Chicken Pesto Sandwich

AJI-NO-MOTO® Umami Seasoning


Pesto Sauce:
  • 1/2 cup (20g) Basil leaves, fresh
  • 3 cloves (10g) Garlic, peeled
  • 1/8 cup (20g) Native peanut, roasted, unsalted
  • 1/8 cup (12.5g) Parmesan cheese, grated
  • 9 Tbsps. (87.5ml) Olive oil
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 3 cups (450g) Chicken breast, boiled, shredded
  • 30 slices (750g) Tasty bread, toasted
  • 3/4 cup (150g) Mayonnaise
  • 12 cups (300g) Iceberg lettuce, leaves separated
  • 1 1/2 cups (150g) Tomato, sliced into rounds


  1. GRIND. In a food processor or mortar and pestle, add basil leaves, garlic, native peanut, parmesan cheese, olive oil, and AJI-NO-MOTO®. Grind everything together until paste-like consistency is achieved. Set aside.
  2. MIX. In a bowl, combine pesto sauce and chicken. Mix well and set aside.
  3. ASSEMBLE. Spread 1 tsp. mayonnaise on each slice of bread. Add 2 1/2 Tbsps. (40g) chicken-pesto mixture and top with lettuce and tomato. Place the other slice of bread on top.
  4. SERVE. Slice sandwich diagonally. Transfer to a plate. Serve and enjoy.

Cooking Tips

Boil chicken in a large pot with enough water to cover over medium high-heat, let it simmer for 10 minutes. Remove from the pot, let it rest before shredding.

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 20 minutes ajinomoto servings  Servings: 15 ajinomoto size  Serving size: 1 pc. (130g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
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Proteins (g)
Fat (g)
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Sodium (mg)

Good to Know Nutrition Facts

Olive oil is a good source of Vitamin E which plays an important role in our nervous system and immunity.


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