Shredded Chicken Pesto Sandwich Recipe

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Sandwiches & burgers Oven In advance Summertime Lunch Quick recipes Routine Ready Recipes
4 Portions
15 min Prepping
20 min Cooking
Recipe Easy

Ingredients

  • 1 bunch of fresh basil
  • 60 ml (¼ cup) grated Parmesan cheese
  • 1 garlic clove, finely chopped
  • 60 ml (¼ cup) olive oil
  • 180 ml (¾ cup) mayonnaise
  • 60 ml (¼ cup) sun-dried tomatoes, chopped
  • ¼ red onion, finely chopped
  • 8 slices of provolone cheese
  • 8 slices of bread (your choice: country-style, multigrain, ciabatta, etc.)

Directions

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  1. Bake for 20 to 25 minutes, or until fully cooked (internal temperature should reach 165°F / 74°C). Remove from oven, let cool slightly, then shred the chicken using two forks.
  2. In a blender or food processor, combine the fresh basil, Parmesan, garlic, olive oil, and mayonnaise. Blend until smooth and creamy. Taste and adjust seasoning if needed (salt, pepper, lemon juice, etc.).
  3. In a large bowl, mix the shredded chicken with the pesto mayo sauce, chopped sun-dried tomatoes, and red onion. Stir until everything is evenly coated.
  4. Lightly toast the bread slices, if desired, for extra crunch.
  5. Spread a generous portion of the chicken mixture onto half the slices.
  6. Add a slice of provolone cheese on top, then close with the remaining slices of bread.