Roast Chicken, Bacon Sandwich with Pesto and Salted Crisps

stack of chicken bacon sandwich on wooden board

An unbeatable sandwich that you’ll make on repeat, this is our Roast Chicken and Bacon Sandwich with Pesto and Salted Crisps. It’s got a whole range of textures and flavours which is the key, I find, to making a really great sandwich.

This sandwich has green pesto on each side then shredded chicken tossed in a delicious mayo and mustard dressing. It’s creamy and sharp. For a little more luxury, prosciutto is layered in as well as crispy bacon. Smooth avocado, some parmesan for a little umami, peppery rocket and some ready salted crisps for crunch. So good.

What you’ll need for this roast chicken, bacon sandwich

Crusty bread (I cut the ends off the loaf so that it makes a neater sandwich and I use the ends as croutons)
Basil Pesto
(don’t lay this flat, you have to add curls of it on the bread to that you have some height and texture)
Chicken (shredded, leftover chicken or rotisserie)
Dijon mustard

Spring onion (finely chopped)
Chives (finely chopped)
Bacon (cooked and very crispy as you want to be able to bite into the bacon
Parmesan shavings (either you can buy them as shavings or use a veg peeler to create the shavings)
Ready salted crisps (Walkers are best but you do you!)
Balsamic glaze (or just balsamic vinegar if that’s what you have. Glaze is of course thicker and sweeter but the vinegar would work in a pinch)

woman adding prosciutto to bread with pesto spread
woman adding crisps to chicken bacon sandwich
woman adding top of bread to chicken bacon sandwich

Frequently Asked Questions

What if I don’t have leftover roast chicken?

You could use rotisserie chicken and shred that up. Otherwise, I would place 2 chicken breasts on some foil. Season with salt and pepper and close up the foil. Place in a 180c oven for 20-25 minutes until cooked through. Then shred with a fork and continue with the recipe.

What other toppings can I add to this roast chicken, bacon sandwich?

Honestly, this roast chicken, bacon sandwich is delicious with just the chicken-mayo mix, some rocket and some toasted bread but all the extra bits really do add to it. I wouldn’t skip the crisps though as they add great crunch but experiment with other things where you would like. Maybe try with red pesto rather than green or salami rather than prosciutto.

More sandwich recipes you might like

Chicken Caesar Sandwich
Rib Eye Steak Sandwich
Mozzarella, Tomato, Pesto Sandwich with Prosciutto
Fried Mozzarella Sandwich with Tomatoes
Mortadella, Burrata and Rocket Sandwich


Roast Chicken, Bacon Sandwich with Pesto and Salted Crisps

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This is less of a recipe and more an assembly sandwich but it truly is a great one.

  • Author: margie
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: Serves 2


  • 1 loaf of crusty bread
  • 23 heaping tbsp of green basil pesto (I like pesto in a tub in chilled section rather than jar for this)
  • 6 slices of prosciutto
  • 2 cups leftover chicken, shredded (or buy rotisserie)
  • 23 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 spring onion, chopped
  • Small bunch of chives, chopped
  • Salt
  • Pepper
  • 46 bacon rashers
  • 1 avocado
  • Parmesan shavings
  • 2 handfuls of rocket
  • 1 small packet of ready salted crisps
  • Drizzle of balsamic glaze


  1. Grill the bacon on a baking tray on a wire rack for maximum crisp. Timing will vary but cook at medium-high and keep an eye on it.Add the shredded chicken to a bowl, then add the mayo, Dijon, spring onion, chives and salt and pepper. Mix together, taste and adjust seasoning if needed.

  2. Slice the bread in half (chop off the ends if you like and you can use those for croutons!) and then spread with pesto on both sides. Layer on curls of prosciutto (not flat) then top with the chicken mayo mix. Add crispy bacon, avo slices, parmesan shavings, rocket and drizzle with balsamic glaze. Then add a good handful of crisps and close with the other of bread. Press gently and then slice in half. Enjoy!

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