The Best Chicken Sandwich in the Entire World

Every once in awhile I come across a sandwich that is note-worthy. When I was pregnant a few years back, I threw together a sandwich made from leftover chicken with a good slathering of fresh goat cheese and homemade sun-dried tomato pesto. P.S. I honestly think I will never get tired of that pesto. It’s a spoon+jar kind of thing. So, I deem this sandwich, “The Best Chicken Sandwich in the Entire World.” It may not look like much, but the flavors! Oh, mama! It’s a good sandwich.

grilled chicken sandwich

It starts with bread, of course. I’m gluten-free, so I use gluten-free bread. You may or may not be, so you use whatever bread you like best. Pre-GF I made this sandwich on rosemary focaccia and I highly recommend that route. :)

chicken sandwich with sun-dried tomato pesto-3

So here are our key players – bread, fresh goat cheese (your favorite kind), organic arugula (or spinach, if you prefer), sun-dried tomato pesto, and leftover chicken. Any leftover rotisserie style chicken will do nicely. I like a good balsamic marinated one or a whole roasted chicken.

chicken sandwich with sun-dried tomato pesto-2

And then you just build your sandwich…uh, like a sandwich. Smear on some goat cheese and pesto, layer it up with some chicken, a handful of arugula, and you’ll be in heaven.

arugula on chicken sandwich

pesto chicken sandwich_

Also, might I suggest eating this with a pile of sweet potato fries? It’s pretty much the only kind of fry in my life right now, and for good reason. They are utterly, and completely delicious.

grilled chicken sandwich sweet potato fries

The Best Chicken Sandwich Ever
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Quite possibly the best chicken sandwich you'll ever eat.
Ingredients
  • Leftover rotisserie chicken
  • ¼ to ½ cup fresh goat cheese (chèvre)
  • ¼ to ½ cup sun-dried tomato pesto
  • 1-2 cups organic arugula
  • 8 slices gluten-free whole grain bread(or your favorite kind)
Instructions
  1. Spread 1-2 Tablespoons of chèvre on four slices of the bread.
  2. Spread 1-2 Tablespoons of sun-dried tomato pesto on the remaining four slices of bread.
  3. Top the chèvre with some of the organic arugula and place the leftover chicken on top of the slices with sun-dried tomato pesto. Bring the halves together to form 4 sandwiches.
  4. Heat a skillet over medium-high heat, or use a panini press. Brush outer surface of the sandwiches with olive oil. Cook for a few minutes on each side, or until golden. Remove from heat and serve.

 

 

 

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5 Comments

  1. Oh this looks so good, it reminds me of my favortie meal at panera bread. I have always wanted to make home made sun dried tomato pesto at home bc I can not find it anywhere. I love your blog and added you to my blog roll.

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