This summer I grew a lot of basil. And I mean a lot. So much I had to give some of it away. But of what I kept, I made pesto and froze it, so in the winter months, I have reminders of summer. Since I have quite a bit of pesto, I thought making it with a sandwich sounded pretty good (especially since in the past I’ve always used it with pasta). Oh, I am a genius! haha
This is a fantastic sandwich for a fall afternoon. You only need a few ingredients and a few moments and your sandwich is ready. Plus, if you pair it with an end-of-the-summer fruit, like apples, you’ll definitely have a fall meal. (Or even have it with a small bowl of soup.) Add as many or as few vegetables as you like. For me, I like a loaded sandwich, so I topped it with everything that I had in my fridge.
So now that fall is officially here, make and enjoy this hearty sandwich. I promise you, you’ll love it! xoxo
Pesto Chicken Sandwiches
pesto (homemade or store bought)
2 chicken breasts (fresh or frozen)
seasoning salt (or salt and pepper)
fire roasted bell peppers
4 hoagie rolls
Preheat oven to 450 degrees.
Coat chicken generously with seasoning salt and cook on a skillet, turning it so it doesn’t burn, until it is fully cooked, slightly browned, and there is no pink. Remove to a cutting board and cut vertically into ½-inch slices. Set aside.
Slice the hoagie rolls and smear pesto on top of each slice. Place onto a baking sheet. On one side, place the sliced cheese, and on the other side, place the sliced chicken. Put in the oven for 6-8 minutes, or until the cheese is melted.
Take out of the oven and place the rolls onto a plate. Top with peppers, avocado, and tomatoes and then take the top part of the hoagie roll and press down. Insert a toothpick on each side and slice the sandwich diagonally.
Enjoy with chips, any type of salad (potato, green, fruit, etc.), fruit, or a bowl of soup.