Pesto Chicken Sandwich

Name: Pesto Chicken Sandwich with Homemade Basil Pesto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 cups fresh basil leaves, packed; 1/2 cup shredded Parmesan cheese; 4 cloves garlic, peeled; 1/4 cup toasted pine nuts; 1 pinch salt; 1/2 cup extra virgin olive oil; 1 tbsp lemon juice; 1.5 lbs boneless, skinless chicken thighs; 1 tbsp olive oil; 2 tbsp sweet BBQ rub; 1 ciabatta roll; 2 tbsp mayonnaise; 1 slice provolone cheese; 1/4 cup arugula; Potato chips, for serving

This pesto chicken sandwich layers homemade basil pesto, grilled chicken thighs, provolone, and fresh arugula on a toasted ciabatta roll. The standout is the vibrant, garlicky basil pesto made with toasted pine nuts and extra virgin olive oil.

🌍Italian-American 🏷️Pesto chicken 🏷️Sandwich 🏷️Chicken sandwich 🏷️Ciabatta Pesto

🏷️

🏷️Provolone

-0:00

oldscoolkevmoonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by oldscoolkevmo

-0:00

oldscoolkevmoonTikTok

Ingredients

2 cups fresh basil leaves, packed
1/2 cup shredded Parmesan cheese
4 cloves garlic, peeled
1/4 cup toasted pine nuts
1 pinch salt
1/2 cup extra virgin olive oil
1 tbsp lemon juice
1.5 lbs boneless, skinless chicken thighs
1 tbsp olive oil
2 tbsp sweet BBQ rub
1 ciabatta roll
2 tbsp mayonnaise
1 slice provolone cheese
1/4 cup arugula
Potato chips, for servingoptional

15 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
To make the pesto, combine fresh basil leaves (stems removed), Parmesan cheese, garlic, toasted pine nuts, salt, extra virgin olive oil, and lemon juice in a tall cup suitable for an immersion blender.
2
Blend with an immersion blender until the pesto is smooth and emulsified.
3
Pour the finished pesto into a container and set aside.
4
In a large bowl, toss the chicken thighs with olive oil and a generous amount of sweet BBQ rub until evenly coated.
5
Cook the seasoned chicken on a medium-heat griddle or pan until cooked through and nicely caramelized on both sides.
6
Slice the ciabatta roll in half and toast it on the griddle.
7
Spread mayonnaise on the inside of both toasted roll halves.
8
Chop the grilled chicken into bite-sized chunks.
9
In a clean bowl, toss the chopped chicken with a few spoonfuls of the fresh pesto until well-coated.
10
Pile the pesto chicken mixture onto the bottom half of the ciabatta roll.
11
Top the chicken with a slice of provolone cheese and a handful of fresh arugula.
12
Place the top half of the roll on the sandwich, slice it in half, and serve immediately, optionally with a side of potato chips.

Was this recipe helpful?

Tips & Notes

Pro tips

Toast the pine nuts in a dry skillet over low heat for 2–3 minutes before adding to pesto to deepen flavor and prevent bitterness.
Pat chicken thighs dry and let them sit at room temperature for 15 minutes before grilling to ensure even cooking and better char.
Pulse the pesto by hand or in short bursts in a food processor to maintain a chunky texture and prevent the basil from becoming bitter from overprocessing.
Lightly brush the cut sides of the ciabatta roll with olive oil before toasting to achieve a crispy exterior without drying out the bread.

Substitutions

Fresh basil → arugula or spinach (slightly different flavor; use same quantity)
Parmesan cheese → Pecorino Romano (sharper taste; use same quantity)
Pine nuts → walnuts or sunflower seeds (1:1 ratio, toast first)
Ciabatta roll → focaccia or sourdough (adjust toasting time as needed)

Storage & make-ahead

Store leftover pesto separately from assembled sandwiches in an airtight container for up to 3 days. Reheat chicken gently in a 350°F oven for 5 minutes before reassembling.

Equipment

grill or grill pan · food processor (optional but recommended for pesto)

Common Questions

Can I make the pesto ahead of time?

Yes. Store pesto in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Add lemon juice just before serving to preserve the bright green color.

Why use chicken thighs instead of breasts?

Thighs stay juicier when grilled because of their higher fat content and are more forgiving if slightly overcooked, making them ideal for sandwich assembly.