Roasted Chicken Caprese Sandwich.
Prep time.
15 minutes
Cook time.
10 minutes
Total time.
25 minutes
Serves.
4 people
Ingredients.
FOR THE SANDWICH:8 slices D’Italiano® Thick Slice 100% Whole Wheat Bread4 cups (960ml) cooked, shredded store-bought rotisserie chicken or shred left over roasted chicken from dinner!8 slices fresh mozzarella1 tomato, sliced12 basil leaves¼ 60ml) fresh homemade (or store bought) pesto sauce1 tbsp. (15ml) olive oilSea salt and pepper to tasteFOR THE PESTO:1 cup (240ml) fresh basil leaves3 cloves garlic, peeled3 tbsp. (45ml) pine nuts (or substitute walnuts)⅓ cup (80ml) grated Parmesan cheeseKosher salt, to tasteFresh ground black pepper, to taste1/3 cup (80ml) olive oil.
Instructions.
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.
