Roasted Chicken Caprese Sandwich
Prep Time:
15 Min.
Cook Time:
10 Min.
Total Time:
25 Min.
Servings:
4
Ingredients
FOR THE SANDWICH:
- 8 slices D’Italiano® Thick Slice 100% Whole Wheat Bread
- 4 cups (960ml) cooked, shredded store-bought rotisserie chicken or shred left over roasted chicken from dinner!
- 8 slices fresh mozzarella
- 1 tomato, sliced
- 12 basil leaves
- ¼ 60ml) fresh homemade (or store bought) pesto sauce
- 1 tbsp. (15ml) olive oil
- Sea salt and pepper to taste
FOR THE PESTO:
- 1 cup (240ml) fresh basil leaves
- 3 cloves garlic, peeled
- 3 tbsp. (45ml) pine nuts (or substitute walnuts)
- ⅓ cup (80ml) grated Parmesan cheese
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1/3 cup (80ml) olive oil
How to make
FOR THE PESTO:
- In the bowl of a food processor Combine basil, garlic, pine nuts and Parmesan cheese, season with salt and pepper.
- With the motor running, add olive oil in a slow stream until emulsified; set aside.
- Store in an airtight container in the refrigerator for up to 1 week.
FOR THE SANDWICH:
- In a skillet set over medium heat, lightly toast D’Italiano® Thick Sliced 100% Whole Wheat Bread.
- In the same skillet set over medium heat, heat olive oil.
- Toss in shredded roasted chicken add pepper, and warm for about 5 minutes.
TO ASSEMBLE THE SANDWICH:
- Spread ½ the pesto on the bottom 4 slices of the toasted bread.
- Top the bottom 4 slices of the toasted bread with warmed shredded roasted chicken.
- For each sandwich bottom top the warmed shredded roasted chicken. with 2 slices of mozzarella cheese and 2 slices of tomato. (feel free to add more if you like!).
- Sprinkle the tomatoes with sea salt and black pepper.
- Top each of the 4 sandwich bottoms with three basil leaves and finish with the reserved 4 slices of toasted bread.
- Slice and serve.
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