Basil Pesto Chicken Sandwich

Make a bright, easy Basil Pesto Chicken Sandwich—ready in 15 minutes, perfect for lunches and gatherings.

Ingredients

• 2 (12.5-ounce) cans premium chunk chicken breast, (2 cups shredded chicken)
• ¼ cup low-fat mayonnaise
• 1 cup fresh basil
• 1 clove garlic
• ¼ cup grated parmesan
• 2 ½ tablespoons olive oil
• salt and pepper to taste
• hoagie rolls
• tomatoes
• spinach
• sliced mozzarella cheese

Instructions

Step 1: Mix the chicken and mayo

In a medium bowl, combine the drained premium chunk chicken breast (shredded into flakes) with 1/4 cup low-fat mayonnaise. Use a fork to break up any large pieces and fold gently until the mixture is uniformly moistened but still visibly chunky—little strands of chicken and glossy mayonnaise should cling in soft, textured ribbons. Season lightly with salt and pepper to taste and set the bowl aside; this is the creamy, substantial base that will receive the vivid pesto brightening in the next step.

Step 2: Pulse the basil pesto

In a small food processor pulse 1 cup fresh basil leaves with 1 clove garlic, 1/4 cup grated Parmesan, and 2 1/2 tablespoons olive oil until it becomes a coarse, emerald-green pesto—bright, slightly oily, and flecked with tiny herb fragments and cheese granules. Taste and adjust with a pinch of salt and black pepper so the pesto is lively but not oversalted. Transfer the pesto into a small glass jar or ramekin so it stays contained and glossy until it's folded into the chicken.

Step 3: Combine pesto and chicken

Spoon the prepared pesto into the same medium mixing bowl holding the chicken and mayonnaise, then gently fold until the pesto is completely incorporated—no streaks of plain white mayo should remain, but the mixture should still be texturally chunky with visible green flecks. The result is a moist, herb-speckled chicken salad with a creamy sheen and soft shreds of chicken carrying pockets of bright basil flavor. Keep the mixing bowl nearby as you prepare the bread and toppings.

Step 4: Assemble and serve

Split fresh hoagie rolls lengthwise, toast lightly if desired, and pile the pesto chicken mixture generously onto the bottom halves. Layer optional crisp spinach leaves, juicy red tomato slices, and slivers of mozzarella/ provolone cheese for cooling creaminess. Close the sandwiches, place each on a sheet of parchment paper, and serve immediately—cut on a diagonal to reveal the vibrant green-speckled filling and the warm golden crust of the roll.

Notes

• Use low-sodium canned chicken if you want better control over salt level.
• Make the pesto a day ahead to let flavors meld and save time.
• Toast rolls lightly to prevent sogginess when using juicy tomatoes.
• Substitute Greek yogurt for mayo to reduce fat and add tang.
• Freeze extra pesto in an ice cube tray for quick future use.