Pesto Chicken & Roasted Tomato Ciabatta Subs

These pesto chicken and roasted tomato subs are the best, tastiest summer Italian-style sandwich, they’re super easy to make and taste so good and are the ultimate taste of Italian summer. This is definitely a must make recipe if you love Italian food as much as I do. The flavours packed into this one sandwich all work so well together. Ciabatta smothered with pesto is definitely one of my favourite comfort foods, I love everything single thing about pesto, I could eat it by the spoonful and not stop! You’re definitely going to love to try this recipe, tender cooked chicken is layered with pesto genovese, sweet roasted tomatoes, parmesan shavings and fresh basil- aren’t these the best sandwich fillings ever?! Enjoy al fresco as a light bite at dinner or pack up for a picnic. Enjoy the recipe guys!

pesto chicken burger

pesto subs

I like to keep the recipe simple, but if you like you could add even more roasted or grilled veggies. I definitely think grilled courgettes or peppers would work amazingly with the other flavours in this recipe. So let your imagination run wild and add your own twist! Also, I just love the colours, they really shout out summer and they look so vibrant.

I’ve really been enjoying some Italian food lately, I’m actually visiting Italy in a few weeks. So you can probably tell I’m super excited, I’m just dreaming of countless amounts of gelato, pasta, pizza, cannoli, crostata’s and of course not to forget, limoncello. I’m sure I’ll drink my fair share of that whilst on holiday…

(Serves 4)


Roasted Chicken- 

3 medium free-range  chicken breasts, skinless and boneless 

1 tbsp of olive oil

Sea salt and cracked black pepper, to taste 


100g of cherry tomatoes, halved

1 large Ciabatta loaf, cut into 4 pieces or 4 Ciabatta rolls (you could also use panini or any other of your favourite breads) 

3-4 tbsp of green Pesto

Parmesan shavings

Fresh basil leaves


1. Preheat your oven to 190 degrees C Fan. Place the chicken in a roasting dish. Drizzle over the olive oil and season. Cover with tin foil and roast in the oven for an hour or until completely cooked through.

2. To roast the tomatoes, place in a roasting dish, drizzle with a little oil, season and cook for 5-7 minutes until the juices are just staring to bubble.

3. Once the chicken is cooked, allow it to rest for at least 10 minutes, then slice up. To serve, take a ciabatta, spread a little pesto on the base. Fill with the chicken, the tomato, parmesan and some basil leaves, add more pesto on top. Enjoy!

chicken pesto roll

Enjoy everyone!


76 thoughts on “Pesto Chicken & Roasted Tomato Ciabatta Subs

  1. I made something similar last week with homemade pesto spread on the bottom and it was fabulous. It left me wondering why I don’t make these kinds of sandwiches more often. Yours is a perfect tasty preparation for your trip to Italy, Jessica!

  2. Looks gorgeous Jessica! Pesto and roast chicken are a marriage made in heaven. I make pesto often from herbs I have in the garden; basil, rocket and coriander. Keep us informed of your Italy food adventures! Love your blog-will be following for sure 🙂

  3. Oh man, this reminds me of the delicious sandwiches that my wife and I found all over Italy a couple of years ago. We actually had a conversation about how a simple sandwich with really good ingredients is one of the best things ever! I can’t wait to try this one out…it is literally yelling my name right now! Yum!

  4. Oh I am so with you. I had some grilled bread with pesto, burrata, and roasted tomatoes last night and I really don’t think it gets better. This recipe is just so perfect for summer. Pinning, and hoping you enjoy your time in Italy!

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