Pesto Chicken Sandwiches

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

printable recipe

pesto (homemade or store bought)
2 chicken breasts (fresh or frozen)
seasoning salt (or salt and pepper)
sliced cheese
sliced avocado
sliced tomato
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.

Serves 4