These sandwiches are bright, fresh and irresistibly savory. Perfect for lunch or dinner, this is the perfect springtime addition. The freshness of the spinach and pesto makes this sandwich a must have.
Ingredients
- 4 chicken breasts, thin
- Salt
- Pepper
- Italian seasoning
- Olive oil
- Italian bulky rolls
- 5 cloves garlic
- 1 tbsp lemon juice
- 1 cup parmesan cheese
- 1 oz basil
- 1 oz pine nuts
- Mozzarella cheese
- Handful of raw spinach
- 2 roasted red peppers
Directions
- 1
Preheat oven to 350 degrees.
- 2
Sprinkle salt, pepper and Italian seasoning on the chicken and bake for about 25 minutes or until chicken is cooked through.
- 3
In a sauté pan, toast pine nuts until starting to brown slightly, stirring constantly.
- 4
Add basil, parmesan cheese, about ⅓ cup of olive oil, garlic, lemon juice and pine nuts to a food processor and pulse all dry ingredients, slowly adding the oil as needed.
- 5
Once chicken is cooked add roasted red peppers and sliced mozzarella and return to oven for a few minutes.
- 6
Toast rolls, spread pesto on top and bottom buns, add chicken and add raw spinach.
- 7
I like to cut these in half and serve.
Tips & Variations
- ✦Toast the pine nuts low and slow — they go from golden to burnt quickly, so keep stirring and don't walk away.
- ✦Add olive oil to the pesto gradually so you can control the consistency. Stop when it's spreadable but not runny.
- ✦Thin chicken breasts cook faster and stay juicy — pound them to an even thickness if needed.