Chicken Pesto Sandwich Ring

Bistro-style ingredients and ring-shaped French bread make this sandiwch ideal for an evening concert under the stars.


  • 2 packages (11 ounces each) refrigerated French bread dough
  • 2 tablespoons olive oil, divided
  • 3 tablespoons grated fresh Parmesan cheese
  • 1 pound boneless, skinless chicken breast
  •  Salt and ground black pepper
  • 2 medium red bell peppers
  • 2/3 cup spoonable salad dressing (see Cook's Tip)
  • 1/3 cup prepared basil pesto
  • 1/4 teaspoon Lemon Pepper Rub
  • 2 cups fresh spinach leaves, washed and stemmed


  1. Preheat oven to 350°F. Place dough, seam side down, on Large Round Stone with Handles. Join ends of dough together to form 1 large ring.

  2. Using Bread Knife, make 8 diagonal cuts, 1/2-inch deep, on top of dough. Using Chef's Silicone Basting Brush, lightly brush dough with 2 teaspoons of the olive oil. Sprinkle with cheese. Bake 26-30 minutes or until deep golden brown. Immediately remove bread to Stackable Cooling Rack; cool completely.

  3. Prepare grill for cooking at medium temperature. Brush chicken with 1 teaspoon of the remaining olive oil; season lightly with salt and black pepper. Slice bell peppers into 1/2-inch-thick strips; toss with remaining 1 tablespoon olive oil in Classic Batter Bowl. Place chicken and bell peppers on grid of grill. Grill, uncovered, 12-15 minutes or until chicken is no longer pink in the center and bell pepper strips are tender, turning occasionally using BBQ Tongs; remove from grill; cool slightly.

  4. Cut chicken into thin slices. Combine salad dressing, pesto and seasoning mix. 

  5. To assemble sandwich, cut bread in half horizontally with Bread Knife. Using Small Spreader, spread half of the pesto mixture over cut side of bread bottom; cover with spinach leaves. Arrange sliced chicken evenly over spinach; top with bell pepper strips. Spread remaining pesto mixture over cut side of bread top; place over bottom half. Cut into 8 wedges with Bread Knife.


  • 8  servings

Nutrients per serving:

Calories 430, Total Fat 21 g, Saturated Fat 5 g, Cholesterol 45 mg, Carbohydrate 37 g, Protein 22 g, Sodium 740 mg, Fiber 2 g 

U.S. Diabetic exchanges per serving:

2 1/2 starch, 2 meat, 2 fat (2 1/2 carb)

Cook's Tips:

Spoonable salad dressing is a jarred dressing similar to mayonnaise. It is thick and creamy but contains no egg yolks and has a slightly sweeter taste.

Avoid last-minute rushing with some easy make-ahead steps. A day before the picnic, bake bread, cool completely, wrap tightly and store at room temperature. Chicken and bell pepper slices can be cooked the day before, too. Store them covered in the refrigerator. On the day of the picnic, you can assemble the sandwich up to 6 hours in advance. Just refrigerate uncut and covered.

Related Products

Related Recipes