Recipes and Cooking Pesto Chicken Sandwiches 4.1 (16) 1 Review Dine out at home with chicken sandwiches just like those served in fancy bistros. Ciabatta bread is available at most bakeries and supermarkets. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Cook Time: 4 hrs Total Time: 4 hrs 30 mins Yield: 6 to 8 sandwiches Jump to Nutrition Facts Ingredients 1 teaspoon dried Italian seasoning, crushed ¼ teaspoon salt ¼ teaspoon ground black pepper 1 pound skinless, boneless chicken breast halves 1 large onion, thinly sliced 8 ounce mushrooms, sliced 2 cloves garlic, minced 1 14.5 ounce can diced tomatoes, undrained 2 tablespoon red wine vinegar 1 medium zucchini or yellow summer squash, halved lengthwise and sliced 1/4 inch thick 1 large red, yellow, and/or green sweet pepper, cut into strips ⅓ cup mayonnaise or salad dressing 2 tablespoon pesto 1 12 inch loaf ciabatta bread, cut in half horizontally Fresh basil leaves Directions In a small bowl combine Italian seasoning, salt, and black pepper. Sprinkle mixture evenly over all sides of chicken; rub into chicken with your fingers. Place chicken in a 3-1/2- or 4-quart slow cooker. Add onion, mushrooms, and garlic. In a bowl combine tomatoes and vinegar; pour over chicken mixture in cooker. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If using low-heat setting, turn to high-heat setting. Stir in zucchini and sweet pepper. Cover and cook on high-heat setting for 30 minutes more. Meanwhile, in a small bowl combine mayonnaise and pesto. Spread pesto mixture evenly over cut sides of bread. Transfer chicken to a cutting board. Using a slotted spoon, spoon vegetable mixture onto bread bottom. Discard cooking juices. Thinly slice chicken. Arrange chicken slices over vegetables. Add basil and bread top. Cut loaf into 6 or 8 serving-size portions. Rate it Print Nutrition Facts (per serving) 447 Calories 16g Fat 48g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 447 % Daily Value * Total Fat 16g 21% Saturated Fat 3g 15% Cholesterol 50mg 17% Sodium 830mg 36% Total Carbohydrate 48g 17% Total Sugars 6g Protein 27g Vitamin C 45.5mg 228% Calcium 111.1mg 9% Iron 3.6mg 20% Potassium 593mg 13% Folate, total 177.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.