Lita Eats

Elevate your lunch game with this flavourful Chicken & Pesto Sandwich! A homemade basil pesto, both fresh and aromatic, pairs perfectly with perfectly seasoned, juicy chicken breasts. Nestled between crusty ciabatta rolls and topped with ripe tomatoes and creamy mozzarella, this sandwich is a delightful blend of textures and tastes. Whether you’re enjoying it for a quick weekday lunch or serving it at a weekend gathering, this recipe promises to impress with its vibrant flavours and satisfying crunch. Dive into a bite of deliciousness that’s both simple and gourmet!

Ingredients

1. Chicken & Seasoning
   • 1 Tbsp Olive Oil
   • 2 Chicken Breasts, Butterflied & Halved
   • 1 tsp Garlic Powder
   • 1 tsp Sweet Paprika
   • 1 tsp Dried Oregano
   • 1/2 tsp Chilli Flakes
   • Salt and Pepper to Taste
2. Pesto
   • 1 Garlic Clove
   • 15g Parmesan Cheese, Freshly Grated
   • 10g Pine Nuts, Toasted (Substitute with other nuts to cut costs if desired)
   • 1 Large Bunch of Fresh Basil
   • 50ml Extra Virgin Olive Oil
   • 1/2 Lemon, Juiced
   • Salt and Pepper to Taste
   • Extra Virgin Olive Oil to Adjust Consistency
3. Bread & Fillings
   • 2 tsp Olive Oil
   • 2 Ciabatta Rolls or Bread of Choice
   • 1-2 Tomatoes, Thinly Sliced
   • 4-5 Mozzarella Slices Per Panini
   • Salt and Pepper to Taste

Methods

1. Prepare the Chicken
   • Preheat a grill or skillet over medium-high heat.
   • In a small bowl, mix the garlic powder, sweet paprika, dried oregano, chilli flakes, salt, and pepper.
   • Rub the chicken breasts with olive oil and then coat them with the seasoning mixture.
   • Cook the chicken for 5-7 minutes per side, or until fully cooked and no longer pink in the center. Remove from heat and let rest.
2. Make the Pesto
   • In a food processor, combine the garlic clove, Parmesan cheese, pine nuts, and basil.
   • Pulse until finely chopped.
   • With the processor running, slowly stream in the extra virgin olive oil and lemon juice until the pesto reaches your desired consistency.
   • Season with salt and pepper to taste. Adjust consistency with additional olive oil if needed.
3. Assemble the Sandwich
   • Slice the ciabatta rolls or chosen bread in half.
   • Heat the olive oil in a skillet over medium heat.
   • Toast the bread lightly in the skillet until golden and crisp.
   • Spread a generous amount of pesto on the bottom half of each roll.
   • Slice the cooked chicken and layer it on top of the pesto.
   • Add slices of tomato and mozzarella on top of the chicken.
   • Close the sandwich with the top half of the roll.
4. Finish and Serve: 
   • If desired, place the assembled sandwiches back in the skillet or a panini press to melt the mozzarella and heat through.
   • Cut the sandwiches in half and serve warm.

Enjoy your tasty chicken and pesto sandwich!