Pesto Chicken and Provolone Sandwiches
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Cook time: 
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Serves: 4-6
Cooked chicken tossed in a creamy pesto, spread on sourdough, and melted in the oven with provolone cheese and sauteed mushrooms.
  • 3 cups cooked chicken
  • ¼ cup pesto (I used this easy recipe for Kale Pesto, but store-bought/prepared Basil Pesto is delicious, too!)
  • ¼ cup plain Greek yogurt
  • ⅓ cup cashews, coarsely chopped
  • 2 teaspoons olive oil
  • 1 cup fresh mushrooms, sliced
  • salt to taste
  • 1 sourdough loaf, cut into sandwich slices
  • 8-12 slices provolone cheese
  1. Preheat the oven to 400°F. Set out a baking sheet - you can line with parchment if you'd like. Lay the bread slices across the baking sheet.
  2. In a large bowl stir together the chicken, pesto, Greek yogurt, and cashews until well combined.
  3. Heat the olive oil over medium high heat in a small skillet. Add the mushrooms, sprinkle with the salt, and cook, stirring occasionally until they are golden, about 4 minutes.
  4. While the mushrooms cook, lay a slice of provolone on both halves of each sandwich. Spoon a heap of the pesto chicken on top of the cheese on the bottom half of each sandwich. When the mushrooms are done, spoon a few onto the top half of each sandwich.
  5. Place the baking sheet in the oven, leaving the sandwiches open-faced to melt the cheese and toast the bread on both sides. Bake for 4-5 minutes, until the cheese is melted and the exposed edges of the bread are golden.
  6. Put the sandwich halves together and serve.
Recipe by Sugar Dish Me at