Bruschetta Chicken Sandwiches

Bruschetta Chicken Sandwiches

Bruschetta Chicken Sandwiches


Krysta Coates
Designer & Animator




8 slices of bread
8 Tbsp butter
4 slices of mozzarella cheese

4 chicken thighs
⅓ Tbsp of salt
¼ Tbsp of pepper
½ tsp of garlic powder
½ tsp of onion powder
½ tsp of thyme
1 Tbsp of paprika

4-5 large roma tomatoes
½ of a white onion
3 Tbsp minced garlic
6 leaves of fresh basil
4 Tbsp balsamic reduction
6 Tbsp olive oil
Salt & pepper to taste

Pesto Mayo:
8 Tbsp mayonnaise
5 leaves of fresh basil
4 drops of lemon juice
Salt & pepper to taste

About this Recipe

These amazing sandwiches are a family favorite! This recipe is customizable and scalable for many people. We always have a lot of fun making them and they taste amazing! I hope you enjoy! Serving Size: 4 sandwiches

  • Bake Chicken (This step can be skipped if using leftover or rotisserie chicken. Shredded texture is best.).
  • Preheat oven to 375°F (200°C). Remove as much fat from chicken thighs as possible. Mix seasoning into a small dish. Rub seasoning on chicken thighs. Place chicken on a sheet pan and bake on a raised rack for 40 minutes.
  • Prep the bruschetta. Dice onion, tomatoes, garlic and chiffonade basil (roll the leaves up together and slice them into ribbons). Combine in a bowl with olive oil, garlic, and balsamic reduction. Add salt and pepper to taste and let rest for 5-10 minutes.
  • Make pesto mayo (best if blended). Add chiffonade basil or basil paste to a bowl with mayo and lemon juice. Stir or blend until combined. Add salt and pepper to taste.
  • Remove chicken from the oven and separate into shredded pieces with a mixer or two forks.
  • Assemble Sandwiches. Butter the bottom of the bread and place a slice of mozzarella cheese on the other side. Add shredded chicken then bruschetta. On the top slice of bread, add pesto mayo and then butter the outside for grilling. Melt butter in a non-stick pan or griddle and cook until cheese is melted and bread is toasty. Enjoy 🙂