Sandwiches and beer pairings are probably my favorite recipes to make for the blog. Who can resist layers of bread, toppings, and sauces? I see a great new beer, and I envision what sandwich I can make with it. I see a sandwich I want to make and immediately think about what beer I can enjoy while eating it. I am rarely disappointed.

Chicken pesto sandwiches are so easy to make. These sandwiches are as simple as six ingredients thrown together and placed on a baguette. Need a quick meal? This is your go-to. Have guests coming? This recipe makes size large ones. I’m talking “get your two hands free” because you will need them both.

When I started drinking craft beer, my husband, who was already a fan, told me to start with a blonde. While I liked mainstream beers, I was apprehensive to pick up one fearing his favorite Double IPAs would be all that I would get. I’m so glad I took his advice because with one blonde ale, I was hooked on craft beer, and even learned to like Double IPAs.

Boom Boom Betty Blonde IPA from Three Blondes Brewing matches perfectly with this recipe. It’s a crunchy baguette, tender chicken, creamy mayonnaise and basil pesto, the bitter bite of parmesan cheese all washed down with this cold, lightly hopped and citrusy golden ale.

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Chicken Pesto Sandwiches

Makes six 3-inch sandwiches


18” French baguette

2 cups cooked chicken, chopped

¾ cup mayonnaise

¼ cup parmesan cheese

3 tsp prepared or homemade pesto

1 large beefsteak tomato, sliced

1 cup romaine or iceberg lettuce, chopped


In a bowl add the chopped chicken, mayonnaise, parmesan cheese and pesto.

Stir to combine all the ingredients.

Slice the baguette lengthwise down the center.

On the bottom layer lay down the sliced lettuce. Next, lay down the sliced tomatoes.

Spoon the chicken mixture on top of the tomatoes.

Finally, place the top onto the sandwich then cut into six pieces.

Serve with chips and a cold beer.

Can’t eat the whole thing? Store leftovers for up to two days in an airtight container!