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.
Brunch
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.

Step 2

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

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 4

Add the basil and lemon juice and process on medium.

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

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 11

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

Step 12

Slice the sandwich in half and serve. Enjoy!


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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