Pesto Chicken BLT Sandwich (Edit recipe)

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Original recipe

PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

18

Serves: 2-3

Ingredients

Pesto

.5 cup Pine Nuts, toasted
1 Lemon Juice
3 cloves Garlic
Salt and Pepper, to taste
2.5-3 cups Basil, Fresh
.5 cup Parsley, optional, fresh
.5 cup Parmesan Cheese, grated
.5-.75 cup Olive Oil

Sandwich

1 French Bread, or Ciabatta Loaf, halved lengthwise
1 Chicken Breast, flattened
1 Avocado, small, sliced
1 Tomato, firm, sliced
1 cup Arugula
2-3 Bacon, slices
.5 cup Parmesan Cheese, grated
Salt and Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet (tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add basil leaves, parsley, pine nuts, lemon juice, cheese and garlic to the food processor and process until very finely minced. With the machine running slowly add in the oil and process until the mixture is smooth. Taste and season with salt and pepper.
Season the chicken with salt and pepper then add some of the pesto (just enough to marinate it. Let sit 10 minutes. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 minutes
Place the Bacon on a parchment lined baking sheet and transfer to the oven on 400 for about 8 minutes, turning halfway. it make take more time, you know how crispy you like your bacon so go off that.
Rub each half of the bread with olive oil. Grill or toast the bread, cut side down, for light grill marks appear. Toss the Arugula with olive oil ( just enough to coat it)
Starting with the bottom piece of bread, spread the pesto, then layer on the bacon, and the chicken breast. Next, Layer on the tomatoes and avocados and season with pepper. Add the parmesan cheese and finally the Arugula. Spread pesto on the top half of the bread and gently push down on the sandwich. Cut into 2-3 pieces and Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1105
Fat:	87 g
Carbohydrates:	31 g
Protein:	31 g
Cholesterol:	71 g
Sodium:	992 mg
Fiber:	1 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated for total recipe.