Loaded Chicken Pesto Sandwich
Craving something melty, savoury, and full of flavour? This Loaded Chicken Pesto Sandwich is the perfect fix! Toasted bread, gooey cheese, juicy seasoned chicken, salty prosciutto, sundried tomatoes, and fresh arugula, all brought together by a generous spread of basil pesto. To top it off, a drizzle of balsamic glaze and a sprinkle of Parmesan add the perfect finishing touch. Whether for lunch or dinner, this sandwich is packed with bold flavours and a satisfying bite!
Ingredients
For the Sandwich
- 2 brioche buns or sourdough/ciabatta
- 2 tbsp basil pesto store-bought or homemade
- 1 cup cooked chicken breast thinly sliced (see preparation options below)
- 2 slices provolone cheese
- 2 slices prosciutto
- 2-3 sun-dried tomatoes from a jar, chopped
- A handful of fresh arugula
- 1 tbsp butter for toasting
- Balsamic glaze for drizzling
- Freshly grated Parmesan
For the Chicken
- For the Chicken:
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika optional
- ½ cup all-purpose flour for breaded option
- 1 egg beaten (for breaded option)
- 1 cup breadcrumbs or panko for breaded option – Italian-style recommended
- Vegetable oil for frying if breading chicken
Instructions
You have two options for the chicken:
Option 1: Seasoned Sliced Chicken (lighter option)
- Season the thinly sliced chicken breast with salt, black pepper, garlic powder, and smoked paprika.
- Cook or grill the chicken until fully cooked, then set aside.
Option 2: Breaded Chicken (Crispier Option)
- Set up a dredging station with three shallow bowls:Bowl 1: FlourBowl 2: Beaten eggBowl 3: Breadcrumbs
- Coat each thinly sliced chicken piece in flour, dip in the egg wash, then coat in breadcrumbs.
- Heat oil in a pan over medium heat and fry until golden brown and fully cooked (internal temp 165°F/75°C).
- Drain on a paper towel-lined plate.
The Sandwich
- Chop the sun-dried tomatoes into small pieces.
- Set aside the prosciutto and arugula.
- Spread butter on the inside of each brioche bun.
- Toast them in a skillet over medium heat until golden brown.
- Add a slice of provolone to the bottom bun while still warm to let it melt slightly.
- Spread a generous amount of basil pesto on the inside of the top bun.
- Layer the bottom bun with the chicken (either grilled or breaded), followed by prosciutto and sun-dried tomatoes.
- Add fresh arugula, drizzle with balsamic glaze, and sprinkle with freshly grated Parmesan.
- Place the top bun on and gently press down.
- Slice the sandwich in half and enjoy!
Notes
- Cheese Variations: Swap provolone for mozzarella, cheddar, or Swiss.
- Extra Kick: Add red pepper flakes or a drizzle of hot honey.
- Try It on a Croissant: This sandwich also works great on a toasted croissant for a buttery, flaky variation!
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
