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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® Tips

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® Recycled Aluminum Foil


Step 1

PREHEAT oven to 350 degrees F.

Step 2

TEAR off four 12 x 12-inch sheets of Reynolds Wrap® Aluminum Foil.

Step 3

MIX chicken, pesto, mayo, salt and pepper in a medium bowl. Spread equal portions of the chicken mixture onto bottom half of each roll.

Step 4

TOP with roasted red peppers and cheese.

Step 5

PLACE top of bread on each sandwich and then wrap in foil sheets.

Step 6

PLACE wrapped sandwiches on a baking sheet.

Step 7

BAKE for 20 minutes. Serve immediately or keep warm at 200°F.

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