Chicken Pesto Sandwich Recipe
This chicken pesto sandwich recipe is loaded with flavor, not work. Tender, juicy chicken, pesto, sun-dried tomatoes, arugula, and Swiss cheese are piled high on soft ciabatta rolls for a sandwich that's a feast you can hold.
Ingredients
- 1 pound boneless, skinless thin chicken breasts
- 2 teaspoons adobo seasoning, or any seasonings of choice
- 4 ciabatta rolls
- 1/4 cup prepared pesto, found at most grocery stores
- 1/4 cup sun-dried tomatoes
- 4 slices of Swiss cheese
- 1 cup arugula
- olive oil
Instructions
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1. Flatten the chicken breasts to uniform thickness and sprinkle both sides with adobo seasoning. 2. Cook the chicken in the air fryer for 6 minutes at 375 degrees. Then, flip the chicken over and cook for 2 to 8 minutes or until a meat thermometer registers 165 degrees. Let the chicken rest for 5 minutes and slice the chicken strips in half. 3. Slice the ciabatta rolls in half and spread pesto on each slice of bread. Top the bottom of the roll with the chicken, sun-dried tomatoes, arugula, and Swiss cheese. Brush the sandwiches with olive oil and cook them in a skillet on medium heat until golden on both sides and the cheese is melted. Enjoy!