Chicken Sandwich with Walnut-Pesto
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This Chicken Sandwich with Walnut Pesto is bold, satisfying, and way better than anything you’d pick up from a deli. Shredded grilled chicken gets tossed in a homemade walnut pesto, then layered with creamy mozzarella, juicy tomato slices, and peppery arugula—all tucked inside a toasted sourdough baguette. It’s the kind of sandwich that’s perfect for lunch but hearty enough to hold its own at dinner.
Looking for more easy sandwiches? Try these Blackened Chicken Clubs next!
The toasted sourdough gives a satisfying crunch, while the creamy pesto and melty mozzarella bring bold, comforting flavors. I love that I can whip this up in under 30 minutes and still feel like I’m eating something special.
Whether you’re making it for a weeknight dinner or impressing guests at a picnic, this sandwich always hits the spot.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this pesto chicken sandwich:
Ingredient Notes
Walnuts: Toasting them enhances their rich, nutty flavor—don’t skip this step!
Mozzarella – Try burrata or provolone if you’re feeling extra.
Baguette – Any crusty bread works: ciabatta, focaccia, or even a hearty roll.
Chicken – Grilled, pan-seared, or even rotisserie—use whatever works.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Use rotisserie chicken to save time—just shred and mix with pesto.
Add avocado slices for extra creaminess.
Use ciabatta or focaccia instead of sourdough for a twist on the texture.
How to Make Chicken Walnut Pesto Sandwich: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: In a food processor, combine toasted walnuts, 1 cup basil leaves, 2 garlic cloves, ¼ cup Parmesan cheese, 1 tbsp lemon juice, salt, and pepper. Pulse until finely chopped.
Step 2: Combine shredded chicken with the prepared pesto
Step 3: Heat a skillet over medium heat with 1 tbsp butter (or olive oil). Slice a medium sourdough baguette in half and toast in the pan until golden and crisp, about 2-3 minutes per side.
Step 4: Fill the toasted baguette halves with the pesto-chicken mixture, 1 cup sliced fresh mozzarella, 1 sliced tomato, and a handful of arugula.
Step 5: Slice the assembled sandwich in half and serve right away.
Recipe Tips and Tricks
Make the pesto ahead of time and store it in the fridge for up to 3 days.
Shred the chicken while it’s still warm—it’s much easier.
Use a panini press if you want an even crispier, melty version.
Frequently Asked Questions
Yes! If you’re in a hurry, store-bought pesto works just fine. Walnut pesto gives it a unique flavor, but classic basil pesto is a great substitute.
Provolone, fontina, or Havarti are all melty and mild enough to work beautifully here.
Definitely! Just skip the chicken and layer on extra cheese, roasted veggies, or avocado for a satisfying meatless version.
I hope you love this Chicken Walnut Pesto Sandwich! If you try it, please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Recipe Ideas
Chicken Walnut Pesto Sandwich
Ingredients
For the Walnut Pesto:
- ½ cup walnuts toasted
- 1 cup fresh basil leaves
- 2 garlic cloves
- ¼ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Salt and pepper to taste
- ¼ cup olive oil
For the Sandwich:
- 2 chicken breasts about 6 oz each, seasoned with salt and pepper
- 1 tablespoon butter or olive oil, for toasting the bread
- 1 medium sourdough baguette halved lengthwise
- 1 cup fresh mozzarella sliced
- 1 medium tomato sliced
- A handful of arugula
Instructions
- In a food processor, combine toasted walnuts, 1 cup basil leaves, 2 garlic cloves, ¼ cup Parmesan cheese, 1 tbsp lemon juice, salt, and pepper. Pulse until finely chopped.
- Combine shredded chicken with the prepared pesto.
- Heat a skillet over medium heat with 1 tbsp butter (or olive oil). Slice a medium sourdough baguette in half and toast in the pan until golden and crisp, about 2-3 minutes per side.
- Fill the toasted baguette halves with the pesto-chicken mixture, 1 cup sliced fresh mozzarella, 1 sliced tomato, and a handful of arugula.
- Slice the assembled sandwich in quarters and serve right away.
Notes
Nutrition
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data