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Hungry now? Dive into the delicious world of club sandwiches loaded with flavors that always satisfy. This favorite stacks crispy bacon, juicy turkey, fresh lettuce, and ripe tomatoes between perfectly toasted bread. Believe it or not, club sandwiches got famous back in the early 1900s and quickly won over hearts all across America. Here’s a cool tidbit: almost 60 percent of sandwich fans say the club is their top choice when hunger hits. Picture biting into that crispy crunch, with layers that make your mouth water like a flavor explosion. If a tasty, easy-to-make meal sounds like your kind of deal, this classic sandwich waits for you—keep going to find out why it stays so popular.
Loaded with pesto chicken, sliced avocados and sun dried tomatoes, this recipe offers a modern twist to a classic meal for only 10 minutes of your time.
Prep time: less than 10 minutes
Cooking time: 5 minutes
Number of servings: 4
Ingredients
- 4 skinless, boneless chicken breasts
- 1/2 cup store bought pesto (Classico is great)
- 1 tbsp oil
- Salt & pepper to taste
- 4 slices mozzarella
- 4 tbsp jarred sun dried tomatoes
- 2 avocados, pitted and sliced
- Rye, or your choice of bread
- Butter (optional)
Directions
- Heat the oil in a pan over medium heat.
- Wash and slice the chicken breasts in halves, then place them in a bowl.
- Mix in the pesto, salt and pepper until evenly coated.
- Cook the chicken, covered, for 3-5 minutes on each side, or until no longer pink.
- Meanwhile, toast the bread in a toaster or broil in the oven on its lowest setting for 1-2 minutes on each side.
- Optional: add butter to toast.
Assembly
- Top bread with (half) sliced avocado, 2 halves of chicken, 1 piece of mozzarella and 1 tbsp of sun dried tomatoes spread over.
- Optional: Place sandwich back on the pan over medium heat, covered, for 30 seconds or until cheese is melted. Cut into half or quarters and secure with toothpick to serve.
Love you all,
G.
The Ultimate Chicken and Pesto Sandwich
Equipment
- 1 Pan
- 1 bowl
- 1 Toaster Oven
Ingredients
- 4 skinless, boneless chicken breasts
- ½ cup pesto
- 1 tbsp oil
- salt and pepper
- 4 slices mozzarella cheese
- 4 tbsp tomatoes
- 2 avocado pitted and sliced
- Rye
- Butter
Instructions
- Heat the oil in a pan over medium heat.
- Wash and slice the chicken breasts in halves, then place them in a bowl.
- Mix in the pesto, salt and pepper until evenly coated
- Cook the chicken, covered, for 3-5 minutes on each side, or until no longer pink.
- Meanwhile, toast the bread in a toaster or broil in the oven on its lowest setting for 1-2 minutes on each side.
- Add butter to toast.
Video
Notes
- Top bread with (half) sliced avocado, 2 halves of chicken, 1 piece of mozzarella and 1 tbsp of sun dried tomatoes spread over.
- Optional: Place sandwich back on the pan over medium heat, covered, for 30 seconds or until cheese is melted. Cut into half or quarters and secure with toothpick to serve.
