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Pesto Chicken Mini Sandwiches

Crispy, fluffy mini sandwiches filled with tender pesto chicken and melted mozzarella cheese, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 sandwiches
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Sandwich Filling
  • 2 cups cooked chicken, shredded You can use leftover rotisserie chicken.
  • 1/2 cup pesto sauce Feel free to swap for a homemade herb sauce.
  • 1 cup mozzarella cheese, shredded Other cheese options include provolone or cheddar.
  • 1/2 cup cherry tomatoes, halved Adds an extra burst of flavor.
  • 6 pieces mini sandwich rolls Ensure they are fresh.
  • to taste salt and pepper Season to your liking.

Method
 

Preparation and Assembly
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the shredded chicken, pesto sauce, and mozzarella cheese. Season with salt and pepper.
  3. Slice the mini sandwich rolls in half and spoon a generous amount of the chicken and pesto mixture onto the bottom half of each roll. Top with halved cherry tomatoes.
Baking
  1. Place the sandwich halves on a baking sheet and bake for about 10-12 minutes or until the cheese has melted and the rolls are nicely toasted.
Serving
  1. Once out of the oven, allow the sandwiches to cool for a minute before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze them for up to a month. To reheat, place them in an oven preheated to 350°F (175°C) for about 10 minutes.