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Roast Chicken Pesto Sandwich
Preparation
15 min
Total
35 min
8
servings
Ingredients
- 1 Loaf of Villaggio® Classico Italian Style Thick Slice White Bread
- 8 Chicken Breasts, boneless, skin on
- 2 tbsp (30mL) Italian Seasoning
- Salt and Pepper, to taste
- 1 tbsp (15mL) Olive Oil
- 1 cup (250mL) Pesto
- 6 Tomatoes, sliced
- 8 Thick Slices of Provolone Cheese
- 1 cup (250mL) Mayonnaise
- 1 cup (250mL) Parmesan Cheese, grated
- 1/2 stick (60mL) Unsalted Butter
- 1/4 cup (60mL) Olive Oil
Directions
- Place chicken breasts between plastic wrap and pound/or roll with a rolling pin to the desired thickness
- Season both sides with Italian seasoning, salt, and Pepper
- Drizzle some Olive Oil, into a skillet over medium heat and cook for about 5 to 8 minutes per side. Wipe out the skillet.
- Set aside and allow the meat to rest for approx 5 minutes before slicing into even 1/2 inch strips
- Spread each slice of bread with pesto, then layer with chicken, tomatoes, and provolone, and top with a slice of bread
- Add a thin layer of mayonnaise to the outside of each sandwich and sprinkle with parmesan for browning
- Heat skillet over medium-high heat, then, add in a bit of Olive Oil and toast each side of the sandwich to perfection
- Keep cooked sandwiches in a warm oven
