Pesto Chicken Sandwich
Pesto Chicken Sandwiches are a great way to use garden-fresh basil and tomatoes. These sandwiches are made up of toasted sourdough stacked with seasoned grilled chicken, garden fresh tomatoes, homemade pesto and swiss cheese. Serve with a side of potato chips or Glacier Gold Sweet Potato Fries (#1211) for an easy dinner at home.
Are you a pesto lover?
Make up a batch of pesto using the recipe below and store it in the freezer to use at a later date! If stored correctly, it will maintain best quality for about 4 months. Although, it will last longer. We recommend storing it in a mason jar or deli container.
Toasted sourdough stacked with seasoned grilled chicken, garden fresh tomatoes, homemade pesto and swiss cheese.
Pesto Chicken Sandwich
Yields: 4
Ingredients:
- 4 Sun-Land Boneless Skinless Chicken Breasts (#5513), thawed
- 2-4 tsp AP Italian ‘n Pizza Seasoning (#1432)
- Regal Spice Coarse Sea Salt (#1147) and AP Coarse Black Pepper (#1028), to taste
- 2 tomatoes, sliced
- 4-8 slices swiss cheese
- 8 slices Stone Ground Bakery Rustic Sourdough Pullman Bread (#1612)
- 1 Tbsp Kirkland Salted Sweet Cream Butter (#1723)
Homemade Pesto:
- 2 cups fresh basil
- 2 Tbsp pine nuts
- 1 tsp Kirkland Minced Garlic (#1289)
- 1/2 cup BBF Avocado Oil (#3516)
- Juice of 1/2 lemon
- Regal Spice Coarse Sea Salt (#1147) and AP Coarse Black Pepper (#1028), to taste
Instructions:
- First, pound the chicken to an even thickness all the way across. Then, season with salt, pepper, and italian seasoning. Preheat grill to medium heat. Cook on grill until each chicken breast reaches the internal temperature of 165 degrees. Let rest.
- Meanwhile, add the basil ingredients to a food processor. Process until smooth.
- Now, spread pesto on two slices of bread. Top one slice with cheese, tomatoes, chicken. Top with the second piece, then repeat with remaining ingredients.
- Next, melt butter in a skillet. Cook sandwich until each side is golden and the cheese is melted. Enjoy!
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