Rotisserie Chicken Sandwich with Cheese, Pesto, and Tomatoes
This loaded sandwich is a great way to use rotisserie chicken you have in the refrigerator. It stacks sliced rotisserie chicken breast, fresh tomato slices, herby basil pesto, sun-dried tomatoes, and creamy burrata in a toasted large ciabatta roll. The sandwich is ideal for a more substantial lunch if you have a little more time at home.
Ingredients
- Ciabatta – 1 long/large ciabatta roll or 2 regular-size ciabatta rolls
- Rotisserie Chicken – about 3.5 oz or 100 g of rotisserie chicken breast, sliced
- Pesto – 2 tablespoons fresh basil pesto
- Burrata – 1 small burrata or half a large burrata, about 4 oz. If you can’t find burrata, you can use fresh mozzarella. See other recipes to use any leftover burrata.
- Sun-Dried Tomatoes – 4 sun-dried tomatoes
- Fresh Tomato – 4 slices fresh tomato
- Salt – a pinch of flaky sea salt or kosher salt, to season the tomatoes
- Butter – 1/2 tsp butter (optional), if toasting the bread in a skillet.
Note: The burrata makes the sandwich a bit messy, so this isn’t one for a packed lunch. But it’s great for a meal at home when you have leftover rotisserie chicken and want a quick 5-min lunch. The amounts are for a substantial sandwich, so it serves 1 generously or 2 if you split it or make it with 2 regular-sized ciabatta rolls.
How to Make It (With Photos)
Step 1. Toast the roll. Melt the butter in a skillet over medium heat, swirling to coat the pan. Place the ciabatta halves cut side down and toast for 2–3 minutes, until golden and crisp. Press gently with a spatula for even browning.
You can also toast the ciabatta roll in the toaster (in which case, skip the butter) or in the toaster oven.
Step 2. Add the pesto. Remove the bread from the skillet and spread pesto evenly over both toasted sides.
Step 3. Layer the fillings. On the bottom half, layer the sun-dried tomatoes, then the sliced chicken. Tear the burrata open and spoon it over the chicken, letting the creamy center spread. Top with fresh tomato slices seasoned lightly with salt.
Step 4. Serve. Close the sandwich with the top half, press gently, and slice in half if desired. Serve right away.
Recipe Card
Rotisserie Chicken Sandwich with Cheese, Pesto, and Tomatoes
Print Pin RateIngredients
- 1 large ciabatta roll or 2 regular-size ciabatta rolls
- 3.5 oz rotisserie chicken breast sliced
- 2 tbsp fresh basil pesto
- 1 small burrata or half a large burrata, about 4 oz. If you can’t find burrata, you can use fresh mozzarella.
- 4 sun-dried tomatoes
- 4 slices fresh tomato
- a pinch of flaky sea salt or kosher salt to season the tomatoes
- 1/2 tsp butter optional, if toasting the bread in a skillet.
Instructions
- Toast the roll. Melt the butter in a skillet over medium heat, swirling to coat the pan. Place the ciabatta halves cut side down and toast for 2–3 minutes, until golden and crisp. Press gently with a spatula for even browning. Note: You can also toast the ciabatta roll in the toaster (in which case, skip the butter) or in the toaster oven.
- Add the pesto. Remove the bread from the skillet and spread pesto evenly over both toasted sides.
- Layer the fillings. On the bottom half, layer the sun-dried tomatoes, then the sliced chicken. Tear the burrata open and spoon it over the chicken, letting the creamy center spread. Top with fresh tomato slices seasoned lightly with salt.
- Serve. Close the sandwich with the top half, press gently, and slice in half if desired. Serve right away.
Nutrition
Nutrition information is calculated automatically and is an estimate only. See the full nutrition disclosure below.
Don’t forget to save the recipe to one of your lunch idea boards.
