Picnic Chicken Sandwich - VIDEO
Okay, so it's been a hot minute, but I finally have a new video for you guys!!
As I've mentioned, I am pretty addicted to pesto right now, so I thought I'd share a recipe that would put some of my pesto to use!!
This is a really simple sandwich to make. Other than grilling up the chicken, it's more of an assembly than it is a cooking recipe. And the reason it works so well for picnics, is because it tastes great at room temperature.
Here's another thing I like to do with this sandwich; if I'm having a casual get together with my friends, instead of cooking up a bunch of food, I just make two or three different types of sandwiches, cut them up and let people help themselves. Add some hummus and veggies along with a few cocktails, and you've got yourself a party!
Just out of curiousity, when you guys have pesto hanging around, what kind of meals do you make with it...(and don't tell me pasta and pesto, that's a given;)).
Picnic Chicken Sandwich - VIDEO
Ingredients
- 2 boneless, skinless chicken breasts
- ½ tsp oregano
- 1 tsp of garlic powder
- 6 tbsp. of pesto
- 6 ounces of jarred roasted peppers
- A couple of handfuls of arugula
- 1 clove of garlic
- 2 ciabatta rolls
- A little extra virgin olive oil
- Salt and pepper to taste
Makes 2 hearty sandwiches.
Directions
Drizzle rolls with a little extra virgin olive oil. Pop them under the broiler for 5 minutes or until toasty. Rub each roll with a garlic clove and set aside.
Rub each chicken breast with a little extra virgin olive oil before seasoning with salt, pepper, oregano and garlic powder. Grill each breast for 4-5 minutes per side or until cooked thru. Once cool enough to handle, slice cooked breasts in half horizontally.
Spread pesto on each side of the toast. Layer arugula, chicken, peppers, and more arugula. Pop the top on and enjoy!!
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- Filed under Chicken, Sandwiches
- Tagged with Chicken, Sandwich
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- 5 comments
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Comments
Sharon :
Here's how I use a little pesto. I freeze some for this purpose in small containers. I forget where I originally got this recipe so forgive me if it's borrowed.
Summer Minestrone Soup
3 TB olive oil
1 medium onion, chopped
6 cup chicken stock
2 carrots, peeled and cut into 1/2" rounds
2 celery stalks, cut into 1/2" pieces
4 small red-skinned potatoes, quartered
1/2 pound green beans, cut into 1"
3 small zucchini, cut into 1/2" pieces (I used yellow)
1 15-ounce can white kidney beans, drained
2 tomatoes, peeled, crushed (I just diced mine)
2 cups fresh spinach leaves, chopped
6 TB pesto (don't omit this, or if you must, put in fresh basil)
Freshly grated Parmesan cheese
Heat olive oil in large pot over med heat. Add onion and sauté until soft, about 4 minutes. Add stock and next 7 ingredients. Increase heat to high and bring soup to a boil. Reduce heat to med-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes--don't over cook. Stir in spinach; simmer 3 minutes longer. Season to taste with s&p.
Ladle soup into 6 bowls; garnish with 1 TB pesto and pass cheese.
posted on September 11, 2007 5:36 PM
Angela :
When we've got pesto lying around, we usually use it as a sauce for fish. It tastes good on salmon (that's my favourite). And even though you said don't say pesto and pasta...have you ever tried caprese salad? It's a really nice orzo pasta salad with cherry tomatoes, bocconcini cheese, and pesto; very refreshing especially in the hot summers, and DEFINITELY a great "quickbite".
posted on September 11, 2007 5:39 PM
Dani :
Sharon - That sounds delicious...thanks for sharing!!
Angela - Salmon is my favorite fish and believe it or not, I've never tried it with pesto...so that's is now on my list of "must tries". As for the caprese salad...it really does sound like the perfect "QuickBite":)
posted on September 12, 2007 4:51 AM
Steamy kitchen :
Brush on shrimp skewers on grill!
In freezer section, they sell these little tiny phyllo cups - holds about 1 oz each. Fill with chopped roasted vegetables, top with little dollop of pesto.
posted on September 14, 2007 4:36 PM
Dani :
Steamy Kitchen - That sound delicious...thanks for the ideas!!
posted on September 15, 2007 7:10 AM