Chicken Pesto Sandwich
Description
A high-flavor, low-fuss sandwich that elevates the standard station lunch with its vibrant, gourmet profile, perfect for a fast, substantial meal that doesn't sacrifice taste. Built on a crusty, satisfying ciabatta roll, this sandwich features tender pulled chicken generously slathered in aromatic pesto, complemented by the sweet chewiness of sun-dried tomatoes and the peppery crunch of fresh arugula. Finished with a drizzle of tangy balsamic glaze, it delivers a complex and highly satisfying combination of textures and flavors. These sandwiches are easy to assemble in batches and are ideal for quickly wrapping and taking on the road or enjoying during a brief break.
- Cook Time: 30 mins
- Servings: 6-8
Ingredients
- 3 pounds chicken breast
- 2 cups chicken broth
- 1 8 oz jar pesto
- 4 oz sundried tomatoes
- 5 oz arugula
- 12 ciabatta rolls
- 1 Tbsp olive oil
- 1 Tbsp Italian seasoning
- 2 tsp salt
- 1 tsp black pepper
- balsamic glaze*
- mayonnaise to taste
- *Bertolli Balsamic Glaze is a delicious and cheap option
Instructions
- Step 1- Preheat oven to 350F
- Step 2- Fly chicken breasts and season with salt, pepper, and Italian seasoning
- Step 3- Brown Chicken in olive oil on both sides
- Step 4- Pour in chicken broth, ensuring that chicken stock is touching all of chicken
- Step 5- Cover pan and cook until chicken is able to be shredded with forks
- Step 6- Drain excess liquid after chicken is shredded, add sundried tomatoes and pesto
- Step 7- Toast ciabatta rolls in oven
- Step 8- Spread mayonnaise over toasted rolls on both sides, add chicken to roll, top with arugula and balsamic glaze