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Giant Chicken Sandwich


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  • 4 boneless skinless chicken breasts
  • 1/3 cup prepared pesto
  • 1/4 cup chopped sun-dried tomatoes. (If using dry-pack, soak in boiling water 10 minutes, then chop
  • 1/3 cup light mayonnaise
  • 2 Tbsp light sour cream
  • 1 tsp Dijon mustard
  • Pepper
  • 1 round Italian loaf (One loaf of French bread would probably work too).
  • 8 Lettuce leaves
  • 1/2 cup grated carrots.



Step 1

Grill chicken until no longer pink inside. Cool slightly. Cut into bit size pieces. Mix with pesto and sun-dried tomatoes.

Combine light mayo, sour cream, Dijon mustard and pepper.

Cut bread in half horizontally; hollow out loaf leaving 1” thick walls. Spread mayonnaise mixture over both sides on the bread. Cover the bottom half of the loaf with ½ of the lettuce leaves; arrange chicken on top. Sprinkle with carrots; cover with remaining lettuce. Replace top of loaf.

Wrap loaf in plastic wrap; cover with inverted plate and place heavy can on top to weight down. Refrigerate for at least 30 minutes or for up to 8 hours. To serve, cut into 6 wedges.

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