Mozzarella and Pesto Chicken Sandwich

Gourmet deli Mozzarella and Pesto Chicken Sandwich at home. Soft fresh mozzarella, herby rich pesto and moist chicken finished with peppery arugula.

Mozzarella and Pesto Chicken Sandwich

A few years ago, I made a cookbook for my niece for Christmas and currently I am adding to it. This Mozzarella Pesto Chicken Sandwich was a request from her, and I am so glad she asked for it!

It is delicious. Make this at home, and your whole family will feel like they ate at a cute urban deli! It is flavor central! The sandwich ingredients are; aioli, pesto, mozzarella, cracked black pepper. Scrumptious!

Everyone will leave the table full and satisfied.

Deli Style Mozzarella and Pesto Chicken Sandwich

Crunchy savory rich Mozzarella and Pesto Chicken Sandwich

Equipment

• Baking sheet

• Casserole dish

• Cutting board

Tips or Tricks

• Prep everything, but don’t assemble the sandwich until you are ready to serve providing a crunchy bread.

• While the chicken is baking, juice will come out of it, let some of it drain prior to putting it on the sandwich.

Length of Time

• Prep Time - 20 minutes

• Cook time - 20 minutes

Servings

• Serving Size: 1/4 sandwich

• Servings: 4

Ingredients

Pesto Mozzarella Chicken

• 1 ½ cups fresh basil

• ¼ cup pine nuts

• ¼ cup olive oil

• 2 garlic cloves

• 1/3 cup shredded parmesan

• Juice of 1 lemon

• 1/8 teaspoon kosher salt

• 1/8 teaspoon black pepper

• 1-pound chicken tenderloin

• 8-ounces fresh sliced mozzarella

Aioli

• 1 cup mayonnaise

• 4 small garlic cloves or 1 large – minced/crushed

• 1 juice and zest of lemon

• 1/8 teaspoon kosher salt

• 1/8 teaspoon black pepper

Sandwich

• 1 French bread – sliced lengthwise

• 4 tablespoons salted butter

• TT cracked black pepper

• 4 cups arugula

Directions

Pesto Mozzarella Chicken

1. Preheat oven to 350°F

2. Grease or line baking dish with parchment paper

3. Make pesto:

4. Add all ingredients into a bullet blender, or food processer and blend completely.

5. Coat chicken with pesto, place in baking dish.

6. Bake for 13 minutes.

7. Pull out, place mozzarella slices on top of chicken. Bake another 4 minutes.

8. Pull out and set aside.

Toast Bread

1. While chicken is baking, butter both sides of French bread, place face down on a baking sheet/pan. Bake 16 minutes

2. Remove – set aside

Aioli

1. In a mixing bowl combine all ingredients

2. Set aside

Assemble Sandwich

1. Lather top and bottom of toasted bread with aioli.

2. Place chicken on bottom side (drain as much liquid as possible)

3. Place arugula on top of chicken

4. Crack black pepper on top of arugula and top bread on the aioli.

5. Close, cut and serve.

Notes

• Alternative option, bake the chicken with salt and pepper, and layer the pesto on the bottom piece of the bread versus making pesto chicken.