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Chicken Pesto Sandwich

Tender chunks of chicken breast are cooked together with onion, zucchini, mushrooms, bell pepper, and pesto sauce for a flavorful sandwich filling that will satisfy a hungry crowd.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine british
Servings 8 people
Calories 1039.8 kcal

Equipment

  • 1 Large Mixing Bowl For marinating chicken and tossing ingredients
  • 1 Large Pot or Dutch Oven For cooking the chicken and vegetable mixture
  • 1 Spatula or Cooking Spoon For stirring and serving
  • 1 Cutting Board For preparing ingredients
  • 1 Sharp Chef's Knife For chopping and slicing

Ingredients
  

Main

  • 4 skinless boneless chicken breast halves, cut into chunks
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon red pepper flakes
  • salt and freshly ground black pepper to taste
  • 1 yellow bell pepper sliced
  • 1 onion sliced
  • 1 cup diced zucchini
  • 1 teaspoon balsamic vinegar
  • 1 cup sliced mushrooms
  • 1 tablespoon chopped fresh basil
  • 1 cup shredded mozzarella cheese
  • 1 cup prepared pesto sauce
  • ½ cup halved cherry tomatoes
  • 4 Italian-style hoagie buns split lengthwise and toasted
  • 1 cup crumbled feta cheese divided
  • 2 tablespoons chopped fresh basil divided

Instructions
 

  • Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
  • Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
  • Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
  • Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.

Notes

To elevate this sandwich, consider brining the chicken breasts for at least 30 minutes to ensure maximum juiciness. When cooking the chicken and vegetables, ensure the pan is hot enough to achieve good caramelization, which deepens flavor. Don't overcrowd the pan, as this will steam rather than sear the ingredients. For a richer pesto flavor, lightly toast the pine nuts before blending your pesto, or if using store-bought, consider adding a squeeze of fresh lemon juice to brighten it. A quick pass under a broiler after assembly can melt the feta and slightly crisp the bun, adding another layer of texture.