Your favorite restaurant recipes, recreated at home — tested and easy to follow.
If you’ve ever ordered from Cafe Zupas, there’s a good chance you’ve had the Pesto Chicken sandwich — the one people search for as the “Mediterranean chicken sandwich” because of its bright, herby, olive-oil-forward flavor, even though it shows up on the actual menu simply as Pesto Chicken. It’s built on a creamy pesto chicken salad loaded with roasted red peppers and almonds, tucked under melted Muenster cheese on toasted artisan bread — the kind of sandwich that tastes far more involved than it actually is to make.
Cafe Zupas built its whole concept around scratch-made soups, salads, and sandwiches served fast-casual style, and this sandwich in particular has become one of the chain’s most talked-about menu items, regularly showing up in “what should I order at Zupas” conversations online. The combination of nutty pesto, sweet roasted peppers, and gooey melted cheese against crisp, toasted ciabatta is genuinely a little different from a standard chicken salad sandwich, which is part of why it’s earned a following.
This copycat recipe rebuilds that exact combination at home using the real ingredients confirmed on Cafe Zupas’ own menu listing, so you can make it whether or not you live anywhere near a Zupas location.
Key Ingredients & Substitutions
- Cooked chicken breast, shredded or chopped — the protein base. Rotisserie chicken, leftover grilled chicken, or poached chicken breast all work; rotisserie is the fastest option if you’re short on time.
- Prepared basil pesto — the defining flavor of the sandwich. Store-bought pesto works fine, though a fresh homemade pesto (basil, garlic, pine nuts, parmesan, olive oil) gives a brighter, less oily result if you want to go the extra step.
- Mayonnaise — binds the chicken salad together and mellows the pesto’s intensity. Light mayo works, or substitute half the amount with Greek yogurt for a tangier, slightly lighter version.
- Chopped roasted red peppers — adds sweetness and a soft texture that plays against the crunch of the almonds. Jarred roasted red peppers are a fine shortcut; you can also roast your own under the broiler for a fresher flavor.
- Chopped almonds — provides the crunch that keeps the chicken salad from feeling one-note. Sliced or slivered almonds, roughly chopped, work well; toast them lightly in a dry pan for a couple minutes for extra flavor.
- Muenster cheese — melts smoothly and has a mild, slightly tangy flavor that doesn’t compete with the pesto. Provolone or mozzarella are reasonable substitutes if Muenster isn’t available.
- Ciabatta rolls — the bread on the real menu version. A crusty, airy ciabatta roll toasts up well and holds the filling without getting soggy; a sturdy artisan sandwich roll is a fine substitute.
- Sliced tomato and microgreens — the fresh finishing elements. If microgreens aren’t available, a small handful of baby arugula or spring mix is a close substitute.
Substitutions: For a gluten-free version, use a gluten-free ciabatta-style roll or serve the chicken salad over greens instead of bread. For a dairy-lighter version, skip the Muenster or use a smaller amount, since the pesto and mayo already carry plenty of richness. For a lower-calorie version, swap half the mayonnaise for plain Greek yogurt, a swap several home versions of this recipe specifically recommend to keep the texture creamy while cutting some of the fat.
How to Make Copycat Zupas Pesto Chicken Sandwich at Home
Step 1: Make the pesto chicken salad.
In a large bowl, combine 2 cups shredded or chopped cooked chicken, 1/2 cup chopped roasted red peppers, 1/2 cup mayonnaise, 2 tablespoons prepared pesto, 1/3 cup chopped almonds, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until everything is evenly coated and the mixture holds together when scooped with a spoon — you’re looking for a texture similar to classic chicken salad, moist but not runny.
Step 2: Prep the rolls and cheese.
Slice 4 ciabatta rolls in half and place the bottom halves on a baking sheet, cut-side up. Lay one slice of Muenster cheese on each bottom half. Preheat your oven’s broiler to high.
Step 3: Broil until the cheese melts.
Place the baking sheet 3 to 4 inches from the broiler element and broil for 1 to 2 minutes, watching closely, until the Muenster cheese is fully melted and just beginning to bubble at the edges. Broilers vary significantly in intensity, so stay at the oven the entire time — cheese can go from perfectly melted to burnt in under a minute under a broiler.
Step 4: Assemble the sandwich.
Top the melted cheese with a generous scoop of the pesto chicken salad, followed by 2 slices of tomato and a small handful of microgreens per sandwich. Replace the top halves of the ciabatta rolls.
Step 5: Slice and serve.
Cut each sandwich in half on a diagonal and serve immediately while the cheese is still warm and the ciabatta is slightly crisp from broiling.
Copycat Zupas Pesto Chicken Sandwich
A creamy pesto chicken salad loaded with roasted red peppers and almonds, piled onto toasted ciabatta with melted Muenster cheese, tomato, and microgreens — a faithful recreation of Cafe Zupas’ popular Pesto Chicken sandwich.
Ingredients
Equipment
Method
- Combine the chicken, mayonnaise, pesto, roasted red peppers, almonds, salt, and pepper in a large bowl, stirring until evenly coated.
- Slice the ciabatta rolls and place the bottom halves on a baking sheet, cut-side up. Top each with a slice of Muenster cheese.
- Broil 3–4 inches from the heat for 1–2 minutes, until the cheese is fully melted and just beginning to bubble.
- Top the melted cheese with the pesto chicken salad, tomato slices, and microgreens.
- Replace the top halves of the rolls, slice diagonally, and serve immediately.
Video
Notes
Storage: Keep the pesto chicken salad in an airtight container in the fridge for up to 3 days; assemble sandwiches fresh rather than storing them fully made, since the bread softens quickly once filled.
Freezing isn’t recommended for this sandwich — the mayo-based chicken salad and fresh vegetables don’t hold up well after thawing.
For a lighter version, swap half the mayonnaise for plain Greek yogurt. For extra flavor, mix in chopped olives, sun-dried tomatoes, or capers, or swap the chicken for canned tuna or turkey breast.
What People Are Actually Calling This Sandwich
If you’ve searched for “Zupas Mediterranean chicken sandwich” and had trouble finding it listed exactly that way on the menu, that’s because it isn’t a separate item — it’s how a lot of people describe the Pesto Chicken sandwich, thanks to its olive-oil-based pesto, basil, and roasted vegetable profile, which reads as more Mediterranean than a typical American chicken salad sandwich. The actual current Zupas menu lists it as “Pesto Chicken” or “Pesto Chicken Salad,” built with roasted red peppers, almonds, tomatoes, microgreens, and Muenster cheese on ciabatta or Ancient Grain bread — the exact combination this copycat recipe is built around.
Ways to Switch Up This Sandwich
Add briny mix-ins. A small handful of chopped kalamata olives, sun-dried tomatoes, or capers stirred into the chicken salad pushes the flavor further toward classic Mediterranean territory and adds a nice pop of acidity against the rich pesto and mayo.
Swap the protein. Canned tuna or shredded turkey breast both work well in place of chicken if you want a different take on the same flavor combination, without changing anything else about the recipe.
Turn it into a wrap or salad. Skip the ciabatta entirely and roll the pesto chicken salad into a large tortilla with the tomato and microgreens, or serve it scooped over a bed of mixed greens for a lower-carb, bread-free version.
Lighten it up. Replacing half the mayonnaise with plain Greek yogurt keeps the texture creamy while cutting back on fat — a swap that changes the nutrition profile without significantly changing the flavor.
Add a cool crunch. Stirring in sliced cucumber or finely chopped celery adds a fresh, crisp bite without altering the core flavor much, which is a nice option if you want a little more texture contrast.
How Many Calories Are in Cafe Zupas’ Pesto Chicken Sandwich?
Nutrition tracking sources put the restaurant version of this sandwich at around 730 calories, with roughly 42 grams of fat and 1,270 milligrams of sodium, while a separately tested copycat version calculated its own homemade recipe at about 655 calories per sandwich. The difference between those numbers likely comes down to portion size and specific ingredient brands, particularly the amount of mayonnaise, cheese, and bread used — but both figures land in a similar range, confirming this is a genuinely rich, filling sandwich rather than a light lunch option. If you’re trying to bring the calorie count down at home, the Greek yogurt swap mentioned above is the most effective single change, since mayonnaise is the largest contributor to both the fat and calorie totals.
What to Serve Alongside It
A cup of tomato basil soup is the classic pairing here, and it’s not just a random suggestion — it’s the same kind of combination Cafe Zupas itself is known for, since the chain built its whole menu around soup-and-sandwich pairings. If you want something lighter, a simple green salad with a light vinaigrette keeps the meal from feeling too heavy alongside the rich pesto chicken salad. On a busier day, chips or a piece of fruit on the side is enough to round out the plate without competing with the sandwich itself.
Frequently Asked Questions
Is the “Mediterranean chicken sandwich” the same thing as the Pesto Chicken sandwich at Zupas?
Yes, based on current Zupas menu listings — there isn’t a separately named “Mediterranean Chicken Sandwich” on the menu. The Pesto Chicken sandwich is the item people are referring to, since its basil pesto, roasted red peppers, and olive-oil-forward flavor read as Mediterranean-style.
What’s actually in Cafe Zupas’ Pesto Chicken sandwich?
According to Zupas’ own menu, it’s made with house-made pesto chicken salad, roasted red peppers, almonds, tomatoes, microgreens, and Muenster cheese, served on ciabatta or Ancient Grain bread — the same combination used in this copycat recipe.
How many calories are in the Cafe Zupas pesto chicken sandwich?
Nutrition tracking data lists the restaurant version at around 730 calories, though this can vary by bread choice and portion size. A homemade version made with measured ingredients has been calculated at closer to 655 calories per sandwich.
Can I make the chicken salad ahead of time?
Yes — it’s actually a great make-ahead component. Mix the pesto chicken salad up to 3 days in advance and store it in an airtight container in the fridge, then assemble the sandwiches fresh when you’re ready to eat.
How should I store leftovers?
Keep the chicken salad separate from the bread and toppings in an airtight container in the fridge for up to 3 days. Avoid storing the sandwich fully assembled, since the ciabatta will soften and turn soggy from the moisture in the chicken salad and tomato.
Can I freeze this sandwich or the chicken salad?
Freezing isn’t recommended. Mayonnaise-based chicken salad tends to separate and turn watery once thawed, and the fresh tomato and microgreens won’t hold their texture either.
Is this recipe easy to make gluten-free?
Yes — swap the ciabatta roll for a gluten-free artisan-style roll, or skip the bread entirely and serve the pesto chicken salad over a bed of greens instead.
Can I use canned chicken or a different protein?
Yes. Canned chicken works in a pinch, though shredded rotisserie or leftover grilled chicken gives better texture. Canned tuna and shredded turkey breast are also common substitutions that work well with the same pesto-mayo dressing.
