Baked Pesto Chicken Sandwich
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Course: Main Dish
Wondering what to do with your leftover chicken? This Baked Pesto Chicken Sandwich can be wrapped in foil and popped in your oven for a hot, mess-free weeknight meal.
Reynolds Kitchens tip
Instead of toasting these sandwiches, wrap them in aluminum foil and heat in the oven—you can make multiple at a time, contain the mess and keep them hot.
- 2 cups shredded rotisserie-cooked chicken
- 1/4 cup pesto
- 3 tablespoons light mayonnaise
- 4 ciabatta rolls, sliced
- 4 ounces roasted red peppers, cut in strips (approx. 2 roasted red peppers)
- 4 slices provolone cheese
- Reynolds Wrap® Aluminum Foil
PREHEAT oven to 350 degrees F.
TEAR off four 12 x 12-inch sheets of Reynolds Wrap® Aluminum Foil.
MIX chicken, pesto, mayo, salt and pepper in a medium bowl. Spread equal portions of the chicken mixture onto bottom half of each roll.
TOP with roasted red peppers and cheese.
PLACE top of bread on each sandwich and then wrap in foil sheets.
PLACE wrapped sandwiches on a baking sheet.
BAKE for 20 minutes. Serve immediately or keep warm at 200oF.
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