This Chicken Pesto Sandwich recipe is perfect for parties or for lunch meal prep! It’s so incredibly easy to make — I use rotisserie chicken as a shortcut, as well as store-bought pesto, when I don’t have time to make it from scratch! Served up on dinner rolls, these are the best chicken pesto sliders you will ever taste!
Chicken Pesto Sandwich
I’m always looking for ways to spice up my lunch rotation — busy afternoons call for things that I can throw together quickly, but… if I’m being honest, I get sick of eating the same old ham and cheese sandwich every day.
That’s why I’m on a mission to update my quick sandwich routine!
I love these breaded pork tenderloin sandwiches, classic French dip sandwiches, and loose meat sandwiches from Maid Rite, but I have to admit they each require a bit of time to make.
That’s where recipes like this chicken pesto sandwich come in!!
These chicken pesto sliders only take 10 minutes to prep and 20 minutes to bake, meaning lunch is served in 30 minutes flat.
Plus, my pesto chicken sandwich recipe makes enough for a crowd — 6 servings to be exact — and can easily be doubled or tripled for a party!
Or, why not make a batch on Sunday night so you have lunch ready for the first half of the work week?! There are so many options!
Ingredient Notes and Substitutions
- Rotisserie Chicken – Again, this chicken pesto sandwich recipe is all about simplicity, so using a pre-cooked rotisserie chicken is your best bet!
If you have time (and to add more flavor) you could make my Roasted Lemon Chicken and use that!|
- Basil Pesto – Here, you also have the choice to go for your favorite store-bought brand, or you can whip up my homemade pesto from scratch.
It only takes 5 minutes to make!
- Dinner Rolls – I’ve seen chicken pesto sliders served on Hawaiian rolls before, and while I do like them, I’ve opted to use plain old packaged dinner rolls for this recipe.
They’re easier to find!
- Mozzarella Cheese – Melted mozzarella cheese is always a good idea… especially when it comes to sandwiches!
Opt to shred it yourself if you can — the pre-shredded stuff includes an anti-caking agent which I always try to avoid when possible.
- Butter, Garlic, & Parsley – I finish everything off with a mixture of melted butter, freshly minced garlic, and parsley!
Not only does it add flavor, but it also gives the rolls a nice golden brown hue!
Tips and Tricks to Make Perfect Chicken Pesto Sliders
- Even spreading matters.
As you assemble your chicken pesto sandwich recipe, make sure to spread the pesto evenly, all the way to the edges of the rolls.
This ensures that every bite is infused with that delicious basil flavor that I know you all love!
- Dry chicken? No problem.
Rotisserie chicken tends to dry out over time.
If yours has been in the fridge for a few days, consider livening it up with a bit of chicken broth or olive oil before using it for your chicken pesto sandwich.
You’ll add some more moisture to the mix, and both broth and olive oil will add a touch of flavor!
- Layer it up.
Resist the urge to mix the chicken, pesto, and cheese together before adding them to your pesto chicken sandwich.
You really want to add each ingredient one at a time to make sure that everything is distributed evenly!
Start with the pesto, then add the chicken, and then the shredded cheese. Don’t rush the process!
- Use a brush to apply the butter mixture.
It’s the easiest way to do it! Cover the tops of the pesto chicken sliders so that none of the butter and herb mixture remains.
Again, this not only adds flavor but also encourages browning on the dinner rolls. So tasty!
- Preheat the oven to 375°F
- Create the butter and herb mixture
- Unwrap and cut the dinner rolls in half horizontally
- Grease your baking dish
Kitchen Tools You Will Need
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
- Basting Brush – I like this one over the silicone ones.
These chicken pesto sliders would taste great with soup and salad on the side!
Tomato bisque, minestrone, and vegetable are all great soup options, and a garden salad or classic Caprese would work well to create a full meal.
Storing and Reheating Leftover Pesto Chicken Sandwiches
This pesto chicken sandwich recipe will likely go quickly — it’s that good! But, if you do have leftovers, place them in an airtight container and store in the fridge.
They’ll keep for about 2-3 days.
You can enjoy leftovers cold or warmed up. Use your microwave to reheat single servings in 30-second bursts until hot, or pop larger quantities in the oven.
Cover with foil and heat at 350°F for about 10-15 minutes or until warmed through.
Chicken Pesto Sandwich FAQ
I like mozzarella cheese best! It’s mild yet flavorful and melts wonderfully. You could also use provolone, fontina, or Swiss. The important thing to remember is to shred the cheese yourself whenever you can.
With two forks and a bit of determination! I joke — rotisserie chicken is incredibly easy to shred. Use forks or your hands (if you don’t mind getting a bit messy), and it should practically fall off the bone.
Absolutely! You can assemble the sliders up to 1 day in advance, and then bake right before serving to make sure they’re fresh and warm for your guests.
With love, from our simple kitchen to yours.
Chicken Pesto Sandwich (Sliders Recipe!)
- 12 count packaged dinner rolls
- 6 tablespoons butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2/3 cup basil pesto, divided
- 2 cups shredded rotisserie chicken
- 2 cups shredded mozzarella cheese
- Set the oven temperature to 375 degrees Fahrenheit.
- In a small bowl, mix together the melted butter, garlic, and parsley. Set aside.
- Unwrap the rolls. Then using a long knife and cutting board, slice through the middle of
- the rolls horizontally.
- Transfer the bottom half of the rolls to a greased 9×13 inch baking dish. Then add 1/3
- cup of basil pesto to the bottom half of the rolls and spread until it reaches the edges.
- Sprinkle the shredded rotisserie chicken over the pesto layer, then add the shredded
- mozzarella cheese over the chicken.
- Add the other 1/3 cup of basil pesto to the top half of the rolls and spread to the edges.
- Then place the top half of the rolls over the cheese layer.
- Using a cooking brush or a spoon, cover the top of the sliders with the melted butter
- Place foil over the rolls and bake for 15 minutes in the oven. Then remove the foil and
- bake for 5 additional minutes to brown the tops of the rolls. Serve warm and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2024
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