Chicken Pesto Sandwich
4
10 minutes
20-25 minutes
369
Dinner, Lunch
Inspired by the classic pasta dish, this delicious Chicken Pesto Sandwich packs a powerful punch of flavor. If you’re not eager to break out the mortar and pestle, store-bought pesto is a handy shortcut that delivers real Mediterranean flavor without the extra effort.
Ingredients
- 1 pound boneless, skinless chicken breasts, sliced into 4 thin cutlets
- 1 ½ tablespoons Primal Kitchen Olive Oil
- 1 tablespoon Primal Kitchen Balsamic Vinegar
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 2-4 ounces whole milk mozzarella, cut into slices or shredded
- 3 tablespoons Primal Kitchen Mayo
- 2 tablespoons prepared pesto (see Recipe Notes)
- 4 gluten-free or regular buns, lightly toasted
- 4 small pieces of lettuce
- 1 tomato, thinly sliced
- 16 leaves fresh basil
- 1 small red onion, thinly sliced
Directions
In a bowl, combine the olive oil, balsamic vinegar, Italian seasoning, and salt. Toss the chicken cutlets in the mixture while you preheat your oven to 375°F.
- Place the chicken on a lightly oiled sheet pan and roast in the oven for 15-20 minutes.
- Remove the pan from the oven and top each piece of chicken with a portion of mozzarella cheese. Place back into the oven until the cheese is melted and the chicken reaches an internal temperature of at least 165°F.
In a small bowl, combine the mayo and pesto. Spread the mayo mixture evenly inside each bun.
Build each sandwich: bottom half of the bun followed by a lettuce leaf, chicken breast with cheese, tomato slices, fresh basil leaves, onion slices, and then the top of the bun. If needed, secure with a toothpick to hold it together and carefully slice in half. Serve with a side salad or raw veggie sticks.
