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Pesto Chicken Sandwich

Course Main Course
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes

Ingredients

For the Homemade Pesto:

  • 1 cup fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup pine nuts or walnuts for a different flavor
  • 2-3 garlic cloves
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

For the Grilled Chicken Sandwich:

  • 2 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 4 slices of your favorite bread ciabatta, sourdough, or whole wheat works well
  • 1 cup baby spinach or arugula
  • 1 tomato sliced
  • 4 slices of provolone or mozzarella cheese optional

Instructions

Homemade Pesto:

  1. Toast the Nuts: In a small skillet over medium heat, toast the pine nuts until they’re golden and fragrant. Stir frequently to prevent burning. Let cool.
  2. Blend the Pesto: In a food processor, combine the basil leaves, Parmesan cheese, cooled pine nuts, and garlic. Pulse until finely chopped.
  3. Add Oil: With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Season with salt and pepper to taste. Set aside.

Grilled Chicken:

  1. Prepare the Chicken: Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin. Season both sides with olive oil, salt, and pepper.
  2. Grill the Chicken: Preheat your grill to medium-high heat. Grill the chicken breasts for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let them rest for a few minutes before slicing.

Assemble the Sandwich:

  1. Toast the Bread: While the chicken is resting, lightly toast the bread slices on the grill or in a toaster.
  2. Spread the Pesto: Generously spread the homemade pesto on one side of each slice of bread.
  3. Add Chicken and Toppings: Slice the grilled chicken breasts and place them on the pesto-covered side of two slices of bread. Top with spinach or arugula, tomato slices, and cheese if using.
  4. Finish the Sandwich: Top with the remaining slices of bread, pesto side down. Serve immediately.