Author of the blog. I am passionate about the calling to be a homemaker, and local, family-owned businesses.
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I highly recommend you try these wonderfully layered club sandwiches.
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
I urge you to try these deliciously stacked club sandwiches. 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.
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.
Nutrition
Calories: 528kcalCarbohydrates: 12gProtein: 34gFat: 39gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 97mgSodium: 606mgPotassium: 962mgFiber: 7gSugar: 2gVitamin A: 1120IUVitamin C: 13mgCalcium: 212mgIron: 1mg
Tried this recipe?Let us know how it was!
