Now that is a sandwich.
I’ve been on a pesto kick lately & it’s Tina’s fault. Tina likes pesto on everything including her sandwiches, do you know what a fit she threw when I packed sandwiches for the horse show & didn’t put pesto on them? She said she couldn’t eat them, what a Tina.
Anyway that gave me an idea for a simple sandwich, enter pesto chicken salad sandwiches. These are simple & delicious.
Pesto Chicken Salad Sandwiches
1 lb chicken breast
4 heaping Tbsp pesto
1/2 cup shredded parmesan cheese
1/4 cup diced sun dried tomato bits
1/8 cup olive oil
1 tsp black pepper
1 tsp garlic salt
Fancy sandwhich buns, crossoints, or plain bread will do
grape or cherry tomatoes for garnish (optional)
*This recipe makes about 4 very large sandwiches.
First add the chicken to a large pan, cover it with water & bring to a boil. You can throw in a pinch of salt if you like, after the water is boiling reduce the heat & cook the chicken until it is completely done. You can poke it with a fork to check on it, once all of the pink is gone from the center you are good to go. Remove from heat, drain the water & let the chicken cool so you can handle it.
I don’t have any secrets or magic tools for shredding chicken (please tell me if you do) but I’ve found that once it’s cooked & still warm it tears apart nicely. You are going to have to use your hands for this, pull the chicken apart & place it in a bowl. The size of the pieces depend on your preference.
Add the pesto, olive oil, parmesan cheese, black pepper, & garlic salt to the bowl give it a good mixing.
Now for the sun dried tomatoes, mine were not in olive oil already & required a bit of chopping. I picked up a huge bag of them for just $5 & the tiny jar of them is $5, I was estactic. I plan on making my own sauces & soaking them in olive oil & herbs for later. Throw your sun dried tomato bits into the chicken & mix it up & you are done.
This sandwich tastes the best warm, so make sure you serve it hot. Toast your bun or put the whole sandwich in the microwave for a minute.
Garnish with a tomato on top & enjoy!
Horses & Heels original recipe