chicken pesto ciabatta sandwich
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Boulder Creek Pizza Pub Inspired Chicken Pesto Sandwich

A delicious recreation of a pesto chicken sandwich from Boulder Creek, California, featuring ciabatta rolls and homemade pesto ranch.
30 minutes to prep. 20 minutes to cook. 50 minutes total.

Chicken Pesto Sandwich Ingredients

  • 2 chicken breasts
  • 4 tablespoons pesto, divided
  • 4 ciabatta rolls
  • 8 slices provolone cheese
  • 1 cup cherry tomatoes
  • 1/4 cup black olives, sliced
  • Pesto ranch (see separate recipe)

Instructions

  1. Slice chicken breasts horizontally into thin cutlets.
  2. Coat chicken with 2 tablespoons pesto and let marinate for at least 30 minutes.
  3. Halve cherry tomatoes and cook in a small pan until slightly softened.
  4. Grill or pan-fry marinated chicken until cooked through.
  5. Split and lightly toast ciabatta rolls.
  6. Layer bottom of rolls with pesto ranch, provolone cheese, cooked chicken, tomatoes, and olives.
  7. Spread remaining pesto ranch on top half of rolls.
  8. Serve with potato chips.

One lunch stop in Boulder Creek, California introduced me to an amazing pesto chicken sandwich that I had to recreate at home. After some experimenting, I found that Costco ciabatta rolls give it that perfect crusty exterior while staying soft inside. The homemade pesto ranch really makes this sandwich special.

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