5 from 1 vote

Pesto Chicken and Avocado Sandwiches

Tasty Grilled pesto chicken, avocado, fresh mozzarella, and tomato dressed with pesto mayo and sandwiched in between two slices of Sara Lee® Artesano™ Bread. 

Course lunch or side
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4


For the Pesto Chicken

  • 1/2 pound chicken breasts (1 large or 2 small) boneless skinless
  • 1/2 cup pesto store-bought or homemade
  • 1 tablespoon oil of choice

Pesto Mayo

  • 1/4 cup mayo or sour-cream
  • 1/4 cup pesto

To Assemble


  1. Slice chicken breasts in half horizontally. Place the chicken in a Ziploc bag. Pour in the pesto and oil.  Seal the bag and shake it up until the marinade is combined and the chicken is well coated.

    Preheat an outdoor grill or a skillet over medium-high heat. Grill the chicken for 6-7 minutes on each side until cooked through. 

  2. In a small bowl, whisk the mayo and pesto to form a creamy sauce.

  3. To assemble: Spread 1-2 tablespoons of the pesto mayo on two slices of bread. Top with the sliced avocado, grilled chicken, a slice of tomato, and a slice of mozzarella. 

  4. optional: To toast, Heat 1 tablespoon butter in a pan or skillet over medium heat. Place sandwich on melted butter and heat until toasted golden and cheese is melted.