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This Roasted Red Pepper Chicken and Mozzarella Sandwich is my go-to when I want something warm crave-worthy and easy for lunch. Pesto-mayo brings a burst of herbs and richness while juicy roasted peppers and melted cheese keep every bite satisfying and a little fancy. There is no simpler way to feel like you are having café vibes at home or at your desk.
I whipped this up for friends on a whim and it has been my not-so-secret sandwich for impressing guests during busy weeks.
Ingredients
- Mayonnaise: creates a creamy base and helps blend the pesto flavor evenly Choose a full-fat version if possible for the richest texture
- Prepared pesto: adds savory herby notes and loads of flavor Look for bright green pesto to be sure it is fresh
- Baguette ciabatta or focaccia: Each style of bread adds its own character but a crusty exterior and tender crumb is best for holding fillings
- Sliced cooked chicken: provides protein and heartiness Use rotisserie chicken for ease or grill your own for extra flavor
- Sliced prosciutto: gives a salty bite that makes every mouthful a little indulgent Pick thinly sliced prosciutto for easy layering
- Roasted red peppers: bring sweetness and moisture Go for jarred if you are in a hurry or roast your own for deeper flavor
- Sliced low-moisture mozzarella: melts beautifully and never makes the sandwich soggy Opt for low-moisture to avoid excess liquid
- Arugula spinach or basil leaves: offer a punch of freshness and a pop of green Arugula adds peppery notes basil gives sweetness
- Kosher salt and freshly ground black pepper: Seasoning pulls all flavors together and keeps the profile balanced Use flaky salt and freshly cracked pepper if you have them
Step-by-Step Instructions
- Make the Pesto Mayo:
- Stir mayo and pesto together thoroughly until evenly combined. This sauce will be the flavor glue for your sandwich.
- Build the Sandwich:
- Spread the pesto mayo onto the cut side of the bottom bread half so you have full coverage all the way to the edges. Layer on sliced chicken in an even layer then prosciutto roasted red peppers mozzarella slices and finally a handful of greens. Season with salt and pepper so every layer gets love.
- Wrap and Toast:
- Tightly wrap your sandwich in foil so nothing escapes and place it in a toaster oven or warm oven. Toast until the cheese melts and the bread is crisp at the edges. This welding step melds everything together.
- Slice and Serve:
- Use a sharp serrated knife to cut the sandwich cleanly in half. Serve steaming warm for gooey cheese pulls or wrap up to go.
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My favorite part is how the roasted red peppers and pesto mayo together make each bite taste like a special occasion lunch. I started making this with leftover roast chicken from Sunday dinners and now it is the sandwich I crave anytime I spot good bread at the bakery.
Storage tips
This sandwich tastes best fresh but you can assemble it ahead without greens and store wrapped in the refrigerator for up to one day. Add fresh greens right before eating so they do not wilt. You can also freeze cooked chicken and peppers in portioned packs to speed up morning prep.
Ingredient substitutions
Sub roast turkey for the chicken or smoked ham instead of prosciutto. If you have fresh mozzarella use it but allow it to drain so the bread does not get soggy. Goat cheese is a unique twist. For a nut-free version use nut-free pesto or plain mayo with extra fresh basil.
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Serving suggestions
Pair with a bright green salad or classic chips for a complete lunch. This sandwich is also wonderful sliced small as a party appetizer or picnic option. Serve with a cool sparkling lemonade or iced tea for a refreshing midday boost.
Cultural and historical context
Panini and pressed sandwiches have roots across European cafés and markets. The combination of salty meats creamy cheese and roasted peppers recalls the best of Italian deli classics. This version takes the spirit of the Mediterranean and makes it weekday friendly.
Frequently Asked Questions About Recipes
- → Which bread should I pick for this sandwich?
Ciabatta, baguette, or focaccia work super well because they're sturdy when toasted and can handle all the fillings without falling apart.
- → Can I just use chicken from last night?
Totally. Leftover cooked chicken slices fit right in and pump up both flavor and texture for this sandwich.
- → Any tricks to avoid a soggy sandwich?
If you slather pesto-mayo on the bread first and pile greens on top, then serve hot off the pan, you’ll keep that toast nice and crisp.
- → Do I have to include prosciutto?
Prosciutto gives it more oomph, but you can skip it. Chicken and the rest taste awesome on their own too.
- → What if I don’t have mozzarella?
Mozzarella that’s low in moisture melts the best, but you can swap in fontina or provolone for that melty, cheesy goodness.