Chicken Pesto Open-Faced Flatbread Sandwich

I can’t think of anything I love as much as the flavor combinations of chicken and pesto. Sometimes my ideas for pairing flavors together come from amazing restaurants with talented chefs. This recipe for a Chicken Pesto Open-Faced Flatbread Sandwich though came from a humble beginning at Fazoli’s.


At least I am honest.

I wanted to recreate the idea of the flatbread sandwiches that they serve at the restaurant, but add a gourmet spin to them with simple ingredients I found at my local supermarket. What makes this recipe a true showstopper is the delicious and flavorful grilled meat (using my favorite knock-off Cracker Barrel Chicken Tenders) and the pesto drizzle that is created from a simple store-bought pesto mixed with the richness and tang of the balsamic vinegar.

The results are nothing short of spectacular. We simply could not stop eating these. It tasted like a restaurant-worthy dish, but was made in the comforts of our own home. The leftovers, as little left as there were, were nothing short of spectacular.

Eat them like a pizza or fold it up (if-you-dare) and eat it like a sandwich…it all tastes the same.

All I know is that this dish will be repeated and repeated often.

In fact, I want it again already.

Chicken Pesto Open-Faced Flatbread Sandwich

Recipe Type: Main
Author: Amy Allen Clark
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 4
An open-faced sandwich filled with grilled chicken, lettuce, tomato, & cheese, with a delicious pesto drizzle finish.
  • Flatbread
  • 1 pound diced grilled chicken (see my notes above for recommended preparation)
  • 1 cup Italian Cheese Blend shredded cheese
  • Lettuce
  • Tomatoes
  • 1/2 cup jarred pesto
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  1. In a jar, mix together the pesto, balsamic vinegar, and salt. Set aside.
  2. Turn on your oven’s broiler to high.
  3. On a cookie sheet, top individual flatbreads with a handful of shredded Italian cheese (approximately 1/4 cup each).
  4. Broil the flatbread for two minutes, or until cheese is melted.
  5. Top each flatbread with grilled chicken, lettuce, and fresh tomato slices.
  6. Finish each flatbread off with a generous dollop of your pesto drizzle.

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Published April 16, 2012 by:

Amy Allen Clark is the founder of You can read all about her here.

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