Grilled Pesto Chicken Sandwich





Ingredients:

2 rotisserie chicken breast, sliced ( can use pre-cooked chicken breast as well)
4 Texas toast bread
4 tbsp butter
4 American cheese slices

For the Pesto Sauce:
2 Cups Fresh Basil Leaves, Packed
1/4 Cup Lightly Toasted Pine Nuts
2 Large Garlic Cloves
1/2 Cup Grated Parmesan or Romano Cheese
1/2 Cup Extra Virgin Olive Oil
salt and pepper to taste

Directions:

Put all the ingredients in a food processor except the oil, and pulse. Add in the oil slowly, pulsing continuously until you reach a smooth consistency. Add in salt and pepper to your taste. If you plan to use the sauce later or on other recipes, store the sauce in an airtight container in your fridge, adding a few more olive oil to prevent discoloration.


Remove the skin if using rotisserie chicken and sliced into chunky strips.


Spread butter on each side of your bread and grill it using a grill pan. Give it a good grill on both sides, add in the cheese spread pesto sauce on top. The cheese will quickly melt and that is perfectly okay! Add in the chicken on top of the cheese and drizzle pesto sauce on top. Carefully flip the other sandwich bread on top of the bread with chicken on it.

 

I just had to give it a bite.. a quick bite.


oh..and more " quick " bite. 

It is so good with tomato soup. Perfect combo!


B O N U S  R E C I P E!

Quick Tomato Soup



Ingredients:

28 oz can whole peeled tomatoes, do not drain
2 cups homemade chicken broth ( can use low sodium canned chicken broth)
2 tbsp butter
1/2 cup chopped onion
2 medium-size chopped carrots
2-3 ribs chopped celery
1/2 cup sour cream
1 cup milk
Pesto ( see recipe above), optional for topping.

Directions:

Melt butter in a soup pot, Saute onions, celery, and carrots. Sprinkle with salt and pepper.
Cover for about 10 minutes, cook until vegetables are tender. Add the tomatoes with all the juices and broth. Bring to boil. Reduce the heat and let it simmer, stirring constantly. Slightly mashed the tomatoes, ( blend it with a blender if you don't like it chunky, just make sure you let it cool slightly, blend it in batches and bring the soup back to the pot). Slowly whisk in the sour cream and milk ( over medium heat). Done when the sour cream and milk are well incorporated with the soup.




Serve with a drizzle of pesto on top.



Don't forget to pin and share!



RECIPES TO TRY:









10 comments

  1. I LOVE pesto. What a delicious, simple idea-my kind of cooking! I'm going to feature this tonight on Pin Your Friday Favorite (tshirtjeans.blogspot.com). Thanks for linking up!

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    1. Thank you for the feature Nicki! Appreciate it a lot ♥ Have a wonderful week!

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  2. Thank you for sharing this grilled pesto chicken sandwich at City of Creative Dream's City of Links last Friday! I appreciate you taking the time to party with me. Hope to see you again this week :)

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  3. I'm always looking for new lunch ideas for the kids and this is great. Thanks for sharing it on Merry Monday. Pinned.

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    1. Thank you for stopping by Erlene! Appreciate it greatly :)

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  4. I didn't realize it was so easy to make homemade pesto! Definitely trying this! Thank you for linking up with #TickleMyTastebuds! I am featuring your recipe tomorrow and would love if you'd stop by and link up some more delicious recipes!

    Julia @ Mini Van Dreams

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    Replies
    1. Hi Julia! Thank you very much for the feature ♥ me too..I don't know why was I intimidated by making pesto sauce before. Have a great week!

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  5. This looks so yummy! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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Thank you for stopping by and know that all of your comments are appreciated !