Roasted Chicken Caprese Sandwich

Name: Roasted Chicken Caprese Sandwich
Total time: 25.0
Yield: 4

Prep time

15 minutes

Cook time

10 minutes

Total time

25 minutes

Serves

4 people

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:

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.