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Got a rumbling belly? Get ready to explore the tasty magic of club sandwiches piled high with flavors that hit the spot every time. This crowd-pleaser brings together crispy bacon, juicy turkey, fresh lettuce, and ripe tomatoes, all sandwiched between toasted bread that’s just right. Believe it or not, club sandwiches became popular in the early 1900s and quickly won hearts across America. Fun fact: nearly 60% of sandwich lovers say a club is their go-to meal when hunger strikes. Imagine biting into that perfect crunch stacked with layers that make your mouth water. If your taste buds crave a flavor party that’s easy to make and satisfying, this classic sandwich has your name written all over it—keep reading to uncover why it never goes out of style.
Loaded with pesto chicken, sliced avocados and sun dried tomatoes, this recipe offers a modern twist to a classic meal for only 10 minutes of your time.
Prep time: less than 10 minutes
Cooking time: 5 minutes
Number of servings: 4
Ingredients
- 4 skinless, boneless chicken breasts
- 1/2 cup store bought pesto (Classico is great)
- 1 tbsp oil
- Salt & pepper to taste
- 4 slices mozzarella
- 4 tbsp jarred sun dried tomatoes
- 2 avocados, pitted and sliced
- Rye, or your choice of bread
- Butter (optional)
Directions
- Heat the oil in a pan over medium heat.
- Wash and slice the chicken breasts in halves, then place them in a bowl.
- Mix in the pesto, salt and pepper until evenly coated.
- Cook the chicken, covered, for 3-5 minutes on each side, or until no longer pink.
- Meanwhile, toast the bread in a toaster or broil in the oven on its lowest setting for 1-2 minutes on each side.
- Optional: add butter to toast.
Assembly
- Top bread with (half) sliced avocado, 2 halves of chicken, 1 piece of mozzarella and 1 tbsp of sun dried tomatoes spread over.
- Optional: Place sandwich back on the pan over medium heat, covered, for 30 seconds or until cheese is melted. Cut into half or quarters and secure with toothpick to serve.
Love you all,
G.
The Ultimate Chicken and Pesto Sandwich
Equipment
- 1 Pan
- 1 bowl
- 1 Toaster Oven
Ingredients
- 4 skinless, boneless chicken breasts
- ½ cup pesto
- 1 tbsp oil
- salt and pepper
- 4 slices mozzarella cheese
- 4 tbsp tomatoes
- 2 avocado pitted and sliced
- Rye
- Butter
Instructions
- Heat the oil in a pan over medium heat.
- Wash and slice the chicken breasts in halves, then place them in a bowl.
- Mix in the pesto, salt and pepper until evenly coated
- Cook the chicken, covered, for 3-5 minutes on each side, or until no longer pink.
- Meanwhile, toast the bread in a toaster or broil in the oven on its lowest setting for 1-2 minutes on each side.
- Add butter to toast.
Video
Notes
- Top bread with (half) sliced avocado, 2 halves of chicken, 1 piece of mozzarella and 1 tbsp of sun dried tomatoes spread over.
- Optional: Place sandwich back on the pan over medium heat, covered, for 30 seconds or until cheese is melted. Cut into half or quarters and secure with toothpick to serve.
