A delicious Chicken Walnut Pesto Sandwich featuring grilled chicken tossed in a rich walnut basil pesto, layered with fresh mozzarella, tomato, and arugula, served on a toasted sourdough baguette for a flavorful and satisfying meal.
Total Time:35 minutes
Yield:2 servings
Ingredients
Walnut Pesto
1/2 cup toasted walnuts
1 cup fresh basil leaves
2 cloves garlic
1/4 cup grated Parmesan cheese
1/4 cup extra virgin olive oil
1 tbsp lemon juice
Salt and pepper, to taste
Sandwich
2 chicken breasts (grilled or pan-seared and shredded, about 6 oz each)
1 medium sized sourdough baguette
2 tbsp butter or olive oil
1 cup fresh mozzarella cheese, sliced
1 tomato, sliced
Handful of fresh arugula
Salt and pepper, to taste
Instructions
Toast Walnuts: Toast the walnuts in a dry skillet over medium heat for 3 minutes, stirring occasionally, until fragrant. Remove from the pan and let them cool slightly.
Prepare Pesto: Add the cooled walnuts, basil, garlic, Parmesan, lemon juice, salt, and pepper to a food processor or blender. Pulse until finely chopped. With the processor running, slowly stream in the olive oil until the mixture forms a smooth yet slightly chunky pesto. Taste and adjust seasoning as needed.
Cook Chicken: Season the chicken breasts with salt and pepper. Grill or pan-sear over medium-high heat for 6 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let rest for a few minutes, then shred the chicken.
Toss Chicken with Pesto: In a bowl, combine the shredded chicken with the prepared walnut pesto until evenly coated.
Toast Baguette: Heat a skillet over medium heat and melt 1 tablespoon of butter or drizzle olive oil. Slice the sourdough baguette in half lengthwise and toast both sides in the skillet for about 3 minutes per side until golden and crispy.
Assemble Sandwich: Layer the toasted baguette with the pesto chicken, sliced fresh mozzarella, tomato slices, and fresh arugula. Season with salt and pepper if desired.
Serve: Slice the sandwich in half and serve warm for best flavor.
Notes
Use walnuts that are freshly toasted to enhance the pesto's flavor.
If you don’t have a food processor, you can finely chop the pesto ingredients by hand and mix with olive oil.
Grilled chicken adds smoky flavor, but pan-searing is a great alternative.
Substitute fresh mozzarella with provolone or cheddar for a different taste.
Arugula can be replaced with spinach or mixed greens if preferred.
Butter can be substituted with olive oil for a dairy-free option.
To make the sandwich ahead, assemble all components except the bread, and toast the baguette just before serving to maintain crispness.
