Pesto Chicken Melt Sandwich
🟢 Difficulty Level: Easy
⏱️ Total Time: ~25 minutes
👨🍳 Servings: 1–2 sandwiches
🔥 Calories: ~610 kcal per serving
This Pesto Chicken Melt is the ultimate gourmet sandwich, crisp, buttery sourdough filled with juicy roasted chicken, melted provolone, fragrant basil pesto, and roasted red peppers. Topped with a light arugula salad, it’s a perfect balance of creamy, tangy, and fresh. Great for a quick lunch or an elevated dinner! 🌿🍋
🧂 Ingredients
- 2 slices sourdough bread (homemade or storebought)
- Melted butter (for brushing)
- Finely grated Parmesan
- 3 tbsp basil pesto (homemade or storebought)
- 3 slices provolone or mozzarella cheese
- 1 roasted or grilled chicken breast
- ½ red bell pepper, roasted
- Handful arugula
- Drizzle of extra virgin olive oil
- Tiny squeeze of lemon juice
- Parmesan shavings
🍽️ Used Equipments
- Frying pan (or griddle):
- Tongs (or spatula) :
- Oven (if you are making the bread yourself like we did) :
- Mixing bowls :
👩🍳 Step by Step Instructions
- Prep your components: If making from scratch, prepare the bread and pesto first. Grill or roast the chicken breast and red bell pepper, seasoning with olive oil, salt, and pepper.
- Preheat a large frying pan to medium heat.
- Brush each slice of bread with melted butter, then press grated Parmesan into the butter.
- Spread pesto on the inner sides.
- Place the cheesy sides down in the pan. Add cheese to one slice, chicken (with a little more pesto on top) to the other.
- Grill: Cook on medium until the bread is golden and crispy and the inside cheese is melted.
- Make the salad: In a bowl, toss arugula with olive oil, lemon juice, and Parmesan shavings.
- Assemble and serve: Add the roasted red peppers and salad inside the sandwich. Slice and enjoy warm.
🧮 Nutritional Info (per serving, approx.)
- Calories: 610 kcal
- Protein: 38g
- Fat: 34g
- Carbohydrates: 32g
- Fiber: 2g
- Sugar: 3g
❌ Common Mistakes to Avoid
- Overheating the pan: Medium heat is key, too hot and the bread burns before the cheese melts.
- Skipping Parmesan on the crust: It gives that extra crunch and flavor layer.
- Using cold ingredients: Room temperature chicken and cheese melt better and evenly.
- Overstuffing the sandwich: It’s tempting, but too much filling will make it fall apart.
💬 FAQ
Q1: Can I make it ahead?
✅ Yes! You can grill the chicken and roast the peppers a day ahead, just assemble and toast when ready to serve.
Q2: What can I use instead of arugula?
🌿 Spinach, baby kale, or mixed greens work perfectly.
Q3: Can I use a panini press?
✅ Definitely! It will give you an even crisp and perfect cheese melt.
Q4: What cheese pairs best with pesto?
🧀 Provolone, mozzarella, or even Havarti, all complement pesto beautifully.
Disclaimer : As an amazon associate I earn commission from qualifying purchases, thank you.