Freezer Meal Recipes / Lunch / Chicken Pesto Sandwiches

Chicken Pesto Sandwiches

A refreshing twist on chicken salad, these Chicken Pesto Sandwiches are light yet filling.
4 Servings Meet The Cook Print
Chicken Pesto Sandwiches

Ingredients

  • 2 cups cook and shred Chicken, Boneless Breasts
  • ½ cups Pesto
  • ¼ cups Greek Yogurt, Plain
  • 1 tablespoon Lemon Juice
  • 10 ounces Diced Tomatoes, Canned
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 4 individual Mozzarella Cheese, Sliced
  • 4 individual Sandwich Roll (Sub Bun)

Freezer Containers

  • 4 Quart Freezer Bags

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, stir together chicken, pesto, yogurt, lemon juice, and diced tomatoes
  2. Place chicken mixture on a hoagie roll and top with a slice of cheese.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, stir together chicken, pesto, yogurt, lemon juice, and diced tomatoes
  2. Divide into quart freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Serve on hoagie rolls with a slice of cheese.

6 Comments

Join the discussion
  1. I’m confused – you say that this is 8 servings, yet the recipe only calls for 4 sandwich buns. is one serving half a sandwich??

  2. I loved this. I had chicken marinating in Italian dressing already, so I cooked it in the crockpot with the tomatoes. I had to strain out all the liquid, but it gave it a nice flavor base. Very tasty

  3. I made two batches – one too freeze, and one for dinner last night. I toasted the buns in the oven and we LOVED these sandwiches! I’m even thinking if using the mix next time in a stromboli it wad that good.

    1. Hi Maryann, we post recipes daily but menus only come out on the 1st. This recipe went up in March and is on the Traditional April menu. Hope that helps!

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