A sandwich with all the fancy cafe vibes, but made at home in just 10 minutes for a fraction of the cost!
This Chicken Schnitzel Pesto Sandwich gives fancy cafe vibes, but I can make this at home, in 10 minutes, without anyone handing me a bill for $18. It’s crunchy, juicy, cheesy, saucy and fresh – basically all the fun textures in one seriously satisfying bite … or several huge bites. What makes this so easy is that I always have premade schnitzels stashed in the fridge (hi, Past Me, you legend).
The crispy schnitzel and fresh mozzarella/pesto combo is next-level good – and paired with creamy fresh mozzarella … just amazing! Don’t worry as there are also respectable salad ingredients like tomato and rocket (arugula) included, so you can feel worthy.
This sandwich is a weeknight win, a weekend lunch hero, a lunchbox treat, and a “what can I feed everyone who’s just got home after school sport because I’m still working here!” solution. It travels well for picnics, gets actual cheers from the family (I’m talking real joy – not just polite chewing), and is an excellent way to use up leftover schnitzels … if that’s even a thing.
Although this sandwich is already jam-packed with what I deem to be the perfect combo, you can absolutely jazz it up with whatever’s knocking around in the fridge, or those ingredients you can’t live without in a sandwich (see the suggestions below).
It’s kid-friendly with a few tweaks (you might need to skip the rocket/arugula, and maybe the pesto for professional fusspots), but it’s very grown-up-friendly with a cheeky glass of wine on the side. Serve with wedges, sweet potato fries, or a salad if you’re feeling energetic – or just eat it standing at the kitchen bench like I (embarrassingly) do most days.
Although technically “just” a sandwich, this is a really, really good sandwich, and easy to scale up to serve to guests. So if you’re tired, hungry and need something that makes you feel like a winner … this is it.
Can I customise the sandwich?
You can definitely mix up the fillings to suit your preferences, or just to vary it every time you serve it! Add roasted capsicum (bell pepper), any kind of pickles, white onion, caramelised onion, pickled onions, alfalfa sprouts, cucumber, watercress, avocado or lettuce (frisee or another curly lettuce is nice). Use a different cheese, such as aged cheddar, Swiss, gouda or provolone. Use a garlic aioli instead of a regular mayo, or mustard, hot sauce or tomato relish. Go all out and add strips of crispy bacon or prosciutto!
What could I serve with the sandwiches?
If you want to make this a more substantial meal, serve with wedges, sweet potato fries or a leafy green salad with balsamic or a cheat’s caesar salad.
Watch how to make Chicken Schnitzel Pesto Sandwich
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Chicken Schnitzel Pesto Sandwich
A delicious cafe-style sandwich filled with chicken schnitzel, pesto, mayo, mozzarella and salad veggies. Just 10 minutes to prep!
- Total Time: 10 minutes
- Yield: 4 sandwiches 1x
Ingredients
- 4 long sourdough rolls, or baguette sections halved lengthways
- 4 tbsp basil pesto, storebought or homemade
- 4 cooked chicken schnitzels (find my Freezer-friendly Chicken Schnitzel recipe here)
- 2 large tomatoes, thinly sliced
- 200 g (7 oz) fresh mozzarella, thinly sliced (can be substituted with any cheese of choice, see note 1)
- Sea salt flakes
- Cracked black pepper
- 2 cups (90 g) rocket (arugula)
- 4 tbsp whole-egg mayonnaise
Instructions
- Preheat the oven grill (broiler) to high. Place the rolls cut-side up on a baking tray. Toast under the grill for 1–2 minutes until golden and slightly crisp.
- Spread the pesto on the base of each roll. Top with a chicken schnitzel, followed by the sliced tomato and mozzarella. Season with salt and pepper to taste. (See note 2 for a grilling/broiling option.)
- Top the cheese with rocket, spread the mayo on the top half of each roll, then place it on top of the sandwich. Press down gently, slice in half, and serve immediately.
Notes
Note 1 – Provolone, freshly shredded mozzarella or gouda all work well.
Note 2 – Layer with cheese as per step 2 in the recipe, then place under the oven grill (broiler) on high for 1–2 minutes to melt, if desired, before topping with rocket (arugula).
Make Ahead
These sandwiches are best made and assembled to be eaten fresh, however they can be made and wrapped for school lunches or picnics – I recommend preparing them the morning that you need them. See the leftover instructions below.
Leftovers
Wrap the assembled sandwiches tightly in baking (parchment) paper and place in an airtight container. Refrigerate until needed, but best consumed within 12 hours.
- Prep Time: 5 minutes
- Cook Time: 5 minutes (does not include cooking chicken schnitzel)
- Category: Chicken, Sandwiches, Quick and Easy
- Method: Grilled, Assembled
- Cuisine: Modern Australian
