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Chicken Sandwiches with Pesto Mayo

Chicken Sandwiches with Pesto Mayo

Chicken sandwiches are tasty and crowd pleasing.  These sandwiches take a simple baked chicken breast to new levels with melted cheese, roasted red peppers and pesto mayo.  Simple and easy, but yet they look so appealing with those roasted red peppers!  Roasted red peppers are a new staple in my kitchen.  I don’t normally like any type of peppers, picky, huh.  I came to love roasted red peppers on the Hawaiian Pizza from Old Chicago. I will be attempting my  own version soon and I promise to share.  Okay, back to the sandwich….. Unbelievable flavor, you’ll love it!

Chicken Sandwiches with Pesto Mayo

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2 large  skinless, boneless chicken breasts

3 roasted red peppers

6 slices provolone cheese

2 teaspoons olive oil

1/2 teaspoon granulated garlic

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

1 teaspoon pesto (I used rosemary, but basil would be awesome too!)

1/2 cup mayo

6 Kaiser rolls, or buns of your choice

Cooking Directions:

Pre-heat oven to 375 degrees.  Place chicken breasts in a shallow baking dish.  Drizzle each breast with olive oil and season with salt, pepper, and garlic.  Bake, uncovered for 25 to 30 minutes or until chicken is cooked through.  Remove from oven and allow to cool about 5 minutes.  While chicken is baking mix mayo and pesto in a small bowl and set aside.  Slice roasted red pepper in half and then  into 1/4 to 1/2 inch slices.  Mine were pretty oily, so I patted them with a paper towel.  When chicken has cooled slightly, slice very thinly.  On a baking sheet layer bottoms of buns with chicken slices, cheese, and top with peppers. Place bun tops on baking sheet as well to toast.  Place under oven broiler for a few minutes for cheese to melt and buns to lightly toast.  Remove from oven and spread each bun top with a little pesto mayo and place over chicken.  Yum, yum, yum!



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