These Chicken Sandwiches make the easiest weeknight dinner
Today I’m sharing my recipe for Pesto Chicken Sandwiches with you! This chicken is so easy, stays really juicy, and packs a huge flavor punch.
My husband is a huge proponent of sandwiches for dinner. I tend to get tired of sandwiches and am especially not a big fan of COLD sandwiches. But I do enjoy a really great hot sandwich, and if it includes a piece of chicken or a burger, then yes, I’ll eat it ANY day.
For this recipe, I used boneless skinless chicken breast. I cut the breasts in half, then cut the thick half of the breasts in half horizontally. (I didn’t do this to the other half of the breast) This way the chicken pieces were a perfect size, and I got 3 pieces of chicken out of each breast.
Next, I mixed up a super simple creamy pesto sauce with pesto, heavy cream, and parmesan cheese. I poured this over the chicken, covered it with foil, and baked it for 30 minutes. At the end of the 30 minutes, I uncovered it, put a slice of provolone cheese on each piece of chicken, and popped it back into the oven uncovered. I let it bake another 15 minutes and then it was done! While it finished baking, I buttered my sandwich rolls, toasted them in the oven for about 10 minutes, and sliced my tomato for the sandwiches. These sandwiches could not be any more simple!
Look at that gooey cheese!
I used pesto sauce from Aldi for this recipe, but you can use whatever you like. Imagine a homemade pesto sauce and tomatoes from your garden for this recipe! This is truly perfect for summer. I hope you enjoy these sandwiches as much as we do.
Pesto Chicken Sandwiches
Ingredients
- 2 boneless, skinless chicken breasts cut in half, then slice the thick half in half again lengthwise. (makes 6 pieces total)
- 3 tbsp. pesto
- 1/4 cup heavy cream
- 3 tsp. grated parmesan cheese
- 6 slices provolone cheese
- 1 tomato, sliced thin
- 6 sandwich rolls, buttered
Instructions
- Preheat oven to 350 degrees F. Grease a 9 by 13 inch baking dish. Lay the pieces of chicken in the baking dish. Mix the pesto, heavy cream, and parmesan cheese well. Pour over the chicken pieces. Cover with foil and bake for 30 minutes.Remove from the oven, remove foil, and put a piece of provolone on each piece of chicken. Return to the oven and bake uncovered for an additional 15 minutes.Toast the sandwich buns in the oven on a baking sheet for about 10 minutes or until golden. (this can be done while the chicken finishes baking)Serve the chicken on the buns, with fresh tomato.
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Need another summer recipe?
This Sesame Chicken Cabbage Salad is a popular one!
