Sun-Dried Tomato Pesto Picnic Sandwich
This recipe comes to us from Melissa of The Faux Martha
Ingredients:
PESTO
1 c. sun-dried tomatoes in oil, drained
1 c. basil, loosely packed
1/2 c. olive oil
1/3 c. parmesan, grated
2 tbsp. almond butter
1 tsp. lemon juice
2 cloves garlic
kosher salt and cracked pepper, to taste
GRILLED CHICKEN
2 chicken breast
kosher salt
oil (neutral and olive oil)
SANDWICH
8 slices Dave's Killer Bread, Good Seed Thin-Sliced
spring mix greens
red onion, thinly sliced
feta or goat cheese
Deli Meat
Directions:
Prepare the pesto. In a food processor or high powered blender, combine all pesto ingredients and blitz until smooth. In a steady stream, add additional oil until pesto comes together (if needed). Store covered in fridge for up to two weeks.
Prepare the chicken. Heat cast iron skillet, griddle, or grill to medium-high. In a freezer bag, pound chicken out until 3/8" thick. Thin to win! Cut each breast in half. Sprinkle liberally with salt. Once skillet is hot, lightly spray with a neutral, high-heat oil. Place chicken salt side down. Cook for 3-4 minutes. Sprinkle with more salt plus another spray of oil. Then flip. Cook chicken until thermometer reaches 160°. Remove from skillet. Drizzle with a bit of olive and set aside. This can be done up to a day in advance. Store covered in the fridge.
Prepare the sandwich. Reheat the chicken in a hot cast iron pan. Pour in about a tablespoon or so of water. Cover and steam for another minute or two. Lightly toast bread to stiffen it up a bit. Liberally shmear pesto on one side of the bread. Top with chicken, spring mix, red onion, and a sprinkle of feta. If traveling with the sandwich, wrap in parchment paper as you would a present.
Recipe makes 4 sandwiches