This chicken pesto sandwich is easily made in the air fryer and topped with mozzarella cheese, sauteed onions, and tomatoes. Topped with a homemade pesto mayo, this tasty chicken sandwich is prepared for a satisfying lunch or an informal dinner in just 20 minutes!
WHY THIS RECIPE WORKS
This recipe makes the perfect simple, yet sophisticated sandwich for your lunch time snacking. Gooey melted mozzarella clings to fragrant sauteed onions and tender chicken to give a punch of comforting flavor.
The homemade pesto mayo is an easy yet indulgent added touch and transforms this chicken pesto sandwich to another level. It’s creamy, tangy and much easier to make than you would first guess. Whip up with a couple household ingredients then spread on your sandwich to add some creamy moisture whilst tying all the other ingredients together.
I gotta tell ya...I absolutely love my air fryer! I was a bit hesitant at first to use it, probably because of the fear of the unknown, but I gotta say after using it for about a year...I can't live without it! The air fryer helps this sandwich stay juicy, flavorsome, and satisfying. Make in just 20 minutes for a quick and filling lunch, or have in the evening for an after dinner top up.
No air fryer? No problem. Read the 'Variations' section below to see how you can easily make this chicken pesto sandwich in a fry pan or on the grill.
Love how easy it is to make chicken sandwiches in the air fryer? Try my buffalo chicken sandwich. Easy peasy!
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WHAT INGREDIENTS GO INTO THIS RECIPE
Who knew homemade pesto mayo could be so simple? This creamy, finishing touch topping uses just six ingredients you probably already have in your kitchen. Add in some chicken breast and a few toppings and get ready to dig in.
Homemade pesto mayo
- This simple sauce recipe will elevate your sandwich and prevent the dreaded dryness.
- Pesto mayo combines my two favorite sauces and when it’s homemade it can’t be beaten. A tangy spice comes from the dijon mustard and white wine vinegar with zesty lemon juice adding a fragrant touch to the neutral egg-oil combo.
Sauteed onions
- Sauteed onion adds some much welcome grease to this comfort meal. The cooking process transforms the otherwise sharp, spicy flavors into sweet and soft ones to combine perfectly with the other light flavors.
Chicken breast
- Packing protein into this packed lunch, chicken breast offers a neutral and filling base which will satiate and satisfy.
- With the help of your air fryer, it's easy to make and loved by many, and the perfect meat to add to this succulent sandwich.
HOW TO MAKE THIS SANDWICH
Here's a step by step walkthrough of this 20 minute, chicken pesto sandwich with sauteed onions recipe. Exact measurements of ingredients included in the recipe card at the bottom.
- Heat some olive oil in a pan and start sauteeing the onions. Cook until they are soft and start to turn a brownish color. Set them aside when done.
- Season both sides of the chicken breast with salt and pepper and cook in the air fryer at 400 degrees for about 10 minutes (depending on how thick they are). Flip half-way through cooking.
Make the homemade pesto mayo
- While the chicken cooks, add the ingredients to a tall mixing jar, with the oil being last to go in. Let the mixture sit for at least 30 seconds.
- Use an immersion blender and push it all the way to the bottom of the jar. Mix for about 20 seconds and then start to slowly move the mixer up and down until the mayo starts to form. Take mixer out and finish mixing with a spoon.
- Add in the jarred pesto and mix thoroughly with a spoon.
- When the chicken reaches 160 degrees in the air fryer, add the mozzarella cheese and melt.
- Toast the bread.
- Prepare your chicken pesto sandwich by adding your mozzarella, sauteed onions, tomatoes, and homemade pesto mayo.
SUBSTITUTIONS
Feel free to swap out a few things to get the flavor you're looking for.
Cheese - I use melted mozzarella for my chicken pesto sandwich, but feel free to swap this out for another kind. Swiss is a great option! Cheddar and Provolone will work too. And if you're looking for something with a little more heat, Pepper Jack is a great option too.
Sauteed onions - I tend to be more of an onion guy than a mushroom guy, so I prefer sauteed onions on my chicken pesto sandwich. But if you're a mushroom lover, don't hesitate to swap out the onions for the shrooms! Or get crazy and just add them both!
Bread - I made this chicken pesto sandwich on multi-grain bread this time. But I also love making it on sourdough, ciabatta, or even a brioche bun. They are all great substitutions so go with what you prefer.
VARIATIONS
- No air fryer, no problem. You can easily make this chicken pesto sandwich in a skillet or on the grill. In a skillet, heat 2 tbsps of olive oil and cook chicken for about 10 minutes, flipping halfway through cooking. Melt the mozzarella right on top. Either way you make it, be sure to check the internal temperature with your instant meat thermometer to be sure you don't overcook it.
- Make it a melt. We won't be toasting the bread separately and we won't be melting the mozzarella in the air fryer. Instead we'll use a basting brush to spread a thin layer of olive oil on one side of each piece of bread. Then we start assembling the sandwich. The pesto mayo first, mozzarella, chicken, sauteed onions, tomato and finally more pesto mayo on the other piece of bread. Heat a skillet on medium heat then place the sandwich, oil-side down. Use a chef's press (or a brick wrapped in foil), to press down on the sandwich to help the cheese melt quicker. Once the bread gets a golden brown, flip and repeat on the other side until the mozzarella is completely melted.
FAQS
Absolutely! Just season it like you normally would and allow for about 5 more minutes of cooking than fresh meat. Did I mention that I love my air fryer?!?
The best way to store homemade pesto in an airtight container such as a glass jar.
In the fridge, you can keep homemade pesto mayo for around a week or you could freeze it to keep it for around 6 months.
Sauteing involves high heat and short cooking time with less fat than frying. Fat is just used for flavor and to prevent sticking however it is kept to a minimum.
TIPS & TRICKS
- Don't overcook the chicken! Cook until it reaches an internal temperature of 165 degrees. The best way to do this is to use an instant meat thermometer. I was always guilty of overcooking the chicken, but since I started using my thermometer, I have yet to 'burn the bird'. I use a Kazin one. If you're interested in picking one up, you can purchase it through my Amazon affiliate link here.
- As I mentioned above, many of the ingredients in this recipe can be easily substituted if you desire. The homemade pesto may simply be made by combining the two store-bought condiments. The multigrain bread can be replaced for sourdough, ciabatta or a brioche bun and if you can’t find mozzarella then Swiss cheese is a great alternative. Mix and match to find the combo that you like best!
- If you want to bulk this meal out more, than this sandwich goes great with a side of fries and aioli. Aioli can also act as a great dipping sauce for your sandwich!
- If making this sandwich as part of a packed lunch then I would recommend making it in the morning so it isn’t left to sit for too long. If this isn’t an option however, you can cook the chicken and onions, chop the tomatoes and whip up the pesto mayo the evening before. Store them separately in airtight containers overnight and assemble in the morning for a crispy fresh sandwich.
OTHER CHICKEN SANDWICH RECIPES YOU'LL LOVE
These Ground Chicken Sloppy Joe's are no joke either and if you're looking to mix it up with some pita instead of traditional bread, try my Chicken Gyro with Creamy Avocado Sauce.
So, whatdya think? If you made this chicken pesto sandwich with mozzarella and sauteed onions, I would much appreciate if you leave a star rating in the recipe card below and/or a review in the comment section further down the page. And don't worry I'm an Italian from New Jersey...I got thick skin!
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Recipe
Chicken Pesto Sandwich with Sauteed Onions
Ingredients
- 2 tbsp olive oil
- 1 cup onion sliced
- 1 lb boneless skinless chicken breast boneless, skinless; thin sliced
- 8 oz fresh mozzarella sliced
- 1 tomato sliced
- 8 slices multigrain bread
Pesto mayo
- 1 egg
- 1 tsp white wine vinegar
- ½ tbsp lemon juice
- ¼ tsp dijon mustard
- ¼ tsp salt
- 1 cup olive oil
- ¼ cup pesto jarred
Instructions
Sautee the onions
- Heat olive oil in a pan. Once heated, add the onions. Cook for 10 minutes until soft and until they start to turn a brownish color. Set aside and cover to keep warm.2 tbsp olive oil, 1 cup onion
Cook the chicken
- Preheat air fryer to 380 degrees. Pat chicken dry and season both sides with salt and pepper. Once air fryer is preheated, add the chicken and spray the top side lightly with the olive oil spray (can also lightly brush with some olive oil if you don't have a spray). Flip halfway through cooking, spraying the other side of the chicken. When the chicken reaches an internal temperature of 160 degrees (use your instant thermometer), add the mozzarella cheese and cook until melted, about 2-3 minutes.1 lb boneless skinless chicken breast, 8 oz fresh mozzarella
Make the pesto mayo
- While the chicken cooks, add the ingredients to a tall mixing jar, with the oil being put in last. Let the mixture sit for at least 30 seconds. Push the immersion blender all the way to the bottom of the jar. Mix for about 10 seconds and then start to slowly move the mixer up and down until the mayo starts to form. Take mixer out and finish mixing with a spoon.1 egg, 1 tsp white wine vinegar, ½ tbsp lemon juice, ¼ tsp dijon mustard, ¼ tsp salt, 1 cup olive oil
- Add 3 tbsp of pesto to the mayo - mix all together with a spoon. Set aside.¼ cup pesto
Assemble the sandwich
- While the cheese is melting, toast the bread. When toasted, spread 1 tbsp of pesto mayo on one piece of toast. Top with the chicken, then the sauteed onions, and then the tomato. Spread another 1 tbsp pesto mayo on the other piece of bread and lay on top.8 slices multigrain bread, 1 tomato
Notes
- The homemade pesto mayo recipe will make about a cup of mayonnaise. You will probably have leftovers so see the rest of the tips below for storage information.
- Don't overcook the chicken! Cook until it reaches an internal temperature of 165 degrees. The best way to do this is to use an instant meat thermometer. I was always guilty of overcooking the chicken, but since I started using my thermometer, I have yet to 'burn the bird'.
- As I mentioned in the post, many of the ingredients in this recipe can be easily substituted if you desire. The homemade pesto may simply be made by combining the two store-bought condiments. The multigrain bread can be replaced for sourdough, ciabatta or a brioche bun and if you can’t find mozzarella then Swiss cheese is a great alternative. Mix and match to find the combo that you like best!
- If you want to bulk this meal out more, than this sandwich goes great with a side of fries and aioli. Aioli can also act as a great dipping sauce for your sandwich!
- If making this sandwich as part of a packed lunch then I would recommend making it in the morning so it isn’t left to sit for too long. If this isn’t an option however, you can cook the chicken and onions, chop the tomatoes and whip up the pesto mayo the evening before. Store them separately in airtight containers overnight and assemble in the morning for a crispy fresh sandwich.
- Nutritional information provided is based on a best guess-timate and will vary depending on the brands you use and other variations you take with this recipe. It is recommended you check your exact measurements to come up with your own figures.
Nutrition
About The Skinny Guinea
Hey...how you doin'? I'm Tommy, The Skinny Guinea…just a busy dad who loves to cook. Offering easy to cook dinners and family friendly recipes, while always staying true to my Italian roots!
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