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Chicken Walnut Pesto Sandwich

This Chicken Walnut Pesto Sandwich is made with shredded chicken, homemade walnut basil pesto, fresh mozzarella, tomato, and arugula on toasted sourdough.

Course Main Course, Sandwiches
Cuisine American/Canadian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Calories 1378 kcal

Ingredients

For the Walnut Pesto:

  • 1/2 cup toasted walnuts
  • 1 cup fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 1 tbsp lemon juice
  • Salt and pepper to taste

For the Sandwich:

  • 2 chicken breasts grilled or pan-seared and shredded, about 6 oz each
  • 1 medium sized sourdough baguette
  • 2 tbsp butter or olive oil
  • 1 cup fresh mozzarella cheese sliced
  • 1 tomato sliced
  • Handful of fresh arugula
  • Salt and pepper to taste

Instructions

  1. Toast the walnuts in a dry pan over medium heat for 2-3 minutes, stirring occasionally, until they become fragrant. Let them cool slightly.
  2. In a food processor or blender, combine the toasted walnuts, basil leaves, garlic, Parmesan cheese, lemon juice, salt, and pepper. Pulse until the ingredients are finely chopped.
  3. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth but slightly chunky consistency. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
  4. Season the chicken breasts with salt and pepper. Grill or pan-sear them over medium-high heat for 5-6 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
  5. Let the chicken rest for a couple of minutes before shredding. Mix the shredded chicken with the pesto.
  6. Heat a skillet over medium heat and melt 1 tablespoon of butter (or use olive oil) in the pan. Slice the baguette in half and toast until golden and crispy, about 2-3 minutes per side.
  7. Fill the baguette slices with the chicken-pesto mixture, add fresh mozzarella, tomatoes, and arugula. Cut the sandwich in half and serve immediately.

Recipe Notes

 

To save time, you can use leftover cooked chicken or rotisserie chicken instead of cooking the chicken breasts from scratch.

If you prefer a milder flavor, use baby spinach in place of the arugula.

For an even toastier sandwich, place the assembled sandwich in a skillet or panini press for a few minutes until the mozzarella begins to soften.

Try a different pesto sauce for a different flavor.

Nutrition Facts
Chicken Walnut Pesto Sandwich
Amount Per Serving
Calories 1378 Calories from Fat 774
% Daily Value*
Fat 86g132%
Saturated Fat 19g119%
Trans Fat 0.03g
Polyunsaturated Fat 21g
Monounsaturated Fat 39g
Cholesterol 200mg67%
Sodium 1613mg70%
Potassium 1424mg41%
Carbohydrates 71g24%
Fiber 6g25%
Sugar 9g10%
Protein 82g164%
Vitamin A 1944IU39%
Vitamin C 19mg23%
Calcium 614mg61%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.