This Pesto Chicken Sandwich is layered with shredded chicken tossed in a light pesto mayo, arugula, cherry peppers, and a parmesan crisp on toasted sourdough. Truly the perfect summer sandwich.
This pesto chicken sandwich is all about texture and flavor. Shredded chicken thighs are tossed in a homemade pistachio pesto mayo and layered onto toasted sourdough with arugula, cherry peppers, and a parmesan frico in the middle. Think of it like adding chips to your sandwich, but with a crispy parmesan twist instead.
One of the best parts of this sandwich is the contrast between the pesto chicken and the frico. The sourdough holds everything together while the cherry peppers add acidity and a little heat. It feels like something you’d order at a café but is simple enough to make at home.
Pesto Chicken Sandwich
Ingredients
The Pistachio Pesto Mayo:
- 2 cups fresh basil
- 1/3 cup pistachios
- 1 garlic clove
- 1/3 cup grated parmesan cheese
- Juice of 1/2 lemon
- 1/3 cup olive oil
- 1/3 cup mayonnaise
- Salt & Pepper
The chicken:
- 1.5 lb Boneless skinless chicken thighs
- 1 tbsp olive oil
- Salt & pepper
The parmesan frico:
- 1 cup grated parmesan cheese
The rest:
- 8 slices of sourdough bread
- 1 cup arugula
- 1/3 cup sliced cherry peppers
- Butter or olive oil for toasting bread
Instructions
- Cook the chicken: Preheat the oven to 400°F. Place the chicken thighs on a sheet pan and drizzle with olive oil. Season with salt and pepper.Bake for 20–25 minutes or until cooked through. Let cool slightly, then shred the chicken with two forks.
- Make the Pesto: Add the basil, pistachios, garlic, parmesan, lemon juice, olive oil, salt, and pepper to a food processor. Blend until smooth.Transfer to a bowl and stir in the mayonnaise.Add a few spoonfuls of the pesto mayo to the shredded chicken and toss until coated.
- Make the parmesan frico: Line a sheet pan or plate with parchment paper.Add small piles of parmesan cheese to a nonstick skillet over medium heat. Flatten slightly and cook until the cheese melts and turns golden around the edges, about 3-5 minutes.Transfer to parchment paper and let cool until crisp.
- Toast the Bread: Butter or drizzle the sourdough with olive oil and toast in a skillet until golden.
- Assemble the Sandwiches: Spread extra pesto mayo onto the toasted sourdough. Layer with arugula, pesto chicken, cherry peppers, and a parmesan frico. Top with the remaining bread and serve immediately.
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