On the hunt for a quick and easy dinner using local whole foods? Look no further than this chicken pesto sandwich. Try using fresh bread from Vermont Bread Company, Misty Knoll Farms chicken breast, and sweet basil pesto from Vermont Fresh Pasta for a mouthwatering combination of Vermont-made flavors.
Makes four sandwiches.
- 1 pound boneless chicken breast, pounded thin
- 8 slices bread (white or whole wheat)
- 1/4 cup pesto
- 2 medium tomatoes, sliced
- 4 cheese slices (Swiss or American works great)
- Olive oil
- Seasoning: basil, oregano, thyme, rosemary
- Salt and pepper
Sprinkle flattened chicken breasts with seasoning, salt, and pepper.
Heat an electric counter-top grill or large cast-iron skillet over medium-high heat. If using a skillet, coat with a little olive oil. Cook chicken breasts for 5 to 8 minutes per side. Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing into 1/2-inch wide strips.
Assemble sandwiches by spreading about a tablespoon of pesto over the bread. Top with chicken, tomatoes, and cheese, and brush tops and bottoms of the sandwiches lightly with olive oil to help them brown.
Cook sandwiches over medium to medium high heat, flipping to ensure both sides are golden and the cheese is melted.
Photo and recipe courtesy of bakingmischief.com