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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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or use the store-bought kind. If you feel up to it bake your own bread. You can also use just the chicken pesto portion of the recipe and serve as a main dish over pasta. Ingredients:
1 lb of chopped grilled chicken breast |
1 loaf freshly baked french bread |
1 -3 leaf arugula, chopped |
1 plum tomato, sliced and cut in half |
1 cup basil pesto |
1 cup mayonnaise |
1 -2 tablespoon krafts parmesan cheese or 1 -2 tablespoon romano cheese or 1 -2 tablespoon asiago cheese, grated |
1 teaspoon dried oregano (optional) |
1 teaspoon dried sweet basil leaves (optional) |
1 teaspoon parsley (optional) |
1 tablespoon olive oil (optional) |
1 garlic clove, crushed (optional) |
1 pinch salt (optional) |
Directions:
1. Mix the pesto and mayo.
2. Cut the bread in half.
3. Spread the pesto mayo on the bread.
4. Layer the chicken first,then the fresh lettuce, and the tomato wedges.
5. Sprinkle with the grated cheese.
6. Note:This sandwich is really good with the fresh veggies but if you want a little more flavor, I sometimes like to do the following.
7. In a small pan heat up the olive oil over low heat, add the garlic and the tomato.
8. Sprinkle with oregano, basil,parsley and salt.
9. Cook the tomato for about 10 minutues.
10. Add over the chicken.
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