Why You’ll Love Chicken Pesto Sandwich Recipe

This sandwich is perfect when you want something flavorful yet effortless. The vibrant basil pesto brings bright herbal notes. Greek yogurt adds creaminess while keeping things light. Shredded chicken makes it hearty without being heavy, and the fresh tomato, arugula and mozzarella add texture and freshness. It comes together in about ten minutes — ideal for a fast lunch or casual dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups shredded chicken breast
¼ cup Greek yogurt
Kosher salt and freshly ground black pepper, to taste
1 baguette, cut into 3‑4 equal pieces, toasted, for serving
2 cups arugula, for serving
2 Roma tomatoes, thinly sliced, for serving
8 ounces mozzarella, sliced

For the basil pesto
1 cup fresh basil leaves
3 cloves garlic, peeled
3 tablespoons pine nuts
⅓ cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste
⅓ cup olive oil

Directions

To make the pesto: In the bowl of a food processor, combine basil leaves, garlic, pine nuts, and Parmesan. Season with salt and pepper. With the motor running, add the olive oil in a slow stream until the mixture is emulsified; set aside.
In a large bowl, combine shredded chicken, ½ cup of the prepared pesto, Greek yogurt, salt and pepper to taste.
To assemble the sandwiches: Toast the baguette pieces. Layer arugula, tomato slices, mozzarella slices, and the chicken‑pesto mixture on the baguette. Serve immediately.

Servings and timing

Serves: 4 servings
Prep time: ~10 minutes
Total time: ~10 minutes

Variations

Use ciabatta rolls or sourdough instead of a baguette for a different bread texture.
Swap mozzarella for provolone or cheddar for a change in cheese flavor.
Add roasted red peppers or sun‑dried tomatoes for extra sweetness and depth.
Substitute shredded turkey or rotisserie chicken for a shortcut.
Make a vegetarian version: omit chicken and increase pesto‑yogurt mix, add roasted vegetables such as zucchini or mushrooms.

Storage/Reheating

If preparing ahead, keep the chicken‑pesto mixture in an airtight container in the fridge for up to 2 days. Store bread and toppings separately to keep things crisp. When ready to serve, re‑toast the bread if desired, assemble fresh, and serve immediately. Avoid storing the fully assembled sandwich for extended periods, as the bread may get soggy from the pesto mixture.

FAQs

What kind of chicken is best for this sandwich?

You can use leftover roasted or poached chicken breast, or quickly cook and shred chicken breasts yourself. Pre‑cooked or rotisserie chicken works well for convenience.

Can I use store‑bought pesto instead of making it from scratch?

Yes — you can absolutely use a good quality jarred basil pesto. Just use about ½ cup and mix it with the Greek yogurt as directed in the recipe.

Is Greek yogurt necessary?

The Greek yogurt adds creaminess and lightens the mixture compared to mayonnaise. If you prefer, you could substitute mayonnaise or a mix of mayo and yogurt, though it will change the flavor slightly.

Can this sandwich be made ahead for lunchboxes?

You can prepare the chicken‑pesto mixture ahead of time and assemble the sandwich just before eating. Keep bread, toppings and filling separate until ready to serve to prevent sogginess.

Can I use a different cheese?

Yes — mozzarella is mild and melts nicely, but provolone, Swiss, or even cheddar would work if you’d like a more pronounced cheese flavor.

What if I don’t like arugula?

You can replace arugula with baby spinach, mixed greens, or even romaine lettuce — whichever you prefer or have on hand.

Can I heat this sandwich?

Yes — after assembling, you can press or grill the sandwich lightly to melt the cheese and warm the filling. Alternatively, toast the bread before assembling and serve cold.

How can I add more veggies?

Consider adding thinly sliced cucumbers, roasted bell peppers, or even shredded carrots for extra crunch and color.

Could I make this gluten‑free?

Yes — use a gluten‑free baguette or roll substitute and ensure your pesto and other ingredients are gluten‑free. The filling itself is naturally gluten‑free.

Is this suitable for meal prep?

Yes — the chicken‑pesto mixture can be made ahead and kept chilled. On the day you’ll eat, assemble fresh. For batch meal‑prep, store filling and toppings separately and assemble when ready to serve.

Conclusion

This chicken pesto sandwich delivers fresh, vibrant flavor with minimal effort. Whether you’re looking for a quick lunch or a satisfying weeknight dinner, the combination of creamy pesto‑yogurt chicken, crisp arugula, juicy tomato, and melty mozzarella on toasted baguette is a winner. Easy to adapt and versatile for variations, it’s a recipe worth keeping in your rotation.

Chicken Pesto Sandwich