This grilled chicken and roasted red pepper pesto flatbread sandwich is a delicious and vibrant dish that combines tender grilled chicken with the smoky sweetness of roasted red peppers, all layered on a soft flatbread.

The pesto adds a rich, herby flavor, while the melted cheese ties everything together.

Topped with fresh basil, this sandwich is both satisfying and full of Mediterranean-inspired flavors.

Whether you’re looking for a quick lunch or a casual dinner, this flatbread sandwich is sure to please!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 sandwiches 1x

Ingredients

Units Scale

2 large flatbreads or pitas
1/2 cup pesto (store-bought or homemade)
2 slices of mozzarella or provolone cheese
2 chicken breasts, patted dry
1 jar roasted red peppers, drained and sliced
Fresh basil leaves, for garnish
Olive oil, for grilling

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Instructions

Prepare the grilled chicken (20 minutes):
- Season the chicken breasts with salt, pepper, and a drizzle of olive oil.
- Grill the chicken over medium-high heat for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
- Remove from the grill and let the chicken rest for a few minutes before slicing it into thin strips.
Prepare the flatbreads (5 minutes):
- If using flatbreads or pitas that are soft, you can grill them for about 1-2 minutes on each side to warm them up and give them a slight char. If they are already toasted, skip this step.
Assemble the flatbread sandwiches (5 minutes):
- Spread a generous layer of pesto evenly over each flatbread or pita.
- Place a slice of cheese on top of the pesto.
- Arrange the sliced grilled chicken on top of the cheese.
- Add the roasted red pepper slices over the chicken.
- Garnish with fresh basil leaves.
Serve:
- Serve the flatbread sandwiches warm. You can fold them in half or enjoy them open-faced.

Notes

For added flavor, you can drizzle some balsamic glaze over the sandwich or add a sprinkle of red pepper flakes for a bit of heat.

This flatbread sandwich pairs perfectly with a side of salad, soup, or some crisp roasted vegetables. The combination of grilled chicken, roasted red peppers, and pesto is not only delicious but also visually appealing, making it a great choice for a casual yet elegant meal.

Enjoy creating and savoring this grilled chicken and roasted red pepper pesto sandwich!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Serving Size: 1 sandwich
Calories: 520
Sugar: 3g
Sodium: 850mg
Fat: 28g
Carbohydrates: 30g
Fiber: 2g
Protein: 39g
Cholesterol: 90mg

Pair this with...

Oven Baked Potato Chips

Begin by preheating your oven to 375°F (190°C). Take 2 to 3 large potatoes and slice them as thinly as you can, preferably using a mandolin slicer. This will ensure even cooking. Rinse the slices in cold water and pat them dry thoroughly with paper towels to remove any excess starch. Lay them out on a baking sheet lined with parchment paper. Be sure they aren't overlapping. Lightly brush each slice with olive oil. Sprinkle some finely chopped rosemary over the top if desired - the fresher, the better. Season with sea salt according to your preference. Pop them in the oven for about 10-15 minutes or until they're crispy and golden. Keep an eye on them, especially towards the end, to ensure they don't burn. Once out, let them cool slightly to further crisp up.

Macaroni Salad

To whip this dish up, start by boiling a pot of water and cooking your macaroni until it's al dente. While it cooks, chop up some crunchy celery, sweet bell peppers, and a red onion for a burst of color and flavor. Once the pasta is done, drain and let it cool. In a separate bowl, mix together mayo, a splash of vinegar, a pinch of sugar, and some mustard to create that tangy dressing we all love. Season with salt and pepper to taste. Now, toss the cooled macaroni with the chopped veggies, and then fold in the dressing, ensuring everything gets a good coat. Let it chill in the fridge for a couple of hours to let those flavors meld. Before serving, give your Macaroni Salad a sprinkle of paprika or fresh parsley.

Fried Pickles

Start by grabbing a jar of your favorite pickles and slice them into coin shapes. Get 'em on some paper towels to blot out the excess moisture – the drier, the crispier they'll get. In one bowl, whisk up some eggs, and in another, mix together flour or breadcrumbs with seasonings like paprika, garlic powder, and a pinch of cayenne if you're feeling spicy. Dip each pickle coin into the egg, then into the dry mix, making sure it's well coated. Heat some oil in a skillet until it's shimmering but not smoking. Carefully slide those coated pickles in and fry until they're golden and crispy. It's usually quick, so keep an eye out! Scoop them out, let them rest on a paper towel to get rid of any excess oil, and serve with a dipping sauce.