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Pesto Chicken Sandwiches

Pesto Chicken Sandwiches

Easy pesto chicken sandwiches you can whip up in a hurry. Just 6 ingredients!
Course Main Course
Cuisine American
Diet Low Lactose
Prep Time 15 minutes
Cook Time 0 minutes
0 minutes
Total Time 15 minutes
Servings 4 servings
Calories 456kcal
Author Tiffany


  • 4 ciabatta rolls (or similar sandwich rolls - ciabatta are my favorite)
  • 2 chicken breasts cooked and shredded (see note)
  • 2 tablespoons mayo
  • 2 tablespoons greek yogurt
  • cup pesto (homemade or store-bought)
  • 4 slices provolone or swiss cheese


  • Add shredded chicken, mayo, greek yogurt, and pesto to a large bowl. Mix well.
  • Cut your ciabatta rolls in half horizontally. Place one slice of cheese on the bottom slice of each roll. Spread pesto chicken mixture on top of the cheese, then top with the other half of the roll. Serve warm, chilled, or at room temperature. If you have a panini press or a george foreman, you can grill the sandwich in a flash (my favorite way to serve these!).


*Rotisserie chicken works well, or you can cook chicken breasts on the stove over medium heat for 3-5 minutes on each side - then shred. Another great idea way to make shredded chicken is in the crockpot - Add your chicken breasts and about 1 inch of water to the crockpot. Cover and cook on high for 1-2 hours, then drain the crockpot and shred chicken with two forks.


Calories: 456kcal | Carbohydrates: 29g | Protein: 35g | Fat: 21g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 812mg | Potassium: 456mg | Fiber: 1g | Sugar: 1g | Vitamin A: 623IU | Vitamin C: 1mg | Calcium: 191mg | Iron: 1mg