Italian-Spiced Chicken Sandwiches
with Roasted Potato Wedges and Pesto Mayo- Milk
- Egg
- Mustard
- Wheat
This chicken sammie is loaded with Italian flavours; roasted, spiced chicken, garlicky onions, tomatoes and zippy pesto mayo all come together in a soft bun! Don't forget to dip the potato wedges in the leftover mayo!
Ingredients
2 unit
Chicken Breasts
¼ cup
Basil Pesto
(Contains: Milk)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tbsp
Italian Seasoning
2 unit
Brioche Bun
(Contains: Egg, Wheat)
1 unit
Garlic, cloves
56 g
Yellow Onion
170 g
Beefsteak Tomato
460 g
Russet Potato
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Italian Seasoning, salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
Meanwhile, cut tomato into 1/4-inch slices. Peel, then cut half the onion into 1/2-inch slices (whole onion for 4 ppl). Peel, then mince or grate garlic. Pat chicken dry with paper towels. Carefully slice each chicken breast in half, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl.) Season both sides with salt, pepper and remaining Italian Seasoning.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan; for 4 ppl, cook in 2 batches, using 1 tbsp oil per batch.) Pan-fry until golden-brown and cooked through, 2-4 min per side.**Transfer chicken to a plate.
Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and garlic. Cook, stirring occasionally, until onions are tender, 4-5 min. Remove the pan from heat. Set aside.
Stir together pesto and mayo in a small bowl. Halve buns. Arrange buns on another unlined baking sheet, cut-side up. Toast buns in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Spread half the pesto mayo over bottom buns, then stack with tomatoes and chicken. Top chicken with onion-garlic mixture. Close with top buns. Serve potato wedges on the side with remaining pesto mayo for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The pesto mayo was a standout, with many praising its deliciousness. Some found the Italian seasoning overpowering; consider using less for a milder flavor.
- Ease of prep: Cutting the chicken breast in half reduced cooking time and kept it juicy. The recipe was generally easy to follow and quick to prepare.
- Suggestions: Consider adding cheese like provolone or Swiss to enhance flavor. Some reviewers suggested including lettuce or other greens for added freshness.
- Portions: Several customers mentioned wanting more pesto mayo for dipping the potato wedges. Consider increasing the sauce quantity slightly.
- Texture: The brioche buns were too thick for some, potentially overpowering the sandwich flavors. A thinner bun option might be preferred.
