Chicken Pesto Sandwich
Jul 20, 2024 01:07 PM
This Italian-style sandwich recipe is great for leftover chicken (grilled, baked or rotisserie), road trips, picnics and weekend lunches. Our favorite bread is homemade, but a good store-bought one does the job well.
By now, you might be aware that Italian recipes, original or inspired by them, are favorites around here. This sandwich is no exception.
The components of this sandwich are homemade. But you can use store-bought shortcuts. Just know that pesto can be stored for a week in the fridge, while the bread rolls and cooked chicken can be frozen.
So you can have an almost freshly made sandwich without doing everything the same day.
Ingredients:
For the chicken breasts
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons of fresh lemon juice
- 3 tablespoons of olive oil
To assemble the sandwiches
- 4 semolina rolls
- 8 tablespoons of basil pesto (homemade or store-bought, see Notes below)
- 4 slices of mozzarella cheese
- 1 tomato, sliced
- Handful of fresh arugula leaves
For the homemade pesto
- ½ cup fresh basil leaves, packed
- ¼ cup fresh parsley leaves, packed
- 2 tablespoons chopped walnuts
- 1 small shallot
- ¼ cup 2oz (30g) asiago or parmesan cheese, grated
- ⅓ to ½ cup olive oil
Total Time:
37 minutes
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