Name: Pesto Chicken & Avocado Sandwiches
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/2 pound chicken breasts (1 large or 2 small), boneless skinless; 1/2 cup pesto, divided (store-bought or homemade; 1/4 cup for marinade and 1/4 cup for mayo); 1 tablespoon oil of choice; 1/4 cup mayo (or sour cream); 4 slices Sara Lee Artesano Bread; 2 slices fresh mozzarella; 1 avocado, pitted and sliced; 1 tomato, sliced; 1 tablespoon butter (optional, for toasting) (optional)

Jump to Recipe

Bright, creamy, and simple to pull together, these Pesto Chicken & Avocado Sandwiches make a delicious lunch or light dinner any day of the week. Layered with fresh mozzarella, ripe tomato, and buttery avocado, the pesto lifts every bite while the tender chicken keeps things substantial. The recipe uses pantry-friendly ingredients and comes together quickly — perfect for busy afternoons or relaxed weekend meals.

Why this sandwich works

This sandwich balances rich and fresh elements. The pesto brings herbaceous, slightly nutty flavor; the mayo adds a touch of creaminess; and the avocado contributes silky texture. When you sear chicken breasts quickly in a skillet, they remain juicy and pair well with the mildness of fresh mozzarella. Use good bread — like Artesano — to give each bite structure without overpowering the fillings.

Ingredients

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
1/4 cup mayo, or sour-cream
1/4 cup pesto
4 slices Sara Lee Artesano Bread
2 slices fresh mozzarella
1 avocado, pitted and sliced
1 tomato, sliced

Prep notes

Bring the chicken to room temperature for about 15 minutes before cooking for more even cooking. If your pesto is very thick, stir it gently to loosen it before measuring so you get the right amount. Use ripe but firm avocado for the best texture in the sandwich. If you prefer, you can toast the bread lightly before assembling.

Step-by-step instructions

Marinate the chicken: Put the 1/2 pound chicken breasts in a shallow dish or a resealable bag. Pour 1/2 cup pesto over the chicken and turn to coat evenly. Let it sit for at least 10 minutes while you prep the other ingredients; longer (up to 30 minutes) will deepen the flavor.
Heat the pan: Warm a skillet over medium heat and add 1 tablespoon oil of choice. Swirl to coat the pan so the chicken won’t stick.
Cook the chicken: Remove the chicken from the pesto, letting excess drip back into the dish. Place the chicken into the hot skillet. Cook the chicken for 4–6 minutes per side, depending on thickness, until an instant-read thermometer reads 165°F (74°C) at the thickest part and the outside is nicely browned. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing. If you used one large chicken breast, slice it crosswise into pieces that will fit the bread.
Make the pesto mayo: In a small bowl combine 1/4 cup mayo, or sour-cream, with 1/4 cup pesto. Stir until smooth. Taste and adjust — if you like it tangier, use the sour cream; if you want richer creaminess, stick with mayo.
Assemble the sandwiches: Lay out 4 slices Sara Lee Artesano Bread. Spread a generous layer of the pesto mayo on two slices of bread. Place 1 slice fresh mozzarella on each of those slices.
Add chicken and produce: Arrange the sliced pesto-coated chicken over the mozzarella. Top the chicken with sliced tomato and avocado, dividing them evenly between the two sandwiches.
Finish and serve: Close each sandwich with the remaining slices of bread. Press gently, slice in half if you like, and serve immediately so the avocado stays fresh and the mozzarella retains a pleasant texture.

Make-ahead and variations

To make ahead: cook and cool the chicken, then store it separately in an airtight container in the refrigerator for up to 3 days. Assemble sandwiches just before serving.
Grill option: instead of skillet-cooking, grill the chicken over medium heat for a slightly smoky flavor.
Cheese swap: if you prefer a firmer melt, substitute provolone for the fresh mozzarella.
Greens: add baby spinach or arugula for a peppery bite and extra color.

Storage

Store leftover chicken wrapped or in a sealed container in the refrigerator for up to 3 days. Prepared sandwiches with avocado are best eaten the same day; if you need to store a made sandwich, keep the avocado slices separate and assemble just before eating to avoid browning.

Troubleshooting

If the chicken seems underdone after the recommended time, give it an additional minute per side and check the internal temperature again.
If the pesto is too oily and slides off the bread, blot excess oil with a paper towel before spreading the pesto mayo.
If your avocado browns, squeeze a little lemon juice over the slices before adding them to the sandwich to slow oxidation.

Nutrition snapshot

This sandwich offers a satisfying mix of protein from the chicken, healthy fats from the avocado and pesto, and fresh produce from tomato. Exact nutrition depends on the specific brands and portion sizes you use, but you can expect a balanced meal with moderate calories and a good amount of protein to keep you full.

Final thoughts

These Pesto Chicken & Avocado Sandwiches are an easy way to turn simple ingredients into something special. The doubled-up pesto — in the marinate and the spread — keeps every layer flavorful without being overpowering, while fresh mozzarella and tomato add just the right touch of coolness. They’re perfect for packing in a picnic, bringing to work, or enjoying on a quiet night at home.

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Pesto Chicken & Avocado Sandwiches

A quick grilled chicken sandwich layered with pesto-mayo, avocado, tomato, and fresh mozzarella.

Prep Time10

Cook Time15

Total Time25

Servings: 4 servings

Ingredients

1/2 pound chicken breasts (1 large or 2 small), boneless skinless
1/2 cup pesto, divided store-bought or homemade; 1/4 cup for marinade and 1/4 cup for mayo
1 tablespoon oil of choice
1/4 cup mayo or sour cream
4 slices Sara Lee Artesano Bread
2 slices fresh mozzarella
1 avocado, pitted and sliced
1 tomato, sliced
1 tablespoon butter (optional, for toasting) optional

Instructions

Slice the chicken breasts horizontally to make thinner cutlets.
Place the chicken in a zip-top bag or bowl and add 1/4 cup pesto and 1 tablespoon oil. Seal and shake or mix until the chicken is evenly coated.
Preheat an outdoor grill or a skillet over medium-high heat.
Grill or cook the chicken 6–7 minutes per side, until cooked through and an instant-read thermometer registers 165°F (74°C). Remove and let rest for a few minutes, then slice if desired.
In a small bowl, whisk together 1/4 cup mayo (or sour cream) and the remaining 1/4 cup pesto to make a creamy pesto mayo.
To assemble each sandwich, spread 1–2 tablespoons of the pesto mayo on two slices of bread. Top with sliced avocado, a cooked chicken breast, a slice of tomato, and a slice of fresh mozzarella.
Optional: For a toasted sandwich, heat 1 tablespoon butter in a skillet over medium heat and cook the assembled sandwich, pressing slightly, until golden and the cheese melts, about 2–3 minutes per side.