Pesto Presto Chicken Sandwich

Pesto Presto Chicken Sandwich

  • Servings: 2
  • Difficulty: easy
  • Print

Pesto Presto Chicken Sandwich
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Despite being armed with the information about bread being the body’s kryptonite, I love it. Perfectly thick sliced chewy, toothy sourdough and some cheese and I am fine. Jill loves for me to make special sandwiches. I saw some recipes around chicken and pesto and thought I would make a sandwich around it.

I also had finished off a jar of dill pickles and had some left over pickle juice so decided to use that as my chicken marinade. The pickle brine really makes a great marinade. It doesn’t come across as too “pickely”. I also wanted to use goat cheese for tang. To play on that tang I added some jarred sun-dried tomato pesto sauce to my goat cheese.

Also I broiled the sourdough to get a nice crust on the inside while keeping the other side pillow soft. So many things going on with this sandwich. Two pestos in play give an herbaceous main note. The pickle juice brine, goat cheese and sun dried tomatoes bring acid and tang. Really delicious sandwich. A slice of crispy bacon would also be a nice addition.

Ingredients
2 chicken breasts (free range, air chilled)
Sourdough loaf of bread
I small package of goat cheese
1 Jar of sun dried tomato pesto
1 jar of basil pesto
Olive oil
Arugula lettuce
Pickle juice
Mont Jack cheese (not necessary but we had some shredded leftovers)

Directions
1. Marinate your chicken breasts in pickle juice for as long as you can. Pound it to be the same thickness so that it cooks evenly. IMG_0049

2. Grill your chicken until cooked through. Get some nice grill marks on both sides. Set aside to rest.

3. With oven on broil. Slice your bread and add a little olive oil and a pinch of salt. Broil until brown and crusty on one side. IMG_0050

4. Take your goat cheese at room temperature and add the tomato pesto until you enjoy the taste. I probably used 2 tablespoons. IMG_0052

5. When bread is toasted add to one side (top) the goat cheese spread. To the other side, add your chicken after you sliced it on the bias. Spread it on the bread and top with the basil pesto. About a tablespoon. Top with arugula and then your tomato pesto bread topper. Slice and enjoy.
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