Sun-Dried Tomato Pesto Chicken Sandwich

A Sun-Dried Tomato Pesto Chicken Sandwich starts with juicy chicken, marinated in Italian seasoning and olive oil, then it gets stacked on soft herb focaccia with a generous smear of homemade pesto, then layered with chewy sun-dried tomatoes, creamy fresh mozzarella, and a handful of peppery arugula.

This Sun-Dried Tomato Pesto Chicken is the one recipe I always come back to in the summer. It travels well, holds up in a cooler, and doesn’t get soggy if you make it ahead. It’s perfect for beach days, picnics, or roadtrips. This is the kind of sandwich that just screams summer and all the good, fresh things that come with it.

If you’re in the mood for more easy handhelds, I’ve got a few other favorite sandwiches that are just as simple to make and perfect for warm-weather days, like my BLT Bagels, Turkey Avocado Sandwich, and Italian Grinder Sandwich.

Why You’ll Love This Chicken Pesto Sandwich

Great for meal prepping- You can grill a batch of chicken early in the week and build the sandwiches as you go. Everything stores well, and it saves time when you’re busy.
Homemade pesto- It adds a fresh, garlicky layer that elevates the whole sandwich. Just toss everything in a food processor or blender, and you have the most delicious pesto—bright, herbaceous, and ready in minutes.
No reheating needed- This sandwich is good cold or at room temperature, which makes it ideal for work lunches or eating on the go.
Customizable- You can make it your own with whatever you have on hand. Swap in grilled veggies instead of chicken, add a swipe of garlic aioli, use different greens or bread.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

Chicken- Boneless, skinless chicken breasts work well in this sandwich. Before marinating, lightly pound the chicken with a mallet or the bottom of a heavy pan to even out the thickness. This helps the chicken cook evenly and stay juicy througout.
Olive oil- Use extra virgin olive oil for the best flavor in both the marinade and pesto.
Italian seasoning- A blend of dried oregano, thyme, basil, and rosemary works well. Fresh herbs can be swapped in, just double the amount.
Fresh basil- The star of the pesto, but you can mix in spinach or arugula for a twist or if basil isn’t available.
Garlic- Fresh garlic is key in pesto. Feel free to adjust the amount to your taste.
Pine nuts- Traditional in pesto, but walnuts, pepitas, or almonds make a great affordable substitute.
Parmesan cheese- Adds a salty, nutty flavor. Freshly grated parmesan makes a noticeable difference in the pesto.
Lemon juice- Fresh lemon juice helps brighten up the pesto and balances the richness.
Sun-dried tomatoes- Oil-packed sun-dried tomatoes has the best flavor. If using dry-packed soak them briefly in warm water to soften.
Fresh mozzarella- Soft and creamy, but shredded mozzarella, burrata, or provolone slices work as well.
Arugula- Adds a peppery bite. Baby spinach, mixed greens, or butter lettuce can also be used.
Focaccia bread- Herb focaccia adds great flavor and texture, but ciabatta, French baguette, or any crusty sandwich bread are good substitutes.

Making Homemade Pesto

One of my favorite things about summer is finding ways to use fresh basil. It grows like crazy this time of year and adds so much vibrant flavor to whatever you’re making.

Homemade pesto is easier than you might think and it truly makes a difference in this sandwich. All you need is a handful of fresh basil leaves, garlic, pine nuts, parmesan cheese, lemon juice, and olive oil. Add all the ingredients into a blender and pulse until it’s smooth but still has a little texture. Plus, any leftovers are great tossed with pasta, drizzled over roasted veggies, or stirred into salad dressing.

Step By Step Instructions

STEP 1: Prep and marinate the chicken. Pound the chicken breasts slightly to even out the thickness. Then, drizzle with olive oil and sprinkle with Italian seasoning, salt and pepper. Let the chicken marinate for at least 30 minutes, or cover and refrigerate for up to 24 hours.

Chicken breast with salt, pepper, olive oil, garlic powder, and Italian seasoning.

STEP 2: Make the pesto. While the chicken marinates, add the basil, garlic, pine nuts, parmesan cheese, and lemon juice to a food processor or blender. Pulse a few times until everything is roughly chopped. Then, with the machine running, slowly drizzle in the olive oil until the mixture comes together into a smooth, spreadable pesto. Give it a taste and adjust seasoning as needed. Add a squeeze more lemon, a bit more cheese, or a pinch of salt if it needs it.

Chopped fresh basil, garlic, parmesan, lemon juice, pinenuts, salt and pepper.

STEP 3: Grill the chicken. Heat a grill pan or outdoor grill over medium-high heat. Then, cook the chicken for about 4-5 minutes per side, or until cooked through and golden with nice grill marks. Let it rest for a few minutes, then slice it thinly.

Grilled focaccia with homemade basil spread.

Grilled focaccia with homemade basil spread and grilled chicken.

STEP 4: Toast the focaccia (optional, but worth it). Cut your focaccia into sandwich-sized pieces and lightly toast them in a skillet or grill pan. This adds a little crunch and also prevents the bread from getting soggy.

Grilled focaccia with homemade basil spread, grilled chicken, and sun-dried tomatoes.

Grilled focaccia with homemade basil spread, grilled chicken, sun-dried tomatoes, and fresh arugula.

STEP 5: Assemble the sandwiches. Spread a generous layer of pesto on the bottom half and top of the bread. Then, add the grilled chicken, followed by slices of fresh mozzarella. Layer on the sun-dried tomatoes and and fresh arugula. Drizzle a little of the sun-dried tomato oil from the jar right over the greens to add a little extra flavor. Then, finish with the top piece of bread.

Expert Tips

Don’t over-blend the pesto. You want it smooth enough to spread, but still with a little texture so it has the homemade taste.
Let the chicken rest before slicing. Resting for even 5-10 minutes keeps the juices locked in. If you slice too soon, the chicken will lose moisture and dry out the sandwich.
Use a serrated knife to slice the focaccia. It helps cut through the bread without squishing the soft center, especially once everything’s stacked.
Toast the focaccia. A quick toast on a skillet or in the oven helps crisp up the inside of the bread just enough to hold up against the juicy fillings without getting soggy.
Use fresh mozzarella, but blot it first. Fresh mozzarella is creamy and mild, perfect for this sandwich but it can be watery. Pat it dry with a paper towel before adding it to your sandwich so it doesn’t make the bread soggy.

Frequently Asked Questions

Can I use store-bought pesto instead of homemade?

Absolutely! While homemade pesto adds a fresher flavor, a good-quality store-bought version works perfectly. Look for one in the refrigerated section, it usually tastes brighter than shelf-stable options.

What’s the best bread to use if I don’t have focaccia?

Ciabatta, sourdough, or a hearty baguette are great alternatives. Just aim for something sturdy enough to hold the fillings without falling apart.

Can I make this sandwich vegetarian?

Definitely! Swap the chicken for grilled zucchini, portobello mushrooms, or roasted red peppers. The sun-dried tomato and pesto still packs a ton of flavor.

What’s a good substitute for sun-dried tomatoes?

Roasted red peppers or tomato confit work well. They’ll bring similar sweetness and soft texture without overpowering the sandwich.

Can I serve this sandwich open-faced?

Yes! This sandwich works beautifully as an open-faced option, especially if you want to broil the cheese on top. Great for brunch or a light dinner with a fork and knife.

Storing and Reheating

If you have leftovers or want to prep your Sun-Dried Tomato Pesto Chicken Sandwich in advance, it’s best to store the components separately. Keep the cooked chicken, pesto, and other toppings in airtight containers in the fridge for up to 3 days. If the sandwich is assembled, wrap it tightly in foil or parchment paper and refrigerate.

To reheat, place the wrapped sandwich in a 350℉ oven for 10-15 minutes, until warmed through. For a crispier finish, unwrap it during the last few minutes of heating. Add fresh arugula after warming to keep things fresh and crisp.

What To Serve with This Summer Pesto Sandwich

This sandwich is hearty on its own, but a simple salad or soup is the perfect way to round out the meal.

More Summer Recipes

Creamy Jalapeno Corn

BBQ Chicken Mac and Cheese

Blueberry and Strawberry Salad

Elote Pasta Salad

Did You Make This Recipe

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