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zupas pesto chicken sandwich recipe

Zupas Pesto Chicken Sandwich Recipe (Easy Copycat)

A creamy, cool pesto chicken sandwich inspired by Café Zupas. Made with tender chicken, basil pesto, mayo, and fresh toppings. Easy and beginner-friendly.
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Prep Time 15 minutes
Cook Time 5 minutes
5 minutes
Total Time 25 minutes
Servings: 2
Course: fast food, Lunch, Sandwich, Snacks
Cuisine: American, Cafe-Style
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 2 Ciabatta rolls Sliced
Chicken
  • 2 cups Cooked chicken breast Shredded
Creamy Pesto Sauce
  • ½ cup Mayonnaise
  • ¼ cup Basil pesto
Add-Ins
  • ¼ cup Roasted red peppers Chopped
  • 2 tbsp Slivered almonds
Toppings
  • 4 slices Muenster cheese
  • 1 Tomato Sliced
  • ½ cup Alfalfa sprouts Or microgreens
  • To taste Salt and black pepper

Equipment

  • Mixing bowl For mixing pesto chicken salad
  • Spoon or spatula For stirring the chicken mixture
  • Knife For slicing bread and vegetables
  • Cutting board Prep surface
  • Toaster or broiler For lightly toasting bread and melting cheese

Method
 

Make the pesto chicken salad
  1. Add shredded chicken to a bowl. Mix in mayonnaise, pesto, roasted red peppers, and slivered almonds until creamy and evenly coated.
Toast the bread
  1. Lightly toast the sliced ciabatta rolls until warm and slightly crisp.
Melt the cheese
  1. Place cheese slices on the bottom half of the bread. Broil for about 30 seconds until melted.
Assemble the sandwich
  1. Spoon the pesto chicken mixture over the melted cheese. Top with tomato slices and sprouts. Season lightly with salt and pepper.
Serve
  1. Close the sandwich gently and serve immediately.

Notes

  • Do not overmix or overdress the chicken.
  • Let the pesto chicken rest for 5 minutes before assembling for better flavor.
  • Use high-quality pesto for best results.
  • Best served fresh, not hot.