Chicken Pesto On Focaccia Or Baguette Recipe

Season and marinate

Pat the 3 chicken breasts dry. In a bowl combine 2 tbs olive oil, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tbs Italian seasoning, and 1 tbs lemon juice. Rub the mixture over both sides of the chicken. Let sit at room temperature for 10–15 minutes or refrigerate up to 2 hours.

Cook the chicken

Heat a large skillet or grill pan over medium-high heat until hot. Add a little oil if the pan is dry. Cook chicken 5–7 minutes per side (depending on thickness) until an instant-read thermometer reads 74°C / 165°F and the exterior is golden-brown. If using a grill, cook over medium heat until done.

Rest and slice

Transfer chicken to a cutting board and tent with foil. Let rest 5–8 minutes, then slice into 4–6 mm (thin) slices across the grain so each sandwich gets about half a breast worth of sliced chicken.

Roast the peppers

Preheat oven broiler (or oven to 450°F / 230°C). Place the 3 whole peppers on a rimmed baking sheet, drizzle with 1 tbs olive oil and sprinkle 0.5 tsp salt and 0.25 tsp black pepper. Broil or roast, turning occasionally, until skins are blackened and blistered all over (about 15–25 minutes under broiler or 25–30 minutes at 450°F).

Steam and peel

When charred, transfer peppers to a heatproof bowl and cover tightly with plastic wrap (or place in a sealed paper bag) for 10 minutes to steam. This loosens skins. Peel off skins, remove stems and seeds, then slice the peppers into 1–2 cm strips. Set aside.

Toast nuts

In a small dry skillet over medium heat, toast 2 tbs pine nuts (or almonds) until fragrant and lightly golden, 2–3 minutes, shaking frequently. Watch closely to avoid burning. Let cool slightly.

Blend the pesto aioli

In a food processor or high-speed blender combine 1 cup packed cilantro, 0.5 cup packed basil, 0.25 cup grated Parmesan, toasted nuts, 1 clove garlic, 1 tbs lemon juice, 0.5 tsp salt and 0.25 tsp pepper. Pulse to finely chop. Add 0.75 cup mayonnaise and 2 tbs olive oil and blend until smooth. If mixture is too thick, add up to 2 tbs water, 1 tbs at a time, to reach a spreadable aioli consistency. Taste and adjust salt/pepper/lemon as needed.

Chill if time allows

For best flavor, chill the aioli 15–30 minutes to allow flavors to meld. Bring back to room temperature for easier spreading if refrigerated.

Prepare the bread

Slice each focaccia or baguette in half lengthwise. Brush cut sides with 2 tbs olive oil (or butter if using). Toast under a broiler or in a hot oven (425°F / 220°C) for 3–5 minutes until golden and crisp. Watch closely so it doesn't burn.

Dress the greens

Toss 4 cups fresh spinach with a pinch of salt and pepper to taste. A light squeeze of lemon (use reserved lemon juice if desired) can brighten the leaves — optional.

Build the sandwiches

Spread a generous layer of cilantro pesto aioli on both cut sides of the toasted bread. On the bottom half, layer spinach evenly, then 2 slices of fresh mozzarella per sandwich (12 slices total for 6 sandwiches). Arrange sliced chicken evenly over the mozzarella, then top with roasted sweet pepper strips and 2 fresh basil leaves per sandwich. Drizzle about 1/3 tsp balsamic glaze per sandwich if using (use remaining glaze sparingly). Season with a final pinch of salt and pepper if desired.

Melt the cheese (optional)

If you prefer melted mozzarella, assemble sandwiches on an oven-safe sheet, place under a broiler for 1–2 minutes just until cheese softens and bubbles — watch closely — then remove and add basil so it doesn't wilt too much.

Serve

Close sandwiches, press gently, and slice into portions. Serve warm or at room temperature. Leftover aioli keeps up to 3 days refrigerated; store components separately for best texture.