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Chicken Sandwiches with Roasted Tomatoes and Pistachio Mint Pesto


Chicken sandwiches with roasted tomatoes and pistachio and mint pesto served on artisan rolls? Coming right up.

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Rate this recipe 4.7/5 (11 Votes)


  • 2 large boneless, skinless chicken breasts
  • 4 Roma tomatoes
  • 1/3 cup flour
  • 2 eggs, beaten
  • 1/2 cup Parmesan cheese
  • 1 cup Panko bread crumbs
  • Microgreens
  • 4 bread rolls
  • Mayonnaise, as much as you want
  • 1 cup mint leaves
  • 1/3 cup roasted, salted, shelled pistachios
  • 1 small clove garlic
  • 1/4 teaspoon salt
  • 1/4 cup extra virgin olive oil
  • 1/4 lime, juiced


Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from


Step 1

Preheat oven to 400 degrees.

Cut tomatoes in half lengthwise, arrange on parchment lined baking sheet and roast in oven for 45 minutes, checking after 30 minutes.

While the tomatoes are roasting, make the pesto.

Put the mint leave, pistachios, garlic and salt into a small food processor and process until coarsely ground. In a steady stream, add the oil and lime juice until it is a consistency you like.

Mix pesto and mayonnaise together in a bowl and set aside. This will be used when you layer your sandwiches.

Trim chicken breasts and slice in half horizontally. Place chicken between sheets of plastic wrap and pound lightly until they’re about 1/2 inch thick.

Set up three dishes; one for flour, one for beaten eggs and one for the Parmesan cheese and Panko, mixed together. Season chicken breasts with salt and pepper, dredge in flour, dip in beaten egg and coat with Panko/Parmesan mixture. Set chicken aside on wire racks until ready to cook.

Heat olive oil in a skillet over high heat. Add chicken breasts to the pan and immediately reduce the heat to medium-low. Cook chicken for three minutes on each side, or until it’s juicy, but not pink.

Assemble sandwiches: bread, chicken, tomatoes, microgreens, pesto mayonnaise, bread.

Eat and enjoy!

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