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Chicken Walnut Pesto Sandwich

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The Chicken Walnut Pesto Sandwich combines juicy grilled chicken with a rich walnut pesto, fresh arugula, and a crispy toasted bun. This satisfying sandwich is packed with savory, creamy, and crunchy flavors, making it perfect for a hearty lunch or dinner.

Ingredients

  1. For the chicken:
  2. 2 boneless, skinless chicken breasts
  3. 1 tablespoon olive oil
  4. 1 teaspoon garlic powder
  5. 1 teaspoon paprika
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon black pepper
  8. For the pesto:
  9. 1 cup fresh basil leaves
  10. 1/4 cup walnuts (lightly toasted for extra flavor)
  11. 2 tablespoons grated Parmesan cheese
  12. 2 cloves garlic
  13. 1/4 cup olive oil
  14. 1 tablespoon lemon juice
  15. Salt and pepper to taste
  16. For the sandwich:
  17. 4 slices of your favorite bread (sourdough, whole grain, or a baguette works well)
  18. Fresh arugula or spinach (optional, for added freshness)
  19. Sliced tomato (optional)
  20. Additional grated Parmesan (optional)

Instructions

For the chicken: Preheat your grill or grill pan over medium heat. Coat the chicken breasts with olive oil and season them with garlic powder, paprika, salt, and pepper. Grill the chicken for 6-7 minutes per side until it reaches an internal temperature of 165°F (75°C). Let the chicken rest for a few minutes before slicing it into thin strips.

  1. For the pesto: In a food processor, combine the basil leaves, toasted walnuts, Parmesan cheese, and garlic. Pulse to break everything down. With the processor running, slowly drizzle in olive oil and lemon juice until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
  2. For the sandwich: Toast the bread slices in a toaster, grill pan, or oven until golden and crispy. Spread a generous amount of walnut pesto on one side of each toasted bread slice. Layer the grilled chicken on one piece of bread, followed by fresh arugula (or spinach) and sliced tomato.
  3. Assemble the sandwich: Top with the other slice of pesto-covered bread. Optionally, sprinkle some grated Parmesan on top before serving.
  4. Serve: Cut the sandwich in half and enjoy immediately!

Notes

  • Variations: Use grilled vegetables like zucchini or portobello mushrooms instead of chicken for a vegetarian option.
  • Storage: Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Gluten-Free: Use gluten-free bread for a gluten-free version of this sandwich.

Nutrition

Find it online: https://thefamilycooking.com/chicken-walnut-pesto-sandwich-2/