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

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

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.