recipe is inspired by the Chicken Pesto Sandwich recipe from the Most Requested Copycat Dishes cookbook by Favorite Family Recipes.
Serves: 2
Time: 15-20 mins
Ingredients
- 4 slices chicken breast from a rotisserie chicken
- 2 ciabatta rolls
- 2 TBS pesto
- 1/2 TBS mayonnaise
- 4 slices fresh mozzarella cheese
- 4 slices bacon, cooked
- 1 cup baby arugula
- 4 tomato slices
Method
- Prep the Bread and Cheese: Cut ciabatta rolls in half, if not already. Mix the pesto and mayonnaise together and spread on either side of the insides of the roll halves. Then add the mozzarella to one half. (Optional step if you don't have a panini press, or want to make sure the cheese gets melted well: Place these halves in the oven and broil for 2-3 mins, until the cheese is melted).
- Assemble and Serve: On top of the cheese, layer on the chicken (warmed up if desired), bacon, arugula, and tomatoes. Place the top half of the bun on. Enjoy with salad, baby carrots, corn on the cob, and watermelon, or any other favorite fruit/veggie dish on the side!