This chicken pesto sandwich is a simple but filling recipe that makes for the perfect lunch! A toasted ciabatta loaf loaded with mayonnaise, pesto, melty provolone, juicy chicken, and shredded lettuce, this cafe-style ciabatta sandwich is also perfect for making ahead of time for an easy grab-and-go meal.

If you want an easy lunch idea, especially for back-to-school season, this pesto chicken sandwich is just what you need. It’s simple to make, super delicious, and holds up well in the fridge if you want to make it ahead of time.

Overhead view of three pesto chicken sandwich.

Why You’ll Love This Recipe

It’s a loaded sandwich that will leave you feeling satisfied and full!
It’s very easy to make. You can easy make the chicken ahead of time so you can quickly assemble it for lunch at home if you WFH. It’s such an easy work from home lunch!
All the ingredients, minus the lettuce, are freezer-friendly, so you can keep these items on hand and whip this up whenever the craving hits.

Ingredients You’ll Need

Ingredients needed to make pesto chicken sandwiches.

chicken thighs — while you can definitely make this pesto chicken sandwich with chicken breasts, I’m a huge fan of thighs. They are more budget-friendly, taste amazing, and cook up faster.
seasoning — I keep it simple and season the chicken thighs with salt, pepper, garlic powder, and paprika. I don’t want it to overpower the pesto.
oil — I use olive oil, but feel free to use any neutral oil for the chicken.
ciabatta — I love making ciabatta sandwiches because they have a wonderful chewy interior and crispy crust. Ciabatta is also baked with a much stronger flour, so the bread has a more delicate and sweet taste.
mayonnaise — mayonnaise adds a tangy, creamy flavor, and toasting the bread with mayo on top helps the bread get nice and golden instead of burnt. The layer also helps keep your bread from getting soggy. Think of it as a moisture barrier.
pesto — I love the bright, herby flavor of pesto. I’m partial to the Kirkland one from Costco, as the quality is great for its price point.
provolone cheese — I use provolone, again Costco (LOL), but feel free to use any sliced cheese of your choice.
shredded lettuce — also from Costco 😂. I shred up romaine lettuce as I do in my how to cut romaine lettuce post but slightly thinner so it fits better in the sandwiches.

How to Make Chicken Pesto Sandwich

Overhead view of a bowl of seasoned chicken thighs then cooked on a grill pan.

In a bowl, add the chicken thighs, 1 tablespoon of olive oil, salt, pepper, garlic powder, and paprika. Mix until the chicken thighs are well coated.
In a grill pan (or grill or regular sheet), heat up 1 tablespoon of olive oil over medium heat.
Once the pan is hot, add the chicken thighs smooth-side down and cook for 5 minutes. Flip and continue to cook for 6 to 7 minutes or until cooked through. Set aside.

Set of two photos showing mayonnaise spread onto ciabatta bread then toasted.

Slice the ciabatta in half lengthwise and then generously spread mayonnaise on the cut-side.
Place the ciabatta on a sheet pan and broil the bread for 5 minutes or until they are as golden and crispy as you desire.

Set of two photos showing pesto spread onto the toasted bread and topped with grilled chicken thighs.

Generously spread the pesto over the layer of mayonnaise.
Top the bottom half of the bread with the four chicken thighs.

Set of two photos showing sliced cheese placed and melted over the chicken thighs and toppped with shredded lettuce.

Layer a single layer of sliced cheese over the chicken, transfer it back to the oven, and broil for another minute or until the cheese has melted over the chicken thighs.
Add the shredded lettuce over the top of the melted cheese and then top it with the top slice of bread over the top.
Depending on your preference, press down and slice the bread into thirds or halves.

Recipe Tips and Notes

Make sure you check which side of your bread is the top half, unlike me 😂. I accidentally placed the chicken and cheese on the top half of the loaf. It tastes just the same but looks a little odd haha.
You could put the sandwich in a panini press after you have made it.
There isn’t really a right or wrong way to make this sandwich. You can add as much chicken, cheese, or pesto as you’d like! You can even use shredded chicken if you have roasted a chicken previously and have leftovers!
I usually cut these sandwiches into thirds as the sandwich is pretty hearty. I usually just eat a third as that’s one serving for me (whereas I’d pack the 2/3 for H for work).
You can use light or regular mayonnaise.
Enjoy the sandwich alone or with some chips, fries, or a salad!
If you’re a fan of more wet sandwich ingredients such as tomatoes, feel free to add some! However, keep in mind that wet ingredients don’t hold up as well, and your sandwich may become soggy by the next day.

Make Ahead Tips

Meal prep: tightly wrap the sandwiches in plastic wrap, press and seal, or beeswax wrap, and store it in the fridge for up to 3 days.
Reheat: you can enjoy this sandwich warm or cold. I usually pop it into the air fryer to heat up the sandwich from the fridge but H just eats it cold at work.

Overhead view of a serving of pesto turkey sandwich with chips on a plate.

Got leftover ingredients? Try my pesto turkey sandwich!

Chicken Pesto Sandwich

5 from 1 vote

Print Rate

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: to 2 servings

Ingredients

For the Chicken

4 boneless, skinless chicken thighs
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon garlic powder
½ teaspoon paprika

For the Sandwich

1 loaf ciabatta piccolo bread, (275g)
2 to 4 tablespoons mayonnaise
2 to 4 tablespoons pesto
4 slices provolone cheese
1 cup shredded romaine lettuce

Equipment

sheet pan
grill pan or skillet

Instructions

In a bowl, add the chicken thighs, 1 tablespoon of olive oil, salt, pepper, garlic powder, and paprika. Mix until the chicken thighs are well coated.
In a grill pan (or grill or regular sheet), heat up 1 tablespoon of olive oil over medium heat. Once the pan is hot, add the chicken thighs smooth-side down and cook for 5 minutes. Flip and continue to cook for 6 to 7 minutes or until cooked through. Set aside.
Slice the ciabatta in half lengthwise and then generously spread mayonnaise on the cut side. Place the ciabatta on a sheet pan and broil the bread for 5 minutes or until they are as golden and crispy as desired.
Generously spread the pesto over the layer of mayonnaise and add the four chicken thighs to the bottom half of the sliced loaf.
Layer a single layer of sliced cheese over the chicken, transfer it back to the oven, and broil for another minute or until the cheese has melted over the chicken thighs.
Add the shredded lettuce over the top of the melted cheese and then top it with the top slice of bread over the top.
Depending on your preference, press down and slice the bread into thirds or halves.

Notes

(Estimated calories is for the entire loaf)

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Main Course

Cuisine: American

Nutrition Disclaimer

More Easy Back to School Lunches to Try

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