Chicken Walnut Pesto Sandwich
This Chicken Sandwich with Walnut Pesto is the ultimate café-style meal made right in your kitchen! Featuring juicy shredded chicken tossed in a fragrant walnut-basil pesto, layered with melty mozzarella, fresh tomato, and peppery arugula—all tucked inside a toasted sourdough baguette. It’s hearty, flavorful, and perfect for lunch or a casual dinner.
Servings: 4
Calories: 533kcal
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
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.
Nutrition
Calories: 533kcal | Carbohydrates: 28g | Protein: 32g | Fat: 8g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Cholesterol: 74mg | Sodium: 798mg | Potassium: 382mg | Fiber: 2g | Sugar: 1g