Toasted Pesto Chicken Melts with Sun-Dried Tomatoes

Why You’ll Love This Recipe

• Layered flavor: garlicky basil pesto, tangy sun-dried tomatoes, and creamy provolone.
• Ultra-melty, crisp exterior: buttery sourdough pressed until golden and shatteringly crisp.
• Weeknight fast: rotisserie chicken keeps prep under 30 minutes.
• Balanced plate: rich, cheesy melt paired with bright lemon-arugula for freshness.

Grocery List

• Produce: 1 lemon, 3 cups baby arugula
• Dairy: Provolone cheese (8 oz), unsalted butter
• Pantry: Sourdough bread, basil pesto, oil-packed sun-dried tomatoes, extra-virgin olive oil, kosher salt, black pepper

Full Ingredients

Pesto Chicken Filling

• 2 1/2 cups shredded rotisserie chicken (12 oz/340 g), skin removed
• 1/3 cup basil pesto (80 g)
• 1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped (40 g)
• 1/8 tsp kosher salt (adjust to taste)
• 1/8 tsp freshly ground black pepper
• Optional but recommended: 1/2 tsp finely grated lemon zest

Sandwich Assembly

• 8 slices sourdough bread (1/2-inch thick)
• 8 slices provolone cheese (about 8 oz/225 g)
• 2 tbsp unsalted butter, softened (28 g)

Lemon-Arugula Side

• 3 cups baby arugula (85 g)
• 1 tbsp fresh lemon juice (15 ml)
• 1 tsp finely grated lemon zest (2 g)
• 1 tbsp extra-virgin olive oil (15 ml)
• 1/8 tsp kosher salt and a few grinds black pepper
• Optional: 2 tbsp shaved Parmesan (10 g)

For Cooking

• 1 tsp extra-virgin olive oil for the pan (5 ml)

Step-by-Step Instructions

Step 1: Prep the chicken filling

In a medium bowl, combine the shredded rotisserie chicken, basil pesto, and chopped sun-dried tomatoes. Season with 1/8 tsp kosher salt and 1/8 tsp black pepper. If you like extra brightness, fold in 1/2 tsp lemon zest. Mix until every strand of chicken is well coated; set aside.

Step 2: Butter the bread and layer the cheese

Spread a thin, even layer of softened butter on one side of each bread slice (this will be the outside). Arrange 4 slices butter-side down. Top each with 1 slice of provolone. Divide the pesto chicken evenly over the cheese (about 2/3 to 3/4 cup per sandwich), then top with the remaining provolone and the final bread slices, butter-side up. The cheese on both sides helps the filling stay put and melt beautifully.

Step 3: Heat the pan (or press) and start toasting

Skillet method: Heat a large nonstick or cast-iron skillet over medium-low. Add 1 tsp olive oil. Place 2 sandwiches in the pan and press gently with a spatula or a second heavy skillet.

Panini press: Preheat to 375°F (190°C). Place sandwiches in the press and close the lid.

Step 4: Cook until crisp and gooey

Skillet method: Cook 3–4 minutes per side, adjusting heat as needed, until the bread is deep golden and the cheese is fully melted. Repeat with the remaining sandwiches.

Panini press: Cook 4–6 minutes total until crisp, deeply golden, and melty. Rest the sandwiches for 1 minute before slicing to keep the cheese from escaping.

Step 5: Make the lemon-arugula side

While the sandwiches cook, toss the arugula with lemon juice, lemon zest, 1 tbsp olive oil, 1/8 tsp kosher salt, and several grinds of pepper. Add shaved Parmesan if using. Taste and adjust seasoning; the greens should be bright and lightly glossy.

Step 6: Slice and serve

Cut each melt diagonally. Serve immediately with the lemony arugula on the side. A small extra dollop of pesto for dipping is a nice touch.

Pro Tips

• Blot oil-packed sun-dried tomatoes before chopping to prevent soggy bread.
• Cheese on both sides of the filling acts like tasty glue and guarantees a great melt.
• Medium-low heat is your friend: it melts cheese through without scorching the bread.
• Pressing with a second skillet or a weighted lid gives you that panini-shop crispness at home.
• Let melts rest 60 seconds before slicing so the cheese settles and stays in place.

Variations

• Cheese swap: Try fontina, mozzarella, or smoked provolone for a twist.
• Pesto twist: Use arugula-walnut or spinach-almond pesto in place of basil pesto.
• Add-ins: Layer in thin roasted red peppers or a few peppery arugula leaves inside the sandwich for extra bite.

Storage & Make-Ahead

Make the pesto chicken filling up to 3 days ahead; store airtight in the refrigerator. Assemble sandwiches up to 4 hours ahead; keep covered and chilled, then cook to order. Cooked melts are best fresh, but leftovers can be wrapped and refrigerated for 1 day; re-crisp in a skillet over medium heat 3–4 minutes per side or in a 350°F (175°C) oven for 8–10 minutes. Dress the arugula just before serving to keep it perky.

Nutrition (per serving)

Approximate values: 760 calories; 42 g protein; 44 g carbohydrates; 43 g fat; 3 g fiber; 1150 mg sodium. Values will vary based on bread thickness and brands.