Chicken Pesto Sandwich Recipe

Rating 5.0
| 1
This grilled chicken pesto sandwich is not only nutritious but also delicious. The ingredients combine to make a full-flavored sandwich that everyone will crave.
Utensils Brunch
Globe Californian
15
ingredients
12
steps
25
minutes
Get ingredients Icon Get ingredients Shop cookware Icon Shop cookware
Host Shot
Chef Corby
Chef Corby has a culinary background that separates him from the rest. His vast experience includes being a master cook, personal chef, catering chef, sous chef, nutrition analyst and menu writer. He knows his way around the kitchen, inside and out and understands how to put together a plate that is award worthy. With such a wide realm of expertise, he is ready to share his wealth of knowledge on all types of cuisines.

Ingredients

Servings:
1
For the Pesto
1/4 cup(s)
pine nuts
2
garlic cloves
1/2 cup(s)
grated Parmesan cheese
1 tsp
salt
1 tblsp
lemon juice
3 cup(s)
basil leaves, loosely packed
1/2 cup(s)
extra-virgin olive oil
For the Chicken Pesto Sandwich
6 oz
chicken breast
2 tblsp
pesto, see above
1
ciabatta or foccacia roll, sliced in half
6 oz
fresh mozzarella, sliced thin
1
roasted red bell pepper, see notes 1
1/2 cup(s)
fresh spinach
2 tsp
extra-virgin olive oil
salt and pepper, to taste

GC Banner Desktop GC Banner Mobile

Directions 12 steps | 25 Minutes

Step 1

Prepare the pesto. Preheat heat the oven to 350°F. Place the pine nuts on a baking sheet.

Step 4876 Shot
Step 2

Roast the pine nuts in the oven until toasted, about 6-8 minutes. Let cool

Step 4877 Shot
Step 3

In the bowl of a food processor or the jar of a high-speed blender, add the toasted pine nuts, garlic, Parmesan and salt. Blend until a fine mixture forms.

Step 4879 Shot
Step 4

Add the basil and lemon juice and process on medium.

Step 4880 Shot
Step 5

Slowly add all of the olive oil in a steady stream until fully emulsified. Set aside.

Step 4932 Shot
Step 6

Cut the chicken breast into a 6-ounce cutlet. Season with salt and pepper to taste.

Step 4882 Shot
Step 7

Grill the chicken on a stovetop or outside grill until the internal temperature is at least 165°F. (See notes 2.)

Step 4883 Shot
Step 8

Assemble the sandwich. Spread the pesto onto each slice of bread.

Step 4884 Shot
Step 9

Place the grilled chicken on the bottom slice of the bread.

Step 4885 Shot
Step 10

Layer the mozzarella, roasted bell pepper and spinach evenly. Finish with the top slice of bread. Lightly brush both sides of the sandwich with olive oil.

Step 4886 Shot
Step 11

Use a panini press or a saute pan to heat both sides of the sandwich until the cheese slightly melts.

Step 4887 Shot
Step 12

Slice the sandwich in half and serve. Enjoy!

Step 4888 Shot

Notes:

  1. Roasted red bell pepper can be from a jar or made from scratch.
  2. Pan searing is also an option if a grill is not available.

Nutrition Per Serving
View All
CALORIES
1190
FAT
76.2 g
PROTEIN
81.8 g
CARBS
42.9 g

FOOD FOR THOUGHT?

Leave a review or join the conversation.

1 Comments
1 Comments
Please Log In to leave a comment
Sandra G.

Sandra

08 Jul 2022

The perfect brunch! The pesto recipe is so easy to follow.

Reply to this comment