Chicken Pesto Sandwich
August 28, 2023
One of our favorite go-to flavors when we want something bright and refreshing, pesto is an iconic Italian condiment traditionally made with oil, pine nuts, garlic, and basil. In the old days, Italian grandmothers would blend the ingredients by hand in a mortar and pestle. Most modern cooks use a food processor or blender, but we have an even easier hack! Carefully crafted without tree nuts or dairy, our creamy Pesto Mayo packs all the herbaceous flavor of the classic Mediterranean sauce without the extra work.
This easy-to-make pesto chicken sandwich combines the mayo with gooey melted mozzarella and oven-roasted chicken cutlets marinated in a homemade blend of Italian spices, Primal Kitchen Organic Extra Virgin Olive Oil, and our tangy Organic Balsamic Vinegar of Modena. Pile the finished chicken with veggies atop your bun of choice and bam—you have a flavorful, filling sandwich that pairs perfectly with seasoned potato wedges, pasta salad, or parmesan zucchini fries. So go ahead, make this mouthwatering sandwich for a casual weekend lunch or easy weeknight dinner and mangia (eat up)!
Chicken Pesto Sandwich
Rated 5.0 stars by 1 users
Category
Dinner, Lunch
Servings
4
Prep Time
10 minutes
Cook Time
20-25 minutes
Calories
369
Inspired by the classic pasta dish, this delicious Chicken Pesto Sandwich packs a powerful punch of Italian herbs. If you’re not eager to break out the mortar and pestle, our Pesto Mayo is a handy shortcut that delivers real Mediterranean flavor without the nuts, dairy, or extra effort.
Ingredients
- 1 pound boneless, skinless chicken breasts, sliced into 4 thin cutlets
-
1 ½ tablespoons Primal Kitchen Olive Oil
-
1 tablespoon Primal Kitchen Balsamic Vinegar
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
-
¼ cup Primal Kitchen Pesto Mayo
¼ cup fresh basil, minced
- 1 tomato, thinly sliced
- 2-4 ounces whole milk mozzarella, cut into slices or shredded
- 1 thinly sliced small red onion
- 4 small pieces of lettuce
- Additional fresh basil
- 4 gluten-free or regular buns, lightly toasted
Directions
In a bowl, combine the olive oil, balsamic vinegar, Italian seasoning, and salt. Toss the chicken cutlets in the mixture while you preheat your oven to 375°F.
- Place the chicken on a lightly oiled sheet pan and roast in the oven for 15-20 minutes.
- Remove the pan from the oven and top each piece of chicken with a portion of mozzarella cheese. Place back into the oven until the cheese is melted and the chicken reaches an internal temperature of at least 165°F.
- Thinly slice the tomato and red onion. In a small bowl, combine the mayo and minced basil. Spread the mayo mixture on each slice of bread.
- Build your sandwich, with a slice of bread (mayo side facing up) on the bottom, followed by a lettuce leaf, chicken breast with cheese, tomato slices, fresh basil leaves, onion slices, and then the top of the bun or second slice of bread. If needed, secure with a toothpick to hold it together and carefully slice in half. Serve alongside your favorite cracker, chip, or side dish.
Recipe Note
- Nutrition information calculated using Cronometer.
- Low carb? Substitute fresh lettuce leaves or collard greens for the bun.
- Instead of mozzarella cheese slices or shreds, you can also use a ball of fresh mozzarella for this sandwich. If you do this, don’t melt the cheese on the chicken; just build your sandwich after making sure the chicken is cooked through.
Nutrition
Nutrition
- Serving Size
- 1 sandwich
- per serving
- Calories
- 369
Amount/Serving
% Daily Value
- Carbs
- 5.1 grams
- Fat
- 24.4 grams
- Protein
- 30.8 grams
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