I love to make these Tuscan chicken sandwiches because they are easy and they taste fantastic! They are also a great way to feed a crowd. Throw this into your crockpot in the morning and enjoy these beauties for dinner!
You’ll need: boneless, skinless chicken breasts or tenders, chicken broth, garlic, red bell pepper, an onion, mayonnaise, pesto, tomatoes, provolone cheese slices and ciabatta or focaccia bread
For about six sandwiches, you’ll need 1 1/2 pounds of chicken.
Chop your onion and red pepper into small pieces. Place the chicken, pepper and onion, 2 cloves of minced garlic, and about 1/4 cup of chicken broth into your crockpot. Add some salt and pepper and cook on low for 4-6 hours, depending on your crockpot. Mine cooks really fast, so usually 4 hours is plenty. When it’s done, just shred the chicken with a couple of forks. It should be falling apart at this point. If not, cook it a little longer. It will look like this.
Next, make some pesto mayonnaise. It’s exactly what you would think – pesto and mayonnaise mixed together. I do about 1/3 c of each. You can buy pesto at the store or you can make it using my recipe. Click here for that recipe! The pesto mayonnaise looks like this. Don’t leave this part out – it’s what makes these sandwiches so incredibly delicious.
Today I used ciabatta bread, so I just cut the bread in half. You can just cut the whole loaf in half lengthwise and make one giant sandwich and then cut it into whatever size sandwiches you want.
Now, spread the pesto mayo on both sides of the bread. Drain the chicken. Put a layer of chicken, then tomato slices, then lots of provolone cheese. In fact, I sometimes put a slice of cheese on the bottom and the top. I put these in the oven just to melt the cheese and crisp up the bread – 6-8 minutes. But you can also use a panini press or a grill pan.
Here’s the result…
Tuscan Chicken Sandwiches
(1 votes, average: 4.00 out of 5)
Loading...Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or tenders
- 1 red bell pepper, chopped
- 1 onion chopped
- 2 cloves minced garlic
- 1/4 c chicken broth
- Sliced tomatoes (may also use sun dried tomatoes)
- 1/3 c mayonnaise
- 1/3 c pesto
- focaccia or ciabatta
Instructions
Place chicken, pepper, onion garlic and chicken broth in crockpot. Cook on low 4-6 hours.
Shred chicken.
Mix together the mayonnaise and pesto.
Cut bread in half lengthwise. Spread pesto mayo mixture onto both sides of the bread.
Drain chicken and spread onto bread. Add tomato slices and top with cheese.
Bake in 350 oven for 6-8 minutes or until cheese is melted and bread is crispy.
OR cook on a grill pan or a panini press.
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