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
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

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.

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Step 2

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

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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.

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Step 4

Add the basil and lemon juice and process on medium.

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Step 5

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

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Step 6

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

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Step 7

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

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Step 8

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

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Step 9

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

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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.

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Step 11

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

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Step 12

Slice the sandwich in half and serve. Enjoy!

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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?

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1 Comments
1 Comments
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Sandra G.

Sandra

08 Jul 2022

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

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