Pesto Chicken Sandwich
This Pesto Chicken Sandwich is layered with shredded chicken tossed in a light pesto mayo, arugula, cherry peppers, and a parmesan crisp on toasted sourdough. Truly the perfect summer sandwich.
Ingredients
Serves 4 sandwiches
The Pistachio Pesto Mayo:
- 2 cups fresh basil
- 1/3 cup pistachios
- 1 garlic clove
- 1/3 cup grated parmesan cheese
- Juice of 1/2 lemon
- 1/3 cup olive oil
- 1/3 cup mayonnaise
- Salt & Pepper
The chicken:
- 1.5 lb Boneless skinless chicken thighs
- 1 tbsp olive oil
- Salt & pepper
The parmesan frico:
- 1 cup grated parmesan cheese
The rest:
- 8 slices of sourdough bread
- 1 cup arugula
- 1/3 cup sliced cherry peppers
- Butter or olive oil for toasting bread
Instructions
- Cook the chicken: Preheat the oven to 400°F. Place the chicken thighs on a sheet pan and drizzle with olive oil. Season with salt and pepper.Bake for 20–25 minutes or until cooked through. Let cool slightly, then shred the chicken with two forks.
- Make the Pesto: Add the basil, pistachios, garlic, parmesan, lemon juice, olive oil, salt, and pepper to a food processor. Blend until smooth.Transfer to a bowl and stir in the mayonnaise.Add a few spoonfuls of the pesto mayo to the shredded chicken and toss until coated.
- Make the parmesan frico: Line a sheet pan or plate with parchment paper.Add small piles of parmesan cheese to a nonstick skillet over medium heat. Flatten slightly and cook until the cheese melts and turns golden around the edges, about 3-5 minutes.Transfer to parchment paper and let cool until crisp.
- Toast the Bread: Butter or drizzle the sourdough with olive oil and toast in a skillet until golden.
- Assemble the Sandwiches: Spread extra pesto mayo onto the toasted sourdough. Layer with arugula, pesto chicken, cherry peppers, and a parmesan frico. Top with the remaining bread and serve immediately.