Wednesday, March 26, 2014

Pesto Chicken Sandwiches

I got the inspiration for this sandwich from Real Mom Kitchen a couple of weeks ago, she made just Pesto Chicken, which I thought sounded great, but I wanted to take it a step further and make it into an awesome sandwich. So I took some Ciabatta rolls, and Monterrey Jack cheese and the results were a sandwich that all of our family truly enjoyed, even the leftover chicken pieces were awesome. The best part is that this is so simple!

Pesto Chicken Sandwiches

6 chicken tenders (you could also use 3 chicken breasts)
2/3 cup basil pesto, divided (I buy this at Costco)
3 Ciabatta rolls
3 slices Monterrey Jack cheese

Preheat your oven to 350 degrees. Spray a baking dish big enough to fit your chicken (I used an 8 x 8 inch glass dish) with baking spray and place 1/3 cup of pesto in the bottom, spread around with a rubber spatula. Place the chicken in the dish and spread the remaining pesto on the top. Bake for 30 minutes. I used frozen chicken tenders and they took about 35 minutes to bake.

Cut the Ciabatta rolls in half. Place two chicken tenders on each of your Ciabatta rolls. Top with a slice of Monterrey Jack and broil until the cheese is melted. I usually throw the tops in as well, just make sure to keep a close eye on them so they don't burn! Replace the tops and cut sandwiches in half for serving, if desired.


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