These started with lots of our favorite flavors and ingredients – basil pesto! mozzarella! tomatoes! We are into a new groove with more in-person routines and special sandwiches make fast dinners – especially in September with some summer temps and some feelings of fall. Most of this can prep in advance and to make as sliders or full-sized sandwiches.
I loved these! Admittedly – the kids weren’t wow-ed. They ate all the elements but didn’t care about them being together. Not every meal will be everyone’s favorite so I feel like they were still a winner if the kiddos were reminded that their beloved pesto doesn’t only show up on pasta.
Pulled Pesto Chicken & Caprese Sandwiches
Ingredients: (for 4 sandwiches or 8 sliders)
2 chicken thighs or breasts or rotisserie chicken
2 tablespoons basil pesto
4 rolls or 8 slider rolls
1/2 ball of fresh mozzarella
3 tablespoons creamy caesar dressing or garlic aoli or balsamic reduction drizzle (optional)
Cook the chicken and when fully cooked through, pull it apart with 2 forks and mix in the pesto.
Toast the rolls (optional).
Slice the tomato and mozzarella.
Spread the rolls with dressing or spread if using it.
Assemble the sandwiches with tomato, chicken, and mozzarella.
I had some sourdough rolls and some slider rolls and we had it with caesar salad which the first grader loves to “make”.
These flavors work so well together and I appreciate that a smaller amount of chicken goes further for sandwiches like this, versus serving whole cuts of chicken per person.
I’d eat these as little appetizer crostini or as wraps or grilled into a panini too! I threw some of the leftover pesto pulled chicken on top of some pasta to pack for lunch or it would be fine to freeze too!