Chicken Sandwiches With Roasted Tomatoes And Pistachio Mint Pesto Recipe 475

CHICKEN SANDWICHES WITH ROASTED TOMATOES AND PISTACHIO MINT PESTO RECIPE - (4.7/5)

Steps:

• Preheat oven to 400 degrees. Cut tomatoes in half lengthwise, arrange on parchment lined baking sheet and roast in oven for 45 minutes, checking after 30 minutes. While the tomatoes are roasting, make the pesto. Put the mint leave, pistachios, garlic and salt into a small food processor and process until coarsely ground. In a steady stream, add the oil and lime juice until it is a consistency you like. Mix pesto and mayonnaise together in a bowl and set aside. This will be used when you layer your sandwiches. Trim chicken breasts and slice in half horizontally. Place chicken between sheets of plastic wrap and pound lightly until they're about 1/2 inch thick. Set up three dishes; one for flour, one for beaten eggs and one for the Parmesan cheese and Panko, mixed together. Season chicken breasts with salt and pepper, dredge in flour, dip in beaten egg and coat with Panko/Parmesan mixture. Set chicken aside on wire racks until ready to cook. Heat olive oil in a skillet over high heat. Add chicken breasts to the pan and immediately reduce the heat to medium-low. Cook chicken for three minutes on each side, or until it's juicy, but not pink. Assemble sandwiches: bread, chicken, tomatoes, microgreens, pesto mayonnaise, bread. Eat and enjoy!

PISTACHIO-MINT PESTO

Steps:

• Put the pistachios in a food processor and pulse until finely ground. Add the mint, garlic, lemon zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Pecorino-Romano and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the olives.

GRILLED PESTO CHICKEN SANDWICHES

Steps:

• Prepare a grill for medium-high heat.
• Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
• Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
• Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.
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SANDWICH WITH BACON, PISTACHIO PESTO, AND TOMATO

Steps:

• Combine pistachio nuts, lime juice, cilantro, and garlic in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until pesto is smooth. Season with salt and pepper; set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove bacon from pan and drain on paper towels. When cool enough to handle, tear each strip of bacon in 1/2 so you have 4 pieces.
• Brush both sides of bread slices with 1 tablespoon olive oil. Place remaining olive oil in the skillet. Cook bread in the skillet over medium heat, turning as necessary, until both sides are browned, 3 to 4 minutes. Remove bread from pan.
• Meanwhile, season tomato slices liberally with salt and pepper.
• To assemble sandwich, place 4 pieces of bacon on 1 slice of bread. Top with Parmesan cheese, tomato slices, 2 tablespoons pistachio pesto, and the remaining slice of bread.

PESTO CHICKEN SANDWICH

Steps:

• In a small bowl, mix together mayonnaise, pesto, lemon juice, and salt and pepper.
• On a foil-lined baking sheet, place the 8 slices of bread.
• Spread an even amount of pesto aioli on each slice. Top 4 of the slices of bread with chicken and sun dried tomatoes, and the other 4 slices with mozzarella cheese.
• Broil for 3-5 minutes until the cheese is melted and the chicken is warm.
• Assemble sandwiches by placing one slice of bread with cheese one top of a slice of bread with chicken and serve warm.