January Recipes

Basil Pesto Chicken Sandwich

10 Minutes or Less Badge
Basil Pesto Chicken Sandwich


  • ½ (6.7-oz.) jar plus 2 tbsp. Gustare Vita basil pesto, divided
  • ½ cup plus 1 tbsp. Hy-Vee mayonnaise, divided
  • 4 Hy-Vee True boneless, skinless chicken thighs, about 1-1/4 lbs.
  • ½ large red onion, quartered
  • 8 slice(s) Hy-Vee 100% multi-grain bread, toasted
  • 1 cup cherry tomatoes, sliced
  • 2 cups baby arugula
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Line a large rimmed baking pan with foil. Lightly spray foil with nonstick spray; set aside.
Stir together ½ jar pesto and 1 tablespoon mayonnaise in a small bowl. Pat chicken dry with paper towels. Brush chicken thighs and onion wedges with pesto mixture to coat; place in prepared baking pan.
Roast for 20 to 25 minutes or chicken reaches 165°. Remove from oven; cool. Slice chicken into strips.
Stir together remaining ½ cup mayonnaise and 2 tablespoons pesto. Spread on toasted bread. Top 4 toast slices. Top with roasted pesto chicken thighs and roasted onions, cherry tomatoes, and baby arugula. Sandwich with remaining toasted bread slices, pesto side down.

Nutrition Facts

Serving Size: 1 sandwich
Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 39g 50%
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 145mg 48%
Sodium: 860mg 37%
Total Carbohydrate: 44g 16%
Dietary Fiber: 10g 36%
Sugars: 11g 22%
Protein: 40g 80%

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