Today I have yet another delicious lunchtime sandwich option for you all. I was craving some chicken pesto the other night, but decided it was more of an afternoon meal, so the next day I went to town. Pretty much all you need for this is chicken and pesto sauce and the rest of the accompaniments are up to you. I would've liked some avocado or maybe some lettuce or fresh tomato, but alas you use what you have, and here is what I made given the ingredients in my fridge. Granted, it was still obviously a delicious and decadent sandwich.
1. Toast your bread. I went with sourdough.
2. Cook your bacon. I did this in a pan on the stove.
3. Cook your chicken. I used two chicken breast tenders which I first seared in the bacon grease, but then ultimately poached in a little broth/water combo. This was to make sure it would cook through and remain moist. When it was pretty much done, most of the liquid had evaporated so I spread a thick slab of pesto on top of the chicken, put the lid on the saucepan and cooked another 3-5 minutes.
4. Assemble.
On one slice of the bread I placed some red onion slices, covered with my bacon strips, and crumbled some herbed goat cheese on top. On the other slice of bread I spread a coat of mayonnaise, placed my two chicken slices on top, and shaved some fresh parmesan cheese onto the still hot chicken so it would melt.
Carefully flip over one of the sides of the sandwich. Press together lightly, slice on the bias, and enjoy this cheesy, pesto-ey, meaty deliciousness.
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