Catherine's Chicken Pesto Sandwiches

I think this recipe would be awesome with a panini press, but I don't have one.  So when I flip the sandwich to grill the other side, I use my spatula to press the sandwich together.  It works great!  I have substituted whatever bread, deli meat, and cheese that I have on hand, and it always turns out so yummy!
Chicken Pesto Sandwiches
from Catherine Dowse

 Ingredients

 Italian bread, sliced (This is harder than French bread.  I get mine at Costco!)
basil pesto (I also get this from Costco.☺)
softened butter
Provolone cheese slices
thin-sliced deli chicken (I like Oscar Meyer's DeliFresh Rotisserie Seasoned Chicken Breast.)
sliced fresh tomatoes (We love these sandwiches when we have fresh garden tomatoes.)

 Directions

 Heat a lightly greased frying pan or griddle over medium heat. For each sandwich, spread pesto the inside of two pieces of bread and softened butter on the outside.  Layer a slice of cheese, 3-4 slices of chicken, and sliced tomato inside the two prepared slices.  Grill until golden brown and cheese is melted.  Repeat with as many sandwiches as mouths to feed ☺.
Enjoy!

Comments

Post a Comment

Popular posts from this blog

Jessica's Chicken Pot Pie

Comfort food at it's best.  Yum. Chicken Pot Pie from Jessica Madigan 1 lb. cooked, diced chicken (Costco rotisserie chicken works great) 2 cans condensed cream of chicken soup 3/4 can milk 2 cups frozen mixed vegetables 1 t. black pepper 1 pie crust Mix condensed soup and milk until creamy.  Then mix in veggies, chicken, and pepper.  Place pie crust in pan.  Fill with chicken mixture.  Add top crust.  Cut a few air holes.  Bake at 350 degrees for 40 minutes, until crust is golden brown and filling bubbles.
Read more

Natalie's Chicken Lettuce Wraps

When I texted Natalie to ask her for a photo of her recipe, she replied within moments.  I was surprised she was so quick, but she said, "I just made them tonight so I had it out!"  I'm excited to make this Hoke family favorite! Korean-Inspired Chicken Lettuce Wraps from Natalie Hoke gluten free, dairy free Serves 4 Ingredients 1/4 c. reduced-sodium soy sauce (check label for gluten-free) 1 t. toasted sesame oil 2 t. light brown sugar 1/2 t. crushed red pepper flakes cooking spray or oil mister 1 lb. ground chicken 1/4 c. chopped yellow onion 2 garlic cloves, crushed 1 t. grated fresh ginger 12 large lettuce leaves, such as green leaf or Bibb 2 1/2 c. cooked brown rice 2 T. gochujang (Natalie suggests substituting bottled Asian chili-garlic sauce) 1/2 T. sesame seeds 2 scallions, sliced Directions In a small bowl, combine the soy sauce, sesame oil, brown sugar, and pepper flakes. Heat a large, deep nonstick skillet over high heat and coat with co...
Read more

Melissa's Pesto Apple Pizzas

At first glance, the ingredients on these wee pizzas looked like a strange combination to me.  At first bite, I just knew it tasted delicious! Melissa wrote:  We love this meal because it tasted great, takes minutes to make, and is easily replaced with normal pizza toppings over English muffins for little ones with less creative palates. Substitute wheat English muffins and lean ground turkey for a healthier and equally yummy option! Pesto Apple Pizzas from Melissa Palmer Ingredients 1 pkg.  English muffins 1 lb. ground beef 2 green apples pesto sauce Mozzarella cheese chopped walnuts, optional Directions Cook the ground beef.  Slice the apples into long, thin slices.  Preheat the oven to 350 degrees.  Lay out English muffin halves on a baking sheet.  Layer apple slices, then ground beef.  Top with pesto, cheese, and nuts.  Bake 7-10 minutes or until cheese is melted and browning.
Read more