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The Ultimate Italian-Style Pesto Alfredo Fried Chicken Sandwich

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You’ve tried the rest, now try the BEST! OH, YES!! This chicken sandwich is LOADED with flavor, a true party in your mouth, and will have you speaking “New York” after the first bite! Spicy hot salami, roasted red peppers, seared mushrooms, and THAT GLORIOUS SAUCE is just a wink of what’s inside! Simply a must make. NOW. So, “Get after it!”  

*This is not a sponsored post, just sharing a few of my favorite things! 


YO! How YOU doin’? Well, if you’re planning on making this flavor bomb, you’ll be doin’ alright! 

I have been on a sandwich kick lately, and we’ve really been having  a blast with it! For me, sandwiches are always a go-to, take little time (so there’s plenty of time to really get creative!), create very little mess, and are good ANY time of day and season! 

They just built a brand new Aldi grocery store here, and boy did I need it! Creativity around here was getting quite stale, and while still recovering from 9 surgeries (in just 4 1/2 months time!), I really needed simple and easy dishes to make, yet delicious and hearty enough to satisfy and not disappoint. (Not always easy around here!)

But “Mr. Picky Pants” has been  a good sport, and is still being spoiled rotten. Oh good gawd yes. And a whole new world of wonderful items opened up for me! Now THAT’S a win-win situation! 

Every good sandwich needs a great base, and we have fallen love with these brioche buns! Not so delicate and fluffy that they don’t hold up, yet all the goodness of brioche! 





I butter the insides, sprinkle the butter with dried herbs and garlic, and either grill them outdoors, or brown them on a flat griddle pan on the stovetop. Toasted buns make all the difference, adding another layer of flavor and texture, so give them some love, too! 






On the stovetop:




Next we need a little greenery! You can go with about any kind of lettuce, (arugula, romaine, iceberg, etc.), whatever you have on hand!


I happened to still have a few fresh baby spinach leaves left, so I added those for extra vitamins and minerals. (*Iceberg lettuce delivers that coolness and crunch, but lacks in nutrition due to it being made up of mostly water.)

A great way to get everyone to eat their veggies and greens without them even realizing it! 





Next comes my new favorite go-to cheater fried chicken breasts. These little babies have become SO HANDY, taste delicious, and bake in the oven to boot! Eliminating a HUGE mess, and healthier than my from-scratch deep-fried chicken breasts. But if you have lots of time and want to go that route, you can find my homemade right {here}. And pictured below:




These pre-made ones may at first look a little small, but believe me, after all the toppings and the brioche bun, it’s more than plenty! I can barely manage half! So, Mr. Picky Pants happily finishes mine! Yep, he’s livin’ the good life! (Just plain spoiled rotten if you ask me!) Wouldn’t have it any other way! 





After turning the chicken, I let it bake for a few minutes, then top them with spicy pepperoni…





…and this stuff is wickedly spicy!…





…and a nice BIG ol’ handful of shredded cheese! Don’t wimp out on the cheese. Just go for it! Who wants a sandwich that looks like you got cheated, right? 






After topping with the shredded mozzarella and provolone, sprinkle a little garlic powder, dried basil, oregano and parsley over the cheese before returning to the oven to finish baking for added flavor and eye appeal! 






Next comes layer after layer of goodies starting with seared mushrooms that have been sautéed in butter! 






And another must-have goodie for sandwiches, roasted red pepper strips! They aren’t hot, just mild, pickled, and a touch of sweet. I use these in a lot of dishes that I make including pizzas, casseroles, pastas, salads, burgers, and sauces! 






These peppers are just as important as the cherry on top of a Sundae! 





And it could seldom be called a sandwich without a little onion! Red onions are pretty mild, so they don’t overpower everything else. Thinly or thickly sliced, they add wonderful flavor and a bit of crunch! 






Last up to bat is that GLORIOUS SAUCE! I totally cheat on this, too, using jarred alfredo sauce and basil pesto sauce. 

These are my favorites, but you use whatever kind makes your tummy smile! 




And don’t be afraid to really ladle it over everything. Overspill on the plate is meant for dipping the sandwich in, (and lots of finger swiping!), so let it flow!





And for a perfect I WANT THAT eye appeal, add a little garnish and toothpick it through the top! It’s not only fun to eat and looks professional, it also holds the sandwich together while transporting it to the table. You don’t want the lid to slide off and hit the floor! 

I simply wrapped a pice of the spicy salami around a nice little piece of aged cheddar and picked it with a pimiento-stuffed green olive.

This just makes it all the more fun as we do eat with out eyes first! YO! This is crazy, but here’s my number, call me maybe, baby! That is one SEXY sammie! 






This Ultimate Italian-Style Pesto Alfredo Fried Chicken Sandwich is simple to make, but don’t let that fool you. This sandwich is anything BUT simple in flavor! 

I so hope that you make these. And soon! 

Take care all, and I’ll be back with lots more fun stuff to make, so come back hungry! 

The Ultimate Italian-Style Pesto Alfredo Fried Chicken Sandwich
Yield: 1 sandwich

The Ultimate Italian-Style Pesto Alfredo Fried Chicken Sandwich

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This sandwich is loaded with the flavors of Italy that every Italian-style sandwich should have...but doesn't. THIS is what you've been craving!


  • 1 frozen breaded chicken breast
  • 1 - 3 slices spicy salami, depending on size and thickness
  • 1 large handful shredded mozzarella and provolone blend cheese sprinkled with garlic powder, dried basil, oregano and parsley flakes
  • 1 brioche bun split and buttered inside, seasoned with garlic powder, dried basil, oregano and parsley flakes
  • 1 - 2 fresh white mushrooms, sliced, browned in 2 Tbl. butter
  • roasted red pepper strips, as many as you like
  • slices of red onion, as you like
  • For Sauce:
  • 2 Tbl. jarred alfredo sauce
  • 2 Tbl. jarred basil pesto
  • For Garnish:
  • 1 thick square cheddar cheese
  • 1 slice spicy salami


  1. In small bowl, stir together well the sauce ingredients, cover, set aside.
  2. Bake frozen breaded chicken breast filets according to packaged directions, topping with salami, cheese, and seasonings during last 10 minutes. (*I used Aldi's Kirkwood chicken and Sargento's cheese. )
  3. While chicken is baking, sauté muchrooms in butter in small pan until lightly browned on each side, remove mushrooms to a dish and cover, set aside.

    In same small frying pan as mushrooms were cooked in, place buttered and seasoned brioche bun buttered-side down. Heat over medium-high heat until toasted, remove, place onto plate. Top bottom with fresh baby spinch leaves.

    When chicken is done, remove from oven and place chicken with melted cheese and salami on top of prepared bottom bun. Top with mushrooms, roasted red pepper strips, and red onion. Warm sauce a little in the microwave and ladle over sandwich. Place on top bun, add garnish, grab a few napkins, and enjoy!


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Saturday 15th of April 2023

That is one serious sandwich

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