Open Faced Chicken and Pesto Sandwich (11 Minutes)

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This recipe brings together the rustic charm of crunchy bread with the richness of pesto, the convenience of rotisserie chicken, the sweetness of roasted red pepper, and a sprinkle of fresh herbs. Each bite of this sandwich promises to be a perfect balance of flavors and textures. It’s an ideal choice for those seeking a quick yet delectable meal, where every ingredient shines on its own while contributing to a collective taste experience.

  • Prep Time: 8 minutes
  • Cook Time: 3 minutes
  • Total Time: 11 minutes
  • Yield: 4 open-faced sandwiches 1x

Ingredients

Units Scale
  • 4 slices of rustic bread
  • 1/2 cup pesto
  • 2 cups shredded rotisserie chicken
  • 1 cup roasted red pepper slices
  • Fresh herbs (such as basil or parsley), chopped
  • Salt and pepper, to taste
  • Olive oil, for drizzling

Instructions

  1. Prep the Bread (3 minutes): Lightly toast the slices of rustic bread until they’re golden and crisp.
  2. Spread the Pesto (2 minutes): Generously spread the pesto on each slice of toasted bread.
  3. Layer the Chicken (3 minutes): Evenly distribute the shredded rotisserie chicken onto the slices.
  4. Add the Peppers (2 minutes): Place roasted red pepper slices on top of the chicken layer.
  5. Garnish (1 minute): Sprinkle with fresh herbs, salt, and pepper. Drizzle with a touch of olive oil.

Notes

Getting the balance right is key; ensure each slice isn’t overloaded to keep it manageable to eat. Freshly made pesto can elevate the flavors, but store-bought versions work well in a pinch. Most grocery stores have rotisserie chicken and roasted red peppers available as well for added convenience. A side salad with a tangy vinaigrette complements the richness of the sandwich. For a burst of freshness, add some arugula or spinach leaves under the chicken layer. Wash it all down with a chilled glass of white wine or a sparkling beverage to round off the meal.

*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 open-faced sandwich
  • Calories: 370
  • Sugar: 3g
  • Sodium: 650mg
  • Fat: 18g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 55g

Pair this with...

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.

Kale Chips with Chili Flakes

Start by selecting a fresh bunch of kale, washing and thoroughly drying the leaves. Tear them into chip-sized pieces, discarding the tough central stems. In a large mixing bowl, drizzle the kale with olive oil, ensuring each piece is lightly coated. Sprinkle in those fiery chili flakes, adjusting to your heat preference. Give everything a good toss to distribute the flavors evenly. Lay out the seasoned kale pieces on a baking sheet, ensuring they aren't overlapping. Into a preheated oven they go, baking until they're crisp, yet still vibrant in color. Once out, they'll continue to crisp up a touch more.

Chunky Potato Salad

Start with some good-quality, sturdy potatoes like Yukon Gold or red potatoes. Boil them until they're fork-tender but still hold their shape. Once cooled, cut them into generous chunks. Mix in some finely chopped celery and red onion, adding both crunch and a touch of zesty flavor. For the dressing, combine mayonnaise, a dash of mustard, and a sprinkle of salt and pepper, creating a creamy blend that brings everything together. Once the potatoes are coated in this rich dressing, transfer the salad to a serving dish. For the finishing touch, give it a generous sprinkle of paprika on top. Not only does it add a subtle smokiness, but it also gives the salad a vibrant pop of color.

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