Tender chicken is tossed in a creamy pesto sauce and toasted in the oven or air fryer with melted cheese on crispy bread. Serve with slices of fresh tomato for a flavorful dinner you can make in just minutes!
PREP TIME 10 minutesminutes
COOK TIME 5 minutesminutes
TOTAL TIME 15 minutesminutes
YIELD 4sandwiches
Ingredients
For the Chicken Filling
1rotisserie chickenshredded, about 4 cups meat
1/2cupmayonnaise with olive oil
3tbspprepared pesto
Squeeze of lemon juice or 1 tsp white wine vinegaroptional, can omit if using Miracle Whip
For the Sandwiches
4ciabatta rollssplit, or favorite sandwich bread
4slicesprovolone or mozzarella cheese
2roma tomatoessliced thin
Instructions
Prepare the Chicken Filling
Add the shredded chicken to a mixing bowl.
In a small mixing bowl, add the mayo, pesto, and lemon juice if using. Whisk them together. Sprinkle with a pinch of salt and pepper. Stir to combine.
Scrape the pesto mixture over the chicken and gently toss to combine. Don't stir too hard or the chicken will break apart.
Broil the Sandwiches in the Oven
Preheat the broiler with the oven wrack 6 inches from the top of the oven.
Split the ciabatta rolls and place them open face, cut side up, on a large broiler-safe baking pan.
Scoop 1/4 of the chicken mixture onto the bottom half of each of the four buns. Place 1 - 2 slices of cheese on the top half of each bun.
Broil the sandwiches for 3 - 5 minutes or until the chicken is warmed through and the cheese slices are bubbling.
Bake the Sandwiches in the Air Fryer
If you prefer to use your air fryer, simply preheat it to 350°F.
Scoop 1/4 of the chicken mixture onto the bottom half of each of the four buns. Place 1 - 2 slices of cheese on the top half of each bun.
Bake the sandwiches in a single layer in the air fryer for 3 - 5 minutes. You may need to work in batches.
Assemble and Serve
Place the tomato slices on top of the chicken and then top with the top half of the bun and serve immediately.